Polk County Itemizer-Observer
Covering Dallas, Monmouth, Independence, Falls City and surrounding areas since 1868
Artisan bakers are expanding
FALLS CITY -- They say a man cannot survive on bread alone. John Volkmann and Keith Zinn are giving it their best shot.
John Volkmann(left) and Keith Zinn are eagerly anticipating the opening of the expanded Bread Board artisan bakery at 404 N. Main St. in downtown Falls City.
May 25, 2010
FALLS CITY -- They say a man cannot survive on bread alone. John Volkmann and Keith Zinn are giving it their best shot.
Bread Board operators Zinn and Volkmann have been so busy putting the finishing touches on their new bakery in Falls City that the artisan bread emerging from the bakery's gigantic brick oven often ends up being their dinner.
While the days of cooking elegant suppers may seem a distant memory, the pair is eager to open the doors on its expanded bread-making venture at 404 N. Main St. on Friday, May 28.
Zinn said last week they also are getting practice at making espresso, which little more than a week from opening was becoming more and more essential to keeping them on their feet during the final stretch of the bakery's move to its new home.
"We're excited," Volkmann said. "It feels good because it's already an established business."
New siding, fresh paint, and a new patio and sidewalk have dramatically changed the outside appearance of what was a run-down-looking former tavern. At one point, a coat of pink primer had the town thinking the new business was going to add a unique hue to the downtown landscape.
"The whole town thinks it's going to be pink," Zinn said in a recent interview. "It's funny."
But alas, fire-engine red replaced the Pepto-Bismol coloring.
Inside, the bright, freshly painted walls, each a different color, add a whimsical touch. Panels hanging on one wall are reserved for local artists to display their work.
Meanwhile, the 10-foot-by-8-foot oven, the biggest in the state according to Zinn and Volkmann, has been getting a warmup.
Last Thursday, Zinn and a bakery trainee were furiously kneading dough by hand in large bowls. They would dip their hands in a pitcher full of water occasionally and continue kneading. Ingredients that turn the sourdough mix into other flavors, such as sun-dried tomatoes, garlic and cheese, were poured in from buckets. Then the dough was set aside to await baking.
The smell of fresh-baked bread and wood fire permeated the entire building. Loaves of bread in various flavors were stacked on racks, ready for weekend markets.
The century-old tavern still has a bar, but now it's for bread tasting, coffee drinks and Italian sodas.
The bread menu will rotate, with each day featuring a different list of breads. First, sticky buns and scones will be ready when the doors open. By midmorning, breads will finish baking. If choosing which loaf you want is too difficult of a decision, you can stop by the tasting bar, where you can sample each one.
Although opening a bakery had always been the dream,it's especially fulfilling because Falls City has been so supportive in all the Bread Board's efforts, Zinn said.
Any new business venture comes with a little anxiety, but Volkmann said wondering if customers will show up hasn't been a big concern. Loyal Bread Board fans that got to know the business at farmers markets around the region last year have already stopped by, from cities as far away as Portland, in hopes they would be open.
"They are already showing they are willing to drive out," Volkmann said.
Artisan Bakers
What: Bread Board bakery.
Where: 404 N. Main St., Falls City.
Hours: Friday through Monday, 7 a.m. to 8 p.m. Each day will feature several bread varieties, cheese bread, sticky buns and scones.
Menu for opening day Friday, May 28:Bread -- country sourdough, olive/rosemary, toasted sunflower, and Italian herb rings and fougasse with feta, kalamata olives, roasted onions, and oregano. Sticky buns -- cranberry, almond and nutmeg. Scones -- apricot/ginger and pumpkin/cranberry.
For more information: 503-787-1817; info@thebreadboard.net; www.thebreadboard.net.