This is a recording of an event that originally took place on May 16, 2022. Join Randy George, co‑owner of Red Hen Baking Company, for an in‑depth look at how a medium‑ to large‑scale bakery successfully centers its operation around locally grown grain and freshly milled flour. In this session, Randy offers a behind‑the‑scenes view of Red Hen’s bakery while walking through the full process of making their signature 100% whole wheat bread. The class traces the journey from sourcing regional wheat and stone‑milling flour through mixing, fermentation, baking, and distribution. Along the way, Randy discusses Red Hen’s business model, with a particular focus on building strong relationships with local farmers and designing a production and delivery system that balances efficiency, product quality, and a healthy, sustainable work environment. ABOUT OUR SPEAKER Randy George founded and co-owns, with his wife Eliza Cain, Red Hen Baking Co., located in Middlesex, VT. In operation since 1999, Red Hen specializes in certified organic, hearth-baked breads. For over 20 years, Randy has worked closely with VT farmers to improve the baking-quality of their wheat. Currently, over 90% of the grain that is used at Red Hen comes from four farms located within 150 miles of the bakery. Randy is an Northern Grain Growers Association board member and regularly participates in bake-tests of local grain for UVM Extension. Red Hen employs 60 people and has been recognized nationally for its progressive employment practices. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio.