Forest + Field Bakery
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Forest + Field Bakery


After over a year of baking small batches of our naturally leavened breads + pastries out of our tiny cabin nestled on the edge of the Ozark forest and a Kansas field, we moved our bakery operation to a brick + mortar bakehouse in Joplin, MO to provide you with real bread + a gathering place for authentic community.

Our breads + pastries take three full days to make from start to finish and are baked fresh on Saturday mornings.

Our menu is comprised of mainly traditional French + English style breads and pastries with a few modern + seasonal variations to our old world recipes.

All of our breads are made with only FLOUR + WATER + SALT.

Ancient grain varieties such as Semolina, Spelt + others, as well as flavored breads including Cinnamon Raisin and Olive + Herb and more are also available on occasion.

Made in the traditional French method using our own naturally leavened pastry dough recipe, European grass fed butter + milk, our pastries take three days, start to finish and are laminated by hand resulting in layers + layers of buttery, flaky sweet sourdough.

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602 S. Main Street    Joplin, MO 64801    800.657.2534
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