Personal Chef Ken Knocked it out of the park! An easy schedule for a romantic dinner for my wife…read moreand I... First base came with a nice flat bread pizza with toppings... words I would strike out on trying to even pronounce. He took us to second base swinging with some great saucy berarnaise scallops... light salad to which he mentioned calmed the pallet as we rounded second base. I'm stealing third because his ARF stew which he tagged on his website, had all my favorites fixings and was amazing! Check him out! I couldn't get enough! No strike outs and and took my wife and I to home base with his game!

On time. Friendly. Open to feedback. Delicious food. High quality. Flexible. 100% recommend. Great…read moreexperience!!!

In the 'before days' pre covid pandemic I believe Blue Hen offered cooking classes in their…read morecommercial kitchen located in Boise's North End. But I discovered Blue Hen during 2020 when buying their delicious shortbread cookies for myself and as gifts. (Available via the Boise Farmers Market order ahead and drive through to pick up option or directly from Blue Hen.) The cookies are from tiny to small in size and come in savory or sweet varieties in creative flavor combinations and are as beautiful as they are delicious. They are also expensive. I am the kind of consumer who appreciates artisan product using top quality ingredients, as is so in these cookies, and the perfect fit of their unique packaging is delightful too. I am also the kind of consumer who virtually never makes a comment about prices being high, but for these cookies the prices really are that. Were I to get these as a gift I would be delighted. I know the people I gifted them to were. But to buy them for myself again at this price, probably not. Just as the people I gifted them to said "what?" when they checked price to consider buying some. That is not a criticism of the producer for needing to set a price that makes sense for them to be profitable as costs of ingredients rise. It is simply a fact that these cookies are luxury items at $13 - $39 box. See photos. https://www.bluehencooking.com/shop

We were coming to town for my daughter's graduation from BSU. I ordered cookies online and pick…read morethem up. They were a hit of the party and tasted great. Worth every penny!

Stopped in late this afternoon to see if I could grab some goodies for Easter. I was in luck! OHC…read morestill had quite a few cookies to pick from! I got a beautiful dozen. Looking forward to sharing these goodies with my family tomorrow!

I was in the area on Valentine's day and saw this bakery. I have been down Orchard a couple times…read morethis 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.

Long-ferment sourdough bakery recently opened (about June 1'ish 2024) on The Bench, behind Lark &…read moreLarder 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."

Our family of four took a private class with Grace, with a focus on making bibimbap and ssamjang…read more(bibimbap sauce), both veggie and beef versions. Grace was knowledgeable, fun, and entertaining. She was super patient with our relatively inexperienced teens, demonstrating how to use a knife and work with different vegetables and herbs. The food we made with her help was delicious, and we left with full bellies, a set of simple recipes, and four mason jars of tasty sauce that we've already used to make another meal at home. If you enjoy Korean cuisine, we highly recommend Grace's classes. She also caters events and sells her sauces, marinated beef, and meal kits that we would buy regularly if we didn't live in San Francisco.

I bought kimchee from Grace at a farmers market this summer and really enjoyed it. Recently I…read moreordered more online, but and showed up to pick up the order only to discover it was an apartment complex and she hadn't disclosed the full address on her website. She did not respond to my calls or text messages so I could pick up my order.

Great experience at "Taste of Italy" class featuring risotto and chicken marsala. Easy online…read morebooking, received good communication and reminders*, and good event flow. I have new confidence to try saffron risotto at home. They must have made improvements since the reviews a year ago weren't stellar. There were 18 of us and it worked well. Tip: Consider the 10am or 2pm times because our 6om class didn't eat until 8:30pm. *I didn't get the message to BYO wine. That would have been a nice accompaniment.

Our experience was nothing short of stellar. Chef Danny was personable, knowledgeable, and fun…read more Trevor was sweet and put a little candle on our dessert to celebrate my boyfriend's birthday. Evan made an out of this world pumpkin mousse. They explained the ~why~ on why we add certain ingredients (like adding pepper in the pumpkin mousse desert, or why we cook down the mushroom for the beef Wellington). Couldn't have had a better time or experience.