For Patrick, the practice of making, rolling and baking pretzels is an art and a daily meditation.
Patrick began experimenting with pretzels in 1996. He baked them in the wood cookstove in the old Keene Farm kitchen. At that time, he knew that his exciting challenge was to create the best tasting and most beautiful pretzels on the planet.
What better job exists than the daily maintenance 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 see an enlargement of that photo.
Classic/Salt Pretzel
Bacon Cheddar Pretzel
Everything Pretzel
Roasted Garlic
Dark Chocolate Cherry Pretzel
Heady Twister
Spiced Apple Ginger Pretzel
Mighty Multi Grain Pretzel
Artisan Seed Mix Pretzel
Making the Pretzels
For Patrick, FRESH soft pretzels are a must. For that reason, most pretzels are baked in the wee hours of the early mornings, all in the magical bakery built into the old Keene Farm.
Every pretzel is hand rolled and hand twisted, then follows a secret process that we developed that is based on traditional pretzel baking - and finally baked to perfection. We DO NOT use egg washes. Our pretzels are traditionally processed. All of our pretzels are Vegan (except the Bacon Cheddar - that we only bake for special events).
