Fresh-baked bread from the Gallucci Family Farm

By Stephen Baldwin, RealWV

“I am NOT a morning person!” Ursula Gallucci says at 9AM last Friday, after being awake since 3AM baking in her home kitchen. “But to wake up and bake bread, I’m very motivated to do that.” 

One month ago, Ursula (along with the help of her husband Joe and their two boys) began a new business, the Gallucci Family Farm. She bakes breads and sweets for restaurants, retailers, and families across Greenbrier and Monroe County. 

While it does require early morning work, she loves every minute. 

“We get to be together as a family and do this,” Ursula explains. “The smell of bread baking in the morning and enjoying a yummy product that’s good for you, it’s totally worth it.” 

‘I wouldn’t be able to eat bread again’

Twenty years ago, Ursula attended culinary school in New York City. 

“No one taught me how to cook,” Ursula remembers, “so I had to learn for myself.”

Although she worked in restaurants and even ran her own catering business, that wasn’t her reason for receiving a culinary education. 

“I wanted to be healthy,” she says. “Food is important to being healthy.” 

Ursula had been diagnosed with Hashimoto’s Disease, an autoimmunine condition which attacks the thyroid. It was making an immediate and difficult impact on her life. 

“I found out that a lot of people with Hashimoto’s end up being gluten-sensitive,” she recalls. “They cut out gluten and it tends to help them.” 

“When I found out about that, I was devastated. I wouldn’t be able to eat bread again!”

So Ursula put her culinary education to work, trying to find a means to eat healthy while also not harming her body with beloved foods such as bread. 

“I’d heard people who eat sourdough instead of yeasted breads tend to do better,” she remembers. “The sourdough predigests the gluten. I started experimenting and over the years gained some knowledge. I came to love it!”

And that approach–healthy food that tastes good–represents Ursula’s culinary philosophy. 

“I don’t think we should compromise flavor for health and vice versa. We can have both,” she says confidently. 

“Plus, I am providing something yummy for my family,” she says glancing at her two boys, who ask her to sample a chocolate chip cookie fresh from the oven at least four times during our interview.

“Baking is mom 101!” she laughs. 

The baked goods

So let’s get down to business. What does she bake and offer for sale? 

“Artisan boules, bartards, baguettes, raisin walnut bread, sandwich loaves, dinner rolls, sourdough chocolate chip cookies, and sourdough brownies,” she says. 

I can’t help but interrupt her, asking if I heard correctly. A sourdough cookie and a sourdough brownie?  

“Don’t get scared!” she pleads. “The sourdough brownie and cookie aren’t sour. I use starter in sweets too. The reason being you’re getting the health benefits and it adds depth in flavor. It takes baked goods to another level.”

After a healthy sample, I can’t say I disagree. It may have been my first sourdough cookie, but it certainly won’t be my last. 

Ursula says there are numerous, talented bakers in the area offering artisan breads. “A lot of people are making a connection between health and food. There’s always need for good food, room for all of us, and plenty of business to go around.”

After only being in business for a month, the Gallucci Family Farm is already baking 200 loaves of bread per week out of their home kitchen.  

They provide bread to the General Lewis Inn, Swift Level Meats, the Old Gap Mills Country Store, Homegrown WSS, and Edith’s. Customers can also purchase bread directly from the Gallucci’s online.

“Having a background working as a civilian Merchant Marine officer has helped,” Ursula says of the self-discipline required to operate a thriving new business out of her home for an array of customers. “Being in the military for 12 years as a logistics officer and getting carrier groups their fuel and supplies at sea is helpful.”

Ursula and her husband Joe, who has an RV repair business called “Livin’ the Dream”, actually met on a ship in 2012. They moved to the Greenbrier Valley last year and have found a home they cherish where they can do what they love. 

And while Ursula isn’t a morning person, she has quite the process in place to bake each week. 

“We get our orders two days ahead of time, so I can calculate how much starter to make,” she explains. “Then the next day I mix. Then they ferment overnight. That allows the bread to really develop a lot of good flavor. In the morning, starting usually around 3am, I will start baking. I do that twice a week.”

How to get Ursula’s bread

You can buy fresh baked goods from the Gallucci Family Farm at Edith’s in Lewisburg, Homegrown WSS in White Sulphur Springs, at Swift Level Meats in Fairlea, or online directly from the family. 

Visit this link to order or to get more information. You can also follow them on Facebook.

“There’s something magical about seeing bread bake,” Ursula says. “The smell and sights motivate me. Plus, there’s always a reward at the end when you get to eat the bread.”