Carrie Peterman has spent years perfecting her whole grain baking recipes. Though many of her human guinea pigs have scrunched their faces at the thought of whole-wheat treats, she delights in changing their minds. And now that she has her own bakery, Sol Bakery at 3910 Hill Road, she can spread the whole grain gospel even further.
"We're trying to use as much whole grain as we can but still make it taste really good," said Peterman.
All of Peterman's yeast bread items are made from 50 percent whole grain--including her croissants, rustic loaf, herbed focaccia and honey oat loaf--while her sweets--cakes, cookies, biscotti and brownies--are 100 percent whole grain.
But it doesn't end there.
"We try to source as much stuff locally and we try to keep it as organic as we can," Peterman said. "So, all the butter and dairy we use in the shop is all Cloverleaf, and we use all farm-fresh eggs, we don't use any commercially produced eggs in our shop. I source most of my stuff through Idaho's Bounty, so I get all of my grains through them."
Peterman procures most of her flour from Canyon Bounty Organics in Canyon County. She also doesn't use any canned or packaged goods.
"I don't even have a can opener in the shop. ... I scrape vanilla beans for the cookies. I'm a very hands-on baker," she said.
In addition to baked goods, Sol Bakery also serves Dawson Taylor coffee and espresso and features an upstairs loft with ample seating and Wi-Fi, along with a couple of picnic tables perched outside.
"I try to mix it up everyday so there's something a little bit different ... I try to have bread on hand although that sells out pretty fast," Peterman said.
Sol Bakery is open Tuesday-Friday, 9 a.m.-3 p.m.; Saturday, 8 a.m.-4 p.m.; and closed Sunday and Monday. For more information, visit solbakery.com.
In other local foods news, the Capital City Public Market will host its inaugural lavender festival Saturday, July 7, from 9:30 a.m.-1:30 p.m. Marketeers can pick up locally grown lavender bouquets and body products, along with lavender goat cheese from Green Goat Dairy, lavender chocolate fudge from Black Canyon Fudge and lavender whipped cream from Les Crepe Gitane.