Pringle's Pride | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Pringle's Pride 

Side Dishes: Red Hen Baking Co. introduces a uniquely local loaf

Published November 3, 2009 at 5:55 p.m.

Cyrus Guernsey Pringle left this mortal coil in 1911. His namesake, a Vermont-grown bread from Red Hen Baking Co., began shipping to stores and restaurants this October 23. The “Cyrus Pringle” honors the botanist and wheat breeder from Charlotte with a product baked from grains grown in that same town by Tom Kenyon of Aurora Farms.

Kenyon began testing a crop of hard red winter wheat in 2006. Randy George, who co-owns Red Hen with his wife, Liza Cain, admits that “Only a few months ago, I was still saying that we were years away from baking a bread made exclusively from Vermont-grown wheat.” On testing this year’s crop in the mixing bowl, however, George was pleasantly surprised to find the texture of the dough no different from that of batches made with the Kansas-grown organic wheat flour Red Hen usually uses. For a hearty dash of whole wheat, the Cyrus Pringle incorporates flour from Gleason Grains, already a staple in Red Hen bread. The Bridport farm harvests 45 tons of whole wheat each year.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Alice Levitt

Alice Levitt

AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation