When
Woodland Baking & Coffee opens this spring at 394 Mountain Road in Stowe, both halves of its name will have equal weight. "It's not just a bakeshop, and it's not just a coffee shop," owner
Matt Carrell said.
The menu will feature whole-grain pastries such as croissants and canelés made with various kinds of flour milled by
"Most people eat just one kind of flour, but we wouldn't accept that for any other food," Carrell said. "If most of your baked good is made up of flour, then that's going to be the prime mover of flavor, and you can really change that by using different grains."