At The Butcher & The Baker, a direct farm-to-table concept has always been a big dream. We bought a farm in May of 2018, 60 miles from Telluride, and have been working tirelessly to restore it in hopes of bringing 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 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 has just been built this April, and we can’t wait to see what goodies are in store! Stay tuned for lots more details.
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 not feasible 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 also 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.