Pastry
At the Grey Barn…
we Might love pastry more than bread.
While unassuming, our pastries are voraciously delicious. Each perfect little pastry that comes from our bakery is hand made right here on our farm. No two pieces are exactly alike and this is where you will find the joy. The rules underpinning a good croissant have not changed in centuries. It takes three days, and you should be left with a flaky mess on your lap.
Looking for our weekly bread & pastry schedule?
Ground Up Grain
Ground - Up Grain in Holyoke, MA provides all of our flours. All of the grains that are milled at Ground-Up Grain are grown in the Northeast and provide a unique flavor only found in our corner of the world. Their whole grain flours provides our baked goods with a real taste of place. Ground-Up Grain works a select group of New England grain growers who sweat all the details from their multi-year crop rotations, to the microbes that contribute to the health of the soil, to the flavor and versatility that each variety offers. By sourcing regionally grown stone-milled flour, we are able to support other New England farmers and strengthen our community through food.
Making Our Pastry
Crossaints have their origin in Renaissance era Austria and have long been considered a mark of a bakers skill. Part bread, part pastry, they require a deep knowledge and understanding of the fundamentals of baking as well as a considerable time commitment. But make no mistake, our croissants are 100% New England in origin - from the grain we use to the butter we laminate with. The flavor boasts the labors of our fellow farmers. Our croissant production takes place over 3 days, with each day entailing a different but equally important part of the process: the mixing and proofing of the dough, the lamination (which entails the layering of butter and dough to impart the characterstic 'honeycomb' structure), and the final proof and bake. Our offerings rotate weekly, to ensure you always have somehting new to look forward to.
Click here to see this week’s bread & pastry schedule and keep scrolling for an overview of all the bakery’s pasteries that we are currently making.
Croissants
A flaky treat to please your pallet. Ours are made using stone-milled flour and Vermont Creamery cultured butter for optimal flavor.
chocolate croissants
Our croissant dough enhanced with 3 bars of Valrhroa dark chocolate and topped with a sprinkle of sea salt.
Kouign Amman
Translated from it's native Breton tongue, Kouign Amann literally means 'Cake Butter' and this pastry proudly lives up to it's name. A laminated pastry that is given an additional boost during it's last round of folds when it is rolled out in sugar. As it bakes, the sugars covering the dough caramalize, leading to a nutty flavor and a shattering crust.
Rotating Weekly Offerings
Ham and Cheese Croissant
Our croissant dough filled with rip rap and ham grown on our farm.
Herbed Cheese Danish
These cheese danishes use our Eidolon cheese alongside herbs from our gardens to create a fresh, tangy and creamy bite.
Sweet Cheese Danish
Danishes can come in all shapes and sizes, but consist of two key parts- a 'laminated' dough and a some sort of filling. These cheese danishes use our Eidolon cheese alongside cream cheese to create a sweet, tangy and creamy bite.
Petite Spelt Palmier
Palmiers (named for palm leaves for their distinctive shape), often called elephant ear cookies, are a laminated French cookie. We create a rough puff pastry dough, here made in part with spelt flour, and coat the cookie in sugar before baking, creating a lightly caramelized crust with a flaky, pull apart interior.