my Story

Welcome; I’m Nate! My story begins a few years ago when I was gifted a very precious jar of sourdough culture. This mother culture had been passed down to me from a legendary baker & mentor. It happened to fall into good hands, I call her Ardelia, she has been active & full of life for almost 20 years now!

My micro bakery is tucked into the woods, along the shores of Greenwood Lake, in Woodbury, VT. I make rustic sourdough breads, bagels, flatbreads, & my signature sourdough cake donuts using organic wheat flour.

Baker’s Bench is a wholesale bakery, selling my artisan goods to markets & cafes throughout central VT. The bakery is not open to the public, I have a commercially licensed kitchen which is attached to my home. I am a pastry graduate from NECI and have “cut my teeth” in the baking industry at Trapp Family Lodge and Stowe Mountain Resort before launching my own sourdough bread company in 2020. ( Formally Local Donut! )

I bring creativity to the table, along with decades of culinary experience. My commitment to local, organic sourcing means you can feel at ease enjoying my craft while also supporting the local Vermont food economy. I am currently working with a long list of local farms for our wheat, rye, eggs, maple syrup, fruits & veggies, honey and grass fed beef tallow.

When I say micro- we mean it! My space is 10 feet by 30 feet- 300 sq. ft. let’s say cozy. Due to the small square footage of this space, I cannot offer anything that is truly gluten free; every surface has a dusting of flour. Allergens; my recipes include wheat, dairy & sometimes grass fed tallow or ghee. Please ask me any questions if you have allergies or food restrictions.

Thank you for being part of my baking journey! I look forward to having you share my rustic loaves around your family table.

Nate Doyon

Owner- Baker’s Bench- Woodbury, VT