I was in the area on Valentine's day and saw this bakery. I have been down Orchard a couple times this month and never saw it. I was pulling onto Orchard by the Idaho Youth Ranch and saw their sign. I needed to stop in and see what kind of goodies they had. Walking in, you're greeted by their menu. Lots of goodies to choose from. I appreciate that this bakery uses gut friendly sourdough. My friend who I normally buy my sourdough from decided to take a break from baking. So now I'm trying to find someone who can compare to her delicious sourdough. The store is awkwardly set up. Racks separating the bakery from the store front. If someone is standing in front of the bread rack, you're pretty much stuck until they move. The front of the bread rack is what leads to the front door. But, as congested as it was, the racks and shelves were perfectly stocked loaves of sliced sourdough bread, cookies and rolls. It was overwhelming trying to check everything out without fearing you might bump into someone. They only had a couple options for the sweet goods, I honestly thought there would be more for Valentine's day. There were quite a few options of savory goods. The lady behind the counter said they had a late start so that could possibly be why there weren't many sweets available. I did grab a red velvet cinnamon roll and some chocolate chip cookies for a couple of my Valentines. I was interested in getting a loaf of sourdough for my husband. The only loaves they had available were kinda small. I was hoping for something bigger loaf that would last us for more than meal. The cookies were a hit with my family. I did have some of my daughter's red velvet cinnamon roll. It was killer. The cinnamon roll was soft and flavorful from the chocolate. The frosting on top added an extra touch of sweetness. I only had a couple bites but I could have polished it off easily. Not gonna lie, those 2 things I got were pricey. The singular cinnamon roll was 7+ bucks. It was a decent size but pricey for just 1 roll. The cookies were 4 to a package and at a similar price point or more. For those 2 items my total was 20 bucks. With people budgeting their money now a days, bread and pastries from this joint would be considered a luxury. People want a good amount of bang for their buck. What I got today was good but I don't see myself coming regularly when there's other local bakers that can make the same product for a portion of the cost. My interaction with the gal behind the counter was ok. She was more chatty with a couple regular guests. I'm happy I got to stop into this local bakery and grab a couple things. read more

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Long-ferment sourdough bakery recently opened (about June 1'ish 2024) on The Bench, behind Lark & Larder in the space that was formerly a coffee shop (that sold bakery items) and then a no-alcohol libation place. You need to know it is there to know it is there and now you know. It may be a little out of the way but it is worth the trip. "AAAHH.."-ROMA MEETS WARM WELCOME: It smells like an "aaahh..."some bakery when you walk in the door. Added to the aroma is the "welcome in" hospitality of the people who work there at the small front counter who will answer your questions to sell you the bakery goods. In a write up at the site the owner says, "It brings me great joy to serve you all." You wouldn't even need to know she said that to feel that spirit in the air. THE EATS: Everything, both sweet and savory, is long-ferment sourdough which is said to be digestible by people with certain gluten intolerance. (I have celiacs in my family and I have to say they couldn't eat a wheat flour bread no matter how it was fermented, but I do understand gluten intolerance takes different forms.) Aside from that, it is delicious for all eaters. The heart and soul of the owner / baker is in this and I'll insert "In Her Own Words" at the end of this tome because what she has to say is so lovely. We were introduced to Pure Bliss when we bought their pizza dough at "backside neighbor" local market Lark & Larder before the bakery was bricks and mortar site. We have subsequently enjoyed their bacon, cheddar loaf and pizza dough purchased at the bakery and we look forward to trying more. CLASSES: Check the site because sourdough baking classes are offered at the bakery from time to time. The next one is coming up in July 2024 and then again in September. Sourdough starter is sold at the bakery too. HOURS: Limited right now, Thu and Fri (11 - 3) and Sat (9-12). So good to know that too before you make the trip. PARKING: Woohoo! They have a small parking lot. It includes one correctly designed and placed ADA spot too. A rarity in this part of Boise. Good for them. ACCESSIBILITY: A van accessible parking spot in the lot. Walkway to the front door and all on one floor with standard height sales counter. SEATING: None inside, this is take and go. But there is a small bench just outside the door. LOO: Didn't notice one but as a take and go place they would not be required to have one for public use by code. GOOD NEIGHBOR: And if you're looking for local produce (like Purple Sage, Fiddler's Green and Waterwheel), animal proteins (like Malheur and Boise River Lamb) and other good things to eat (like Boise's Chocolat Bar and Ferranti Fresh Pasta) plus local craft makers, Lark & Larder is a great place to visit behind the bakery. IN HER OWN WORDS: The owner says the following. I love it. "It nourishes me. It nurtures me. It grounds me. I love every part of it. It's not about the end result, it's about every part of the process. I love having my hands in the dough. I love seeing the bubbles as the dough ferments. I love the aroma of my kitchen. I love seeing the beautiful boule presented from my oven. I love the sound of the crust and the taste of the freshly baked loaf. I love not being in the corporate world or being told how to work or how to run my day. It calms me and I like to eat it too. I don't rush it, I flow with it. It's been part of a growth process for me. It's not about being someone whom I am not, it is about being who I truly am. It is about just be-ing. The corporate world, and the world as a whole broke me. I was empty. I never want to go back to what was. I bake to nourish myself, and as a bonus other people want what I bake too. I love my customers. They are all so grateful to have to be able to enjoy bread again. It brings me great joy to serve you all." read more

Pure Bliss Baking - Located behind Lark & Larder - Bakeries Near Me - Boise, Idaho

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10+ dollars for a loaf of bread...yeah ..right...that's a joke...not a professional bakery...

I love seeing more local businesses in Boise who are intentional with the ingredients they are using! This bread is SO dang good! I am gluten free and the bread sat SO well. This is HUGE! I haven't had real bread in so long! I am so greatful to have a place to get homemade sourdough. I am so excited to check out the other items they have!! I will definitely be back and would definitely recommend! read more

It all started with one loaf and I can't stop going back it's delicious! Just got three more to last my family another two weeks, hopefully! :') One of the bakers came out and greeted us and taught us all about how they long ferment their sourdough so it breaks down that hard to digest gluten. The cashier was also super friendly! I'm so glad to have a local bakery I can support and enjoy! read more

Pure Bliss Baking - Sourdough Batards - Bakeries Near Me - Boise, Idaho

Heard about this new bakery from a Boise Newsletter I subscribe to. The extra fermented sour dough caught my immediate attention. So, yesterday I sent my husband to get a couple of loaves. I had made a meatloaf for dinner the night before and was salivating over a meatloaf sandwich on traditional sour dough bread. The crust on the sour dough is great...slightly tough and chewy, the holes, or, "tunnels" are irregular and include both small and large holes. Also traditional and a sign of a good loaf of sourdough. My problem with the bread is the size of the loaf. It is far too flat to ever make a sandwich on it so my meatloaf went on a different sour dough from a different local bakery that also uses a fermented starter. The Bacon Cheddar loaf was really good...it makes great toast but thats about all I can think of doing with it except simply having a buttered slice with dinner. At $10 a loaf and $12 for a "flavored" loaf it is too expensive to have with a limited ability to even make a sandwich on it. I can't imagine not being able to have a Salsiccia sandwich on sour dough with sautéd peppers... read more