Wild crumb bakery bozeman12/19/2023 We want them to walk in and be like “whoa!” There are some people who say they want one of everything, and we just want everyone to be like that. We treat our staff well.ĪR: What do you want people to experience when they walk through your doors?ĬS: I think we just want to see the jaw drop. LH: We try to maintain a happy crew, so that is hopefully perceived by the public. Our front of the house is amazing.ĬS: Yes, the front of house gives off a lot of positive energy for going through that many people a day, and customer service is pretty important to us. LH: And our breads, you can’t get crusty breads really anywhere else but On The Rise in town.ĬS: If you can’t tell Lauren is the pastry manager, the pastry part of it, and I’m the bread part of it. 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? 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.
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