Touring Farm to Market Bread Co. was without a doubt the highlight of my weekend.
If you've eaten at The Jacobson, Harvey's at Union Station, Spin Pizza or countless other Kansas City restaurants, you've probably had a taste of Farm to Market's bread.
Since their recent move from Waldo to the Crossroads District, the company has triple the space to crank out the 11,000+ breads a day that go to local grocery stores and restaurants.
It's an impressive operation. Here's a few pictures from my tour:
This machine mixes more than 200 pounds of dough.
Which goes here...
Where you get these...
There are no words to describe the amazing scents that come from this building.
Check out the finished product. This is the grilled salmon patty sandwich from McCoy's Public House using Farm to Market's egg bun.
There is a definite distinction between Farm to Market's bread and everything else. The flavors of the bread are rich and clean tasting. They use only natural ingredients and no preservatives which means you can read and pronounce everything on the ingredient label! Yipee!
Beyond their buns, Farm to Market also makes sliced breads, ciabatta, sourdough, challah, Italian and my favorite...the Christmas Stollen.
They've captured the Christmas spirit and produced it in a one pound bag. There is something about the rich, sweet flavors in this bread that gets you in the holiday mood.
Maybe it's the thick layer of powdered sugar, or the copious amounts of butter, or the hint of rum...
Give the gift of locally-produced, preservative-free, baked goodness this holiday season. You can purchase Farm to Market's bread at one of these 33 locations near you.