Amy Yahna and Brian Musician, Alambria Springs Farm and HeartStone Artisan Bakery
our roots
In 2003, we purchased what is now Alambria Springs Farm and HeartStone Artisan Bakery in central New York. The land, with its rolling hills, spring-fed ponds, woodlands, wetlands and open skies, was the perfect location for an organic vegetable operation and wood-fired oven artisan bakery.
Alambria Springs Farm, 2014
Over the next few years, we built an off-grid timber frame straw bale home and timber frame barn, sustainably harvesting wood from our trees with a team of horses, and working with a local timber framer and sustainable builders. We also sourced as many local building materials as possible during the process.
By 2014, our vegetable operation had grown from one acre to 12, and was supporting a 100-member CSA, and wholesale accounts to local college dining halls and restaurants throughout New York, as far away as NYC.
Amy and Brownie
Photo: Visions by Antoinette
In 2010, we decided to add bread to the mix, experimenting with baking sourdough breads in a small oven we built with a group of community members during a mud-oven building party. The response to our breads far exceeded our expectations and, to meet the growing demand, we worked with local craftsmen to build our HeartStone masonry wood-fired oven in 2015.
Brian preps for baking
We now make up to 1200 breads a week, utilizing local organic grains and a long, cool natural fermentation process, plus dozens of hand-crafted pastries. In 2017 we added a new convection oven for baking pastries and soft pretzels and routinely sell out wherever our baked goods are available. Additionally, this year we added 1200 square feet to our growing bakery and added a beautiful Italian steam tube deck oven. It’s a dream! We continue to grow many of the vegetable and herbs used in our breads at Alambria.
Our products are a part of the growing revitalization of the Northeastern Bread Basket, helping to ensure food security and greater health for the entire region. We're very proud to be part of this movement—and so grateful for our loyal and passionate customers as well as the many employees, interns, local grain growers and craftsmen who have been part of this amazing (and, at times, exhausting) journey!
