The winds of CHANGE. And croissants.

Change IS Hard. Growing Pains Hurt.
Could this be an opportunity? A Croissant? A Cat?

WHAT in the bread-bakery IS going on??

After Little Hat Creek announced they were returning in April (hooray!), but only with their totally glorious produce (Gah!), I’ve been anxiously trying to keep the faith, riding a roller coaster of anxiety and also, reminding myself to engage in as much “trust & surrender” as possible . Hoping and praying that our market won’t have to go without their signature types of long-ferment, locally grown and milled grains for all the many nutty, crusty, seeded varieties of Sourdough breads, boules and croissants we have come to love, and buy regularly. After all, their shift in operations, though exciting in it’s own way, leaves some mighty big shoes to fill!

Thankfully, we won’t have to lose Ben’s very chill, supportive and collaborative personality. He is always “just right” in his approach with visitors to his booth, and thankfully, we will all still get to enjoy him as he continues to bring in his and his wife Heather’s beautifully grown produce, starts, plants and herbs. Come see them back at their booth in April, upon their return.

In the meanwhile, my days are filled with unhealthy, obsessive doses of scouting out other events and markets, while my evenings have been filled with equally obsessively trolling social media posts all while I ALSO try to encourage our own budding bakers to grow bigger, faster, better, more!! Hurry, please!

But, just like all forms of fermentation, some things JUST CAN NOT BE RUSHED…
I’ve managed to keep a brave facade as I tell customers that I am working diligently on filling the void, only letting you in on a sliver of my angst here…

BUT WHO ARE WE KIDDING?! THIS IS AN OPPORTUNITY!
Oh, how the games of “What if” are running rampant in my dreams for the LFM…..
What IF we could…
-Find a baker so passionate about baking as to keep the torch of long ferment breads lit, and alive?
-Or if our former baker could inspire a new generation of committed bakers who believe in regenerative practices?
And what about…
-Could our former baker maybe share their stocks & supplies, and give a new business a gentle start? A soft landing? An introduction?
-And what of all their specialty and very expensive equipment?
-Was there even a willingness to train anyone? To share their secrets and magic sauce at turning loyal followers into new customers for a new business?
-Would their collaborative spirits even translate??

It’s a LOT of “what-if’s”…

THANKFULLY, and with a tremendous sigh of relief….and equal dose of excitement….I can say all that angst led us somewhere pretty wonderful. Two wonderful “places” in fact.
Admittedly, meeting new vendors and forging your own relationships is a slow dance. May this dance be made far easier because one of the two is already a known quantity…
Conifer Bread started before Little Hat Creek departed and was welcomed and encouraged by them. You know them from starting with Farmer Mitch at the Paradox Farm booth. This season, they will not only have their own booth, but their very own bakery. More on that later, but suffice to say THEY HAVE AGREED TO BRING CROISSANTS! BEfore you think they may just be young upstarts, Baker Chase is far from a new baker. Many of you have already enjoyed his croissants when you purchase from Season’s Yield as he has been their full time baker for quite a while. And he will continue to bring his bagels, boules and baguettes and we will see what else as he slowly expands his own bakery business. As an aside this is all on the up & up with even Season’s Yield’s blessings as they themselves are growing in exciting ways with TWO new locations in historic downtown Lexington.

Finally, come check out the experienced bakers Robert & Briannon of @ritualbreads this week at our rainy market. They will bring samples of some of their breads for you! You can also go scout them on Instagram and know they are committed to locally grown, artisan milled organic and heirloom grains as was LHC who has sold them their equipment and supplies. To be fair, some of that also went to Chase at Conifer.

IN CLOSING, Yes it’s going to rain. And after closing 5 of 9 markets in January and February, we are not closing – hopefully for the rest of 2025!!! Aaron, our knife sharpening vendor is out sick this week. Baker Chase is building his own bakery. Chef Brian is on hiatus till April. Lavender Farmer Brian from Tantivy Farms is retiring from the farmer’s market. BY THE WAY, I will have a card available for you to sign and thank him for all the joy he’s added to your lives, if you should wish. Just ask for Nina to add to our card. Otherwise, we are expecting our WINTER SEASON regulars this coming week:
Trecia from Eat my treats, Michelle & Dan from Hearthstone Farm, Mitch from Paradox, Saul or Adolfo from Singing Earth Produce, Carol from Whistle Creek Pet Nutrition, sometimes accompanied by her husband Tom, the force behind all the wood works from Cardinal Feather Farm, Baker Xiaolu “Lulu” of 6 Bittersweets, Victor from Kelly’s Persian Foods Kitchen, Farmers Nick & Kara of Twista J Farms, LLC; Honey and candles, balms and lotions from Hannah & Britt of Just Bee Apiary, and our Herbalist Shannon, of Sensorium Herbals. PS, her and her Doctor of Osteopathy husband David have set up shop also in downtown Historic Lexington – in fact, right across from our market! Stop by and chat her up to learn more. Lastly, our beloved JoEllen will return as soon as the weather is pleasant and I expect the same could be said for our Homesteader Victoria of Mountaineer Munchkins Homestead.

Take Note: March 19th, we present our 1st ever Vernal Equinox Celebration, tapping into all our farmer’s, homesteaders and naturally inclined artisans and makers specialty knowledge and tips as we launch a series of “Tent Talks”.
Yes! Vendors are still being considered! Tell your friends, please and thanks!