Seasons’ Yield Farm

Located in Raphine, Va, the Shear family operates a bakery and farm with a mission to connect their community with nourishing products. Their dream to work themselves and pursue a family-centric business began in 2012 when Dawn mailed Daniel a copy of the book Tartine, written by Chad Robertson, during his first deployment in Afghanistan. This book of sourdough bread-baking and recipes inspired the couple to create a home-based food-service business with their growing family.

The farm’s original model was a full-diet CSA, but when the couple found that their most sought after and unique product was wild-leavened sourdough bread; that became their focus and passion. Together with Daniel’s father, they built a wood-fired bread oven and began hosting twice monthly “bread days” where they offer organic, wood-fired, wild-leavened sourdough breads and pastries twice a month throughout the year.