< Back to Oral History project: Southern Grains
Chicken Bridge Bakery
After working in bakeries in Wisconsin and North Carolina for several years, Monica and Rob Segovia-Welsh built a wood-fired oven at their home in rural North Carolina in 2006 and begin crafting hearth-baked bread incorporating as many locally-milled grains and locally-grown ingredients as possible.
Monica and Rob produce a variety of different breads, baking 350 to 400 loaves a week in their wood-fired oven. These days, their sons Simon and Milo work alongside stacking wood or folding dough. The family sells their dark-crusted bread, often hand-stenciled with politically-inspired messages, at the Carrboro Farmers’ Market.