Heart Mountain Bakery

Heart Mountain Bakery Hand-crafted artisan bread from a wood-fired oven.

11/25/2025

WE HAVE BREAD TODAY!! Just in time for your Thanksgiving meal. I don't know if anyone will see this but Jerry can't use his text app any longer. If you would like some white or spelt sourdough bread get ahold of Jerry at 307-899-3127.

12/30/2022

Holiday bake....Lithuanian black rye. This is a very traditional Baltic-style rye made with over 90% stone-ground whole rye and leavened only with natural rye sourdough culture. Part of the rye is a dark roasted malted rye, which, in addition to giving the crumb a deep chocolate color, adds a contrasting sweet and bitter flavor. Forget the conception of “rye” bread that the grocery store has given you—this is the real thing: dense, dark and delicious! Slice it thin and eat it with strong cheese or smoked meats. Like all sourdough rye, this has excellent keeping qualities, easily lasting a week.

Ingredients: Stone-ground organic whole rye flour, spelt flour, roasted rye malt, honey, sugar, salt, rye culture.

12/21/2019

Who would be interested in some of Jerry's Brioche rolls for Christmas? He's thinking about making some for our dinner on Christmas Day but has to make a minimum of 48. He would make them Christmas eve day. If that makes sense lol!

11/16/2019

This week's special is California pumpernickel--not to be confused with authentic German pumpernickel, a very dense, 100% rye loaf (or brick, as some call it). German pumpernickel is a great bread in its own right, but it's not to everyone's liking. I got the formula for this bread from Chad Robertson, of Tartine Bakery fame in San Francisco--hence my name for it, "California pumpernickel". It's a much lighter loaf than the German variety, and makes for a good sandwich bread. It has a lot of whole rye in it, but it's added in the form of fermented cracked rye berries (as opposed to flour) which gives the loaf the earthy flavor and moist quality of rye without making the loaf dense. A little blackstrap molasses compliments the rye flavor.

Ingredients: High extraction wheat flour, bread flour, whole rye, blackstrap molasses, salt, wheat culture.

11/03/2019

Sorry folks, Jerry couldn't bake this weekend. I don't know if he sent a text or not. If you want on the master text list send a text to 307-899-3127 requesting to be put on it. The next bake will be in two weeks.

06/12/2019

Had a notification today that someone suggested we post that Heart Mountain Bakery is permanently closed. It's not closed. Still baking and selling a lot of bread. We don't use fb much anymore as Jerry never did use it and it works better if he deals directly with the customers. He is cutting back for the summer so we can get out and enjoy the outdoors a little like we use to before we had the bakery. We've noticed a lot of people cut down on their bread consumption during the summer too so it works out. Get on the text list if you aren't. 899-3127. It doesn't really do any good to post it here or tell me. I'm old and I forget and he never looks at fb. Thanks!!

04/06/2019

This weekend's special bake is 11-grain. A customer favorite, this sourdough bread is loaded with eleven different grains and seeds. Ingredients: Bread flour, organic multi-grain cereal (coarsely ground wheat, brown rice, rye, oats, corn, millet, and hulled barley), flaxseed, sunflower seed, whole wheat flour, whole Kamut flour, whole spelt flour, whole oats, salt, wheat culture.

01/06/2019

Jerry bakes every other weekend and has a master text list which he sends a message as to what he is baking that week. Both of us have kind of quit fb (he never was on here anyway) so make sure you are on that text list to order! He has come a long way! Pretty much sells out within a few minutes of sending the text. He's grateful to his customers who are making his dream of baking full time become a reality!

08/28/2018

Forgot to post the ingredient list for yesterday's Lithuanian black rye.

Ingredients: Stone-ground organic whole rye flour, bread flour, roasted rye malt, honey, blackstrap molasses, sugar, salt, rye culture.

08/26/2018

This weekend’s special bake is Lithuanian black rye. This is a very traditional Baltic-style rye made with over 90% stone-ground whole rye and leavened only with natural rye sourdough culture. Part of the rye is a dark roasted malted rye, which, in addition to giving the crumb a deep chocolate color, adds a contrasting sweet and bitter flavor. Forget the conception of “rye” bread that the grocery store has given you—this is the real thing: dense, dark and delicious! Slice it thin and eat it with strong cheese or smoked meats. Like all sourdough rye, this has excellent keeping qualities, easily lasting a week (though you may want to put it in a plastic bag to keep it from drying out).

This week's special is California pumpernickel--not to be confused with authentic German pumpernickel, a very dense, 100...
07/29/2018

This week's special is California pumpernickel--not to be confused with authentic German pumpernickel, a very dense, 100% rye loaf (or brick, as some call it). I personally love German pumpernickel, but it's not to everyone's liking. I got the formula for this bread from Chad Robertson, of Tartine Bakery fame in San Francisco--hence my name for it, "California pumpernickel". It's a much lighter loaf than the German variety, and makes for a good sandwich bread. It has a lot of whole rye in it, but it's added in the form of a fermented porridge which gives the loaf the earthy flavor and moist quality of rye without making the loaf dense. A little blackstrap molasses compliments the rye flavor.

Ingredients: High extraction wheat flour, bread flour, whole rye, blackstrap molasses, salt, wheat culture.

Address

1781 Eaglenest Trl
Powell, WY
82435

Opening Hours

3pm - 7pm

Telephone

+13072020131

Website

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