Green Mountain Twisters
For Patrick, the practice of making, rolling and baking pretzels is an art and a daily meditation.
When Patrick began experimenting with pretzels in 1996, he knew that, while his challenge was to create the word's best hard pretzel, soft pretzels would be a huge success and appreciated by many.
What better job exists than the daily maintainence of 100+ year old sourdough starter on a 100+ year old farm/bakery on a Vermont dead-end road, hilltop farm?
Soft Pretzel Flavors
Click on each pretzel photo below to get a description of that flavor.
Classic/Salt
Everything
Heady Twister
Spiced Apple Ginger
Bacon Cheddar
Dark Chocolate Cherry
Roasted Garlic
Maple Cinnamon Raisin
Artisan See Mix
Mighty Multi Grain
Half of Everything
Making the Pretzels
For Patrick, FRESH soft pretzels are a must. For that reason, most pretzels are normally baked in the wee hours of the early mornings - or through the night for the Saturday market, all in the magical bakery built into the old Keene Farm.
Every pretzel is hand rolled and hand twisted, then baked to perfection.
