We never could imagine how much people would enjoy our freshly baked handmade Bavarian style soft pretzels until we began bringing them to farmer's markets, festivals, crafts fairs and events throughout Vermont and New Hampshire.  Each coming season brought greater and greater demand. Before we knew it, we were baking close to two hundred pretzels per market every Thursday in the height of July. Our "Classic Salt" pretzels were selling out long before the market was over and new flavors and varieties were introduced like our ground breaking Gingerbread pretzel made with gingerbread spiced pretzel dough-perhaps the only soft pretzel ever made with gingerbread spiced pretzel dough! Our "Vanilla Strawberry Iced" and "Market Street Maple" pretzel, each one essentially a cross between a doughnut and a pretzel, gained in popularity with kids and adults alike. Our savory pretzels like the "Kasebretzel",  which has New England cheddar and aromatic smoked paprika crisply melted on top, along with our "Blue Cheese and Wild Chive" pretzel, made with tangy blue cheese and our own wild chives that grow all summer long on a sloping terrace behind our bakery, were also big hits.

Soon, individuals planning birthday parties and Oktoberfest celebrations as well as local businesses, schools and colleges coordinating their annual events were approaching us and asking us to provide catering for them. In  just a few short months we were on the vendor list for Dartmouth College, bringing our pretzels to class reunions, outings and graduation banquets.

Not only were we excited that locals and tourists were visiting the farmer's market to discover our plump, mahogany colored, over-sized pretzels, but we were and are to this day, thrilled to be part of such an historic cultural tradition that is responsible for a substantial part of the food supply chain that feeds and nourishes the local community. The farmer's market still plays a key role today as it did a century ago, serving as a place for people to come together and re-emphasize the social bonds made between them not to mention helping to keep the local economy thriving.

Since the outdoor markets and summer festivals last only from late spring to fall due to the fast approach of winter in the northeast, we realized that there was a need to bring our fresh market pretzels to our valued customers during those long, cold, winter months. We are very happy to announce that we are now delivering locally and shipping our pretzels direct, not only to meet the demands of our existing customers, but to introduce our pretzels to those who have never had the pleasure of trying a Pretzel Village pretzel before. Trust us, these are no ordinary soft pretzels. Once you have tasted our pretzels, you'll be hooked! 

Our pretzels are made from the highest quality local ingredients from nearby farms and businesses. All of our flour comes straight from King Arthur Flour in Norwich which is just a short drive down the road from us. We use mountain well water from our artisan well which is naturally purified by the quartz and granite of the steep cliffs and vibrant bubbling brooks that run through the surrounding mountains where our bakery is nestled.