Dolores Kamm's handshake is firm and strong — like the drive she has in running her bakery and the commitment she shows for her ailing older sisters.In the 36 years since Kamm started a second career baking bread in northern Green County, perhaps the only thing that's diminished is her sense of smell. The 84-year-old barely notices the warm, slightly sweet odors that emanate from the small Kamm's Farm Bakery, built onto the side of her rural home.
Baking upwards of 800,000 loaves of bread can do that to a person. (Read the rest here.)
I have my own story about Kamm's Farm Bakery. When I was first a kindergarten teacher, I used to hatch chicks in my classroom. (Sadly, this is no longer allowed in our district because one faulty incubator caused a fire a few years back.) I had 6 or so little chicks who were quickly changing from cute and fluffy to ugly and smelly, and I had no place for them to go. At that time the Kamms were some of the only vendors selling organic eggs at our food co-op. I got their phone number from an egg carton and called them up to see if they wanted my chicks. They did, I breathed a sigh of relief, and thought that was that.
Two years later, I came home from work one day to find a carton of eggs on my front porch with a note saying that the chicks had grown into fine layers, and here were some of their eggs. I was really touched by their sweetness, and still make a point of buying their bread from time to time.
