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
3 months ago · Nutrition facts for our Sprouted Whole Wheat Bread
3 months ago · Our 100% Sprouted Whole Wheat Bread
3 months ago · Some of you have asked for nutrition facts and I will get them posted. I had this one finished and was testing how to post it from my computer. Also researching how to get them on the different products we carry.
3 months ago · Nutrition facts for our 100% Whole Wheat Burger Buns
3 months ago · Clark's Bakery At Stone Cave added 3 new photos to the album: HomeEc 2015 Class visit — at Clark's Bakery At Stone Cave.