Apple Ridge Farm
Artisan Sourdough Bakery
Apple Ridge Farm Originally started out as an 80+ acre farm founded in the 1860’s by the Getz family. It was purchased by the Bruno family in the early ‘70’s. For 30 years their family raised sheep, horses, fruit trees, and kept a large garden. When his parents started talking about retiring and selling the farm, Brian Bruno, the next generation decided to give it a shot with large garden and a roadside stand in the driveway. They have grown each year since that first farm stand and have added a greenhouse, hydroponics, a certified kitchen, and a wood-fired brick oven sourdough bakery.
You will find Apple Ridge Farm every Sunday at Hunterdon Community Farmers Market!
Our Story
Brian Bruno
Growing up on the family farm, at first Brian had no plans to be a farmer. He wanted to be an environmental scientist and help save the planet. He went to Penn State majoring in Environmental Resource Management which to his surprise had a lot of focus on agriculture. Brian learned that many farms are sources of chemical pollutants, manure runoff, and soil erosion. That got him thinking about his family’s little farm. He had no idea agriculture had all these environmental problems, because their farm didn’t. The more Brian learned about modern agriculture the more interested he became in trying to change it.
In the Field
Apple Ridge Farm proudly cultivates non-GMO vegetables, many of which are heirloom varieties with histories spanning 50 years or more. By nurturing these time-honored crops, they not only preserve biodiversity but also ensure that the freshest, healthiest, and most sustainable produce makes its way to your table. Our fresh vegetables are key ingredients in our value-added items, including Sourdough Bread, Pizza, Seasonal Soups, Dip, and Vegan Chili
Brick-Oven Artisan Sourdough Bakery
Our dedication to tradition extends to our baking as well. We embrace a style of baking that harkens back to a simpler time, before grains were bred to be all carbohydrates and before flour was bleached and brominated. Back when the natural fermentation process was honored without the rush of commercial yeasts, and before the addition of chemicals to extend shelf life or synthetic vitamins to replace what modern processing had stripped away. This approach isn’t just about preserving tradition; it’s about creating bread that is more wholesome, nutritious, and easier to digest, free from the pitfalls of modern, gluten-containing products.