FlatTop Farm LLC

05/28/2026

Sophie is loving this South Georgia life 🏡. She met her first armadillo today 🫪. She has questions...

05/22/2026

Springtime at the farm is one of my favorites. I enjoy seeing the first fruits and flowers of the year! 🤗🌼

05/22/2026

We are thrilled that Rise & Pine Bakery 🥖 will be stepping in to fulfill your fresh sourdough bread cravings at Lazy Trout Market & Lodge this year! Let's show them some love - give their page a follow and stock up on some yummy bread. 🤗

As many of you know, FlatTop Farm is relocating and consolidating our operations in Georgia later this summer. We will not be opening the bakery this season but will continue to have fresh eggs available at Lazy Trout through the summer. 🐔🌼

We've loved serving all of you in the and communities and wish everyone the best and most blessed of summers! 🐔🐐🧑‍🌾

05/21/2026

Getting ready to head back to Georgia and the boys decided to load themselves up. Don't think that's gonna work out ... 😂

05/20/2026

05/19/2026

When the remuda comes in for the summer.

Honestly, if you don't live in a place where stuff like this happens in the middle of town, I feel sorry for you. 🤠🐎

05/17/2026

Meet our favorite, the perfect homestead companion, Oberhasli goats. 🐐🧑‍🌾❤️

05/15/2026

Sunshine 🌞 & Rainbows 🌈

05/08/2026

I love CRUMB - she works hard and produces a great product. And she is spot on in this comparison of cottage food producers to industrial products. We all try really hard to put out perfect products because we KNOW we're judged intensely. 🧑‍🌾

So… let’s talk about “food safety” for a second since it comes up from time to time.

The U.S. Food and Drug Administration sets allowable thresholds for things like insect fragments, rodent hair, and mold in commercially produced food. Not because they don’t care—but because at industrial scale, some contamination is unavoidable.

That’s the reality of mass production.

Now here’s the part that doesn’t get talked about:

Small, hands-on baking environments (like mine) don’t operate at that scale.

Every loaf I make is:

* mixed in my comparatively small 20kg mixer
* shaped by hand
* seen, touched, and inspected multiple times

There’s no conveyor belt. No massive storage silos. No “acceptable defect levels” mindset.

Just eyes on the product—start to finish.

So when people question the quality control of licensed home bakers…I have to wonder what they think is happening in large-scale production.

Real food isn’t just about ingredients. It’s about proximity, attention, and accountability.

05/03/2026

When most people think about Arizona landscape, this isn't what typically springs to mind. However, Arizona has climate zones ranging from Low Desert to Alpine Mountain. Every zone is beautiful but I think ours (Mountain) is the most comfortable for year round living with thick forests, running streams, and wide open grasslands. Summer temps average in the 70s. On any given day, we can see elk, deer, pronghorn antelope, big horn sheep, wild (feral) horses, and other wildlife. Pretty idyllic!!