About East Fork Bread

East Fork Bread is the second bakery by Ben Rossman.

After spending nearly a decade running Blue Grouse Bread in Colorado, Ben returned to the East Coast to build a small, wholesale bakery rooted in craftsmanship, consistency, and regional grain sourcing.

East Fork Bread is based in Williamstown, MA and currently bakes out of Ground Up in Holyoke, MA. We specialize in organic, hearth-baked breads made with natural levain and long fermentation. Our process prioritizes flavor, nutrition, and keeping quality without the use of commercial yeast or preservatives.

We believe great bread starts with great ingredients. All of our flours are organically grown, with an emphasis on heirloom, Northeast-grown grains that are freshly milled in Massachusetts whenever possible. Supporting local grain systems and food producers is central to how we operate.

When not baking, Ben can usually be found outside fishing, rafting, skiing, biking, or chasing good food and strong coffee.

The name East Fork Bread comes from Ben and his wife’s love for fly fishing small tributaries of rivers, and an ode to getting back to their East Coast roots.