Best bakery

June 14, 2013 

Zeppole employee Brandon Esbensen sprinkles flour on dough at the bakery.



983 E. ParkCenter Blvd., 338-1499; 217 N. 8th St., 345–2149, Boise

Rosemary bread. Olive bread with imported Greek olives. Yummy peanut butter-bacon cookies. Zeppole Baking Co. owners Charles and Alison Alpers never tire of trying new things to satisfy their customers' taste for artisan bakery goodies. One of the latest: a sourdough that pulls its yeast out of the air, bringing with it the flavors and aromas unique to the Treasure Valley. It's among 30 types of bread the company makes.

Zeppole is celebrating its 20th anniversary. You may drop by the bakery to pick up your weekly load of bread, but Zeppole is also available at Rosauers Supermarket, the Boise Co-op and Albertsons' 16th and State streets store. You can even find it in Crouch, where loaves are delivered by courier three times a week.

The Alpers take a no-rush policy when it comes to whipping up a batch of bread. Nearly all the flour used in Zeppole breads comes from Blackfoot, where it is specially blended. Dough for Zeppole's Village Loaf sits for 24 hours so it can ferment. That gives it a smooth buttery taste, Charles Alpers said: "It's not a machine pumping out one after another."


• Pastry Perfection, 5855 N. Glenwood St., Boise, 376-3700,

• Great Harvest, 5608 W. Fairview Ave., Boise, 377-5587,; 12570 W. Fairview Ave, Boise, 322-2378,

• Le Cafe de Paris, 204 N. Capitol Blvd. Boise, 336-0889,

• Kneaders Bakery and Cafe, 3450 N. Eagle Road, Meridian, 884-4600,

Idaho Statesman is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service