At Oma's Community Farm, every loaf carries the patience of a long fermentation and the warmth of a kitchen that never rushes. We grow what we bake, and bake what our neighbours ask for.
Oma's Community Farm started the way many good things do — with a handful of seeds, an empty patch of soil, and the stubborn belief that the best food doesn't need a factory.
Today, we tend our own fields for heritage wheat and seasonal vegetables, and our ovens run from dawn until the last loaf is wrapped in cloth. Every sourdough starter on our counter has a name. Every recipe has a reason. And every customer who walks through our door is treated like they've been part of this family all along.
We're not the fastest option. We're the one that remembers your name, that saves you the last batch of croissants, and that would rather turn away a catering order than compromise on quality.
"The bread here tastes like Sunday afternoons — unhurried, honest, and made by someone who actually cares whether you enjoy it."
Everything is made in small batches, from ingredients we either grow ourselves or source from neighbours we trust.
Our sourdough ferments for 36 hours — long enough for the crust to crackle and the crumb to turn into something you'll actually miss when it's gone. Available in classic country, olive, and seeded varieties.
From flaky apple turnovers in autumn to lemon-poppy seed tarts in spring, our pastries follow the calendar. Whatever the season brings to our orchard, it ends up in our oven.
Heirloom tomatoes, bunches of herbs, root vegetables pulled that morning — if it grows in our soil, it's waiting for you at the counter. Seasonal, never forced.
Strawberry jam from last summer's harvest, pickled beets, hot honey, and our signature herb butter. Made in batches small enough to taste the difference.
Our selection changes with the seasons. Stop by or call ahead to check what's fresh this week.
We don't use improvers, conditioners, or shortcuts. A sourdough loaf takes what it takes. Rushing it would be a disservice to the grain, the starter, and the person eating it.
Good bread starts with good soil. We farm our fields with care — cover crops, rotation, and patience — because we believe the flavour in your bread begins with what the earth gives us.
We'd rather serve fewer people well than many people adequately. Our farm stand, our ovens, and our tables are here for the community that surrounds us — not for scale.
Whether you're stopping in for a morning loaf on your way to work or planning a special order for a Sunday gathering, we're here. Come as you are — there's always room at the table.
300 Bellvale Lakes Rd, Warwick, NY 10990
