Matt Pontarelli at Beetlebung Farm wakes up early as many bakers do to make the daily bread. Unlike many bakers however, Matt is often using flour he milled himself from grains around the region.

Matt Pontarelli checks the temperature of the bread. – Ray Ewing
Baker’s hours at the Beetlebung Farm kitchen. – Ray Ewing
Beetlebung mills much of it’s own flour from grain from around the region. – Ray Ewing
Matt Pontarelli loading up the milling machine. – Ray Ewing
Selecting the right grain is key for a good bread. – Ray Ewing
Matt Pontarelli with some finished flour. – Ray Ewing
Balls of dough ready to become baguettes. – Ray Ewing
Kneading dough. – Ray Ewing
Shaping baguettes – Ray Ewing
Awaiting the ovens. – Ray Ewing
Matt Pontarelli crumbling feta on trays of focaccia. – Ray Ewing
Setting the ovens just right. – Ray Ewing
Almost done. – Ray Ewing
Fresh bread coming out of the oven. – Ray Ewing
Steaming focaccia cooling down. – Ray Ewing
Loaves cooling on the rack before heading downstairs. – Ray Ewing
Matt checks the crumb on a loaf. – Ray Ewing
The daily bread heads down to the store. – Ray Ewing
Today’s offering is ready for hungry customers. – Ray Ewing

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