Loved by Boiseans, this ‘amazing’ bakery has new owners. A name change is next
An artisan bakery on the Boise Bench has new owners. And they plan to give it a new name.
But don’t panic if you’re a fan of Pure Bliss Baking at 201 N. Orchard St.
The changeover should be as easy to digest as your beloved shop’s “gut-friendly” sourdough baked goods.
Pure Bliss is becoming Lost Rim Sourdough Co. New owners Noah Bogle and his father, Greg — a baker at Pure Bliss — purchased the business, which opened in 2022. They took it over Thursday.
Pure Bliss has earned a following by baking with long-fermented sourdough. “We break down the gluten so you don’t have to,” the bakery’s website promises. Walk inside, and customers find a menu chalkboard offering “organic, local ingredients,” “no seed oils or artificial dyes,” “just real food.”
Lost Rim will continue that tradition, Noah Bogle said. “It’s something that a lot of people like because it’s healthier food,” he said. “The customer base is pretty strong for it. People like it a lot.”
The branding transition will take place gradually, he said.
A former manager at the now-defunct #1 Mongolian BBQ on State Street, Bogle, 20, still occasionally manages the restaurant’s other location at 8249 W. Overland Road, he said. His dad, Greg, started Digg’s Pizza, 4646 S. Cole Road, before selling it two decades ago.
When it comes to owning Pure Bliss, the father-son duo has enough food-industry experience to know that slow-fermented sourdough will be Lost Rim’s bread and butter.
Pure Bliss’ bakery menu offered everything from breads, batards, hamburger buns, dinner rolls, bagels and fluffins (focaccia dough baked into a muffin shape) to sweets such as cupcakes, cookies and cinnamon rolls. There’s even take-and-bake pizza dough.
Online reviews are almost universally positive. Pure Bliss is rated 4.7 out of 5 stars on Google. “Everything we have tried is amazing,” one reviewer wrote. “Being able to eat bread again is such a blessing!!!”
That kind of feedback is why Lost Rim will stick to its predecessor’s proven formula — mostly. “There’s going to be improvements in some things that we think (make sense), of course,” Bogle said, “with the recipes and whatnot.”
Plans also include expanding the new bakery’s hours.
But other than that?
“We like how it is right now,” Bogle said. “So we want to keep it going.”