From our humble beginnings in a garage turned bakery, to our bright future in grocery stores across the country, our commitment to tradition and community lives strong.
Ron Siegel worked in the restaurant industry in the mid 90's, before leaving to pursue sourdough baking. Always the perfectionist, Ron began practicing baking out of his own garage. Seeking advice from friends and family, Ron handed out loaves from his first batches which, lets just say... needed some work. His wife's supportive feedback?
Yet Ron persisted, eventually nurturing the very same sourdough starter that we still use today!
We are deeply committed to producing zero waste throughout our baking process. Our leftover bread is donated to people in need, and our leftover raw ingredients are donated to the local farming community for livestock use.
Faith's kitchen | Somerville Homeless Coalition | Medical Missionaries of Mary | St. Mary's Orthodox | Food not Bombs | Hearty meals 4 all | Eastern service workers association | True story theater | Arlington EATS | St. Vincent Lincoln & Weston | Food Link Arlington | Lexington Food Pantry | People Helping People | Bartlett Farm | Cornucopia Food Pantry | Meeting House Village | Seacoast Fridge | Navy Base | Shipyard |
When Pigs Fly is committed to upholding the traditional and authentic baking methods that founded our company. We use all natural, non - GMO ingredients with no preservatives. We use the same sourdough starter that was nurtured for the first loaf of bread baked in 1993. Our recipe hasn't changed in 30 years, and it never will.
