Backdoor Bakery is one of the vendors at the Lawrence Farmers' Market that uses as many locally sourced products as possible, including flour. Owners Ellie Garrett and Bridget Patti use flour from Heartland Mills and Acme Grain, as well as local milk, eggs, cream, honey, fruit, butter in their products like salt and pepper sandwich cookies (left) and strawberry balsamic pies (right).

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