In a world of mediocre pastries, Jenny Wilson, Jake Marks and Chris Scheets are rising above the rest. The three friends and self-taught bakers began their business in the back of Black Bear Bakery in 2013 and have since moved to Grove East Provisions. Red Fox uses a specially built brick wood-fired oven to make baguettes, sunflower flax with Missouri-grown whole-wheat bread, country-wheat bâtard and sesame-semolina. The breads are naturally fermented, making them more flavorful and nutritious. There are also several variations on the classic country-wheat bread that are made from scratch, including roasted tomato, rosemary and herbs de provence. Red Fox bakes only on Wednesdays and Fridays; plan accordingly.
Subscribe now to get the latest news delivered right to your inbox.