When starting Core Goods, we thought it would be great to have fresh bread available, but never did we think we’d become connected with an amazing bakery so soon!
On October 10, 2018, less than two weeks after our grand opening, we took a trip to Harrisville to pick up bread and tour the bakery for Going With The Grain. Located in the countryside, the bakery is a one-woman operation run by Lori right beside her home.
Lori began baking in 1981 and has since trained with bakers throughout the world, including Stefan Senders of Wide Awake Bakery in Trumansburg NY, Jeffrey Hamelman of King Arthur Flour in VT, and Cecile Piot of Pain, Partage et Fantaisie in Mantes-la-Jolie, France.
Lori is originally from Long Island, but all of her grandparents were from the Pittsburgh area. She is the 4th generation of her family to attend Westminister.
She wasn’t always a baker–Lori taught high school French for 13 years and has also been an organic farmer since 1998, growing produce, herbs, and berries, and raising chickens for eggs. Her farm has been in semi-hiatus, but she continues to grow amazing vegetables for her family.
Her bread is baked in small batches and is long-fermented, to ensure the highest quality and flavor, and she uses local, organic flours and grains, which contribute to fresher flavors and aromas and also retain more nutrition in each loaf. For Going With The Grain Bread, the equation is:
simple ingredients + hand crafted techniques = real bread
Going With The Grain also offers classes, workshops, and community events and recently held an Open House to celebrate one year of business.
At Core Goods, we started with 12 loaves of bread to see how they would sell, and sold the majority of them within 15 minutes of opening. The next week, we bumped it up to 30 and sold out by noon. Needless to say, the bread is absolutely delicious and people have appreciated being able to get quality baked goods right in town.
Now, we get about 40-50 loaves with each delivery. It comes fresh 3-4 times a month and we get different varieties each time. We almost always order a traditional sourdough (country french) and change it up with rustic sourdough, farmhouse sour, seeded six grain, garlic herb focaccia, three seed rye, kalamata olive sourdough, and more.
We hope you’ve enjoyed trying the different breads we’ve had available from Lori. You can learn more about Going With The Grain Bread at goingwiththegrainbakery.com and check our Facebook page for updates on bread deliveries.