On October 11, 2015 members from the South Jersey & Philadelphia Chapters of the United States Personal Chefs Association spent the day at Bobolink Dairy & Bakehouse located in Milford, NJ. During our time spent there we were able to make bread using heritage and heirloom grains which are risen slowly for maximum flavor and nutrition then baked in wood-fired ovens. We also took a tour of a small portion of their 186 acre farmstead which included their gardens, cow pasture and chicken coup. We finished the day tasting 100% grass-fed raw cow’s milk cheeses which are also produced on site. This was a great day enjoyed by all.