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Meredith's Country Bakery
Full SeasonChelsea 05/06 – 11/18 Cunningham Park 05/28 – 11/19 Harrison 05/20 – 11/18 Jamaica Friday 06/16 – 11/17 Mamaroneck Winter 01/07 – 04/15 Morningside Park 04/29 – 12/30 Morningside Park ... 02/04 – 04/29 New Rochelle 06/02 – 11/17 Ossining 04/22 – 12/30 Ossining Winter 01/07 – 04/15 Piermont 04/23 – 11/19 Rye 05/21 – 12/03
Fresh NowBaked Goods: empanadas, quiches, pot pies, cupcakes, cakes, muffins, quick breads, biscotti, cookies, pies, croissants, turnovers, danish, challah, baguettes, foccacias, white breads, local grain breads, sour dough breads, mixed grain breads, whole grain breads
Specialty Foods: chocolate
It's likely that right now, the crew at Meredith's Bread is baking for the farmers market. Led by husband and wife, Bob and Lynn Allen, and their daughter Amanda, they get started in the hours before dawn, and by mid-morning, the bakery is lined with racks full of breads, pies, cookies, and more, all cooling from the ovens.
The Allens began with a simple farm stand in 1972. Soon after, they tried out baking, and it became the new love that stuck. Encouraged by positive responses to their baked goods, they realized that they had something special. In 1987, when a local woman decided to sell her established, home-based bakery label name, the Allens bought it along with some baking equipment. Today their early farm stand days are reflected in their products: they bake with seasonal fruits and vegetables all year long. They also provide jams with seasonal fruits, too.
Yet, years into their business, the Allens rose to a brand new challenge that Lynn says has been "like starting a whole new bakery". With totally separate space, ovens, equipment, and ingredients, their bakery now makes an extensive line of gluten-free products. Lynn and Amanda spearhead the bakery's commitment to gluten-free, as they understand its importance -- Lynn was diagnosed with Celiac Disease in 2011, followed by Amanda in 2012.
"I had the symptoms for years, including things like aches, joint swelling, and rashes. When I got diagnosed, it all fell into place. I went gluten-free and now it's manageable. So, when customers call with questions about our gluten-free process, I'm happy to answer everything. I understand what people are going through," Lynn explains.
The key to gluten-free baking is to replace the protein mix of gluten. From there, the creativity begins. "It takes many gluten-free ingredients to recreate the structure of gluten," Lynn says, "And everyone here is passionate about finding the right mix.'
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