How it started

We didn't start as a bakery. We started as a family that wanted to eat better — and couldn't find what we were looking for at the grocery store.

The bread had 25 ingredients. The tomatoes tasted like water. The labels were confusing and the supply chains were invisible. We didn't know who grew our food, how far it traveled, or what was done to it between the field and the shelf.

So we started growing our own. And then we started baking our own. And then our neighbors started asking if they could buy some.

That was the beginning.

What We Do Now

A sourdough bakery and market garden on our land in Quitman.

Today, Gillett Farmstead is a sourdough bakery and market garden on our land in Quitman, Texas. Angie bakes heritage grain sourdough every week. We grow seasonal produce in our market garden. And we bring it all to three Saturday farmers markets, two REKO markets, and two retail stores across northeast Texas.

Our bread uses heritage grains — White Sonora and Rouge de Bordeaux — wheat varieties that existed for centuries before modern agriculture replaced them with high-yield commodity strains. These grains have more flavor, more nutrients, and a different character than anything you'll find on a grocery shelf.

Every loaf is naturally leavened with a live sourdough starter and long-fermented for 24 hours or more. The ingredient list: flour, water, salt. That's it. No commercial yeast. No dough conditioners. No preservatives. No shortcuts.

Our produce is the same story. Grown in Quitman, picked this week, sold this weekend. Varieties chosen for taste, not for surviving a truck ride.

Why it matters

We're not trying to change the food system. We're just growing food and baking bread the way it should be done — and making it available to families in northeast Texas who want something better than what the grocery store offers.

We believe you should be able to read every ingredient on your bread. We believe a tomato should taste like a tomato. We believe you should know the person who grew your food — and be able to ask them about it face-to-face at the market on Saturday.

That's not a radical idea. It's just an old one.

The Award

Best in Show — Hot Pepper Festival, Palestine TX

In 2025, Angie's Jalapeno Cheddar Sourdough won Best in Show at the Hot Pepper Festival in Palestine, Texas. We're proud of that — not because awards are the point, but because when your bread has three ingredients, there's nowhere for quality to hide. It either stands up or it doesn't.

Ours stands up.

Find us at market this Saturday. We'll be the ones with the flour on our aprons and the bread you can smell from three booths away.

Find Us at Market This Saturday →