The Freshest Bread in the North: Stone House Bread


Every year, and sometimes twice a year, I go camping with my friend Sandy in Northern Lower Michigan. We love to cook over a fire so when we conjure up our recipes for a camping weekend, we always incorporate artisanal bread from Stone House Bread in Leland, Michigan.

Each loaf is hand formed and made with organic flour. Even better? There’s no sugar, molasses, eggs, milk, preservatives, or additives.

Founded in 1995 by former Detroit newsman Robert Pisor, who sought the perfect loaf of sourdough bread, Stone House Breads are baked in a Matador oven. 

You can also buy coffee, tea, pastries, soups, salads, and sandwiches at the cafe.

Stopping at Stone House Bread is simply part of our camping ritual. This year we picked up some mini-baguettes for Mexican-style sandwiches. While there, I just had to get a cherry almond scone for second breakfast. Yummy!

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2 responses to “The Freshest Bread in the North: Stone House Bread

  1. Think he’d share that scone recipe for people who can’t get to Northern Michigan often enough?

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