Years before Netflix and Spotify introduced consumers to now-ubiquitous subscription products, small-scale farmers were seeking to smooth out their finances with subscription vegetable boxes through a system known as “farm shares” or community supported agriculture.
With the CSA model still thriving, Francesca “Franny” Weikert and Blaine Gallivan, the Victor, Idaho, bread baking duo behind In Season, hope for continued success with their spring and summer bread share subscription.
“We started the bread-share program last summer to help finance the conversion of our garage to a commercial baking space,” Weikert said.
Last summer’s share went well and, when the bakers started it up again this past winter, they had over 100 members.
Those participating in the share choose between different loaf styles, including standard lemon sage sourdough, country sourdough and whole-wheat sourdough, as well as at least one rotating special loaf per week.
“This past winter cracked-pepper Gruyere and roasted garlic were two of the more popular special loaves,” Weikert said.
In Season’s breads are made with natural sourdough leavening and regional organic flours. Weikert and Gallivan’s starter is homemade and cultivated in Victor.
Sourdough starter is created by capturing and cultivating the naturally present yeasts in a solution of flour and water, which is then used to give dough a unique texture as well as a complex, funky sour taste.
For flour, the local bakers rely on mills in Utah and Montana. Gallivan said that you can taste the difference that flour makes in In Season’s bread.
“The freshly milled organic flour we use is way more lively when it hits the starter, because the flour is alive, too, Gallivan said. “Quality flour just tastes better.”
In addition to joining the bread share, people with a deep love of natural sourdough and organic flour breads should make a point of following Weikert and Gallivan on Instagram at @inseasonjh, where they’ve curated a feed of moutwatering flour-positive imagery.
Bread lovers can also seek out In Season during the Jackson Hole Farmers Market, which takes place on Town Square from 8 a.m. to noon on summer Saturdays.
For those unable to join the bread share, following Weikert and Gallivan at the farmers market will provide a the chance to pick up some fresh loaves. It will also keep you up-to-date on their new projects and offerings, which may include prepared-food options and bread projects focusing on heirloom and ancient grain varieties.
If all goes well, Weikert also hinted that sourdough pizza may be on In Season’s summer menu. ￼