Featured Wedding: Brittany & Joey
Brittany and Joey held their wedding day on a gorgeous and warm day in June of 2019. The Farm in June is alive with blooms and the trees have been reborn with leaves for the season. The wheat fields are tall and green, and the sun hangs in the sky long into the evening (making for some incredible golden hour images!). We were so honored to host Brittany & Joey’s day on this beautiful summer day!
If you’re anything like us, life (and all your plans) have been flipped upside down in the past month.
Being primarily in the event industry, we feel you. It’s hard. But by the grace of God, we are going to get through this together!
Whether you find us here as a bride, a vendor, a friend, or just someone who loves weddings (no shame), we invite you to join us as we chose to look forward with hope and excitement for the weddings to come by reminiscing on some of the beautiful weddings we were blessed to host in 2019.
Brittany & Joey, here’s to you!
Brittany and Joey held their wedding day on a gorgeous and warm day in June of 2019. The Farm in June is alive with blooms and the trees have been reborn with leaves for the season. The wheat fields are tall and green, and the sun hangs in the sky long into the evening (making for some incredible golden hour images!). We were so honored to host Brittany & Joey’s day on this beautiful summer day!
The Love Story:
“15 years. That’s how long Joey and I knew one another before our ‘first date’. Here’s the backstory…
“Joey and I went to different high schools- he went to Saucon Valley and I was a Nazareth girl. However, we shared a best friend- Melissa Henry (who was a proud bridesmaid!) Mel and I played tournament softball together for years. We traveled up and down the east coast with our team and truly had the time of our lives. Although Melissa went to Saucon, we continued playing together on our tournament team throughout high school and became the best of friends. When we weren’t on the field, we were hanging out together- her with my Nazareth friends and me with the Saucon crew. And that’s where I first met Joey. Him and Melissa had been best friends since elementary school so whenever I was around, he was, too. Although we didn’t talk too much then, we knew who one another was and always gave one another a smile and a ‘hey there’. Life continued to move, and the years passed- we all went to college, got busy with our lives, and started planting roots for ourselves. Melissa ended up in D.C., and I spent a good portion of my 20’s living in Charleston, South Carolina. After enjoying my time down south, I decided it was time to ‘come home’ to PA, and back closer to family.
“A few months after moving back, I got a message online from Joey. He reached out to see if I was back in the area and to ask what I had been up to. I told him that I had recently moved back to the area and was trying to keep busy with work. After a few hours of talking online, we decided we would grab a drink to catch up. And that was that. I remember that night like it was yesterday. We met at a bar in downtown Bethlehem and have been inseparable ever since. I remember calling Melissa the moment I left and telling her that although it sounded crazy, I was going to marry him one day. And on June 14, 2019, I did just that.”
The Engagement Story:
“In June of 2018, Joey and I decided to take a trip to visit our best friend, Melissa, in D.C. We spent three days touring D.C. with Melissa and her now fiancé, Brendan, and had the time of our lives. We toured the city, ate more than we should have, and enjoyed every second. As we headed back to PA that Sunday morning, Joey told me he wanted to make a quick pit-stop to check something out that we hadn’t gotten to see. He wouldn’t tell me where we were going, and I would have never guessed where we ended up- the National Cathedral. It was beyond beautiful and we spent some time walking around the grounds together. After a bit, we found a bench under a beautiful blossom tree and that is where he asked me to be his wife. To this day, it remains one of the best moments in my life.”
the Planning Story:
“When we began planning our wedding, I wasn’t exactly sure what it was that I wanted. I did know, however, what I did not want- I didn’t want the country club, patterned, business-style wedding. I wanted something that felt personal and spoke to who we were as a couple. After going to a handful of locations, my dad’s secretary mentioned The Farm. She had been to an event there earlier that year and gushed over how gorgeous it was. A few days later, we made an appointment to view The Farm and meet with the staff. From the moment we walked onto the grounds, I knew it was where I wanted to be married. My mother and mother-in-law were with me and simply gasped when they saw The Farm. It was everything I ever wanted- a beautiful location, a relaxed setting, and the most incredible staff you could ever imagine. I called Joey, who was still at work, and told him that I finally found ‘the one’. He trusted my judgement, and we booked The Farm that evening. It was truly the best decision, besides saying yes to my husband, that we’ve ever made.”
The Wedding Day:
“The best part about The Farm, besides the staff, is its stand-alone charm. It truly is a location that doesn’t need much to enhance its beauty. From the rustic details of the barn, to the bright and blooming flowers, the barn takes your breath away. Our vendors were able to highlight that beauty and charm and make The Farm even more gorgeous than I could have imagined.
“I could go on and on about every detail that made our wedding day such a dream. But if I’m being honest, the best part of our wedding was the fact that we were able to celebrate at The Farm. From the moment I met Becca and her team (Caris was our wedding coordinator and she is truly a gem of a human), I felt so relaxed and at ease. At The Farm, you’re not just ‘another bride’- you are their family and they treat you as such. It is an indescribable feeling, and one I wish for every bride- present and future!”
the Vendors:
“Without a doubt, our vendors made our day a dream! Emily Dilcherd from Elle Studios and 2 Little Piggys BBQ and Catering were truly gifts from God! Without a doubt, Emily provided us with images that will truly last a lifetime. She captured every detail, every smile, and every shot that a bride could ever want. She especially made my day when she told me she wanted to come to my grandparents’ house before the wedding to capture some images of him and I. He was too ill to attend the wedding, something that absolutely broke my heart. She knew how close he and I were, so she went out of her way, giving up her own, unpaid time, to take some shots of him and I. Those pictures are some of my favorite of the day and memories I will always hold close to my heart. She is an incredible photographer, an even better person, and one of the hardest working women I’ve ever met!
To this day, Joey and I still dream about Julie’s food from 2 Little Piggys! When we met with Julie, we instantly felt comfortable. She was so relaxed, easy-going and ready to answer any question you shot at her! I told her that I didn’t want a typical sit-down meal but was looking to incorporate stations with some of our favorite foods. Instantly she started writing down ideas and offering suggestions as to how to make it work. The food was absolutely unbelievable, and we had guests telling us all night how much they appreciated the variety (and deliciousness) of each station! We had a taco bar, a mashed potato bar, a slider bar, a cheesesteak bar, and a mac-and-cheese bar- just to name a few. If the food wasn’t enough, Julie also took care of our flowers, our linens, and our table settings. She truly is the whole package and made it so easy for Joey and I. Julie and her team are absolutely incredible and any bride who works with them can consider herself the luckiest girl in the world!”
Brittany and Joey, we are so immensely honored to have been able to serve you on your wedding day last June! Thank you for sharing your special day with us. We wish you nothing but the best as you embark on your journey of marriage together!
“Whether your celebration is big or small, it's worth being captured in a way that brings back all the feels for years to come. I want you to look back at these images for decades and remember exactly how you felt on that day. For all the memories to come rushing back. I want them to be meaningful to you. To speak your truth and tell your story. Because that's really what all of this is about. My style is heavily focused on real moments. Nothing is staged or forced. All the real, good stuff. Connection is super important to me and I want to feel like a trusted friend from the very start so that you're completely comfortable and at ease. I always make sure the way I’m shooting and interacting with you is reflective of your personalities and your chemistry as a couple. We create together.”
~ Emily Dilcherd, Elle Studios
See below for the rest of the amazing vendors that helped Brittany & Joey to hold the wedding day of their dreams!
Venue: the Farm Bakery and Events
Dessert & Wedding Cake: the Farm Bakery and Events
Coordinator: Caris Green, the Farm Bakery and Events
Catering: Julie of 2 Little Piggys
Florals: Julie of 2 Little Piggys
Photography: Emily Dilcherd of Elle Studios
Fashion: David’s Bridal & Men’s Wearhouse
Hair: Trina Sullivan of Parlor Hair and Make-Up Studio
Makeup: Shennon Kayal of Makeup by Shennon
Details Provided by the Farm Bakery and Events:
Rustic Wooden Arbor
White Folding Ceremony Chairs
Rustic Wedding Cake Stand
Wine Barrels w/ Glass Table Tops
Written by: Anna Robinson (Event Operations Manager)
The floors are in just in time because the barn tours have begun!
As of Friday the floors were nailed down. When the Amish builders began to remove the flooring in the middle bay, they uncovered a second floor!
As of Friday the floors were nailed down. When the Amish builders began to remove the flooring in the middle bay, they uncovered a second floor! I love when things like this are discovered. It was a perfect floor that was close to 200 years old- AMAZING!! They were able to use the majority of these planks to re-lay the floor. They built up underneath so now all the floors are the same height. The next and final step for the floors will be a good cleaning, sanding, and clear coat finish. This will certainly preserve the floor for 200 more years. Today we had our fourth barn tour and it's been a pleasure to meet with so many great people. All we ask is come with an open mind because we're still in the throws of construction. Fortunately the building phase will be completed this week and then we get into the electrical, lighting, and landscaping stages.
There is still a lot to be completed, but these final steps and finishing details are certainly the most exciting. Call or email us today if you would like to host your Wedding or Special Event at "The Farm!" We would love to hear from you!
Sincerely,
Chris & Becca Lynde
Oh, we forgot to mention we have fields too.
Before we began the barn renovation we spoke to some experts about what we have to do to improve our soil quality.
Before we began the barn renovation we spoke to some experts about what we have to do to improve our soil quality. Our current farmer has rotated commercial soybean and corn for close to 30 years. So, you can imagine what his reaction was when we asked him to convert our land to a certified organic farm. He embraced the change with open arms! For the next 2 growing seasons we need to plant cover crops to re-vitalize the soil. Our farmer was here last week to disk the soil and turn under all the weeds. Today I looked out and could begin to see these little green sprouts coming up! It will be more than amazing to know that our fields will now be filled with quality organic soil to enrich our environment. And more importantly we will be able to provide the community and our customers with healthy products. We're told there is an emerging market for heritage grains, like spelt and einkorn. Our hope is to one day grow the grains to make the flour we use in our baked goods. Only, time will tell....
More updates to the "BIG" Barn project next week. Waiting on some more beams to come in!!
-Chris
Our passion for fresh local ingredients...
We made a commitment when we first re-started the bakery to source local ingredients as often as possible. We were so excited when we found a local mill, but we quickly realized that we were paying as much in shipping for our flours as we were for the actual flours.
We made a commitment when we first re-started the bakery to source local ingredients as often as possible. We were so excited when we found a local mill, but we quickly realized that we were paying as much in shipping for our flours as we were for the actual flours. When it came time to re-order more flour, instead of having it shipped again, I thought it would be a good idea to make a trip out to Small Valley Milling. This mill has been exceptional from day 1 with hearing our needs and providing us with some of the best flour I believe money can buy. Unfortunately Halifax is two hours from Quakertown. I knew this trip would be special because I would be able to see first hand how our flour is made. A goal we have is to know where our food comes from and this was a perfect opportunity to do this.
Joel Steigman is the owner of Small Valley Milling. He converted his mill to an all-organic mill in 1999 and has never looked back. He was very welcoming and interested in the Farm Bakery. His mill offers Spelt flour, both whole and white, as well as other specialty flours. I was blown away by the size of some of the equipment! I took some pictures for you all to see. The flours Small Valley Milling produce taste noticeably better, and all of the minerals and vitamins are preserved because the grains are properly grown and milled. The Farm Bakery is all about using the cleanest, healthiest ingredients in our baked goods. Our continued partnership with Small Valley Milling will assure this, even if it's 2 hours away! I believe it's certainly worth the sacrifice to bring our customers wholesome ingredients and keep our costs in check.
Thanks for sharing in our passion of good wholesome foods.
-Chris
The "Why" behind "Farm to Table" in baking.......
Our goal with our bakery is to make sure that we source high quality ingredients to use in our baked goods as often as possible. For quite some time I've been looking to partner with a local flour mill for all of our flours. I'm excited to share that in all of our crusts and dumplings we will be using a Certified Organic Whole Wheat Pastry Flour and a Natural White Spelt Flour from Small Valley Milling in Halifax, PA. We have tested their flours in our recipes and were so happy with the results. Most people do not realize, but there is a big difference in the quality of flours that you can get from a local mill vs. buying them in bulk. The freshness and the taste of these flours are noticeably better, not to mention the minerals and vitamins that are preserved when they are properly grown and milled.
Today it is alarming to see how many people have gluten allergies and its even more alarming the number of people that are suffering from auto-immune disorders. The chemicals in our foods and the way we mass produce grains greatly contribute to reducing the quality of the grains we consume. So we go from having wholesome grains that provide many nutritional benefits to grains that are very hard for our bodies to digest, increase inflammation and create a whole host of other health concerns. This is the main reason we have chosen to purchase our grains through a local mill. We also will offer all of our baked goods with the option to choose Spelt Flour. Although Spelt Flour does contain gluten, it has a higher water solubility, which makes the nutrients available to the body with minimal digestive effort. The gluten strength is less than wheat and many people with wheat sensitivities may be able to tolerate spelt.
As someone who has suffered with a gluten sensitivity I am very passionate about making sure we educate people on the importance of supporting our local organic farmers and understanding where our foods come from. We are very excited about this partnership and look forward to continuing to bring the customers we serve, good wholesome foods, with only the freshest ingredients.
Sincerely,
Becca Lynde
