The Little Red Hen began in the spring of 2021 by Chase and Sheldon Prentice with a small backyard flock of chickens that the couple had started with in early March of 2020 and a jar of sourdough starter gifted to Sheldon by her sister-in-law that was started in 1934. A love of food, agriculture, and enjoyment in slower living quickly grew into a passion that Chase and Sheldon wish to share with their community by helping establish a stable, healthful source of high quality food that is locally produced. From a simple beginning that started out as a way to be more self-reliant, The Little Red Hen steadily grew into a small home-based business selling fresh eggs and artisan breads with aspirations to expand even further. In addition to the main-stays of the menu, The Little Red Hen will soon be offering carefully grown seasonal produce.