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Henry Willis describes himself as a naturally leavened wood fired bread baker. In an industry being forced to speed up and become processed, he has held on to ancient methods of bread production at his farm in Prince Edward County. He believes that the use of any commercial yeast in bread production is unhealthy and unnecessary. 
"We are also a rye-centric bakeshop. There is rye in everything I bake, from 14% to 100% of the flour used", explains Willis when asked to describe his wares.  Dedicated, he planted his first crop of organic rye last fall which will be harvested later this summer.
He built the bakeshop inside of his 1850's barn which also houses his wood-fired oven. Henry has also begun roasting coffee beans commercially using an active fire in the oven with highly regarded results.