Bedford resident Randell Dodge owns Red Barn Bakery where only 100-percent organic and (primarily) locally grown ingredients are used. The bakery offers tarts, cookies, scones, galettes, muffins and 25 varieties of pies. Open Monday to Friday from 7 am to 7 pm, Saturday from 8 am to 4:30 pm, and Sunday from 8 am to 4 pm.
Talk about a sweet start to your day. This organic Sayulita breakfast cookie—named after a Mexican surf town that’s brimming with sunshine, where papaya and mango are prevalent and scrumptious—is “best” for three reasons: it’s so big it can last for days; it’s good for you, prepared with unbromated, unbleached flour, brown cane sugar, oatmeal, almonds, raisins, coconut, banana, vanilla, salt, and, of course, papaya and mango; and it’s like nothing you’ve ever tasted. Everything made at this cozy barn—which, in another life, was an auto-body shop—is creatively crafted by former handbag designer Randell Dodge. One bite and you’ll soon find your car’s GPS navigating you towards the river.