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Black Crust Bakery pop-up at Center on Main

Black Crust Bakery pop-up at Center on Main

Black Crust Bakery uses organic, all-natural ingredients to make their bread.

Provided

Come to the Center on Main in Falls Village on Sunday, Nov. 23, from 1 to 4 p.m.,for an afternoon treat of fresh sourdough bread, local spreads, a selection of Harney & Sons tea, and good conversation.

Falls Village’s own Black Crust Bakery is also offering holiday-focused sourdough bread and croissants for all of your Thanksgiving (and snacking) needs.

Black Crust Bakery uses organic, non-GMO, high extraction flour combined with an aged sourdough starter, filtered water and Himalayan sea salt. All Black Crust Bakery bread is made by hand. Allowing time for fermentation provides the bread with a deep and complex flavor profile and makes it easier to digest. The bakery offers ancient grains like einkorn and kamut, and because of the minimal processing of these flours, many with gluten sensitivities are able to enjoy these ancient grain loaves.

This is a free event and purchases are not required.

Patrick L. Sullivan
Senior Reporter
Patrick Sullivan has been a reporter for The Lakeville Journal since 2004, covering everything from town meetings to local characters and the outdoors. He grew up in Northern Virginia but spent summers on Mount Riga in Salisbury, giving him a lifelong connection to the Northwest Corner. A graduate of Denison University, Patrick is also the author of Tangled Lines, the newspapers’ popular fly-fishing column—making The Lakeville Journal, as far as anyone knows, the only newspaper in Connecticut with a regular fly-fishing columnist. He once received a fan letter from England, which he considers sufficient evidence that his work has achieved international acclaim.

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