Brick House Bakery is a small-batch bakery dedicated to the study and practice of traditional breadmaking.
Our breads and sweets are shaped by the place we live, the people we feed, and a deep respect for slow, careful work.
A great bakery starts with a little flour and a lot of love.
Brick House Bakery began with a home oven, a love of sourdough, and a dream to share fresh-baked goodness with our community. What started as weekend experiments turned into market mornings filled with fresh bread and lasting connections.
Meet the baker
I'm Amity, the baker behind Brick House.
I'm not a professionally trained baker–and I say that plainly, because the work you see here has been earned in a different way. What I am is a devoted student of the craft: someone who has spent years reading, researching, and refining my skills, knowledge, and recipes until they feel worthy of the name on the bag. That pursuit began long before I even realized it, when one of the first careers I considered was being a chef or a baker.
Like most small bakeries, Brick House began with a craving. I wanted loaves like the ones I had in France–long fermentations, whole ingredients, real crust and crumb–and when I couldn't find them consistently in town, I set out to close the gap myself. What started as a weekend habit–a hobby, an escape–became a dedicated passion and discipline: the more I baked and practiced, the clearer it became that I probably wasn't the only one looking for something different.
I bake because bread made well–from patiently sourced ingredients, long fermentations, and attentive hands–is one of the most pure and honest forms of craftsmanship I know. Every product we sell is the result of dozens of earlier attempts: bakes tested, notes taken, formulas adjusted, and only then offered to our customers. Nothing leaves this oven that hasn't first had to prove itself.
Each item is still made in small batches, with carefully chosen ingredients and a steady commitment to quality. That care only means something because people show up for it–and this community has. The support of every one of our customers means so much to me. Thank you for being part of everything we do!
The biscuits were amazing!
—Linda M.
The Brick House
Our bakery takes its name–and much of its character–from the modest brick house that serves as our home kitchen. Built in 1865, it has stood through generations of neighbors, weather, and quiet daily life. Its thick walls, even temperature, and unhurried pace make it a fitting setting for a craft that rewards patience.
Brick House Bakery sits in Harrodsburg, a small, quiet town just south of Bloomington. The house itself is a Gothic Revival–unusual for its era, built in brick rather than the more common wood–and has stood for more than 150 years, surviving both fire and long stretches of abandonment. Its original builders, Andrew and Julia Woolery, rest in Clover Hill Cemetery just behind the house. Life here moves at a steady, almost meditative pace, which feels fitting for the work we do. Good bread, like a good old house, isn't fancy or assuming–it's patient work carried out with care and intention.
We believe every loaf carries something of the place in which it was made.
