About
Bread for our Community
We enjoy being a part of the “Love What’s Local” economy and the growing community of farmers and producers in and around Warrensburg. Green Truck Bakery works to offer the healthiest baked goods available to our friends, neighbors and community by using only all natural ingredients.
As West Central Missouri’s first Natural Wood-fired Artisan Bread, Green Truck strives to be a leader in the local food movement. We use time honored techniques and an incredible wood-fired brick oven so our breads are unlike any others available. Green Truck Bakery is the only bakery in West Central Missouri to leaven all its breads with a “natural starter which is fed daily". This naturally leavened technique along with long fermentation produces breads free from any sugars or manufactured baker’s yeast. When bread is made in this fashion, it becomes easily digestible and nutritionally superior to sweetened, yeasted breads.
We donate bread in support of our local community and its people. Please contact us through this Website. We must make hard decisions at times due to the number of requests, but focus our donations on under served individuals and non-profit agencies supporting them.
Who is Green Truck Bakery?
Green Truck Bakery has been making artisan bread since 2012. Carl and Carmen Schick along with Ryan Schick are the owners and the bakers. Carl built the wood-fired brick oven used to bake all of our breads. We began by selling our bread at the Warrensburg Farmer’s Market, filling a niche for artisan hearth bread. Very soon after, we began supplying our bread to the Café Blackadder in Warrensburg.
At first, we made our bread entirely by hand but as production increased we added a European dough kneader to do the initial combining of ingredients. We do all the work ourselves, including chopping the wood to feed the fire. We have a weekly rhythm to our work. Wednesdays and Thursdays are the days for firing the oven and doing other prep work. Carl directs Carmen and one of our sons, Ryan, in the mixing and shaping of the loaves. Thursday and Fridays begin early with baking and deliveries. During the Farmer’s Market season, you will find us under the green tent with our green 1951 Chevy Truck parked across the street. On Sundays, we and the oven begin our rest. Wednesdays, we are back to work with the planning, capturing some of the leftover heat stored in the masonry of the oven, before heating the oven again on Thursdays.
As the master baker, Carl is mostly self-taught. He has learned from experience, from books, from bakery visits, and from tireless experimentation, record-keeping, evaluation and reflection. While we are not baking, we are busy tending our gardens, doing yard work, assorted hobbies, enjoying our semi-retirement and planning for the future.
Bread Menu
Warrensburg Farmers Market
The Farmers Markets are closed for the season. Deliveries each Friday, 8-Noon (weather can be a factor in promptness)
Sedalia Farmers Market
Our Blog
17 Tons
Building a wood-fired oven is totally exciting; it does however have some pretty slow times. Like waiting for concrete in the newly poured foundation slab to cure. We have 14 days to wait. Meanwhile, we will order materials for the next couple steps in the process and brush up on construction details. Green Truck Bakery …
Better oven, better bread
We are building our new super-sized wood-fired bread oven, the project will take about 8 weeks to complete. After many of the steps of its construction we have to wait for the concrete to cure. So, here is the first picture to show our first step, building the form for the foundation slab. I will …
Green Truck Bakery Blog Coming Soon
Stay informed with Green Truck happenings at our new blog. We will be posting new news and information here soon.
Where to Find Us
Join our Community Supported Bakery by Ordering Ahead and Get Free Delivery
Contact Carmen @ greentruckbakery@gmail.com
| Sunday | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday |
|---|---|---|---|---|---|---|
| 4 PM - 7 PM 127 West Pine St. Warrensburg, MO 64093 |
9 AM - 1 PM 127 West Pine St. Warrensburg, MO 64093 |
Warrensburg Farmers Market
The Farmers Markets are closed for the season. Deliveries each Friday, 8-Noon (weather can be a factor in promptness)
Orders must be placed by 5pm Thursday for the Farmers Market on Saturday.
We are proud to partner with Cafe Blackadder and Buckeye Acres.
Gallery
Our Oven
We built our wood-fired brick oven specifically to produce artisan bread. It is a retained heat oven based on bread guru Alan Scott’s design and is comparable to artisan bread ovens throughout the U.S. and Europe. It is not a pizza oven (but for special guests we some times make an exception). The oven has a brick hearth that is 3 feet wide by 4 feet deep, it can hold about 16 loaves of bread at one time. The oven core is made of firebricks and high-temperature mortar, built to a 9-inch thickness in the hearth, walls and dome. It is extremely well insulated and can retain an immense amount of heat for days. We start baking at 540 degrees.
Why Choose us
Our Process
We take enough time to make the best. Green Truck artisan breads take up to three days to produce. Natural levain, long fermentation and extended proofing time enhances flavor, lengthens shelf life and improves the health benefits of our bread.
We use Natural Leavens
We keep a natural levain (sourdough) culture that we started several years ago. A small amount of the leaven is taken and mixed with flour and water to expand it for 12 to 18 hours to set the flavor profile for each bread variety. This natural leavening is then added to the other ingredients which allows the bread to rise long and slow. During the natural leavening process, the indigestible components of grains known as phytic acids, are broken down. This enables our bodies to maximize the nutritious nature of our bread.
We use natural ingredients
Green Truck Bakery uses all natural ingredients. We use locally produced products whenever possible but must source most of our seeds, nuts and fruits regionally. We have fun using seasonal fruits and vegetables from our own Farmer’s Market.
We make bread by hand
We use the artisanal stretch and fold method for every bread type and do all shaping by hand. After a series of stretch and folds, when the dough has fermented sufficiently, we turn it out onto the counter, divide and scale it into loaf-sized pieces and then pre-shape it. After a short bench rest we do the final shaping. Each loaf is placed in a basket or on a linen cloth and allowed to proof, or rise, before transferring to the oven for baking.
Breadcare
The best way to keep Green Truck Bakery artisan bread fresh is in the paper bag it came in and at room temperature (don’t refrigerate). Our bread will stay fresh this way for at least 2 to 3 days because of the whole grains used and the long fermentation process. If the crust begins to harden, turn a large bowl over the loaf while still in the paper bag, on your counter top. The bread will now be good for another 3 to 4 days. If you plan to keep your bread for several days before using, we suggest freezing it in both it’s paper bag and a large Ziploc freezer bag. Allow time for thawing at room temperature, once thawed, you can place in a 250-degree oven for 10 minutes. This will wick away moisture and return the crust to its original crispness.
Contact
Green Truck Bakery
61 NE 231st Rd
Warrensburg, MO 64093
Local Natural Wood-fired Artisan Bread
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