Our Story

My husband and I moved to Overton County three years ago when Luke took a job managing a farm property. We soon started growing organic vegetables for ourselves and our community. I made my first loaf on a whim following a simple, 4-ingredient recipe found in a magazine.  It wasn’t long before I started selling bread at the Downtown Green Market alongside our vegetables.

The first few loaves were made in our home oven and soon after we built a wood fired oven at our farm to keep up with demand. My menu eventually expanded to include all kinds of pastries, seasonal pies and bagels. My background is in ceramics so making bread became both a creative outlet and a way for me to connect with a community of people based on delicious, nutritious food.

I source high quality and unprocessed flours, ferment them slowly using our sourdough culture, then bake to perfection into a more gut-friendly and nutritious loaf than the industrial equivalent. The pies and pastries feature Appalachian-grown wheat from a regional mill, and seasonal produce. Meg’s Bread is continuously expanding and we are very excited for what the future holds.