Founded in July of 2003 by Scott Mangold and Renee Bourgault, Breadfarm uses old fashioned techniques, every item we make is hand crafted, made from scratch.  We pride ourselves on using the highest quality ingredients we can source to produce our baked goods.  Supporting local business and sustainable commerce is important to us. 

Our bakery is located in the small village of Edison, Washington, just off of scenic Chuckanut Drive in beautiful Skagit Valley. We strive to create product offerings you can't find elsewhere.  Our breads are naturally leavened using wild, natural yeasts.  Our cookies and shelf stable pantry items are all made in small batches by staff with carefully tending hands. Using the finest quality, local, natural and often organic ingredients, our products are simple, flavorful and memorable.  We are a passionate bunch of bakers, doing our part to change the world, one loaf at a time.  Enjoy!

Scott started his artisan baking career with Black Bear Bakery, a certified organic, artisan bread bakery in Portland, Oregon.  He polished his baking skills with Grand Central Bakery as Production Manager in Portland, Oregon and later, Seattle.   During his tenure in Seattle, he pursued lots of "breaducation", attending classes at the CIA Greystone, the National Baking Institute in Minneapolis, the Ritz Escoffier in Paris and the San Francisco Baking Academy. He’s an active member of the Bread Bakers Guild of America and serves on the board for the NW Grain Gathering and is involved with the Bread Lab at WSU Extension in Mt Vernon, Wa.

Renee considers herself a baker by marriage. After several sales jobs in the city, she "retired" to the tiny village of Edison with aspirations of spending time crafting stained glass, silver-smithing and growing vegetables. Instead, she knits, bakes, enjoys cooking a meal after a day at the farmers market and keeps tabs on future Breadfarmers, Nell and Urban.  Her desire to compliment the artisan breads produced by her husband resulted in the delicious cookies, rustic pastries and savory treats, many of which we ship.

When we're not baking, we enjoy traveling, gardening, kayaking, snow sports, good food and wine, sharing food with friends, walking the flats which surround our home and going on family adventures.

At Breadfarm, we pride ourselves on using organic ingredients to produce our loaves.  By endorsing sustainable agricultural practices, we are helping to maintain a level of stewardship over the land, as well as freeing our food supply of harmful chemicals and pesticides.  We use no additives or preservatives in our in any of our products.

Whenever possible we source locally.  Fairhaven Mill, right down the road supplies us with stone-ground wheat, fine rye, whole wheat pastry flour and cornmeal.  We source small crop specialty heirloom wheat flours from Bluebird Grains and local eggs, dairy, veggies, nuts and fruits from our neighbors right here in Skagit County.  We believe in supporting our neighbors in farming, business and commerce. 

By building relationships with our suppliers, we establish a level of trust and understanding of our ingredients and the methods and ethics under which they were produced.  We are committed to quality and freshness.  Each loaf is hand formed and carefully tended through each stage of the baking process.  We deliver fresh baked bread to our customers daily.  We donate our day-old loaves to local food banks or for farmers to use as feed.

Nell joined the Breadfarm staff by birth in 2006.  She is good at teaching her parents not to work so much, and also at keeping the tempo lively around the bakery.  In late 2010, she started an egg business aptly named Nell's Happy Hens.  An aspiring artist, she also enjoys creating art in any and all mediums.  She currently tends 5 hens and occasionally sets up a Farmers Market booth adjacent to the Breadfarm, where she sells a limited quantity of organic eggs and handmade cards.

Urban joined us in October 2010.  His time at the bakery involves sneaking tastes of dough, trying to talk someone out of a cookie but mostly, he's happiest running around with rescue vehicles and trucks.  His dad thinks he'll make for a bread delivery driver one day.  In the meantime, he's pretty into just being a kid.

Our staff at Breadfarm is comprised of a lively bunch of folks...they come from all around the country.  As far as we can tell, they end up in this area of the state because it's such a great place to live.  We all seem to have a common dominator of loving good food and promoting local, sustainable living.