Martin McCabe
Proprietor / Baker
I’ve been baking bread for most of my life.
My grandmother taught me sourdough when I was just a kid. She planted the seed.
Years later, in the stillness of the early pandemic, I built my own starter from scratch—out on the wide-open plains of North Texas. That same living culture has been with me ever since. Now it thrives here, on this little patch of Missouri soil.
The Bakehouse is the result of a life shaped by food, travel, land, and story.
I’ve eaten in alleyways and cafés around the world, studied the past, and fallen in love with the old ways of doing things—slow, seasonal, honest.
I bake with heritage grains from Janie’s Mill in Illinois—organically grown, stone-milled fresh, and full of character. The flour, the wild yeast, the wood of this counter—they all have something to say.
I just listen.
This isn’t factory bread. It’s bread with a soul.
Rooted in tradition. Shaped by hand. Baked to nourish.
In a world that moves too fast, this is my quiet rebellion.
If you’re hungry for something real—something made with care—you’re in the right place.
Fleur de Lis Farm
A boutique farmstead blending modern charm with traditional craftsmanship.
Our Bread Story
At The Bakehouse at Fleur de Lis Farm, every loaf tells a story — one of soil, grain, and craft.
While others stir up white flour and random flavor inclusions, our bread begins with stone-ground organic grains from Janie’s Mill — grown in the heart of the Midwest and milled with expert care.
Every loaf is crafted entirely by hand.
No mechanical mixers. No shortcuts.
Just the quiet rhythm of slow fermentation and the intuition that comes from years of practice.
Each recipe is built with intention — unique blends of flours chosen for the flavor, texture, and character they bring to each loaf.
I bring knowledge from professional culinary school training and from visiting bakeries across France and the world. And I bake each loaf in a steam-injected commercial bread oven, not a home oven, insuring a beautiful crackling crust every time.
What we make here isn’t hobby bread.
It’s bread with purpose — rooted in tradition, elevated by craft, and shaped by hand.
The Bakehouse at Fleur de Lis Farm
Rustic French meets Midwestern artisan.
Every loaf, a labor of love.