• Daggett Farmhouse: a rare chance to see whole wheat molasses bread stone-baked in a beehive oven in a mid-18th century New England kitchen
  
  
• Firestone Farm: melt-in-your-mouth white bread using new and improved milling processes is baked in the oven of a coal-fired range in this 19th-century central Ohio farmhouse
  
  
• Mattox House: experience African-American low-country cuisine as we bake sweet potato bread in the oven of a wood-burning stove
  
  
• Edison Homestead: in this early 20th century home of comfort and convenience, we use the Fanny Farmer cookbook to prepare tarts with berry fillings set in cast-iron gem pans and baked in a coal burning stove
  
  
• Adams Family Home: local church cookbooks are the source for tasty recipes in this Baptist parsonage. We’ll be baking a Watermelon Cake for Sunday picnic in a wood burning mid-19th century step stove with oven up high.

Panera Bread Special Giveaways:
July 11th, July 18th, August 1st, and August 15th