Figgy Artisan Bakes
CHEF KATY VESTAL
I have fallen more deeply in love–in appreciation of the seasons, of what it produces and in it’s magic–through baking than I ever imagined. To me baking is as much a celebration of this as it is of something delicious and sweet to eat. Being a Boise native, it doesn’t surprise me that I have connected to a community who have a similar fondness and excitement for edible creations that have the energy of the season at hand within them. In summer we want juicy, light, color vibrant. Fruit and fresh. In winter we want warm spices, chocolatey richness, comfort and earthy. All this is what I try to honor and offer in what I make–by sourcing locally as much as possible, by sourcing ethical animal products from local humane farms, by using fine quality whole ingredients always, by never incorporating synthetic dyes, preservatives, or chemicals, by creating with my own heart and intent. A dessert isn’t a perceived necessity, but small, heartfelt joys that pepper life are. This makes good food not a luxury, but something vital and fundamental. Simply said, what we are talking about is just way more than sugar and butter, combined.