Fresh bread, baked to order.
Jan bakes in small batches. Pre-order online and pick up Thursday at the Orofino market or Saturday at the Moscow market. Can't make the booth? Schedule Breadbox pickup in Orofino, or have your order waiting at the Wingover Farms Breadbox in Moscow on Saturday after market.
Three ways to buy.
Pre-order online
Order before Wednesday for pick up Thursday at Orofino farmers market or order before Thursday for pick up Saturday at the Moscow farmers market. Pre-orders are the best way to guarantee your loaf. Walk-up availability is limited and offered while supplies last.
Find her at market
Jan's at the Moscow Farmers Market every Saturday, 8:00am – 1:00pm, and at the Orofino market every Thursday, 4:30pm – 6:30pm. She brings extra loaves when she has them. Get there early — they go fast.
Stop by a Breadbox
In Orofino, Jan delivers online orders to the Bread Box at 330 B St during non-market times — order online to schedule delivery, or text ahead for availability: 838.BREAD.ID. In Moscow, choose Wingover Farms Breadbox pickup when you order and your bread will be waiting Saturday after market. Jan stocks it with extra loaves from the morning's bake too — first come, first served on those.
Baked fresh. Available at market and online.
Three-day ferment, crisp crust, open crumb. Shepherd's Grain flour, natural subartesian well water, Redmond salt, and our legendary starter.
Same sourdough method, shaped for sandwiches. Tight crumb, easy to slice, holds up to whatever you put on it.
Nooks and crannies from real fermentation, not baking soda. Toast them. Butter them. Better than anything from the store.
A portion of the Crow Bench Farm's own legendary sourdough starter — captured from wild yeast native to the Clearwater Valley. Comes with feeding instructions.
Available when the season is right.
Seasonal
Thick, dimpled, olive oil. Jan makes focaccia when the week allows. Watch the market for availability, or sign up for The Bread Letter to receive a note when special items are coming out of the oven.
Seasonal
Fermented buns built for the grill. Soft enough to hold the good stuff. Strong enough not to fall apart in your hands. Available when the weather says burgers.
Seasonal
Fermented sourdough pizza dough, made for sauce, cheese, and a hot oven. Slow-made, ready to stretch, and built for crisp edges, melted cheese, garden toppings, and one more slice.
Winter
Baked halfway in Jan's oven, finished in yours. Keeps in the fridge for days or the freezer for months — then comes out with the crust, aroma, and warmth of a loaf fresh from the farm. Winter pre-order only.
Winter Pre-Order OnlyIn the works.
Coming Soon
Everything your first loaf needs: a banneton for proofing, a lame for scoring, a dough scraper, and a living portion of the legendary Crow Bench Farm starter. Available at class or shipped to your door.
Coming Soon — Get Notified
Coming Soon
Jan's go-to sandwich loaf pan. The one she uses every week in the farmhouse kitchen.
Coming Soon — Get Notified
Coming Soon
Premium beeswax-lined bread bags for fresh sourdough at home. Made for Crow Bench Farm loaves, these reusable bags help protect your bread while letting it breathe. They’re practical, beautiful, and built for the folks who believe good bread belongs on the counter.
Coming Soon — Get NotifiedWear the farm.
Where to find Jan.
3rd and Main St, Moscow, ID 83843
City Park, Orofino, ID 83544
Order online to schedule delivery.
Pre-order pickup Saturdays after market · Extra loaves while they last.