01
Slow on purpose
Faster isn't always better. Bread that's risen overnight tastes different. A pasture rotated weekly grows back deeper. We chose this work because we wanted the time it asks for.
Loading…
Rounding up the flock…
Hello
We grow food the slow way
A small working farm. A few good animals. One open Saturday a week.
How it started
It started with a half-finished barn
We weren't farmers. We were two people in a city apartment with a sourdough starter on the counter and a vague notion that we wanted to grow some of our own food. The notion got louder. We started spending weekends out of town looking at land we couldn't afford.
Then in October of 2023, we bought a property sight-unseen during a rainstorm. The listing photos hadn't shown the leaking roof or the missing barn doors. The seller had been very upfront about the unfinished pasture; he had been less upfront about the goat that was apparently still living somewhere on the back acre. We named her Penny. She came inside that first winter.
Three seasons later, the barn has doors. The roof doesn't leak. Penny has friends. The starter is still on the counter — we call it Penelope now and it's the one we use in the Sourdough workshops. The leap from notion to farm was bigger than we expected, and slower, and harder. We'd do it again.
What we believe
Three things that shape every decision
02
By hand wherever we can
We hand-fork compost into the kitchen garden. We hand-shape every loaf. We hand-milk the does because the herd is small enough that we know each one's quirks. The hand-doing is the point.
03
Real the whole time
No marketing-photo tomatoes. No staged tours. The eggs are warm because they came out an hour ago. The barn smells like a barn. We don't curate the parts that aren't pretty — we just keep showing up to them.
The land
Twelve acres, six rooms, one big sky
We work twelve acres on the south side of the valley. Half is pasture, a quarter is woods we leave alone, and the rest is the small busy bit — barn, dairy, kitchen, gardens, shop.
The herd
Eight goats, two dogs, one stubborn cat
Most visits become an animal visit somewhere along the way. Here are the regulars — the goats are happy to be greeted, the dogs are happy to lean.
Original goat PennyCame with the property. Cleared a 4-foot fence on day three. Now the matriarch.
Loud and friendly OliveWill scream if you leave the pen. Will also be the first to lean against your leg.
Best mom JunebugTwo healthy kids in our first kidding season. Calmer than any of us were that night.
Senior farm dog HossWatches everything. Naps in the kitchen. Will lean on you if you stand still long enough.
Junior farm dog BootsTwo-year-old with all the running in him. Polite. Loves the goats too much.
Who we are
Two of us, plus a few good hands
Bea Yukdawan
Co-founder · Cheese, sourdough, the workshops
Used to be a research scientist. Trades white papers for white cheesecloth now. Runs the workshops and most of the kitchen.
Sam Yukdawan
Co-founder · Pasture, animals, fences
Builds and rebuilds. Knows every fence post by name. Mostly responsible for the goats turning out as friendly as they did.
Maya
Saturdays · Shop + greetings
Lives down the road. Runs the shop on open Saturdays. Best at recommending the goat-milk caramels to first-time visitors.
What we do today
Three ways to be here
A few words for what comes next
Come spend a Saturday with us.
Plan a visit, take a workshop, or just stop in for sourdough and eggs.