Self-serve farmstand, May to September, harvest dependent
On most early mornings, The Scottish Bakehouse is buzzing. The Bakehouse Farm out back is the source for much of the nutritious ingredients that go into the Bakehouse café and bakery food. Having the farm adds a sense of wholeness to the café, as one can wander out back, sit at a picnic table and see the ideals of the café growing right there. Kale and tomatillos are their specialties. Their farm stand at the side of the Bakehouse sells vegetables when available, plants, and flowers in season.
The Scottish Bakehouse was the love of Mrs. Isabella White, arriving from Scotland in 1961. It quickly became an island institution and remained so until her death in 1997. In 2002, Daniele Domincik revived the Bakehouse, growing it steadily to the popular place it is today. The farm however was stated by a farmer in love with heirloom tomatoes, and became the Bakehouse Farm in 2009. With only 1.5 acres total in production, the farm supplies the café with fresh produce. Daniele feels she is happiest when closest to the living energy of food plucked straight from the earth, and feeding her community.