"I never swap out ingredients for cheaper or lesser-quality brands", Larsen said. "All of our meals are made with fresh baked bread. We buy from Mountain View Gardens when we can. We try to keep it local. All our soups are from scratch."
April 24, 2011
Stories this photo appears in:
April 24, 2011 2 a.m.
Rising to the occasion: Bakery serves the Flathead its daily bread, and then some
It’s lunch time on a Wednesday in April, and the crowd at Grateful Bread has shifted from morning pastry-seekers to tables of local diners wanting soup and sandwiches, and perhaps a cookie for dessert.