The Farmyard Market

The Farmyard Market started in a pretty simple way—just me in my kitchen, making homemade food and sharing it with people around me. I didn’t set out for it to become anything big, but it grew naturally as more and more people came back week after week for the same things they fell in love with the first time. Everything I make is still done the same way it was in the beginning—by hand, in small batches, and with a lot of care. I’ve always said if it’s not something I’d be proud to put on my own table, it doesn’t go out. That’s something I don’t plan on ever changing. Over the past years, I’ve had the chance to be part of several local markets, and every single one has sold out. Those days have been some of my favorites—getting to meet people face-to-face, seeing familiar names turn into familiar faces, and watching how excited people get about something as simple as a fresh loaf of sourdough. At the same time, it’s shown me just how much demand there really is, and how quickly things go. Because of that, I’m opening a farm stand this April. It feels like the next natural step. It will give me the space to keep more items available, offer more variety, and make it easier for people to stop by without having to plan around order deadlines or catch me at a market before I sell out. Right now, I still run on a weekly order system with pickups in Manchester and Tullahoma, along with meetups in Lynchburg and Bell Buckle when I can. The farm stand will just build on that—making things more accessible while keeping that same homemade, small-batch feel. At the end of the day, what makes The Farmyard Market special to me is the people. This has never felt like just a business. It’s relationships, it’s trust, and it’s being a small part of your weekly routine. I’m just really grateful to be able to keep growing it in a way that still feels true to how it all started.

Contact the business, visit the website, or check social media for hours and availability.