PHOTO BY MEGAN SAPONE
I think it ’ s important that we understand the ingredients going in our food , and for the community to learn how to make good food on their own . I don ’ t think it should be a secret . I ’ m really passionate about that .”
PHOTO BY MEGAN SAPONE
In 2017 , Amelia and Andrew Madara bought a few acres close to Harborcreek and began rebuilding the house on the property . “ Neither one of us had lived on a farm or knew anything about farming ,” says Amelia . But they were fast learners , and within a few months had four chickens , six cows , and later added goats . And along the way , their family also grew with two children .
They offered many products grown on the farm , and canning and preserving their own food became a passion . But quickly , bread overtook everything else !
“ The bread has taken on a life of its own ,” explains Amelia , who is a self-taught baker . “ I watched videos of people making bread . In 2020 I found a starter for sourdough bread , which I still have today .” She admits the first batch was awful , but Andrew encouraged her .
“ Once I started enjoying the process , I learned how to add different ingredients and flavorings , such as pepperonis and jalapenos . Every time I bake , I learn something new to fine-tune my skills .”
Eventually Amelia learned to make wonderful designs and patterns in the bread to add that artisanal touch . She began selling it and quickly had requests from several local groceries and bakeries . She also has been approached by stores in New York and farther afield , but her children are small ( 4 years old , and 18 months ), so she wants to spend as much time with them as possible . She adjusts her schedule to be available during their waking hours , which means getting up at 4 a . m . to make the bread .
For now , Amelia bakes all the bread herself . One of her friends asked about taking lessons , so Amelia began offering them once a month . However , none have asked about a job .
“ To be honest , probably 50 to 75 percent of the people who come to the classes never try it on their own , because it ’ s quite involved ,” says Amelia . “ But they still get to see the process for making bread that ’ s good , without all the chemicals .” Amazingly , her bread contains just three ingredients : high-quality heritage flour , water and salt !
“ I think it ’ s important that we understand the ingredients going in our food , and for the community to learn how to make good food on their own . I don ’ t think it should be a secret . I ’ m really passionate about that .”
Andrew , who is a military veteran , currently works for a major communications company full time , and puts in lots of extra hours at the farm . He hopes to also offer classes some day on what he ’ s learned . Amelia has a degree in fashion merchandising from Mercyhurst , and worked for 10 years in bridal , retail , and banking . Starting a farm was quite a departure for the couple , and they had plenty of people doubting their judgment .
“ We are first-generation farmers . You don ’ t have to own a bunch of land to take responsibility of your food or to live a more sustainable life . You just have to make a start and try . Even when people try to tell you that you ’ re crazy , just listen to your heart .”
For more , follow Madara Farms on Facebook at facebook . com / madarafarms . n
HARBORCREEK & NORTH EAST ❘ WINTER 2024 11