Missy and Lionel Vatinet opened La Farm Bakery in October 1999 in Cary, NC with just a handful of Vatinet’s sourdough boules and cinnamon buns; by mid-day they were sold out, and convinced they’d made one of the best decisions of their life.
Since, La Farm Bakery has become one of the most well respected bread bakeries in the United States, and Lionel “has long been recognized as a leading authority on artisan baking around the world,” explained Edible Piedmont Magazine. O Magazine, Food & Wine and Country Home have all celebrated La Farm Bakery’s breads – which are now also available in Whole Foods Markets across the Triangle, at area farmers markets, and through their web site for shipping nationwide.
Today, La Farm Bakery produces 15 different styles of breads daily, and 20 additional seasonal breads throughout the year. In early 2009 they expanded with additional seating and a café menu, and this Fall are adding a dinner menu and extended hours.La Farm Bakery’s new Pain au Lardons is available on Saturdays and Sundays for $5.49, and for shipping nationwide.
La Farm Bakery is at 4248 Cary Parkway, Cary, NC 27513.