Arethusa Farm Dairy

In 1999, we took a leap of faith and bought the historic Arethusa Farm, first established by the Webster family in 1868. The family had long since sold the property and over the years it had fallen into disrepair and was slated for development. We didn’t know yet how we would use it, but couldn’t bear the thought of Litchfield losing that open space. Since that fateful day it seems each day has been a new beginning. Before long, it became apparent that the farm should once again be a dairy, as it had been for over a hundred years. Our first foray into dairying was simple enough, just five cows roaming the hilly pastures. But one thing led to another and soon the old barns were renovated and new ones added, until we had dedicated housing and pasture for the more than 300 cows that reside there today. From the beginning we’ve been committed to providing an outstanding level of care to our herd and it didn’t take long for these high standards to pay off in the form of exquisitely clean, rich milk. It was this exceptional milk that ultimately led us to build a small dairy plant in the historic Bantam firehouse; it seemed only fitting that we use a building steeped in history to create “milk like it used to taste”. Following the dairy’s success, we opened the award-winning restaurant Arethusa al tavolo in 2013 and, then the bakery Arethusa a mano in 2016. Finally, just when we thought we were done, the opportunity arose to add a second dairy store in downtown New Haven. As our family of businesses continues to grow, each new endeavor is driven by our desire to share the quality of Arethusa products with our friends and neighbors. Thank you for all of your support, At our dairy plant in Bantam, CT we produce and package each and every Arethusa Farm Dairy product. From milk to ice cream to butter, our dairy plant uses specific processing techniques to ensure the uttermost quality resides within our products. Arethusa al tavolo is a completedairy-to-tableexperience which showcases products from the dairy as well as the best Executive Chef Dan Magill has to offer. Conveniently located next to the dairy processing plant in Bantam, CT - we hope you can come experience Open Table's "Top 100 in America"restaurant for two years in a row. Using Arethusa products, we strive to highlight the freshness of our dairy, with how fresh we can make our baked goods. Seeking a coffee with parallel standards, we looked to Stumptown Coffee Roasters, where harvesting by hand and carefully selecting the fruit is their highest standard. Stumptown roasts the beans on demand every week giving us a cup of coffee unlike any other. Together, our standards create an experience that is truly by hand. a mano. Whether its an afternoon ice cream adventure, or a romantic evening at al tavolo, we hope you can enjoy all that Arethusa has to offer.