Peg Loughran created Sunnyfield Brick Oven Bakery to provide her family, friends, and community with wholesome, sustainable and tasty bread.
Sunnyfield’s bread is produced in a small bakery attached to Peg’s house in the tiny village of Wonalancet, New Hampshire on the southern edge of the White Mountain National Forest. The bread is distributed at the Tamworth Farmers Market, the Seacoast Winter Farmers Market, numerous area retail locations, and through Sunnyfield’s bread CSA.
The bread is made primarily with natural leavening and whole grains grown in New Hampshire and Quebec. Peg and her assistant Allie rise before dawn to mix and shape the loaves by hand, give them a long, slow fermentation and bake them on the hearth of her wood-fired brick oven.
Peg Loughran ran the Chinook Cafe in nearby Conway for six years. After the arrival of her two children in as many years, she switched to a focus on baking. and opened Sunnyfield Brick Oven Bakery in 2007. Before opening the Chinook Cafe, Peg moonlighted as a singer/songwriter while working in bakeries and cafes across the country. Her professional baking influences include a course with Jeffrey Hamelman at King Arthur Flour, an apprenticeship with Richard Bourdon at Berkshire Mountain Bakery, and The Bread Builders by Daniel Wing and Alan Scott.
Allie Thompson grew up baking bread with her family in Vermont, but didn’t consider it as a career until she fell in love with naturally risen bread and started baking it while living in Boston. She learned production baking at Crown Point Bread Company, and after a brief stint with goats, she found her way to Sunnyfield.