I grew up here in Idaho Falls and competed in both ski racing and freestyle skiing. Although I loved doing aerials, ballet, and moguls, my real passion is skiing the groomed trails at near out-of-control speed. On the slopes, speed is where it's at!
With sourdough bread, speed is not where's it's at. All of our sourdough bread versions take about 24 hours from start to finish in order to produce the incredible texture and flavors you'll experience. Always on the menu is sour standard Country Boule and the Apricot with Toasted Fennel and Coriander. A few other variations you are sure to see around are Olive and Walnut, Toasted Sesame, and the Pain au Gruyére.
We will resume our normal schedule on Thursday, September 16th.