![]() I think Lauren offers some more sophisticated items that other places don’t have. Our croissants for instance, we have a very good variety that other places don’t have. In 2012, we did the Gallatin Valley Farmers Market, and in 2013 we opened the Wild Crumb doors.ĪR: What makes Wild Crumb unique in Bozeman? What do you offer that other places don’t?ĬS: Fresh made everything! Everything is fresh every day we don’t do day-olds. LH: In 2005, we moved to Big Sky, and in 2010 we moved to Bozeman together.ĬS: In 2010, The Rainbow Ranch burned down. This is a magical place and it drew us in. We both fell in love with Montana after visiting our older sister in Big Sky. Lauren graduated and found a job here, and I kind of ended up following her here. We went to hospitality management school for a little bit, and then she went to culinary school after that, and I went to the Academy of Art University, and we both focused on our artsy things for a while there. We both went to the University of San Francisco for a bit, and then parted ways. I think you’re doing it right! So, tell me a little about yourselves you mentioned growing up in magical spaces.ĬS: We grew up in Redding, California, Northern California, and we both went to school in San Francisco for a while. Montana has so much snow with the yellow walls, it’s just comforting and lots of piles of food, it’s inviting.ĬS: It’s inviting and magical for kids hopefully, and adults too!ĪR: It was pretty magical walking in this morning. We have good memories of growing up and going to places that were special, and kind of magical, and we wanted to make a space where when you walk in it’s like, “whoa ” it’s like a kid in a candy store. Lauren Heemstra: We always wanted to open up our own bakery, and working for so many different places in Big Sky and Bozeman, we tried it out at the Farmers’ Market just to try it out and see how it was received, and it was busy and they loved it.Ĭaroline Schweitzer: Right, and we wanted it to be a space where people could gather. The twins and I grabbed a seat at their neighboring restaurant, Fink’s Deli, to talk about all things butter, yeast, cinnamon, sugar, and huckleberries.Īngie Ripple: How was Wild Crumb conceptualized? The bakery also specializes in custom cakes, cheesecakes, puddings and desserts such as salted caramel pudding with candied pecans, peanut butter banana cake (peanut butter mousse, chocolate cake, banana jam, all covered in chocolate glaze and candied pecans) or yuzu passion fruit cake (passion fruit mousse, yuzu curd, vanilla cake and cocoa velvet) and takes orders for a variety of layered custom cakes (vegan and gluten-free options available).Mix the ingredients of creative and dynamic twin sisters and magical Montana and you get Wild Crumb Bakery, Bozeman’s Choice Bakery for four years running.Ĭaroline Schweitzer and Lauren Heemstra have created a light, bright, warm ambiance filled with piles of expertly baked goods featuring local flavors and the most amazing smells, all served by high energy team members. For those with a sweet tooth selections include apple pie Danish, hazelnut pain au chocolat, coconut Keto muffins, vegan chocolate banana muffins, butterscotch bars and gluten-free chocolate chip cookies. Savory items include goat cheese and herb scones and savory breakfast items such as ham and cheese croissants, or smoked salmon with creme fraiche, cucumbers, and pickled onions on brioche. The menu at the Modern Crumb Bakeshop features a variety of baguettes, seasonal focaccias, brioche rolls and braids, and English muffin pullman loaves. She spent five years at Thomas Keller’s Bouchon Bakery in California, working her way up to the role of head baker and locally spent two years as the executive pastry chef for Sands Casino Resort Bethlehem, and worked alongside Chef Lee Chizmar as a pastry chef at his award-winning restaurant Bolete in Salisbury Township. A graduate of the Culinary Institute of America (CIA), Katie has an extensive background working alongside James Beard Award-winning Chef Francisco Migoya, teaching at the CIA, and honing her skills in fine restaurants and bakeries on both the East and West coasts. ![]() The Modern Crumb Bakeshop is operated by pastry chef Kathryn Gaffney, of Easton. ![]()
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