Who we are
Indie & James
Our team is small but mighty! We are just a couple of folks passionate about the food both ourselves and our neighbors are eating. Using organic practices and lots of determination, we are tending to about 1/2 acre of vegetables, young fruit trees, bees, poultry and more! With only a few growing seasons under our belt, we still call ourselves beginner farmers.
Our wholesale bakery churns out sourdough pastries & breads, dry mixes, and other goodies carefully crafted to highlight the taste and nutrients of the beautiful, fresh, stone-milled Montana grains. Many baked goods include what we have on the farm at the time, reducing both food waste and highlighting seasonal crop knowledge- two things we care a lot about!
Keep scrolling to learn more about our operation!
James and Hannah
the farm
Hannah manages much of the ‘Farm’ operation: taking care of the starts, doctoring our soil with compost (and vermi-compost) voodoo, fixing equipment, and making sure the living creatures (chickens, worms, bees, etc) are well taken care of. We employ sustainable, common-sense agricultural practices, and do our best to steward the land we’re on so that it can remain viable for future generations.
This year, we will be growing all of the classic market and storage vegetables (onions, carrots, potatoes, greens, beans, squash, etc.) as well as specialty crops like corn, melons, grains (rye, oats, and wheat), and plenty of heirloom Montana varietals. Western MT is a special place to play around in the dirt, so we’re excited to keep growing and bring an exciting abundance of speciality crops to neighbors and commuters.
In summer 2023 we began offering this home-grown produce, eggs, and baked goods at our seasonal farmstand (open morning - dusk) for affordable prices. We currently operate on the honor system, and accept cash, check, venmo, or Senior/WIC FMNP coupons (for eligible items only).
The farm is designated as a Certified Wildlife Habitat since 2023. Since then we have been working to clean up the property and restore the unused field back to native prairie flowers and grasses with a focus on pollinator friendly species.
Pay us a visit, and taste the difference!
as simple as it gets
FLOUR
WATER
SALT
The bakery
The ‘Bakehouse’ portion of our namesake is James’ pride and joy. We produce naturally leavened breads and pastries, all made from fresh stone-milled local grains in the spirit of community gristmills of the past. James brings almost 10 years of baking experience to the table, and with it gorgeous sourdough croissants, sandwich loaves, danishes, rustic breads, and focaccia.
After a few successful seasons we expanded to ad a line of fresh, stone-milled MT dry mixes including brownies, cornbread, scones, baking flour. In early 2025, PF&B transitioned from a home bakery to a licensed wholesale bakery. We currently operate out of Kitchen in the Wild LLC, while renovation of the garage bakery continues!
We’d love to talk your ears off about the nutrition benefits of fresh-milled grains and the sourdough fermentation process - just ask us how our bread is different from the stuff at the grocery store! We take pride in sourcing 80-100% of our ingredients from local farms and producers.
We source local grain primarily from Highland Harmony Farm (Wilsall, MT) and Living Sky Grains (Three Forks, MT).
For general info on the science of sourdough (and why it’s so darn nutritious!), check out this CSU Extension article.
