This week’s Featured Vendor is Little Creek Farm. Read Lisa & Little Creek’s story in her own words below.
“Little Creek Farm was established at the end of 2016, when we moved into our home in Waddy from Louisville. We moved to Louisville the year before from the Central Coast of California. Initially calling it a farm was a stretch, as the only building on the 5 acres was the house. However, that spring we planted our first two gardens and it has only grown from there. We now have a greenhouse, a barn, 3 large garden areas and 23 chickens. Recently, we purchased the 7 acres next to us for expansion. We hope to build another barn that will serve as a guest house, but primarily function as a production kitchen for my growing bread & english muffin business. My husband, Steve does not help with the baking processes, but he does do the outside work and helps greatly in the gardens. He also allows me some area in his barn for the chicken feed and straw, as well as for my grow light set up for the seeds starts, which are eventually moved to the greenhouse.
I have been baking these types of bread for about 15 years, though I've only started adding herbs and selling them since moving here. I started selling my sourdough breads at the Shelby County Farmer's Market our first year and added the english muffins and rolls for variety. I them moved on to a bigger market at the Eastwood Village Farmer's Market. I feel very fortunate to have been accepted to sell my baked items at the Franklin County Farmer's Market as it is a true farmer's market. Every vendor is intimately involved in their products.
As I began baking for the FCFM, I learned how to grow and add herbs to my products in order to follow the market guidelines. I now sell sourdough baguettes & rounds (Boules), sourdough english muffins and an assortment of rolls, buns and braided breads. I have four different sourdough starters in my refrigerator, which I maintain and use for my products. We grow almost all the herbs, aromatics and vegetables that I use. I do source from the FCFM vendors some items I don't grow myself. My preference is to use all fresh herbs, veggies & fruits, but I dry them for use in the non-growing part of the year.
I am always trying new combinations of flavors, which is actually one of my favorite creative outlets. I put a lot of effort and love in my products, as I feel great joy in feeding people quality items. I would guess my favorite bread is a rye or pumpernickel sourdough bread, however I love anything with mushrooms and cheese.
It's been a very positive experience selling and interacting at the farmer's markets I've been at. I really enjoy the social aspect and the feedback I receive from our customers, along with being able to educate them regarding the difference between regular breads and sourdough varieties. I look forward that interaction again. I also have two coffee shops that offer my English Muffins as part of their menu - The Paddock in Shelbyville and Brick & Mortar in Simpsonville. I enjoy creating special orders for whatever my customers’ needs are, and love discussing what the bread, rolls, etc. are for, to decide how to fulfill their order.
Steve and I have always dreamed of owning acreage to grow and becoming self-sufficient. We have found that dream here in Kentucky.”