Atwater's
Vendor
Established in 1999, Ned Atwater began making one type of whole wheat soudough using organic flours. He used Baltimore's Waverly farmers market as a outlet for his bread. Over 20 years, Atwater's has expanded it's line of bread, and added pastries, soups, salads, sandwiches, jams, hot sauces, cheese and urban farming to it's resume. Although they have five brick and mortar cafes and a their Big Kitchen and Farm around the Baltimore beltway, they maintain their roots and can be found at many faremers markets inthe Baltimore/DC/NoVA areas.
Atwater's strives to use local, , clean, and when possible organic ingredients. All flours used in the bakery are grown and milled within 100 miles of the bakery. The dairy and eggs are also sourced from local farms. All produce used in jams and pies are sourced from fellow market vendors.
Jess Placek
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