From a small kitchen dream to Millbrook Village's beloved bakery—here's how a passion for authentic baking became a community tradition.
Golden Crust Bakery began in 2008 in the cramped kitchen of a rented farmhouse, when Elena Hartwell—a former pastry chef tired of the corporate restaurant world—decided to pursue her grandmother's dream of owning a village bakery.
Armed with her grandmother's handwritten recipe journal, a 50-year-old sourdough starter passed down through three generations, and an unwavering belief that real bread deserves real time, Elena opened her doors on a snowy February morning.
That first day, she sold exactly 12 loaves. Word spread slowly—through farmer's markets, word of mouth, and the irresistible aroma that drifted down Mill Street each morning. By the end of that first year, she couldn't make enough bread to meet demand.
Today, Golden Crust employs seven passionate bakers and has become a cornerstone of Millbrook Village. But our philosophy remains unchanged: good bread takes time, quality ingredients matter, and baking is an act of love.
Founder & Head Baker
Trained at the Culinary Institute of America and apprenticed at artisan bakeries in Paris and San Francisco before returning to her Vermont roots. Elena still shapes every batch of our signature sourdough by hand.
Great bread is never rushed. Here's how we turn simple ingredients into something extraordinary.
We partner with Vermont mills for stone-ground flour, local farms for eggs and butter, and regional orchards for seasonal fruit. Every ingredient is chosen for quality.
Our sourdough begins with a 48-hour fermentation using our 15-year-old mother starter. This slow process develops complex flavors no quick-rise method can match.
Every loaf is hand-shaped by our bakers in the pre-dawn hours. No machines, no shortcuts—just experienced hands guiding dough into its final form.
Our stone-deck ovens are fired before sunrise. Steam injection creates our signature crackling crusts. Each batch is watched and timed to perfection.
These principles guide every decision we make, from the flour we source to the bread we bake.
Champlain Valley Flour Mills provides our heritage grains. Riverside Farms supplies our eggs. Green Mountain Dairy delivers our butter. We know our suppliers by name.
No dough conditioners. No artificial preservatives. No commercial yeast shortcuts. Just flour, water, salt, and time—the way bread was meant to be made.
Spent grain goes to local pig farmers. Unsold bread becomes breadcrumbs or donations. Our packaging is compostable. Small choices add up.
We donate to the local food bank weekly, sponsor the youth soccer league, and host free bread-making classes every month. This community made us.
A passionate crew of early risers, flour-dusted dreamers, and dedicated artisans.
Founder & Head Baker
CIA trained, Paris-apprenticed, and grandmother-inspired. Elena's been baking since age 8 and still gets up at 3 AM because she loves the quiet magic of the pre-dawn kitchen.
Pastry Chef
Former fine-dining pastry chef who traded city restaurants for Vermont tranquility. Marcus crafts all our croissants, danish, and the beloved honey lavender cake.
Lead Bread Baker
Sofia learned to bake from her grandmother in Mexico City. She brings a unique perspective to our whole grain breads and developed our popular pan de campo.
Where the magic happens, before the rest of the world wakes up.
Two French-made stone deck ovens from Bongard—the gold standard for artisan baking. Steam-injection creates our signature crackling crusts.
Gentle spiral mixers develop gluten without overworking the dough. We still finish most shaping by hand—the way it's meant to be.
Our retarder allows for slow, cold fermentation overnight. This develops deeper flavors and better texture than quick-rise methods ever could.
Precise temperature and humidity control ensure consistent fermentation year-round—crucial in Vermont's extreme seasonal swings.
Millbrook Village gave us a home. We try to return the favor every day.
Weekly Food Bank Donations
Every Saturday, unsold bread goes to the Millbrook Food Pantry.
Last year, we donated over 2,000 loaves.
Free Baking Classes
First Sunday of every month, we host a free bread-making class.
All ages welcome. Learn to make our signature sourdough.
Youth Sports Sponsorship
Proud sponsor of the Millbrook Youth Soccer League.
Look for the Golden Crust logo on those jerseys!
Stop by and see us in action. Grab a fresh croissant, chat with our bakers, and experience the warmth of a real neighborhood bakery.