The Bakehouse at Fleur de Lis Farm

The Bakehouse at Fleur de Lis Farm Wild Sourdough. French Soul. Missouri Roots. Naturally Leavened Bread from Fleur de Lis Farm.

A winter loaf from the Bakehouse.Pain de Prairie d’Hiver brings dried fruit and walnuts to our everyday Prairie bread, w...
12/18/2025

A winter loaf from the Bakehouse.
Pain de Prairie d’Hiver brings dried fruit and walnuts to our everyday Prairie bread, with quiet sweetness and depth meant for cold days and long tables. Best with butter. Better with ripe, soft cheese. Available for the season.

I went to France to learn, to watch, to taste.I came home with inspiration meant to be folded — slowly, thoughtfully — i...
12/17/2025

I went to France to learn, to watch, to taste.

I came home with inspiration meant to be folded — slowly, thoughtfully — into the breads of this farm and this little bakehouse.

The oven is warm again. The work continues. I can’t wait to share what I’ve learned.

An elegant selection of breads, confections and preserves for the holiday table are available for preorder. Pickup optio...
12/15/2025

An elegant selection of breads, confections and preserves for the holiday table are available for preorder. Pickup options at Cornerstone Kitchen 12/23, Baumann’s Fine Meats 12/24, or Fleur de Lis Farm 12/24. Quantities are limited, so place your order early to ensure availability. Orders close Saturday 12/20 at noon! Order at: www.hotplate.com/bakehouseatfleurdelis

Today at Marché des Capucins in Bordeaux, I wandered up to a small organic bread stall and told them I was a baker. They...
12/10/2025

Today at Marché des Capucins in Bordeaux, I wandered up to a small organic bread stall and told them I was a baker. They immediately lit up, slicing samples from nearly every loaf for me to taste.
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And here’s what I learned: the breads of this region are beautiful, rustic, and generous… but so is the bread I bake back home. Standing there in the middle of a French market, I realized my loaves hold their own in this world I’ve admired for so long. The flavors I’ve worked so hard to develop at the Bakehouse stand shoulder-to-shoulder with these breads.
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It made me deeply proud of the craft I’m building at The Bakehouse at Fleur de Lis Farm—rooted in Midwestern soil, shaped by French tradition, and full of heart.

Get fresh bread until 9pm tonight at the Rec Hall in St. Charles. Debuting a new loaf Chèvre Rouge, with goat cheese and...
11/14/2025

Get fresh bread until 9pm tonight at the Rec Hall in St. Charles. Debuting a new loaf Chèvre Rouge, with goat cheese and cranberries.

SUMMER’S FAREWELLThe last light of summer, captured in bread.The fields are quieting, the light turning honeyed. This lo...
11/08/2025

SUMMER’S FAREWELL
The last light of summer, captured in bread.
The fields are quieting, the light turning honeyed. This loaf holds what’s left of summer, our own garden cherry tomatoes, dried slowly then folded with aged Asiago cheese into a slow-fermented whole grain sourdough.
Savory, bright, and a little nostalgic...
A final toast to the season that fed us so well. limited Quantity at today’s market from 11-3.

Rustic FlatbreadsNaturally leavened, hand-stretched, and stone-baked at Fleur de Lis Farm.In markets half a world away, ...
11/08/2025

Rustic Flatbreads
Naturally leavened, hand-stretched, and stone-baked at Fleur de Lis Farm.

In markets half a world away, bread is a shared language — warm, simple, and unifying. That same spirit lives here, where Missouri soil and French farmhouse craft meet. These flatbreads are made to gather around — for dipping, wrapping, or tearing fresh from the bag.
Pick up a bag at today’s market from 11-3. Limited Quantity!

English Toffee for the Winter Table.Butter and sugar drawn to a deep amber glow, poured thin and shining, then cloaked i...
11/06/2025

English Toffee for the Winter Table.
Butter and sugar drawn to a deep amber glow, poured thin and shining, then cloaked in chocolate and a snowfall of toasted pecans.
An heirloom recipe long tied to winter in our family — a small, golden ritual that tastes like the season itself.

✨ Debuting this Saturday at Cornerstone Kitchen Market, and available for preorder throughout the holiday season.
Handcrafted for the holidays at The Bakehouse at Fleur de Lis Farm.

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Hazelwood, MO

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