Olivia and Avery, fresh-milled einkorn, a bakehouse at home in the Ozarks and a market table on Thursdays in season. This is who we are and why the bread tastes the way it does.
Olivia:Hi, I'm Olivia.
Avery:And I'm Avery.
Olivia & Avery:And together, we're Heritage Valley Baking.
Heritage Valley Baking is Olivia and Avery — two sisters who started it because they both enjoyed baking and wanted to turn it into a business.
It’s a family business, baked in their own bakehouse at home in the Ozarks, and the two of them run practically the whole thing themselves: milling, mixing, baking, and the table at the market on Thursdays in season.
The heart of it is the grain. Every loaf they make includes einkorn fresh from their own mill, and that’s what they say sets them apart.
Olivia:We started Heritage Valley Baking
Olivia:because we both enjoyed baking
Olivia:and wanted to turn it into a business.
Heritage Valley Baking Co. opens its doors — well, its bakehouse door.
The farmers market, 4:30 – 7 PM, in season. Come say hi.
Made with einkorn we mill ourselves and a live sourdough starter, with mostly organic ingredients.
Olivia on the sourdough breads and bagels; Avery on the cinnamon rolls and cookies.
We mill our own einkorn for every loaf, and we try to use mostly organic ingredients.
In every loaf
All of our bread includes einkorn we grind in our own mill. Einkorn is one of the oldest grains people have grown, and it tastes like it.
In all of our bread
Brown, cream and blue-green, cracked and separated by hand for the cookies and the cinnamon-roll dough.
By hand
Weighed out by the block for Avery’s cinnamon rolls and cookies. We would not know how to make them any other way.
No shortcuts
Our breads rise on a live sourdough starter that we feed and keep going in the bakehouse.
In our sourdough
Practically everything here is made by the two of us, at home in the Ozarks.
Sourdough breads & bagels
Olivia makes our sourdough breads — every variety on the menu — and the sourdough bagels, on a live starter and einkorn from our own mill.
“Working with Avery in the bakery is fun, but it can be a little crazy sometimes.”
Cinnamon rolls & cookies
Avery makes the cinnamon rolls and the cookies — farm eggs separated by hand, real butter, and a very generous hand with the chocolate chips.
“Working with Olivia is mostly fun, but sometimes we can get on each other’s nerves.”
Olivia:Working with Avery in the bakery is fun,
Olivia:but it can be a little crazy sometimes.
Avery:Working with Olivia is mostly fun, but
Avery:sometimes we can get on each other's nerves.
Olivia:We like to have fun in the bakery
Olivia:and listen to music.
We’re much better at baking than at being on camera. Here’s proof.
Avery:Stop, we can't get past our names!
Olivia:We couldn't get past our names, and now?
Avery:Yeah, but it's been like 30 minutes.
Behind the camera:What's so hard about it? I don't understand.
Behind the camera:They need to go to, like, acting classes.
Avery:Dude, I'm not gonna be sitting here grumpy.
Avery:I have to smile.
Avery:Telling us to stop does not help, okay?
Olivia:Am I fired?
Avery:Why did we do that? Why are we walking?
A pre-order is set aside with your name on it, so there’s no hoping one is left when you get to the market.
All of our bread includes einkorn we grind in our own mill. It takes longer than opening a bag of flour. It is worth it.
We’re sisters, and we run practically the whole business ourselves, from the mill to the market table.
We’re an Arkansas cottage bakery, so every sale carries the Food Freedom Act notice. Ask us what’s in anything.
Arkansas Food Freedom Act: This product was produced in a private residence that is exempt from state licensing and inspection. This product may contain allergens.
