(us, circa 2007 – Ella was three months old when we opened this space!)
That’s right friends, this month marks three years on Main St in Amherst!  We have the most amazing customers, and we’re so proud to be part of this thriving, beautiful community.  To celebrate, we’ve had free birthday cake in past years, but ...
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I drove slowly , heart in my throat, Ella in the backseat, as Ben and Cole made their way through the center of our town to our bean field on the riding cultivator for the first time.

And then they, with our amazing friend and farming partner Seth, proceeded to rock the field, weeding and hilling ...
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I try to be humble, but it’s true.  I melt on your tongue, I am so deeply chocolatey I should be considered medicinal, I am luscious.  Oh yes, and I’m back in the pastry case at Wheatberry.  So come eat me, or else Adrie will have to eat all of me (somebody has to!).

Don’t live ...
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On Tuesday, we celebrated Ben’s birthday.  As you may remember, we’re a big fan of birthday pies around here, and so at Ben’s request I made Pascal Rigo’s Caramel-Pecan Chocolate Tart, from our favorite American Boulangerie.  With the help of my, um, assistant pastry chef Ella (just don’t tell her she’s not the main chef), ...
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Ok, so maybe “let the craziness continue” would be more appropriate, but truly, this is crunch time folks!  This week we’re preparing for holiday baking at Wheatberry, doing our best to get as many CSA grain shares distributed as humanly possible before the holidays, and also .  . . trying to celebrate some holidays ourselves.  ...
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Today – cold, raining.  November weather at last.  Everyone cranky, scrambling to write our NE SARE grant before deadline, preparing for a crazy frenzy of Thanksgiving baking tomorrow (cranberry pecan bread made with local wheat! pies!) , meetings, cleaning grain with some wonderful help down at the Granary.  Or rather, sitting in the car, nursing ...
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Bring on the gratitude, I say.
I wanted to take a moment to say how I got started with gratitude Friday, since a few of you have asked.  Last winter, during a particularly rough patch with Ella, I read an article in the wonderful Yoga Journal about keeping a gratitude journal as a way to open ...
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Whew!
Well, this past two weeks have been quite, um, interesting, on all fronts.  Home, bakery, Pioneer Valley Heritage Grain, there have been lots of ups and downs.  You, too?
I’ve been loving doing the Ten Steps posts, and all the amazing feedback, but I’m going to take a little break before moving on to the next ...
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Yesterday we threw a farewell party for our employee Kate, who had been a steady, amazing presence at Wheatberry for two rollercoaster years.  As a thank you, we had a potluck with some friends and current staff, and I added the above embroidery to the apron I made her last spring.  I did the embroidery ...
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One of the things I’m most excited about making once we get our grain and bean share (and it’s hard to pick, believe me!) is warm breakfast cereal.  I grew up eating oatmeal, and also cheese  grits, but I recently discovered other whole grain cereals.  Man are they yummy!  Bring on the cracked grains in ...
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