In just a moment, you’ll meet Daniel and Fawn Shear, the founders of Seasons' Yield Farm.
Daniel, like his father before him, served in the military after graduating from college. During his first deployment to Afghanistan, his wife Fawn mailed him a book by Chad Robertson titled Tartine — a book of sourdough bread baking and recipes, but also a compelling story of one couple’s journey building a business around their passion for bread.
Daniel had always enjoyed baking, so after a second deployment, and long stretches of separation, Daniel and Fawn began seriously thinking about what it would look like to work together as a family, on a farm in a home-based food-service business.
And it was this dream that ultimately led these entrepreneurs to start the budding empire that is Seasons' Yield Farm.
Tune in to hear the enchanting story of how Daniel and Fawn started selling meat and veggies, then became a CSA, and ultimately chose to go all-in on the bread and hospitality business…and yes, their gorgeous, top-rated Airbnb sits right above their bespoke, bakery and cafe.
You can book your stay at The Bread Barn here.
