Country Life Bakery has been in operation since 1994. It originally started as a means whereby students could work off their tuition and support themselves at Mountain Missionary Academy.

NEWEC no longer operates an academy program but does offer training in baking with whole grains and natural food ingredients.

Over the years, we have changed our recipes to reflect customers increased interest in health. No longer do we use baker's malt, a blend of corn syrup and barley malt, but we only use 100% pure barley malt. GMO's were a concern for our soy oil, as soybeans are most always genetically modified if they are not listed as organic. So we switched to organic soy oil.

We have switched again to cold pressed virgin olive oil in all our breads to satisfy concerns about soy. We use organic unbleached white flour and organic whole wheat flour grown and milled in the Lake Champlain Region, certified organic by Vermont Organic Farmers, LLC. That's about as pure as you can get!

We use well water, sea salt, organic 7-grain mix, organic cornmeal. Our next goal is to mill the grains fresh ourselves. All of our breads are hand shaped, rolled and packaged.