Here at The Butcher & The Baker, the farm-to-table concept has always been a dream. So, we decided to buy a farm in May of 2018, 60 miles from Telluride, and have been working tirelessly to restore it to bring our own home-grown produce directly to your plates.
The 10-acre property came with a historic 1800s farmhouse, a 100-year old heirloom orchard, and five tons of junk. Over the past two years, we have planted hemp, picked bushels of apples, pears and apricots, designated the farm compound to the National List of Historic Places, and spent many nights camping with family listening to the crickets and the coons.
Ryan Ossola and Big Mountain Farms have big plans for keeping the restaurant in produce for the coming years. A 3,000 sq. ft. greenhouse was built this April, which gave us some incredible produce here at the B&B this Summer. We can’t wait to see what’s in store for the coming seasons. Stay tuned for more details, and follow @bigmountainfarms for fresh produce pics!
For the last two years, The Butcher & The Baker has been composting all of our food scraps from the restaurant directly into the soil at the Ossola Family Farm.
Here in Telluride, composting is difficult because of the bear activity in town. In 2019, we received a Telluride Green Grant to fund a locked & lifting trailer to bring not only our food waste, but that of our neighbors to the farm for composting. The trailer carries 3 cubic yards of food waste once a week – that’s a whole lot of composting!
Please join us in this composting movement! We only have a few rules…
No Meat. No Dairy. No Citrus. No Paper Products (even if they say they are compostable). Please remove all stickers and rubber bands. Make sure the trailer is latched & locked when you leave it!
Composting trailer can be found in the parking lot behind the restaurant.