Bakery

Greetings from the Little River Bakehouse, Chef Keaton here with some big updates for all of our hungry patrons. We are gearing up to launch new menu items on March 1st for our new spring menu which will include 3 new seasonal pizzas, several new paninis, appetizers and fresh salads utilizing our very own Locksley Farmstead Cheese. More details will come out closer to March so be sure to check out our social media for updates. Another big update to our menu is a change to our panini bread. We will no longer be serving our paninis on focaccia bread, instead we have a new ciabatta bread that we bake in our retained heat oven. It's incredibly delicious with a nice crunchy crust and a soft chewy inside making an ideal panini.

Happy New Year from The Little River Bakehouse! What a roller coaster of a year we just had. With things getting cold again it is affecting the restaurant industry greatly. Trying to be hospitable while worrying about the safety of patrons as well as staff during these times is stressful and exhausting. However, there is a solution where you can enjoy the food made by the hard working people in this industry while supporting the establishments you love and keeping other safe... takeout. We are fortunate to have a menu that includes a variety of delicious pizza which is the king of takeout. Pizza, along with our paninis made on fresh baked Foccacia bread, are available 7 days a week. They're the perfect alternative to dining out!

Hello from The Little River Bakehouse! We have been very busy here producing pizzas for the masses and have had the busiest fall season yet. Going into winter I am going to be doing some research and development on new dishes and breads to bake in our brick oven. Even though the winter might slow things down a bit, we will continue to do pizza specials every weekend and have added soups back to the menu to help warm you up. Each soup is made with stocks that we make in house every week and is served with some of our fresh baked Sourdough.

Greetings from The Little River Bakehouse. The month of October has been a crazy one - breaking new personal records every Saturday in pizza sales, so thank you to everyone that has been coming out. We will continue to do weekly specials that start every Friday, so just give us a call on Friday to find out what it is or follow us on Social media platforms.

Greetings from The Little River Bakehouse, I'm pleased to announce that we will be switching over from our Summer menu to our new Fall menu this weekend. This will include favorites such as the Smoked Apple, Bacon and Little John Cheddar Pizza and a couple of new paninis as well. However, no need to worry about losing that Sausage, Mushroom Gouda pizza because we will be adding it to our regular menu! Of course we will continue to be using fresh and local produce, meats and cheeses as much as possible through the fall and winter.

Hello, from The Little River Bakehouse. This summer has been a hectic one to say the least and we have been firing on all cylinders the whole time. Over the last year I have been building this kitchen up to be a place where good comforting food is produced with an emphasis on fresh locally sourced ingredients.

Now that we have our routines in place and safety measures at full swing I have found the time to start introducing new specials to my pizza menu every weekend so be sure to check what we have coming up, they will hit the menu every Friday and will go through the weekend or until we run out whichever comes first. Just another way of showing the creativity and quality that our customers are getting to know.

Hello from the Little River Bakehouse up here on Tasting Room Hill. I just wanted to thank everybody that has come out and gotten a pizza or loaf of bread and helping to support us through all of this. We are entering phase 1 of reopening which fills me with very nervous excitement, as we try to adjust to the changes please help us out with your continued patience and adaptability. Some of the safety precautions we are taking are daily wellness checkups of our staff, implementing mandatory face masks while on-premise, and constantly and fastidiously sanitizing and cleaning.

Boy!...What a difference a month makes! Last month we were anxiously awaiting the arrival of spring and now many of us are sequestered at home doing our best to stave off the spread of the COVID-19 virus. These are difficult and uncertain times to be sure, but I've also seen some good things in the midst of this tragedy. Rather than bustling past in crowded spaces without acknowledging each other, people are passing 6 feet away and giving a nod or saying hello. This is what it means for our operation here at the Ag District:

Hello there from the Little River Bakehouse! Spring is almost upon us which means a whole new host of fresh vegetables and produce will be in season. We'll be updating our menu this month to utilize some of the bounty of spring. That means new seasonal pizzas!