Bread on the Road

Before I bring you all back into my kitchen, and we return to the baking that helps keep me giving, and sane, I just wanted to leave you with one last road trip post.

About bread!

Yum… Having been born a baker’s daughter, I’d say that I’ve always had a high awareness for the quality, look, smell, cost, labor of, ingredients in, and especially the taste of bread. So, when I lived in France, I was in heaven. I bought baguettes on occasion, and boules, and country loaves… I could tell the bakeries apart–and learned to turn my nose up at those that flash froze their products and baked them off later… I learned to love (and eat daily) chaussons aux pommes (pastry filled with cooked apples or applesauce).

When in Italy I shunned most of the breads and learned to make homemade pasta.

When in Colorado I was dismayed by the many soft, enriched, nutrient-boosted white breads with super long shelf lives, and finally decided to try to bake for myself.

This short story is getting long!

Anyway, even though our 5,244 mile road trip was a whirlwind, we did have to eat. And along the way we stumbled on a few very bread-worthy moments. Here they are:

I asked the server at Teddy’s Deli in Keystone, South Dakota about this bread after the first bite. “Where’s it from?” I mumbled and chewed and exclaimed, pointing to the swirled rye bread on my sandwich. “Montana,” he said. “All the good bread comes from Montana,” he added. Who knew?! And even before eating this sandwich I’ve been dreaming of making a really fabulous rye at home. We love our rye crackers, but I have yet to bake a fabulous sourdough rye, or pumpernickel, or really any sort of rye that I’d want to repeat regularly. After this sandwich, I’m on a quest!

We looked ALL over Keystone, South Dakota for a place to eat breakfast. We wanted eggs, and something other than donuts… And finally we ended up at Peggy’s Place, which my sister-in-law charmingly called “Cathy’s” because she just does that sort of thing. After seeing these massive cinnamon rolls, then tasting them, we came back two days in a row. Who wouldn’t?  

Moving on to Montana, but still stuck in rye mode, I purchased this small loaf of dark rye at On the Rise in Bozeman. Yum.

Here’s the storefront, and below is a rack of hearth bread with the listed prices. Montana is a big grower of winter wheat, and I’m tempted to purchase some wheat directly from this company, a Montana family of farmers who seem to love their trade. But look at those prices?! Makes you want to bake your own hearth bread, doesn’t it?

In Washington we mostly ate at home (at Harvey and Linda’s, I mean!), and there I baked up a fresh batch of buttermilk biscuits right off a recipe card that looked to be about 40 years old. Honored.

And in Oregon, I thought about pulling out my starter, which I’d kept secreted away for the whole trip, but didn’t. We were sidelined by snow and other things and before you knew it, we were home!

Now it’s your turn. All you beautiful people come from hither and yon. I’d love for you to post your favorite bakeries or breads that you find in your part of the world. It’d be fun to compile a list of faves for that next time–that next road trip, that either you–or I–take.

How ’bout it?

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5 thoughts on “Bread on the Road

  1. North Star Bakery, Wasilla Alaska

    Owned by a wonderful couple in our church, Gary and Donna Young. They have a wide variety of homemade breads. They also have delicious pasteries, cakes and other desserts. You can stop in for a sandwich and soup for lunch and they also make espressos. They also sell jam made by Christine Rogers of “The Apple Branch Pantry” and homemade items from St. John the Forerunner Monastery in Goldendale WA.

  2. Clark’s Pastry Shop & Deli
    Bethany, Oklahoma

    http://maps.google.com/maps/place?rlz=1C1GPCK_enUS366US367&um=1&ie=UTF-8&q=bakery+bethany+oklahoma&fb=1&gl=us&hq=bakery&hnear=0x87b20564cfbf9269:0xd2f6a00ea0c2f287,Bethany,+OK&cid=16582271442355676114&ei=iUEsTvDoNsjv0gH_vLDkDg&sa=X&oi=local_result&ct=placepage-link&resnum=1&ved=0CBwQ4gkwAA

    This little shop has been around at least 30 years, when my husband was a little boy. My mother-in-law apprenticed here many years ago and learned how how bake all kinds of wonderful things. Siegi and Crystal (whose last name, incidentally, isn’t Clark) are the kind of folks that live baking. If you are ever in the Oklahoma City neighborhood, stop in for a sandwich and get some treats to take with you. It’s been about 10 years since I’ve been there now, but last time I went, Crystal gave me a box of cookies to bring home to my husband. When he opened the box, he found some little horse sugar cookies and told me that they had been his favorite as a child. Wish we weren’t 16 hours away!

  3. Maybe one of these days you’ll open your own little bakery right here in SB, selling those yummy loaves you make. Maybe you could simply add yourself to the special “add on” purchase options for Local Harvest Delivery. Or you could take subscriptions of folks who want one loaf (of whatever you happen to be in the mood of making) per week. I’d certainly subscribe. 🙂

  4. Well, if you ever make it to Eugene, I’ll bake you some bread! Three of my family members went gluten free about a year and a half ago, and I pretty much stopped baking bread, and buying it, at that point. I do miss it!
    Looks like you stumbled upon some lovely breads on your travels. Those cinnamon rolls look amazing!

  5. Ditto Carla Harris. . .sign me up for 1 loaf/wk of whatever is the weekly special!

    On my annual trek to Colorado to enjoy a real fall season, my friend Susan and I took a day trip up to the old mining town of Silverplume. . .about 45 minutes outside of Denver, off I-70. It was the afternoon on a weekday and the town looked deserted. But, we decided to get out and stretch out legs and wander around to see what we could see.

    We found the town bakery, Sopp & Truscotti, but it was closed. However, the owners had a large cooler outside the front door full of fresh baked bread. Put your money in the coffee can and take what you want. We chose several loaves, including one called “Johnny Bread” – a wheat, walnut, fruit that proved delish with some light toasting and a wisp of butter.

    So, on your next trek to Ft. Collins and you happen to travel in on I-70 be sure to stop at Sopp’s!

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