Our Team

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Ross Flynn (owner, butcher)

As Doc, owner of Braeburn Farm, likes to say, “he didn’t know the front end from the ass end of a cow when he showed up.” But Doc gave him a job anyway, and for five years Ross worked at Braeburn and Cane Creek Farm, learning everything from grazing strategies to carcass qualities. At some point, Ross started butchering and making charcuterie at The Eddy.  Time on the farm gave way to time in the kitchen (he could do less damage with dead animals than with live ones), and a few years later, Left Bank Butchery was hatched.


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Aron and Lisa Woolman (owners)

A strict carnivore and a strict vegetarian once fell in love, and something had to give. Aron and Lisa decided that ethically-raised meat was the solution that they both believed in, and from this beginning started a commitment to sustainable meat that manifests itself everyday at Left Bank Butchery. 

There’s also a great story about how Aron, the novice hunter, shot a deer one night in a foot of snow. With no idea what to do from there, he called his wife (the veterinarian, and vegetarian), who drove late at night to properly field-dress the animal. We hope that sums us up at Left Bank.  


JEREMY HARDCASTLE

Originally from the Piedmont of Virginia, Jeremy cut his teeth cooking in Asheville, NC. He's traveled throughout Europe and Asia in search of the cased meats this this world has to offer. Jeremy enjoys long walks in the woods with his dog, Handsome Jack, listening to podcasts, and pie. 


JESSE FRANKLIN

Jesse hails from North Carolina, where he comes from a long line of cooks. He started working in restaurants when he was 19, and shortly thereafter moved to Virginia to learn the fine art of Sausage Craft. In 2015, Jesse found his way back to North Carolina to join the Left Bank Butchery Team. Jesse's favorite things are fishing, drinking Tecate, and comic books. 


Hands down, this shop would not exist without the support of our friends and community. Their dedication to sustainable food and our project (often by volunteering or working below their deserved pay) is proof to us that creating an alternative food system is the work of the entire community.  Here is but a short list of the folks that helped make our business possible: 

  • Those responsible for the coolest butcher shop: Peter and BRW (best builders ever), Matthew and Jim (architects), Torey (artist), Meg and Duncan (logos and sign), Anna (scary 21st-century things), and K.C., Eliza and Jon for your guidance on all matters (we’re in bacon debt forever)
  • A few of the Saxapahaw visionaries: Doug, Claire, Heather and Tom (Haw River Ballroom), Jeff, Cameron, and Mac
  • The fellow food community in Saxapahaw- Isaiah and the whole Eddy team, Lisa and the Village Bakehouse studs, the General Store Crew, and Haw River Alers Ben and Dawnya (your like-minded insanity comforts us)
  • To the farmers that make our job (and every other food profession) worth doing: Doc, Eliza, Liz, and a hundred others
  • and to all the weird folks that make Saxapahaw a beautiful place to live.