Farm and Sparrow is the appalachian based milling, baking, and teaching project of david bauer. david is dedicated to expressing the regional terroir of American Landrace grains and legumes with an emphasis on maize. he believes that ancient and heirloom varieties should not be treated as historic entities but rather as a living beings that continue to evolve in the field and in the kitchen. 

All of our grains are grown with a focus on maintaining the genetic diversity and hence the expressiveness of each plant.  We work directly with small farms to grow varieties that are uniquely adapted to their specific ecosystem. all products are freshly stone-milled to order, a slow process which preserves the unique aroma and flavor of each crop. 

david enjoys teaching and speaking with others on all subjects related to landrace grains, stone-milling, and baking. reach out to us if you are interested in hosting a workshop or event in your area.

Roots

Farm and Sparrow began in 2006 as the baking and milling project of David Bauer. A midwestern native, Bauer's foray into baking began with his informal apprenticeship with oven mason Alan Scott, who introduced him to the idea of naturally leavened bread made from fresh-milled flour and baked in a wood-fired oven. Over 4 years, he built wood-fired ovens with alan while developing his baking and culinary skills, eventually travelling to the France to learn from the pioneers of his tradition.

Bauer moved south to Marshall, NC at the age of 26 to begin an experimental bakery in the space belonging to Jen Lapidus of Natural Bridge Bakery. Shortly after arriving, enchanted by the small farms around the mountains, he began working with local growers to figure out which types of heritage wheat, rye, and corn could be grown organically in the southern mountains. He also began growing out small plots of historical grains to begin the process of selecting local landraces.

In 2009, david built out a permanent bakery complete with a new mill and one of the first Turtlerock brick ovens, built by Antoine Guerlain. In this space, he realized the vision of baking bread entirely from farmer-direct grain, all milled in house, and fermented with native yeast.

In 2013, hoping to expand upon this vision, Bauer collaborated with chef Brendan Reusing to open All Souls Pizza, where a menu was built around his landrace grains and flours. His work with All Souls was featured in the New York Times.

Farm and Sparrow has been featured in publications around the world. Food and Wine included it in a list of the world's best bakeries.

In 2018, Bauer made the decision to close his bakery so that Farm and Sparrow could dedicate itself fully to SUPPORTING grain terroir through milling. The mill is now located in the Appalachian mountains at a 115 year old chapel that Bauer and his family have restored. At the core of the mill is the belief that to truly respect grain is to provide an environment where it can continue to evolve and express itself, rather than to preserve it as a fixed historical entity. Only through this process can our agricultural and culinary heritage live on.