
The story goes…
“Au Contraire” is French for “on the contrary…” and when I moved to Missouri from California in 2018 I was feeling truly contrary. So many things had stood in the way of me owning my own business up until that point, and so many people had looked askance at our real estate choices, I just knew that to be really happy I’d be proving a lot of people wrong.
As it turns out, baking sourdough bread is an act of stubborn love in and of itself. It requires patience, attention, and intuition. Sourdough starters are living ecosystems, and like any good gardener, I have to watch over bread production carefully, as it changes with the seasons. Fortunately, my love for the end result, combined with my contrariness, yields breads that I am truly proud of - made from locally grown Kansas wheat blends originating on small family farms, featuring local produce from small organic farmers, and boasting the best nutrition that leavened bread has to offer: the traditional sourdough method.
It is my fondest hope that you will find a measure of happiness in a slice of bread, born out of a stubborn joy.
So how do I get some bread?
Bakery Hours
Tuesday, Wednesday
7am - 3pm
Saturday
7am - 12pm
27603 S. State Route 2
Freeman, MO 64746
We encourage you to call ahead to reserve your order.
Special Orders
Call (913) 594-1922
Please note that 48 hours notice is needed for most breads and pastries.
Nomad Market KC
April - October
Saturdays, 8am - 11am
at the intersection of Mulberry and 2nd Street, Louisburg, KS
The KC Farm School
May - October
Wednesdays 3pm - 7pm
4223 Gibbs Road,
Kansas City, KS, 66106
Our ingredients
Our goal is to be your village bakery. Our flour blend is sourced from small-production, family owned Kansas farms. As much as possible produce is purchased directly from local growers and cottage industry farmers. We are always on the lookout for local ingredients and locally produced materials!