What You Get

A package of 4 freshly baked sourdough bagels from my home microbakery. My wild, Wyoming yeast starter flourished into life over ten years ago. The wild yeast fully ferments my bagels in bulk fermentation followed by an overnight slow down in refrigeration. The bagels are then boiled, topped and baked in a European stone oven.

How it Works

PICKUP Saturday, June 6th

At the Lander Valley Farmer’s Market at 5th and Main between 9am-11:30am

OR

My porch anytime after 8am

Ingredients: Bread Flour, leaven (flour, water), salt.

Plain: Kosher salt

Everything: sesame seeds, black sesame seeds, poppy seeds, garlic, onion, kosher salt.

Sesame: sesame Seeds

Jalapeno-cheddar: Cheddar cheese, picked jalapenos

Italian Herb: mozzarella, provolone, asiago, parmesan, romano, fontina cheeses. Herb seasoning: salt, dried onion, spices dried green and red bell pepper, sugar, parsley, dried garlic, red pepper.

Cinamon-sugar: turbinado sugar, cinnamon.