At Bouzies, every loaf is unique

One of the delights of dining at Luna has always been its fresh-baked bread.

That delicious tradition is now Bouzies Bakery. Owners Marcia and William Bond have converted a home next to Luna on South Perry into a bakery. They had to remove a wall to make way for the four-deck French steam oven, and recently began selling the artisan breads at local stores.

Spokane native Dena Carr is the head bread maker at Bouzies. She studied artisan bread making at the San Francisco Baking Institute.

“At Bouzies, we follow time-honored formulas for bread-making,” Carr said in a news release. “Each loaf of bread is made the same way it was 150 years ago. With the exception of mixing, we do everything by hand. No two loaves are alike.”

The breads are made with locally grown Shepherd’s Grain flour and there is a rotating selection of loaves available depending on the day of the week, including: Luna bread, Ciabatta, Multi-Grain, Walnut Levain, Fig-Anise Boule, Honey Wheat, Roasted Garlic and Asiago, Semolina with Golden Raisins and Fennel Seeds and Kalamata Olive with Thyme. The bread ranges in price from about $2.50 to $6.

The name Bouzies (pronounced “boo zee”) was inspired by a small French village in the Pyrenees the Bonds have visited in their travels. The Bonds also own Cafe Marron in Browne’s Addition neighborhood.

Bouzies’ bread is available for sale at Huckleberry’s, the Rocket Market at 43rd Avenue and Eggers on the South Hill. It is also served at Luna, Cafe Marron, the Daily Grind and Junebugs Cafe.

Coeur d’Alene cooking classes offered

Greenbriar Catering in Coeur d’Alene is hosting another round of its popular cooking classes.

Chef Kris McIlvenna and several guest chefs will teach a weekly class for those who want to pick up a few new kitchen tips, meet some new people or just eat good food.

Here’s the lineup: Comfort Foods I: Bread making, basic stocks and soups on Tuesday. Comfort Foods II: Stews, chowders and specialty breads with a vegetarian emphasis on Feb. 28. Souffles and pates on March 8. Grand Entrees in Minutes: Including pork medallions with wilted spinach and tomatoes, potato cheese gratin and halibut in spicy sauce on March 14. Three Basic Sauces and Four Great Pasta Dishes: Fresh red tomato, white Alfredo and green winter pesto will serve as the basic sauces for four dishes on March 21. And Great Chicken Recipes: Chicken Tequila with Fettuccine, Chicken Chillequillas and more on March 28.

Classes are $40 per person and begin at 6 p.m. and end at 9. For more information, or to sign up for classes call (208) 667-9660.