At the Bakehouse, every loaf has a story—shaped by history, rooted in this land, and baked with intention. Over the coming days, we’re lifting the curtain on our bread lineup, one loaf at a time. These are the breads we bake, love, and return to—each with its own flavor, feel, and reason for being.
Today, we invite you to meet our softest soul:
Pain de Campagne
Our signature French country sourdough—where old world tradition meets Midwest terroir.
Pain de campagne, or “country bread,” was once the daily loaf of rural France—a rustic staple made from the grains each village grew. It was never fussy, but always full of life: crusty, nourishing, and shaped by time and place.
At Fleur de Lis Farm, we honor that tradition while grounding it in the landscape we call home—just outside St. Louis, where French roots still run deep. Our version draws on that heritage, but with a distinctly Midwestern soul.
We start with a blend of regionally grown heritage grains: Glenn wheat for strength, Turkey Red for depth, and a hint of dark rye for character—all stone-milled by Janie’s Mill. These grains are part of the story, too—heirloom varieties that once filled fields across the prairie, now revived by farmers who believe, like we do, that flavor begins in the soil.
Naturally leavened and slow-fermented, each loaf is hand-shaped and baked to a deep golden crust, with a tender, open crumb and complex flavor. It’s a bread meant for the everyday—deeply satisfying on its own, or paired with butter, soup, eggs, or cheese.
Simple. Honest. Of this place.
Pain de Campagne is the loaf we come back to week after week—and once you’ve tried it, we think you will too.
Pain de Prairie
A gently sweet, oat-dusted sandwich loaf—made with Missouri sorghum and Frederick white wheat.
If Pain de Campagne is the heritage loaf of old-world tradition, Pain de Prairie is our modern Missouri classic. This naturally leavened sandwich bread is soft yet hearty, mildly sweet, and built from grains that speak of the land around us.
We start with a blend of two beautiful heritage wheats:
Turkey Red, with its warm, nutty depth.
Frederick, a soft white wheat prized for its delicate texture and mellow, buttery flavor.
Together, they create a tender crumb with enough structure to hold a sandwich, and enough softness to make morning toast feel like a small luxury.
For sweetness, we reach for Missouri sorghum molasses—a nod to the syrup once poured thick across biscuits and cornbread on prairie tables. But sorghum isn’t just nostalgic—it’s nutrient-rich, with antioxidants, minerals, and slow-digesting sugars that make it a wholesome alternative to refined sweeteners.
Each loaf is dusted in oats and naturally leavened with our house sourdough culture. The pan is greased with grass fed salted butter for just a little decadence. The result is a bread that’s deeply nourishing, quietly complex, and easy to love.
This is bread for every day—but never ordinary.
It’s where farm meets table. And it belongs in your bread box.
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