What's going on here?
About Us
How is an artist qualified to bake professionally?
I've always had a deep love for food as an art form and have been cooking and baking from scratch for as long as I can remember. My earliest memories involve standing on a step stool at the counter, baking with my mom and dad. The same creativity that serves me in my career as an artist is inextricable from the kitchen. I also spent about 10 years working in restaurants and coffee shops in different capacities, so I know ball.
Where is the bakehouse located?
Full Moon Bakehouse is a cottage bakery, run out of my home kitchen in Eau Claire, Wisconsin. My home happens to be one my grandparents owned for 60 years, where my mom grew up. Orders are baked fresh and delivered locally around the Eau Claire area. No middlemen, just high quality organic baked goods, made from scratch, in small batches, in my mother's childhood home.
Why sprouted grain and fresh-milled flour?
Because it makes better bread, plain and simple. I mill flour fresh every bake day, so it's fragrant and alive when it goes into the dough. And I sprout my grains first, which wakes them up and makes them gentler on your body and tastes a lot better than using store-bought flour. It's more work, I won't pretend otherwise, but it's the whole reason I bake the way I do, and I think you can taste it.
Our ingredients
We operate with a farm-to-table mentality and pride ourselves on sourcing high quality, fresh ingredients. We always opt for local and/or organic, where available. Our flours are the backbone of the bakehouse. We use a mix of artisanal flour and flour made from organic grains we sprout and mill in-house. Food is only as good as the ingredients used to make it, and with us, you know you're getting the good stuff.
From wheat berry to loaf.
Sourced
Organic, heritage wheat from Midwest family farms. We have a direct line to the farmers we buy our grains from, which makes all the difference.
Sprouted
We sprout the whole berries before milling, activating enzymes, breaking down phytic acid, and creating a naturally sweeter, more digestible grain.
Freshly milled
The grain is dehydrated, stored, and then milled fresh right before baking, while it still holds its most nutritious and flavorful parts.
Meet The Baker
Hi, I'm Bonna Moon, owner and baker of Full Moon Bakehouse. I'm a full-time daydreamer and a sucker for figuring out how to make something from scratch. That's what led me, years ago, to experiment with sprouting grains and milling them into flour to bake with, and what eventually led us here.
I'm lucky enough to bake in what was my grandparents' home for 60 years, where they raised my mom and her sisters, and where we now live. My grandparents weren't really cooks, and they were never as inspired by food as I am, but getting to carry my family into a new chapter, in the very same rooms generations of us have lived our lives in, ticks many, many boxes in my sentimental little heart.
I split my time between baking and making art, working mainly in functional and sculptural ceramics and wood carving. Full Moon Bakehouse began as an effort to raise money for a new studio space, but it quickly became something I wanted to keep doing alongside my art. Weaving my two loves together is a joy and an honor, and I'm so glad to have you along for the ride, in any capacity!