The bakery uses certified organic flour from Montana Flour & Grains out of Fort Benton. Beyond the classic sourdough, the Sunflower Bakery produces caraway rye, seeded rye, honey oat and spelt, polenta pumpkin seed, roasted garlic and rosemary, cranberry walnut, cinnamon raisin, multigrain, and KAMUT®. The current production, which Ian is responsible for, yields around 60 loaves of bread daily. Their website and Facebook page detail which varieties are available day-to-day.
I left the bakery with two loaves of classic sourdough — one for my family and one for close friends Kay and Tom Ellerhoff. We concurred that the sourdough flavor was subtle and not too tangy, as sourdough can be. The crust color, which Kay described as toasty light brown, was very appealing. Scoring marks made by Ian before baking resulted in an attractive finish to the loaf. The crumb of the loaf was tender and airy. The softness made the loaves a bit challenging to slice, but an electric knife worked perfectly.
Kate handles the sweets and pastries side of the bakery. The goodies vary daily but are all made using whole grains and organic cane sugar, Montana honey, local eggs, and fruit that is organic or local and non-sprayed.
Sunflower’s cinnamon rolls, babka, and brioche start with sourdough. On any given day, you might find peach and cherry galettes, scones, rye brownies, cookies, and butterscotch bars. Pie is now available, with flavors such as pecan and honey lemon meringue.
