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Heritage Valley Baking Co.Heritage Valley Baking Co.
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Est. 2024 · Ozark Mountains, Arkansas

Heritage Valley Baking Co.

Milled, mixed and baked in the hills of the Ozarks — by two sisters.

Pre-order from the menuFind us Thursday
Thursdays at the market
Fresh-milled einkorn

We mill our own einkorn, for every loaf.

Einkorn goes into our mill as whole grain and comes out as flour that still smells like a field. Then it goes straight into the dough. It’s the difference you taste in every loaf, and the reason we do it the hard way.

  1. 01

    Einkorn in every loaf

    All of our bread includes einkorn we grind ourselves. It’s one of the oldest grains people have grown.

  2. 02

    Mostly organic

    We try to use mostly organic ingredients, and our breads rise on a live sourdough starter.

  3. 03

    Farm eggs & real butter

    In Avery’s cinnamon rolls and cookies.

Thick, bubbly sourdough starter stretches in long strands as it slides from a tilted steel bowl into a spiral mixer's bowl, pooling beside the steel dough hook.Our live starter, into the dough
Featured bake
Two Heritage Valley kraft window bags labelled Rosemary & Garlic sit one above the other on a bamboo market shelf, with golden, blistered sourdough crusts showing through the cellophane. Bagged plain sourdough loaves sit on either side and a black tablecloth runs below.
featured

Sourdough

Rosemary Garlic Sourdough

Roasted garlic, fresh rosemary, a crust that smells like dinner.

Roasted garlic and fresh rosemary folded through one of Olivia’s sourdough loaves, made with einkorn we mill ourselves.

See the whole bake
FlourEinkorn, milled by us
LeavenedNaturally, with sourdough
Baked byOlivia, to order
In the bakehouse

A baking day at Heritage Valley.

Just the two of us, a grain mill, a couple of mixers, a live starter and a lot of butter. This is what goes into your order before it ever reaches the market table.

A dark wooden spoon lifts a thick fold of golden chocolate-chip cookie dough out of a steel mixing bowl. A hand tilts the bowl toward the camera, and a second bowl with a whisk sits behind it.
Cookie dough, stirred by hand
Golden egg yolks slide from a tipped navy bowl into white flour turning in a stainless-steel mixer bowl, trailing a glossy strand of egg white; one yolk has already landed in the flour.
Golden yolks meet the flour
Avery, in a black top and a grey-and-cream striped linen apron with her hair in a low bun, smiles as she looks down and stirs cinnamon-roll dough in a steel stand mixer with a long wooden spoon, with a white door and a window behind her.
Avery at the mixer
Real butter, and plenty of it
Flour by the tubful
The bake

Six lines. One kitchen.

014 items

Sourdough

Olivia’s naturally leavened loaves, made with einkorn we mill ourselves.

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022 items

Croissants

Chocolate croissants and morning buns.

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031 item

Cinnamon Rolls

Avery’s cinnamon rolls, the ones our market customers write in about.

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043 items

Bagels

Olivia’s sourdough bagels.

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052 items

Scones

Blueberry lemon and chocolate chip.

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062 items

Cookies

Big, bakery-style cookies with real butter and farm eggs. Avery’s department.

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Pre-order, and it's yours.

Pre-order and we'll set it aside with your name on it.

Start a pre-order →
Captions · no sound
Meet Olivia & Avery· Read the transcript

Avery:Hi, I'm Avery,

Olivia:and I'm Olivia.

Avery:And together, we run Heritage Valley Baking.

Olivia:I make different varieties of sourdough bread

Olivia:and sourdough bagels.

Avery:And I make the cinnamon rolls and cookies.

About us

Two sisters, one bakehouse, and a valley full of hills.

Olivia and Avery started Heritage Valley Baking because they both loved to bake and wanted to turn it into a business. Olivia makes the sourdough breads and bagels; Avery makes the cinnamon rolls and cookies. It’s a family business, and the two of them run almost all of it themselves.

2

sisters, one bakehouse

Thu

market night, 4:30 – 7 PM

100%

of our bread made with fresh-milled einkorn

Read our story
Why it tastes like this

You'll taste the difference.

In our own words — and then the four things we refuse to skip.

Captions · no sound
What makes us different· Read the transcript

Olivia:We are different from other bakers

Olivia:because we incorporate fresh-milled einkorn

Olivia:into all of our bread,

Avery:and try to use mostly all organic ingredients.

Olivia:We're also family, and me and Avery run

Olivia:practically the whole business by ourselves.

01

Einkorn, milled by us

We grind einkorn, an ancient grain, ourselves and bake it into all of our bread. Flour that fresh tastes like the grain it came from.

02

Real sourdough

Our breads and bagels rise on a live sourdough starter we keep going ourselves.

03

Two sisters, one bakehouse

We run practically the whole business ourselves, baking in our own bakehouse a batch at a time.

04

Mostly organic

We try to use mostly organic ingredients, with farm eggs and real butter in the sweets.

From the market table

Kind words from the market.

A few notes customers left with their receipts. We read every one.

  • The morning buns were absolutely amazing as well as your cinnamon rolls. So glad we found you at the Goshen Farmer’s Market!!

    Goshen Farmers Market customer

    Morning buns & cinnamon rolls

  • The bakery items are superior quality and well done!

    Leah R.

    Market customer

  • Absolutely delicious! So light! Keep doing what you are doing! Friendly young ladies too. :)

    Roger E.

    Market customer

Left with Square receipts

How it works

Order while you sleep. Pick up fresh.

A pre-order means your loaf is set aside with your name on it — no hoping there's one left by the time you get to the market.

Start a pre-order
  1. 1

    Pick your bake

    Choose what you want from the menu. Online pre-orders open soon; until then, message us on Instagram or find us at the market.

  2. 2

    We mill and bake

    We bake your order in our own bakehouse, a batch at a time, and every loaf starts with einkorn we mill ourselves.

  3. 3

    Pick it up

    Collect it at the Thursday market in season, 4:30 – 7 PM, or ask us to arrange a pickup that works for you.

Olivia and Avery smile at the camera from behind their Heritage Valley Baking Co. market table. Beside them a bamboo shelf holds a cinnamon-swirl loaf, bagged rolls and trays of iced cinnamon rolls, and the arched wooden Heritage Valley sign stands at the front of the table.
Pick up at the market

Thursdays, May – October

While the market is in session, every pre-order can be collected at our table at The Goshen Farmers Market, 4:30 – 7 PM. Can't make it? We'll arrange a pickup with you.

Thursdays at the market
Other pickup

  • Arranged pickup

    Choose this and we’ll email to arrange a public pickup spot and time that works for you.

Choose pickup when you order →