About Broth Bench

Broth Bench started at an old pine bench in our farmhouse kitchen, the spot where every soup got ladled, every loaf got sliced and every cookie got snuck before dinner.

We share the food we cook through the year: warm soups when the frost comes, roasted sides from the garden, simple mains for weeknights and plenty of baking. Our recipes use ingredients you can find in any grocery store, and we always tell you what can be made ahead.

Who we are

Hannah Whitlock: Grew up on a farm in Vermont and still cooks like it's harvest season.

Sam Reyes: Soup maker, bread baker and the one who washes the pots.

Get in touch

We love hearing what you cooked. Email us at [email protected].