Farm To Fork

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Real Farms • Real Food

May 15, 2024

Food doesn’t get any more authentic than Bird-in-Hand’s Farm-to-Fork Experience. From milking cows to making ice cream to growing chemical-free produce from seed, you’ll meet Mennonite and Amish farmers and get an intimate view of how Lancaster County’s bounty begins. Our own John Smucker, an eighth-generation farmer, will be your guide on this unforgettable experience, which culminates in a mouth-watering farm-to-fork meal.

The Farm to Fork Experience package includes:
• Two-night stay in the historic Bird-in-Hand Village Inn & Suites
• Tours of local farms and a lunch made with ingredients from our tour – see itinerary below
• Daily deluxe continental breakfasts for two at the Village Inn & Suites or credit at the Bird-in-Hand Bakery & Cafe
• Dinner for two on Wednesday, May 15
• Welcome market basket filled with local foods

Enjoy this package for $540 (plus tax). Extend your stay for only $99 a night (plus tax).

For more information on the Village Inn & Suites, click here. Walking is required for these tours.

Requires $200 deposit to reserve your tour (refundable up to two weeks prior to event). Includes two-night stay in a standard room or junior suite (double occupancy, based on availability; ask about upgrades to a larger suite), the farm tour, luncheon, a welcome market basket, daily deluxe continental breakfasts for two and a dinner for two. $99 extra night includes stay in a standard room or junior suite (ask about upgrades). Taxes not included.



Meet & Greet: Bird-in-Hand owners John and Myrna Smucker will welcome you. John will serve as your personal tour guide.

Rise, Shine & Dine: Wake up with the roosters and see cows being milked at our neighbor Aaron Lantz’s organic farm. Then savor a delicious farm-fresh breakfast with the Lantz family in their kitchen.

The Time is Ripe: Take an orchard tour of Kauffman’s Fruit & Farm Market and learn how they produce their apple cider.

Veggies on the Vine: Amish farmer Ephraim Huyard will show us his biological methods of growing plants, and how he grows the chemical-free vegetable plants.

Growing Green: Meet Wesley Groff, third-generation farmer of Groff’s Celery and Vegetable Farm, and learn how he grows crops from seed in a chemical-free environment.

Dairy with a Difference: At Oasis Farm Cooperative, we’ll learn about the benefits of milk from grass-fed cows and hear from Leroy Miller, an Amish farmer and Co-op Manager. Get insights into grass-fed meats and organic dairy products, then observe milk processing and cheese production.

Grown Local Luncheon: You’ve seen where it’s grown. Now taste the fresh difference. Receive a market basket of local foods after lunch.

Save Room for Dessert: Our last stop after lunch will be a visit to the Bird-in-Hand Bakery & Cafe, where we make our artisan ice cream – be sure to try our new flavor, Very Berry Cheesecake!