Shana Slossberg | Owner and Baker
Talking Breads is located on our 45 acre farm in Shermansdale, PA. We use all organic flours which are milled with our Austrian stone flour mill on a weekly basis to ensure the flour is as fresh and nutritious as possible. The flour is never bleached or bromated. We bake old world breads and most include a blend of whole wheat, whole grain, and rye flours. Most breads are leavaned with our sourdough starter, which I call the mother, that I have been feeding for 10 yrs. All bread, including the French and Italian varieties, go through a slow, cold fermentation process that makes the breads easier to digest, without the sour flavor. From start to finish is a two day process.
We are growing a small plot of wheat this season and hope to grow all our own grain within the next few years. For now, we strive to use locally grown wheat and always organic, until we are able to grow enough to sustain the bakery.
Along with the bread, we sell small baked goods, and use seasonal veggies and berries from other farmers that sell at FOTS. About 95% of the breads are vegan. We use our own pasture raised eggs for the bread that are not vegan.
We will also be offering small bags of freshly milled flours this year including whole wheat, whole spelt, whole rye and blue corn meal!
Markets we attend:
Farmers on the Square – Wednesdays from 3-7 pm.
Silver Spring FreshFarm market, Maryland – Saturdays from 9am-1pm.
DuPont Circle FreshFarm market, DC – Sundays from 8:30am-1:30pm.
In the winter we also offer a winter bread share with pick up locations in Harrisburg, Hershey, Camp Hill and Carlisle.