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In the 18th Century, the bakehouse and hearth were the central part of the home, and it is our duty to rekindle that flame. Using authentic and local ingredients to the era is the mission of Half Crown Bakehouse.

Traditionally Made.

Revolutionary Flavor.

Let Freedom Rise.

About

I spent my childhood days watching and learning to bake from my Grandma and Mom, my Grandma had worked in her father’s bakery after school making rolls and bread.

Hunting and fishing with my Brother and Dad taught me to respect the product and patience. My family became involved with living history in 1989, and I have continued that love for history through food and baking.

After an injury in College football, my dreams switched from the field to the kitchen. I had brief stints cooking in Pennsylvania followed by 2 years in coastal Maine.

After a stage at McCrady’s in Charleston I was intrigued by charcuterie and went to do an apprenticeship under world renowned butcher Dario Cecchini at Panzano in Chianti, Italy. Working for Dario changed my life. It made me realize that getting up and loving what you do everyday is rare and do whatever you have to do to achieve this!

I went back to the states after my apprenticeship was over and got a job as the butcher at Husk Restaurant under Chef Sean Brock and Chef De Cuisine Travis Grimes. The next 7 years I worked for the Neighborhood Dining Group at various positions and developed the charcuterie and bread program at Husk.

Half Crown Bakehouse was born from my love of history and food. All of the people in my life have inspired me in some way to make this vision real.

In 2019, I was awarded a research Fellowship at the Fred W. Smith Library for the Study Of George Washington at Mount Vernon to research 18th Century foodways at Mount Vernon. In 2022, I became the Resident Baker at George Washington's Mount Vernon, Baking and demostrating once a month for 3-4 days.

In November of 2023 I became a Freeman of the Worshipful Company of Bakers in London. It is the second oldest Company in London and I am the first American to become a member.

About

The Oven

Built from the Carolina terroir

This oven is modeled after a description of the ovens used by the Salzburgers in early 18th century Georgia. Similar ovens were common in the colonies and in New France. The description reads: These ovens were made from no special pattern and the sizes varied. The general size of the oven was about 4 1/2 feet in width, 6 feet in length and a depth of 2.5 feet with a wall of 8 inches and the bottom of about 18 inches in thickness of clay reinforced with planks of wood. The door of the oven was about waist high from the ground. The oven rested on blocks of wood on which heavy planks were placed to make a foundation to hold the structure of clay.

SERVICES

Your most Humble and Obedient Servant

1

Demonstrations. Events and Lectures

We Participate in about 30-35 events a year including our Residency baking days at Mount Vernon. If your museum site is in need of a foodways program, demonstration, a hands-on lecture or have an event that is missing traditional food of the 18th Century, we can accommodate most anything. We have done programs and events up and down the east coast covering all aspects of the 18th century. Some of the places we have been are Stratford Hall in Virginia, Historic Camden in South Carolina, Fort Ligonier in Pennsylvania and Monmouth Battlefield in New Jersey.

2

18th Century Kitchen Equipment Restoration

If your in need of restoration, cleaning or re-seasoning of any kitchen equipment from the 18th century, we are happy to consult, restore and even research the items that you need to bring back to life!

3

Kitchen Antiquities and Research

We have tracked down some rare and obsolete items for Historical Sites such as George Washington's Mount Vernon and Stratford Hall. In search of something to complete your home collection or Museum? We can consult, research and track down any item you need!

FARMERS AND FRIENDS