I'm here with the owners of Farmer And The Dail,
Stacy and Zach Bales. Hey guys.
- Hello.
- So the last time we were with you
was about four years ago, and now you've got a new place.
Tell me all about it.
- We went from tiny to big, right?
- Yeah. It's a much bigger.
It's about four times larger than the space
we were in previously.
We decided to build it about two weeks before COVID started.
So it made for a very interesting couple of years.
- Yeah. The shutdown started and we were in a position
where we had already signed the papers.
So it wasn't really an option to close at that point.
So we powered through in our little location,
we adapted by doing window service and deliveries,
and that made this building possible.
So it's a lot bigger.
We can see a lot more people.
There's a lot more sugar and flour and butter everywhere,
and we're just loving it.
The community is loving it.
And it's a great place for people to come
and have some Southern cooking and just into other
and that's what it's all about. Right?
- That's right. You got it.
So tell me what's new on the menu.
- Well, we went from having hours just in the morning,
Tuesday through Saturday to serving breakfast,
lunch and dinner.
So you'll get the usual biscuit bombs, apple jacks,
ripples , but we also serve egg plates.
Now we serve pancakes, we serve waffles.
Then we move right into lunch where have a full like grill
of burgers, chicken tenders, salads sandwiches.
And then at dinner we have the same menu.
And then we also have specials.
So that little bit of Southern cooking with hamburger
staking gravy, or shrimp and grit,
or this month where I've Turkey and dressing and prime ribs.
So you kind of get a little of everything and then of course
you get to end it with dessert every time, right?
- Yes or you can start it with dessert,
have your meal and then end with dessert.
- Yes.
- Absolutely or just keep dessert all the way through.
- I tell people all the time they can come sit down
at 6:00 AM and they don't have to leave till 8:00 PM
and we'll feed them that whole 14 hours.
- Not even a problem.
Well, tell me about this farming community.
It's obvious that we're in the country
around many different farms.
Tell me you about how you source your ingredients.
- We're a Farmer And The Dail, right?
- Yeah, absolutely.
- We actually are fortunate to be able to source all
of our dairy right down the road at simply natural Creamery.
We run up to Wayne county and we're getting the HANA
for all of our sausage needs.
We're able to run up to Wilson county to get
all of our collars that we make and we sell quarts
and quarts of collars all through the whole year.
And then we're able to get our sweet of potato
right up the road from gay family farms.
So we try to source as locally as possible.
We sell duck eggs, we have chicken eggs, and...
- And it's not even food like our tables
are Green County made.
They're from reclaim wood found in Green County.
The shiplap that you see on the wall, that's rainbow,
that's all locally sourced in Green County.
So we try to keep it in the county as much as possible
because we know much, it means to us when people support
a Green County business.
So we try to do the same, whether it's Green County
or surrounding counties like local supporting local. Right?
- Absolutely. So tell me what's most popular
on the menu right now?
- Well, it's always gonna be biscuit bombs and fried pies.
Those by far take the cake every time, but you know,
slices of cake remains something at incredibly popular.
We sell hundreds of those slices every week,
but if you're gonna come in here for like lunch or dinner,
you're grabbing a fried chicken sandwich
or a barbecue Sandwich.
- A fat big burger, you really can't go wrong.
- Absolutely.
- And I think that's really been the core of it is people
can see the passion and the love that we have.
And when they come in here,
they feel that they feel like they're at grandma's house
and they're eating food that people cook the care into.
And I think that's the main thing that we do.
And we want people to know is that we really appreciate
every time someone buys a biscuit bomb.
- We started off with about five employees,
four years ago and now we have over 40.
So, we continue to grow and as long as we can find
the talent to join with us and be partners
and creating awesome food, we'll continue to grow.
- So are we baking your day sweeter across Eastern
North Carolina?
- I love that baking our day sweeter.
Well, thank you for making that so sweet for all of us.
I can't wait to try some of these menu items.
Thanks so much for spending time with us.
- Yes, we appreciate you coming.
- Thank you so much for coming by.
- Farmer And the Dail is at
1329, US Highway 258 in Snow Hill.
And they're open Tuesday through Friday from 6:00 AM
to 8:00 PM and on Saturdays from 6:00 AM to 2:00 PM.
For more information, give them a call at [252] 747-1392
or visit them online at farmerandthedail.com.