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che forno Oggi!


 

 

 

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che forno Oggi!


 

 

 

 

Bread in the HEart of Idaho

 

We built our Alan Scott-style oven in the winter of 2009-2010. Since then, it's baked hundreds of thousands of loaves of sourdough bread, as well as pizzas, turkeys, beef, squash, peppers, tomatoes, and a pair of yoga pants! It lives on lodgepole, much of it beetle kill, that Josh Morton harvests from nearby forests.

 
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The Kitchen


The Kitchen


Ken Korn

EXECUTIVE CHEF

 

Ken is known for his sardonic wit, great laugh, dislike of being touched, his dislike of the word foodie and veggie, and his passion for all things food. He also dislikes music made by white people.

Josh Morton

CHEF DE CUISINE

Josh, founder, was also our first sconer. He is the blackest white man Ken has ever met and the first person to ever make a pizza scone. 

Julie Nicolson

PASTRY CHEF

Julie loves spending time with her family. She was terrified of Ken as a child, majored in skateboarding at ISU and spent seven summers at the home of Sylvan Hart, better known as Buckskin Bill, the last mountain man. She night owls as a reporter for the Daily Mail.

 

Ken's hands roll out dough, using a sustainably harvested reclaimed rolling pin. Really.

Jeremy loading the oven. Nothing to see here.

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The Bread


The Bread


Every baker is by default a reader. We started baking sourdough at home using Nancy Silverton's classic Breads from the La Brea Bakery. We soon got our hands on the most important book in the bakery revolution: Alan Scott's and Daniel Wing's The Bread Builder which featured Chad Robinson on the cover pulling enormous whole wheat loaves with soaring grignes from his wood fired oven. This book you can judge by the cover. We'd like to think we're an amalgam of the bakeries explored in that book and the bakeries we've visited over the years, like WildFlour in Freestone, CA, (Thanks Jed!) and  Le Petit Outre in Missoula, MT, where we first had real bread.