Meet the bakers

April 10, 2014

We stopped by Small World Food on a warm April morning. Tucked away next to the railroad tracks just off West Main Street lies an unassuming warehouse building with a lot more inside than meets the eye.

forming_crop_2Small World Food is a local worker-owned cooperative that prides itself on sourcing all of its ingredients locally. How does Small World describe themselves in a nutshell? “We use fresh, natural ingredients in everything we make to provide the best tasting, most nourishing food possible.”

“For most of our breads, we like to use 100% whole grains that have soaked overnight. This natural fermentation releases a lot more of the nutrients that the grains have to offer,” Small World worker-owner Allie Push tells us.

Small World worker-owner
Small World worker-owner Allie Push.

It all began with a couple of ovens in a house in the Plymouth Exchange neighborhood. Luke Stodola founded Small World in 2007 by gathering some friends from college to “see what they could do.” Word of mouth catapulted Small World onto the local market and wholesale scene, and the team quickly began to outgrow their space.

Today, Small World is comprised of four worker-owners and a handful of interns and volunteers.

Forming Volkornbrot, a traditional German rye bread.
Forming Volkornbrot, a traditional German rye bread.

Small World expanded to a much larger kitchen on Canal Street last year, but the Plymouth Exchange neighborhood is still considered home. “Most of us still live in the neighborhood, and we share our living spaces with our interns and volunteers,” Allie says.

The wide range of products coming out of the Small World kitchen, from breads, sweets, and granolas to kimchi, miso, and sauerkraut are sure to fly off our shelves. “People go bonkers for the maple cashew granola,” Allie tells us with a smile.

#MyHartsWishList Giveaway!

We’re excited to be giving away a gift basket of tasty treats from Small World. Stop by our Facebook page by Friday, April 11 for a chance to win!

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