460 Bread provides fresh artisan bread to the Teton region. Our loaves are hand-crafted using the finest ingredients and baked in our French stone-hearth oven.
A wholesale artisan bread bakery located in Driggs, Idaho.
Operating as usual
Happy to be a part of this great project!!
This morning Devin Dwyer and Corinne Wicke delivered over 150 loaves of 460 Bread to Teton Valley Health to be distributed to every TVH employee in the valley. With cash donations to Teton Valley Boost, Dwyer and Wicke have been buying food from local businesses and providing essential workers with a pick-me-up nearly every day.
Here is an cool article about the benefits of fresh milled flour. Does a great job explaining why 460 Bread takes the time to mill our own whole grain flours in house using local wheat.
http://zesterdaily.com/cooking/fresh-milled-flour-galaxy-away-supermarket/
Nationwide, bakers are milling their own flour. And like fresh coffee or orange juice, fresh milled flour is a galaxy away from its supermarket counterpart.
460 Bread's Jerod Pfeffer is in New York today trying out for the Bread Baker's Guild of America Team USA. Wish him luck! You can check out this link to learn a bit more about the wild world of competitive baking.
http://www.bbga.org/team_usa/team_usa
The Bread Bakers Guild of America. A non-profit organization for Artisan Bread Bakers!
An interesting article about gluten sensitivity and the growing movement toward "whole milling". We feel so lucky to be able to whole mill our own flour using local organic wheat. It certainly makes a difference in flavor and may have dramatic nutritional benefits as well.
The Grain of Truth
Come celebrate local food with us at The Wildwood Room tomorrow night from 5 to 9 PM for Slow Food in the Tetons "Locavore's Night Out" event. Rumor has it that the Chocolate Cherry Sourdough may be making an appearance...
Photos by Slow Food in the Tetons board member Ross Kamens
460 Bread has been getting some nice press lately - check out this link for a piece in the San Francisco based magazine 7x7 as well as the January issue of Sunset Magazine. Both these articles remind me how lucky we are to live in such a great community in an amazing landscape!
As the masses, in pursuit of powder, flock to tapped-out tourist destinations, the in-the-know quietly make haste to Idaho, where the hidden enclaves of Teton Valley—including the one-road town of Driggs—are the snow seeker’s best-kept secret.
The Handle Bar at the Four Seasons in Teton Village opens today! Check out the link for a Dishing JH interview with their Executive Chef Jeffrey Hileman. Then go visit the restaurant and enjoy some amazing food featuring 460 Bread.
Our Ciabatta is on sale through 10/23 (next Tuesday) at Jackson Whole Grocer!
Calling all Chocolate Cherry Sourdough fans: come pick up a loaf at the last Driggs Farmer's Market of the year tomorrow from 9-1 in downtown Driggs!
Roll your wagon down to the last Jackson Hole People's Market of the season today and say howdy!
A little clip of 460 Bread in here too! A beautiful video by Fisher Creative!
Teton Valley Idaho is nestled on the western edge of the Tetons. Wild, remote, beautiful, and friendly, Teton Valley boasts excellent cuisine, incredible rec...
It is going to be a great Jackson Hole People's Market today! Lots of great food, improv comedy with the Laff Staff, and a bike-in movie. And as usual, lots of cute kids eating 460 Bread.
Last day of the Ciabatta sale at Jackson Whole Grocer. Swing by and grab a loaf!
Come visit us at the Jackson Hole People's Market today from 4 to 7PM!
460 Bread baguettes on sale at Jackson Whole Grocer through June 26!
Jackson Hole People's Market starts tomorrow! Here's a shot of Julie Wride preparing some tasty Walnut Cranberry loaves.
On sale today through 6/12 at Jackson Whole Grocer! Kalamata olives, fresh thyme, organic flour, mmmm.
It was great to see so many of our Jackson friends yesterday at the Eco-Fair! The lovely weather and good times are making us look forward to Farmer's Market Season.
460 Bread Walnut Cranberry on sale today through May 8 at Jackson Whole Grocer. These loaves feature our fresh-milled local whole wheat flour and are equally good with pesto or a pat of butter - Enjoy!
The Chocolate Cherry Sourdough is back!!! Come find us at the "Locavore's Night Out" event at the Wildwood Room in Victor from 5-9PM and grab a loaf.
460 Bread Ciabatta is on sale now through next Wednesday at Jackson Whole Grocer. Our Ciabatta has a tender, open interior, making it perfect for dipping in olive oil or sauces.
Just bought 200 bushels of organic wheat from a local farmer. Soon to be milled fresh and baked into a loaf for you! Wheat sketch is from our friend Kathleen Hanson (www.hansonillustration.com).
Team Japan won the Coupe du Monde yesterday - with Team USA in a close second. Check out this incredible bread sculpture from Team Japan!! Yes that is made entirely from bread...
Jerod just made the pilgrimage to the legendary Poilane bakery. Look at those lovely miche!
More pics from Europain 2012: Jerod says team France could be tough to beat in the Coupe du Monde - take a look at their loaves!
460 Bread's Jerod Pfeffer is in Paris this week for Europain 2012, the biggest bakery expo in the world. He just sent back this photo illustrating just how much the French revere their bakers...
Our Country Sourdough loaf is on sale at Jackson Whole Grocer for five more days! Pick up a loaf and enjoy the buttery flavor of fresh-milled, organic Kamut.
Check out this new video about Couloir Restaurant at Jackson Hole Mountain Resort which features 460 Bread while highlighting Chef Wes Hamilton's approach of cooking with the finest local ingredients.
The Couloir Restaurant is the ultimate fine dining in the Tetons. Sourcing over 80% of its ingredients from within 250, the Couloir brings the finest delicac...
Only two more days of the 460 Bread baguette sale at Jackson Whole Grocer! Baked fresh every day on the hearth of our French deck oven with all organic ingredients!
544 Moraine Court
Driggs, ID
83422
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