In March of 2002, James Clark Jr. lost his job. Together the Clarks prayerfully read the book Mind Your Own Business. Using their limited resources, the family began grinding flour for 12 loaves of whole wheat bread to sell door-to-door in their community. They wanted to share hope and health with their neighbors.
Less than two years later, they outgrew their kitchen and moved into Stone Cave Bakery in Tennessee. At that point, they were making 100 loaves every week.
In addition to the bakery, they opened a health food store, held cooking classes, and provided personal health counseling.
The family has more help now, and they bake an average of 1,000 loaves per week, using only whole grains. Their work is difficult, but it is made worthwhile by people like Lyle Rogers, a customer who was told by his doctors that they could not help him. He praises God for the healing he received through the Clark’s ministry.
Clark’s Bakery at Stone Cave on Facebook
4 months ago · Here is a recent article in our local paper, Dunlap Tribune, of a tour done by 4-H baking winners in our local 4-H club.
last year · Have been busy lately. We have some customers mentioning that their bread is molding too soon. For this we are sorry. I hope the following suggestions help, especially during these hot humid days (well warm at least, down right cold for August). If you will not be able to eat the bread in two to three days, then you will want to freeze some or all of the bread when you get it. Refrigeration makes it seem stale. We have tried different methods to make our bread last longer, but the best is chemicals, which we do not use and do not want to use, to preserve the bread. Contact us if you have any other questions and enjoy our whole grain bread.
last year · We will be having our bread at a new store May 1st. Enzo's Market downtown Chattanooga off of Main St. We will miss the Grand Opening, due to it being on Sabbath, but we will hope to have enough bread on the shelves for those who will.
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