Christopher Benavides

Our resident baker, Christopher Benavides, looking out over the organic rye crop before it is harvested.

Our farmer friends at Mt. Folly Farm have been growing and milling their own grains since 2016. We feature their grits, cornmeal, rye, turkey red wheat, buckwheat, and other small heritage grains in our artisan bread as well as on our rotating menu.

Our baker helps to mill and our farmers help to distill. This crossover allows our baker to be involved in the procurement of small grains, and for our farmers to see the fruits of their labor  turned into something entirely new, whether that be our moonshine or loaves of rustic bread. We are proud of the connections we’ve forged in our community and are grateful to have the chance to break bread and share wholesome food with our neighbors and new friends in Downtown Winchester.