Chef Patrick Goldacker

Chef Patrick Goldacker

 
Chef Tyler Hansen

Chef Tyler Hansen

 
 

our roots

We began getting serious about the bread we served at the Oystercatcher restaurant during the slow season in 2015. We were baking our loaves out of eight Dutch ovens, but more and more people wanted to buy our bread. We began selling it at the Coupeville Farmer’s market, and started having a hard time keeping up with demand.

But we needed a bigger oven. Having only purchased the restaurant a year earlier, we didn’t have a lot of capital to work with. In order to purchase a proper bread oven we started a  bread club to sell subscriptions. The island residents came through and we were able to buy an oven in February 2016. We’ve continued to expand our bakery through subscriptions, making it a community supported endeavor.

As it grew, we knew it had to have its own identity separate from the restaurant, but still in the same flock. We launched the Little Red Hen Bakery in January 2019.

You know the story, right? She grew the grain, milled the wheat, mixed the dough, and baked the bread. After two wheat harvests on Ebey’s Prairie, we hope to grow and continue that tradition with our business.