We’re full into fall and baking away!
Welcome to Red Fire North! We have greeted the fall warmly with lots of seasonal foods from all sorts of winter squashes and sweet potatoes to cauliflower, apples and pears. We are excited to be open year round a providing our community with farm fresh food.
The staff at Red Fire North is even more excited to introduce our bakery, now up and running! Featuring wholesome breads, yummy pastries and pizza by the slice. Coming soon: whole pies to order, hot from our brick oven. Keep an eye out for our evening pizza schedules. A special thanks to everyone who came out for our Popcorn, Pumpkins and Pizza event. It was exciting to share our delicious foods and lovely seating areas, both outside and inside our cozy greenhouse. With great morning sun, our greenhouse stays comfortable all day, a perfect place to enjoy your lunch time pizza, muffin or a nice cup of tea or coffee.
With the shifting sunlight, we too will be adjusting our store hours, open 10am-6pm daily starting November 5th. Also in November, we will have some Thanksgiving specials available to order for your celebrations including apple and pumpkin strudels, pumpkin mandalas, roasted root vegetable sides and unique breads and rolls made right here in the store. Our sampling weekends will be the on the 3rd&4th and 10th &11th of November. Paul has been professionally baking for 40 years and is looking forward to sharing his recipes and specialty items with the community. We vow not to use any processed sugars in our kitchen-- only local sweeteners-- as well as all other sorts of whole foods like buckwheat, flax and chia seeds and organic flour from Farmer Ground Flour in Trumansburg, NY. Here at Red Fire North, we are dedicated to providing our community with local, organic and nutritious food.
We’re looking forward to providing you with delicious veggies and staple foods throughout the cold season. Check out our website, find us on Facebook or call the store with any questions!
Posted: to General News on Thu, Nov 1, 2018
Updated: Mon, Nov 5, 2018