A glass front secured countless treats with handwritten descriptions.īaguettes were propped into a black metal basket. As my husband and I stepped up to the thirty-foot-long counter, we were favorably overwhelmed. While they are here, they see the same people.” “We bring people together in this small community, setting the scene with fresh foods,” Caroline added. Lauren told me, “People can come in every day to get a loaf of bread. It is an amazing gathering place, helping to reinforce community and neighborhood.” Architect Ben Lloyd of Comma-Q Architecture, who designed the building in 2002 and helped renovate the entryway to Wild Crumb, said, “Wild Crumb is a neighborhood focus. When you cut sourdough bread, there are wild crumbs.”Īppearing wild and worn, the bakery is housed in a corrugated metal and brick building with an open feel and a well-thought- out floor plan. The ‘crumb’ refers to everything inside the crust. They named the bakery Wild Crumb because, as Lauren said, “Wild Crumb means a couple of things. With help from Prospera Business Network, building owner Putter Brown, friends Josh Gibson and Shannon Douglass of Blackbird Kitchen, and countless others, the sisters took on refashioning the 2,200-square-foot space to open in 2013. Mezzo Matto Bakery had recently closed after four years when owners Stephanie and Ken Martinez returned home to Louisiana. Lauren said, “This space was bigger than we wanted,” but she favored the location. For a year, they shopped around for their own place. Then the sisters had a realization: “We wanted to do something on our own,” said Lauren. We baked thirty loaves of bread, twenty-four sticky buns, three dozen croissants,” Caroline said. For the first market, they “baked as many croissants and bread as we could in our little apartment. In 2012, the sisters started selling their goods at the Gallatin Valley Farmers Market. Caroline then added to her resumé baking classes at Santa Barbara City College in California. “It got busy very fast after it opened,” Caroline said of the time she was enlisted as a dishwasher and Lauren as a baker. In Bozeman, Caroline and Lauren worked at Sola Café and Market when it first opened. In the years that followed, Jonathan entered the kitchens of Judy Rodgers at Zuni Café, Traci Des Jardins’ Jardinière, and Thomas Keller’s French Laundry. The Lemon Meringue Tart is one of many delicate desserts Wild Crumb offers.The line extends almost to the door on a busy Friday morning.Lauren said of her time, “There was an awesome crew in the kitchen.” Unfortunately, their employment ended in 2008 when the nearly fifty-year-old lodge was devastated by fire. It was here, at the popular guest ranch, that they crossed paths with Sous Chef Finkenauer. Lauren worked in the kitchen as the pastry chef at the Rainbow Ranch Lodge while Caroline managed housekeeping. After they finished their studies, they relocated to the Treasure State to join their sister Erica in Big Sky. Then the Food Network inspired her to attend the California Culinary Academy in San Francisco.Īs Lauren developed her culinary skills, Caroline honed her passion for photography at the Academy of Art University in San Francisco. “She would bring over her pumpkin cake and it got me really excited,” Lauren said. Lauren’s love of baking and cooking started with an aunt on her mother’s side. Lauren and Caroline grew up in Northern California, under the watchful eye of Mount Shasta. At Wild Crumb we can revisit the cravings of brunches and celebrations with almost too many mesmerizing amusements to choose from. On a rainy day, my husband and I felt the sentiments of family as soon as we stepped into Wild Crumb to secure loaves of organic bread: Sea Salt Herb Fougasse shaped like an ear of wheat, German Seeded, and Ciabatta. With these interrelations, Fink’s truthfully practices its claim of being “family owned.” Lauren’s sister-in-law, Rebecca Heemstra, is the front-of-house manager and cheesemonger at the deli. Caroline is married to Jonathan Finkenauer, who opened Fink’s Delicatessen located behind Wild Crumb. While Lauren sources, purchases, and oversees inventory, Caroline does the books. At Wild Crumb Lauren bakes the pastries and Caroline the breads. This family story begins with twin sisters Lauren Heemstra and Caroline Schweitzer. In this funky Northeast Neighborhood, where history collides with progress, and the industrial with the residential, two businesses-Wild Crumb, which sells artisan breads and pastries, and Fink’s Delicatessen-showcase how a neighborhood finds sustenance in classic and modern cooking practices. Wild Crumb and Fink’s Delicatessen Huckleberry Scones Recipe | Chef Jonathan Fink’s Meatball RecipeĪt the corner of Wallace and Peach, a community is flourishing in the Brown Warehouse building. Jonathan Finkenauer and sisters Caroline Schweitzer and Lauren Heemstra.
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