Hill Country Observer

For a locally grown Passover ‘Vermatzah’ links ancient traditions, contemporary tastes

Vermatzah featured in Hill Country ObserverMIDDLETOWN SPRINGS, Vt.   Micro-bakers Julie Sperling and Doug Freilich have enjoyed a decade of commercial and critical success for their organic, fire-baked Naga Bakehouse breads, but in the past few years they’ve also been developing a seasonal product for Passover. They call it Vermatzah. The whole-wheat, focaccia and sourdough loaves Sperling and Freilich produce at their mountaintop bakery for most of the year are sold at food co-ops and farmers markets around Vermont, Massachusetts and New York. And unlike many locally baked breads, theirs is made primarily from locally sourced grains.
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