In 2015, Zac and Stacy found themselves back in Stacy’s hometown of Snow Hill. There wasn’t too much to do around town at the time, so Stacy learned how to make decorated sugar cookies and after posting pictures on social media, found herself booking dozens of decorating classes with folks that also wanted to learn. Zac stepped in as her trusty “icing specialist” stirring so many bowls of royal icing (by hand!), and that soon evolved into pop up shops where Zac utilized his Kentucky roots to create our now famous recipe for apple jacks and biscuit bombs. We would open a couple Saturday’s a month, staying up all night to make as many jacks and biscuits as we could, and then sell out in a couple hours. It was exhausting, exhilarating, and opened our eyes to all the possibilities of what Farmer and the Dail could be. After being open for only breakfast for six years, in 2021 we moved into our brand new bakery/restaurant that we built from the ground up - triple the size of our original location - staffed it with over 40 passionate employees, and welcomed thousands of people to our little slice of grandma-approved southern food heaven!