From Their Hands to Yours

Stories from the Market

Fresh from Woody’s Oven

It’s March. Finally.

Daylight Saving Time begins this Sunday, and after this long stretch of winter, Valley folks are more than ready to lean toward spring — even if Mother Nature is keeping us guessing.

The trees are chattering. And yes … those are birds that you hear chirping. The light lingers a little longer. But we’re not fooled. Spring in New England is always a roll of the dice. The lion can still nip at our heels.

Still, it’s coming.

In the meantime, we’ll savor our soups, stews, and cozy winter meals. Preferably with a thick slice of handcrafted artisan bread from Woodman’s Artisan Bakery to soak up every last drip.

Woody’s table feels like a little slice of bread heaven in our Village. You can’t pass it without catching the scent of loaves still warm from the oven. Vendors and staff often head there first — coffee in hand — for a chocolate croissant or a buttery puff pastry filled with fruit or cheese.

Current favorites?

Old-fashioned hot cross buns, fruit-studded and glazed to perfection. Fresh pretzels (with or without jalapeños). Blueberry, strawberry or classic cream scones for your very English tea moment.

Head there early to grab your favorite loaf or pastry.

Meet Woody from Woodman’s Artisan Bakery

How has the bakery grown since you started at our Market?

I started at the Salem market in 2018. Since then, we’ve expanded to multiple markets from Salem including Bedford, Manchester and Concord.

We opened our storefront bakery, which allowed us to reach Nashua, Milford, Merrimack, Amherst, Hudson and surrounding towns. We now supply coffee shops, corner stores, special events and even baby showers.

We’ve grown to four full-time employees and one part-time staff member to run the storefront. Over the years, we’ve refined our techniques — from mixing and folding to handling dough — always improving quality. You’ll see my mom Sherry and dad Bob manning the table at the farmers market.

What changes have you made since we last spotlighted you?

We’ve added new scone varieties, sandwiches, and espresso service at the bakery. We’ve expanded our bread offerings and introduced quick breads like ginger and cornbread. Pumpkin and Irish soda breads remain seasonal favorites. (And it’s our lucky month … we’ll see Irish soda bread soon!)

Growth has also meant learning — improving technique and sourcing better ingredients wherever possible.

Why French flour? Is it used in all your products?

A sales rep introduced us to French flour, and what stood out was its softer protein content. Many customers with gluten sensitivities find it easier to digest, especially in our laminated pastries.

It’s not used in all products. For breads, our naturally fermented sourdough varieties are often a good choice for those with gluten sensitivities, as many customers report enjoying them without issue.

Do you have a particular reason for your bread selections? What makes your bakery different?

These are the breads I was originally taught to make. They offer a strong foundation of classic European styles — French baguettes, Italian semolina with sesame, German Leinsamenbrot — along with rye and whole wheat varieties that aren’t always easy to find in Southern New Hampshire.

We focus on traditional techniques, careful fermentation, and quality ingredients. As we grow, we hope to continue expanding into new flavors and nutritious offerings.

What other breads do you make when you can?

Seasonal specialties include German stollen, Irish soda bread, and our 100% whole wheat Anadama — a rustic, hearty take on the classic.

We enjoy offering something a little different while staying rooted in tradition.

Can guests place custom bread orders?

Absolutely. We encourage customers to call at least 24 hours in advance — earlier is better — to reserve what they’re looking for. We bake in limited batches and prefer to sell out rather than waste.

Call the bakery (603.718.1694) to place an order.

What’s in store for Woodman’s this year?

Our goal is simple: keep improving.

We’re always learning — refining technique, sourcing the best local ingredients possible, and exploring new products when we can.

And of course — baking fresh for the Market every week.

 

Stop by Sunday to see what Woody has pulled from the oven. And if you need bread in between trips to the Market, visit the bakery in Nashua.