06/09/2014 11:46 AM
06/09/2014 11:59 AM
Down a gravel drive and in a small brick building, Farmer Baker Sausage Maker may not look like much from the outside. But step into the new spot and you’ll find fresh cuts of meat, baked breads, and local veggies. In the on-site kitchen, chef Cassie Parsons is creating everything from house made gnocchi tossed with pancetta to warm and chewy sorghum molasses cookies. As far as restaurant concepts, this one is far from typical. There is no table service so check the daily menu online to see what’s available and text ahead—or order online for special orders (Parsons even creates Paleo dinners for those on the popular diet). If you’re just stopping by to peruse what’s available, go after 2 p.m. on Tuesdays and Fridays when the bread is freshly baked and still hot from the oven. The best time to hit this spot though may be for one of Parsons’ family-style Sunday brunches where the experienced chef and farmer serves up tasty dishes using all local ingredients, many of which are grown or raised on her own farm. www.farmerbaker.com
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