Artisan Breads and Pastries
The Bakery
From Oven to Artistry
Timeless techniques with a dash of innovative expression. We set out to build the profound, and after hours of thoughtful exploration and experimentation, we are thrilled to say the prospects are beautiful. The Bakery at The Farm at Brush Creek features a full range of bread, pastries, chocolates, and more, all prepared with excellent ingredients and a keen sense of intuition. What’s pulled fresh from our oven is crafted daily by our extraordinary pastry team, and enough goods are produced to supply both The Farm and each lodging ranch on property.
Baking Classes
Elevate your stay with an unforgettable, hands-on baking experience at The Farm at Brush Creek. Guided by our world-class pastry chefs, you’ll master the art of creating our signature Brush Creek Bourbon Soufflé—light, delicate, and perfectly indulgent—through an immersive, step-by-step journey.
Venture behind the scenes with an exclusive tour of our bakery, nestled within the stunning wine tunnel beneath The Farm, where craftsmanship and precision come to life. Discover the care, expertise, and dedication required to supply the entire Ranch with exceptional, freshly baked goods year-round. Then bring those skills and a taste of Brush Creek home with you.
Meet Executive Pastry Chef Rachel Rathgeb
Meet Executive Pastry Chef Rachel Rathgeb, whose artistry and passion for exceptional baking elevate every sweet experience at Brush Creek Ranch. Drawing on experience at celebrated culinary destinations including Husk and Henrietta Red in Nashville, as well as Zahav in Philadelphia, Rachel brings a refined approach to pastry rooted in craftsmanship, creativity, and a deep appreciation for locally sourced ingredients. Working closely with the Ranch’s distillery, creamery, greenhouse, and restaurants, she creates inspired breads, pastries, chocolates, and desserts that showcase the flavors of the American West. A graduate of Johnson & Wales University with additional training at France’s prestigious École Nationale Supérieure de Pâtisserie, Rachel has earned recognition in publications including Eater, Modern South, and Bake Magazine.
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