ELMORE, Vt. — When Blair Marvin started making and selling bread 15 years ago, she promised herself three things: She would never preslice it. She would never bake it in a pan. And she would certainly never sell it in plastic.
But three years ago, as she was helping out in the one-room schoolhouse where her son, Phineas, attended first grade, she realized she had a problem. At lunch, his friends weren’t eating sandwiches made from the stone-ground, organic loaves she and her husband baked at Elmore Mountain Bread, and sold in local supermarkets. Sure, the students had Vermont-churned cheese from Vermont-raised cows. But their bread often came from a national bread company, made from white flour or laced with preservatives.
“All of these preconceived notions and standards I set for myself,” said Ms. Marvin, 39. “None of it mattered. If Phineas’s peers weren’t eating our bread, then we were doing something wrong.”
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