From Seed to Slice: Northern Colorado 

Monday, June 1, 2026 | 9:45am–4:00pm MT 

Join us for a journey to Northern Colorado’s Front Range, where passionate farmers, millers, and bakers are working together to shorten the grain chain and restore regional grain production from the soil up. 

Our day begins at The Pig and the Plow: Farmstead Baked Goods, where founder Erica Glaze will lead a tour of her bakery in Fort Collins. Since opening in 2017, the bakery has been bringing small-batch, handcrafted, organic baked goods to farmers markets, local retailers, cafés, and restaurants. Their mission is to create simple, delicious rustic breads, savories, and sweets using organic and locally sourced ingredients. 

Next, we’ll visit Speedwell Farms and Gardens in Longmont, where founders Cody Jurbala and Melissa Ogilvie will share the story of growing their farm from leased backyard plots into a collaborative, community-centered operation through the Treehouse Farm Collective. In addition to growing a variety of vegetables, they have also grown heritage wheat varieties and will speak to the opportunities and challenges of small-scale grain cultivation.  

Our day concludes at Moxie Bread Co., where operations director Laura Fessenden will show you Moxie’s milling and bakery operations and discuss how relationships with regional farmers and a commitment to local grains shape every loaf. With on-site milling and long, slow fermentation at the heart of their process, Moxie shows how thoughtful sourcing and traditional techniques can come together to make truly flavorful bread. 

Throughout the trip, you’ll see how values like sustainability, local grains, and community connection show up in the day-to-day work of farming, milling, and baking — and how these businesses support one another along the way. 

A boxed lunch is included. 

Presented in partnership with Colorado Grain Chain. 

Our Guides:

Erica Glaze is the owner and head Dough Puncher for The Pig and the Plow: Farmstead Baked Goods in Fort Collins, Colorado. A longtime local food advocate, Erica started The Pig and the Plow Farm Directory in 2014 as a concierge service between local producers and consumers. In 2017 she launched the bakery under the Colorado Cottage Food Act as a way to support Northern Colorado producers in a more direct fashion by utilizing their products while continuing to educate the public on the availability and diversity of local food sources. Since 2017, the bakery has had many incarnations transitioning from a cottage bakery to a wholesale bakery and most recently a brick and mortar. Through baking, Erica’s mission is to promote organic, local and diverse grains and ingredients into rustic artisan treats with a global influence.

Laura Fessenden is the Director of Operations at Moxie Bread Co., a small town bakery with old world ambitions. "Our locally- and regionally-sourced grains are milled fresh on site to craft rustic breads, pastries and other baked goods for our friends and neighbors."

"At Moxie, we exist to nourish people and the planet through the craft of heirloom baking. Our mission is to provide an alternative to industrialized food systems by preserving a protected grain chain that uplifts organic and regenerative farmers, supports soil health, and brings clean, nutrient-rich grains to the table."

"Rooted in integrity, our work is guided by a deep responsibility to the health and well-being of our community, the vitality of local food economies, and the sustainability of our planet. From the care we invest in our long-fermented breads to our commitment to ethical sourcing, employee wellbeing, and food waste reduction initiatives, Moxie is built to serve — with intention, with love, and with the belief that better food builds a better world."

Cody Jurbala and Melissa Ogilvie are the owners and operators of Speedwell Farm & Gardens. "We started Speedwell in 2017 by converting leased back yards in Boulder, Colorado into micro-farm plots. Due to the difficulties of land access for young farmers, leasing back yard space was the only to way begin farming without immense monetary input in their initial years. Since then, we have grown our business to a 2 acre farm located at the Treehouse Farm Collective just north of Boulder. Together we manage every aspect of the farm. From planting and harvesting, to marketing and sales, we do it all. We are passionate about providing food to their community in ways that are less damaging to the environment than large-scale mainstream agriculture, and creating community resilience through connecting people to where their food comes from."

Itinerary (subject to change): 

9:45am – 10:00am 
Meet at The Pig and the Plow (140 Boardwalk Drive, Unit J, Fort Collins, CO 80525) 

10:00am – 11:30pm 
Tour of The Pig and the Plow with Erica Glaze 

11:30pm – 12:30pm 
Travel by bus to Speedwell Farms (8104 N. 63rd Street, Longmont, CO 80503) Bagged lunch on the bus. 

12:30pm – 2:00pm 
Tour of Speedwell Farms with Cody Jurbala and Melissa Ogilvie 

2:00pm – 2:30pm 
Travel by bus to Moxie Bread Co. (1820 Industrial Cir Unit B, Longmont, CO) 

2:30pm – 4:00pm 
Tour of Moxie Bread Co. with Laura Fessenden 

4:00pm – 5:00pm 

Bus returns to The Pig and the Plow in Fort Collins, CO 

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice. 

Space is limited—register now to reserve your spot!