About

Terrie Atkin

Professionally trained at the San Francisco Baking Institute, the School of Artisan Food in England and sourdough Slingers Terrie founded The Farmer’s Baker to share her passion for baking bread. Her most recent travels took her to England and France where she was a stagiaire for six different bakeries. 

The Farmer’s Baker seeks to bring awareness to ancient ingredients, traditional preparations, and sustainable farming practices through the enjoyment of bread. All bread is organic with no conditioners or preservatives with digestibility and nutritional benefit in mind. The Farmer’s Baker strives to elevate the awareness of sourcing locally and using stone ground ancient and heritage grains from organic farms throughout the Pacific Northwest and beyond.

Sharing bread is a deeply personable way to foster a sense of belonging. Food is a social glue; it brings us together for conversation and a time to connect. TFB would like to uphold these relationships between our customers, millers and farmers by creating slow fermented bread with love and patience. This experience will nourish our community, hearts and soul. There is no better way to satisfy our hunger to belong than to break bread.