You may have been treated to some of In Season’s bread at last year’s farmers markets, and owners Franny Weikert and Blaine Gallivan are back at it again for this summer season. The couple specialize in baking naturally leavened sourdough bread made with simple, local, seasonal ingredients.
This summer, In Season has added even more options to their offerings, which you can find at The People’s Market (4 to 7 p.m.Wednesdays ) and at the Jackson Hole Farmers Market beginning July 7. In addition to at least three varieties of bread, they also offer a selection of toasts as well as take-home pizza dough. Look for bread flavors like cranberry/walnut, lemon thyme and even gluten-free options. Toasts toppings include varieties like morel butter and rhubarb ricotta.
Weikert and Gallivan take pride in sourcing locally and using uber-seasonal ingredients. They also care about the environment and are a 100 percent waste-free booth, so bring your own bag or buy one of their reusable ones.
Love bread? Support their efforts by purchasing a bread share. Members can pick up at either market or a designated drop off, and are available in the following options:
Knead Membership: $100
15 loaves picked up at your convenience throughout the summer months at either markets.
Rise Membership: $225
As a Rise member, you receive two artisan loaves each week for June until September.
Ferment Membership: $425
Three loaves in addition to your choice of either one loaf of brioche or one take-home sourdough pizza kit each week.
