BreadFarm

Specialties

Breadfarm is a hand-​formed, artisan bakery located in the small village of Edison, Washington. We are committed to sustainable commerce and food production.

Using old fashioned techniques, our loaves are natural leavened to ensure moistness and flavor. You will find our bread to be light in texture and full of the best local ingredients. With a commitment to quality and freshness, each loaf is hand tended through the baking process.

Our rustic sweet treats are the newest offering on our horizon and are available at our retail shop or online. Made from scratch using the finest ingredients available, you’ll find our pastry, cookies and sweets to be the best you’ve ever tasted.

We believe in supporting local business and commerce, and in pleasing your palate with the best artisan breads and baked goods available.

History

Established in 2003.

Breadfarm opened it’s doors in July of 2003 as a bread bakery, with a small retail storefront and participation in area farmers markets. Our bakery produces bread daily and delivers to grocers, restaurants and cafes throughout Skagit, Whatcom and Island counties. Our 5 original formulas have grown over the years and now include house specialties such as the Sour Cherry Lemon Bread, Stoneground Miche, Parisian Baguettes and Monster Sandwich Loaves. You can find our products regionally at area farmers markets or local grocers. In early 2010, we launched an online site for shipping our rustic sweet treats around the globe.

Meet the Business Owner

Scott M.

Business Owner

Opening a bakery in his childhood stomping ground of Skagit Valley was the butter on the bread for Scott Mangold, the owner of Breadfarm. After 10 years of line cooking in restaurants, Scott’s passion for baking took him to Napa Valley where he studied Baking and Pastry at CIA Greystone. Settling in Portland, Oregon following culinary school, he joined the crew at Grand Central Bakery becoming Lead Baker for the now defunct Black Bear Bakery and Production Manager for GCB Seattle.

He is currently busy baking bread and raising his family in the small village of Edison, Washington. He and his wife, Renee, run Breadfarm, producing a wide variety of naturally leavened loaves and delicious sweet treats using many local and organic ingredients. Scott is excited about the prospects of using local wheat in the bakery (grown just down the road), which he is currently test baking with promising results.