Bakewell Farm at the Heritage Festival

Show hospitality to each other without complaint. Use whatever gift you’ve received for the good of one another so that you can show yourselves to be good stewards of God’s grace in all its varieties. — 1 Peter 4:9-10

“Small is Beautiful” author E.F. Schumacher takes the above quotation and applies it to a threefold conception of work as follows: “First, to provide necessary and useful goods and service. Second, to enable every one of us to use and thereby perfect our gifts like good stewards. Third, to do so in service to, and in cooperation with, others so as to liberate ourselves from our inborn egocentricity.”

We are very excited about Bakewell Farm’s participation in this year’s 27th Annual Heritage Festival, September 16th from Noon to 4:00 pm at the Gettysburg Area Recreation Park, 545 Long Lane, Gettysburg. The folks at the Interfaith Center for Peace and Justice and the YWCA Gettysburg & Adams County have given us the green light to include our presentation and theme with this year’s Heritage Festival. “Bread for Each Other” is an afternoon of “action stations” and table talk discussions about the craft of bread making, good nutrition, and how the act of baking bread can become a form of social action. Bakewell Farm has reached out to local and regional bakers and bakeries to share their knowledge and skills, as well as growers and health professionals from our community. Bakewell Farm is very excited about being part of this year’s Heritage Festival. Festival Chair, Bill Collinge, and members of the Festival committee, along with Wellspan President, Jane Hyde and the YWCA Gettysburg & Adams County have been generous with their support for including this event at the Heritage Festival.

Here’s a sneak preview of the topics and activities that will be on display in and around the Park’s Sterner Building:  The WHOLE GRAIN TRUTH explores the nutritional value of using whole grains by Camille Horton; MILLING ABOUT offers a stone ground flour demonstration with a table top mill and grain flaker; KNEAD TO KNOW is a hands-on demo for anyone wanting to try their hand at hand-kneading and shaping; TALKING OVEN is a first hand look at the construction and operation of Bakewell Farm’s mobile wood fired oven with Gettysburg High School science teacher, Eric Withers; BRICK by BRICK tells the story of McGrath’s Bakehouse as told by owners and bakers Kevin & Melinda McGrath; JUST A TASTE features a tasting table with samples of regional baked goods from: Gettysburg Baking Co., McGrath’s Bakeshop, Bakewell Farm, and Gateau Monique; The WORLD of FLATBREADS is a hands-on demonstration for making flat breads. Children and parents learn that in many regions throughout the world, and in many cultures, breads are flat! All activities above will be staged in and around the Sterner Building from Noon to 4:00 pm.

Bakewell Farm’s dear friend and major contributor, Trale Broudy, will help to moderate a table discussion about Bakewell Farm’s mission to “Bake Bread Build Community.” Our objective is to engage in a conversation about the organizing efforts of Bakewell Farm. How does the act of making bread meet the need for community and what is involved in becoming a community bread baker?

An insert with the activities and a timetable will be included in the Heritage Festival event flyer that is available at the. We are grateful to have the generous support, faith and guidance for participation in this year’s Heritage Festival from Wellspan Health, Gettysburg, the YWCA Gettysburg & Adams County and The Interfaith Center for Social Justice. Hope to see you all there!

Marc Jalbert, Founding Director of Bakewell Farm, a 501c3 non-profit whose mission is to apply “bread-centric” educational programs for building community while engaged in the practice of public service. Please visit us at:


“…each of us has an intuitive picture of the world and the way we ourselves were made for that world, an intuitive grasp of our place in things, which we can reestablish each morning and which can make us more available, more courageous, more generous.” —David Whyte

As I’m peddling along on a tandem bicycle, there’s a moment when I think that my friend is doing all the work of peddling. Of course, this silent query has simultaneously entered the mind of my peddling partner. The conversation becomes, “Hey, are you doing all the peddling?” “No, are you?” “No, not me.” “Well who is?” This is one of the elusive qualities of doing good work. There’s a conveyance, a flow when you are mindfully engaged with one another, whether it is part of your work, play or most notably, when it is both.

Our attempts and actions are the more significant artifacts that aggregate and shape our personal histories. Sometimes we honor only the outstanding accomplishments and forget that, at some moment they most likely began with someone, somewhere, taking action. Simple curiosity is the only permission we really need to be an agent of change. Activities in the form of amateurism help to dispel our apprehensions to move forward and engage. I believe that it is “an intuitive picture of the world” that provides the most promise. You could say that the Buddhist concept of “beginner’s mind” embraces this notion of amateurism to become action with humble curiosity.

For me, I only need to look as far as the bread making process to illustrate what I am attempting to explore above. The microbiological activities within the dough are the peddling partners in the enterprise of making a loaf of bread. After all, who is doing all the peddling? Amylase, protease, phytase, lactobacilli, yeast, they are but a few of the co-conspirators that come to mind. The bicycle-built-for-two metaphor encourages us to think relationally while taking the position of amateur and gives us permission to proceed without the concern for choosing an “either” or an “or.” There is no single way of doing something “correctly.” It’s nearly impossible to gather “all the data” to proceed with any single plan of action. All of “which can make us more available, more courageous, more generous.”

Bakewell Farm is looking for some courageous and generous “amateurs” to help us bake bread while building community. Please consider becoming a peddling partner and help us build the road as we travel.

Marc Jalbert, Founding Director of Bakewell Farm, a 501c3 non-profit whose mission is to apply “bread-centric” educational programs for building community while engaged in the practice of public service. Please visit us at:

Looking Deeply, Part 2

“To practice does not mean to imitate the form. To practice means to use our intelligence and our skill to make nourishment and transformation possible in our self, engendering nourishment and transformation in the people around us.” Thich Nhat Hanh

As I move along my narrative about looking deeply, I imagine that the wheat has been grown and harvested in Adams County. With silos brimming, grain is much like having money in the bank; the grain is brought to market where it can be sold. More value is added by milling the grain into flour. The mill transforms grain into flour. Maybe in this case the mill is powered by water collected by a millpond from a creek nearby. A millpond is a form of potential energy that is stored for later use. Next, a mountain comes to mind, and I see veins of pink granite being quarried and fashioned into millstones. These stones, from eons ago, are now heard gently turning and creaking in a restored 19th century millhouse. With slow rotations, the stones remain cool and help preserve the nutritional integrity of the grain; so with fresh flour in hand the process of making bread begins.

Steps are taken for making a sourdough culture, which requires several stages of attention before vibrant dough can be made. When all conditions are present: flour, water, salt, sourdough leaven, fermentation, oven temperature, timing, and perhaps an offering to Ceres or Fornax (or both just to make sure!), the results are good bread. Real bread not some modern version of a cereal product that’s been extruded with machines from some dubious source. The craft of baking will generally yield more than the sum of its parts. Something that you can literally sink your teeth into!

If we look back in time “deeply,” we may reclaim some qualities that have been lost. So I say, Festina lente–make haste slowly. I’m not suggesting a nostalgic return to Luddite shenanigans, but it does beg the question, “Why are we so easily distracted from the qualities that embrace simple goodness?” Maybe it’s just easier to be mischievous or recklessly modern. It’s always the proverbial slippery slope that gives us pause to those temporal thrills we subconsciously crave. As the Dakota say, “Take care of your goodness.”

The meditation of looking deeply brings the word telos to mind; a Greek word for aim or purpose, and I would add the qualities; goodness, and simplicity. Looking deeply engages the mind of a reflective practitioner. “To practice means to use our intelligence and our skill.” It is how practice becomes praxis. Socrates said very succinctly, “Now speak to a craftsman–he’ll tell you to do the job better.” As you practice work with others, a deeper social connection is encouraged while “engendering nourishment and transformation in the people around us.”

Marc Jalbert, Founding Director of Bakewell Farm, a 501c3 non-profit whose mission is to promote “bread-centric” educational programs for building community while engaged in the practice of public service. Please visit us at:

Be Surprised

Be surprised!

“Creative people are constantly surprised. They don’t assume that they understand what is happening around them, and they don’t assume that anybody else does either. They question the obvious—not out of contrariness but because they see the shortcomings of accepted explanations before the rest of us do. They sense problems before they are generally perceived and are able to define what they are.” Mihaly Csikszentmihalyi, Creativity: Flow and the Psychology of Discovery and Invention

It’s another chilly morning, as I prepare to pull loaves from Bakewell Farm’s mobile wood fired oven. The oven doors swing open and the sweet, moist and fragrant air bellows out a steamy yawn. Aromatic clouds are backlit by the pale morning light–giving the front of the oven an otherworldly appearance. I tap the bottom of the first few loaves peeled out to make sure they are properly baked. I listen for that characteristic hollow “thud” for an affirming nod. The extra hour of firing the evening before has paid off with a display of a bein cuit deeply colored crust. The loaves exhibit a handsome range of colors from amber to dark chocolate–making for some winsome loaves and a happy baker.

While I transfer hot loaves onto the metal wire rack, I can hear them sing! The crackling crust spins me back in time to when my parents listened to Old Italian arias on their scratchy 78-rpm record player (have you guessed my age yet?). Loaves can sing and sometimes they even kiss. When loaves are placed too close together on the hearth, (a baker’s effort to get a comfortably full oven to generate adequate steam) they attract each other dans une baisure or kissing crust. (You must pardon the bakers who are hopeless romantics–not a bad quality to have when you consider the long dark work hours) So when I open the doors to my oven, I never know whether I will, like some doting parent, intrude on some steamy love fest! C’est la vie! 

Baking bread animates my life in many surprising and delightful ways. Surprises sustain me. Without surprise there is no joy and without joy there is no love. For me, baking with love and imagination has become a guiding principle. This principle can animate any type of work. Get out there and be surprised!

Marc Jalbert, Founding Director of Bakewell Farm, a 501c3 non-profit whose mission is to promote “bread-centric” educational programs for building community while engaged in the practice of public service. Please visit us at:


Happy and Playful 2018

“…pick a moment to stop asking questions, recognize that it is an arbitrary moment, and then make a ‘gut’ decision. We can then work on making the decision right rather than obsess about making the right decision.” –Mindfulness, Ellen J. Langer

It’s one thing to know what you are doing. It’s another thing to know what your dough is doing! After practicing the requisite “ten thousand hours,” you would think that you’ve become an expert and that you have sufficient data to tackle any vexing baking problem. But, let’s face it, when you rub against the infinite, there’s never enough data. As I write this, I’m 16 hours from moving into the year 2018, and perhaps, as many of you, I am thinking about making resolutions. My resolution is broken down into parts: stay put, trust my gut, deliberate less, exercise mindfulness, and play more.

Does the Internet provide me with sufficient data to operate more deeply on a local level? Looking deeply is about calibrating our senses, to begin to trust our gut in the moment as a manifestation of both the past and the future. Wendell Berry speaks of the “wisdom of a place” and espouses the radical idea of staying put. After all, the definition of radical is “to form a root.” So in our “rootedness” we’re doing something radical! Therefore, my resolution is to stay put and do the work of baking bread and building community with Bakewell Farm. This is how I wish to apply the core principles of what I have garnered over the years as a bread baker. It’s about imagining the “other” becoming “we.”

Another part of my New Year’s resolution is to deliberate less. I want to “work on making the decision right rather than obsess about making the right decision.” Is it possible to develop 20/20 vision in the moment rather than only through looking back? There are many conditions and variables to consider when making bread. For example, you look back and maybe the dough needed to be mixed warmer or left to ferment longer. Or that by leaving the loaves in the oven another five minutes it would have given you the color and doneness you were shooting for. This brings me to the third part of my resolution: exercise mindfulness. I know, I know, it’s trending so much in the popular press; however, this practice has been around for a very long time, and well, deserves our “mindful” attention.

Lastly, is to play more: play more music, play more with bread dough, play more with live fire cooking, and play more with friends and family. To play becomes a tremendous gift to yourself and touches everyone around you. So have yourselves a very happy and playful 2018!

Marc Jalbert, Founding Director of Bakewell Farm, a 501c3 non-profit whose mission is to apply “bread-centric” educational programs for building community while engaged in the practice of public service. Please visit us at:

Bring to the Table

It’s what we bring to the table

“My first encounter with a baguette, torn still warm from its paper sheathing, shattered and sighed on contact. The sound stopped me in my tracks, the way a crackling branch gives deer pause; that’s what good crust does. Once I began to chew, the flavor unfolded, deep with yeast and salt, the warm humidity of the tender crumb almost breathing against my lips.” ― Sasha Martin, Life from Scratch: A Memoir of Food, Family, and Forgiveness

In searching for a quote to introduce readers to The Baker’s Table, I came across this one by Sasha Martin. It immediately caught my attention because it’s about memory. Memory and food are convivial partners for many of our stories. Think about your favorite family stories, and I’ll bet, at least one of them, happened around the dining room table. For me, it’s when I reach in the pantry for bay leaves to make stock for a soup. Every time I bring my nose to the jar, I am transported to that warm sunny day in Yosemite National Park. As we hiked along, we would brush up against these enormous Umbellularia californica only to be overwhelmed by its “bay-ness.” And to think that I can conjure this memory just with the twist of a wrist!

Our sense of smell is one sensual slice of how we take in our experiences. Somehow it becomes a part of us, embodied as an olfactory “soundtrack” just waiting to animate any number of our memories. Some playback as unpleasant and others are totally euphoric. It’s hardwired, lodged somewhere in our collective memory, ready to be opened like a jar. Food is like that and for me, baking bread has been particularly so. It’s what we bring to the table that matters. The stories, tasty dishes, recipes, all gathered around–to be shared as one, flavorful feast.

I’ll use some of these column inches to share my thoughts and report on the books that I’ve been reading (and yes, even some baking tips!) as they gather around my baker’s table. For example: shaping bread happens on a table and the table acts as your “third hand”(more on that later), and I know that community happens when bread happens. Over the twenty years, I’ve had the pleasure of witnessing this in my bakery. There’s a poster I tote around, and hang on the wall of every bakery space I’ve ever worked in, and at the top it says, “a gentle manifesto” and it concludes by stating, “Bread is ONLY Bread.”  I believe this means that bread remains simple, thankful, humble, positive, nourishing, and it becomes the catalyst for what is ever more compelling, a loving community.

Marc Jalbert is the former owner of the Gettysburg Baking Company. While he continues to bake for the Baking Company, he is the founding director of Bakewell Farm, a 501c3 non-profit whose mission is to introduce “bread-centric” education as a means for building community while engaging in public service. Please visit us at