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When I first fell in love with cooking in the wine country of California, I was heavily influenced and inspired by a French-trained chef who, with great passion, made everything from scratch. The ingredients were fresh, and every item on the menu was crafted in a tiny kitchen by a staff of foodies.
That was way back in the mid-'80s, and that lasting impression has been with me ever since. At Elevate Bake Shop, we offer handmade food in hopes of leaving you with a lasting impression.
Every item we sell is made by hand, with the help of a very old, semi-automated dough sheeter. This piece of equipment helps us make quick work of all the laminated doughs that we make for our croissants and danish.
We could easily save money by purchasing premade doughs, but then we wouldn't get the results we know you have come to expect from us.
Come visit the best little bakery in Idaho Falls.
From scratch, everything we sell is made with raw ingredients that we prep ourselves in-house. Making our items in small batches assures you get only the freshest food we can produce.
We like to think we Elevate our baked goods far above the competition. Try us and taste the difference.
To us, the term micro-bakery means making all of our products from-scratch, in small batches with high quality ingredients.
It stands to reason that food made by hand tastes better than food made by machine. It also stands to reason that making smaller batches increases the quality of goods by giving the producer more time to concentrate on their craft, rather than concentrating on hitting production numbers.
Elevate Bake Shop...Taking baking to new heights!
We appreciate your feedback and we rely on it to improve our food and our procedures.
Do you have questions, comments, or a special request? Send us a message, and we will get back to you as soon as possible.
1900 Channing Way, Idaho Falls, Idaho 83404, United States
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Thanks to everyone out there for your continued support. We appreciate your business. Please contact us at info@elevatebakeshop.com with any comments or questions.
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All orders must be in by Saturday, December 21st at 3pm