Bakingthyme (the origin)

In my early 20’s, I accepted a “Just for the summer” cooking job at a Gorgeous Lodge in Moose Pass Alaska.  As a young chef,  the thought of moving from Massachusetts to a small Alaskan village sounded exciting and I was convinced this event would be another great memory added to my tour of life.  At the time, my limited possessions included a  Culinary degree, Work experience, a backpack and a desire to see the world. Unplanned, I fell in love with Alaska, and the “Just for the summer” turned into 30+ years.  28 of those years were fulfilled as a Culinary/Pastry Arts instructor at the Alaska Culinary Academy.

During the pandemic, A few “east coast” friends and I were discussing the subject of Bagels , and jokingly agreed that “TRUE East coast-style” Bagels are very difficult to find in Alaska.  I decided to research what would be considered “The Perfect Bagel”.  This included childhood memories, past employers, and interviewing former “east coast” residents.  After several months of experimentation, and a LOT of sampling, we were able to produce an amazing sourdough starter.  With this starter, ,and after adjusting an “old family” recipe given to me by a former New Jersey Baker, we found success,  Thus, the beginning of Bakingthyme

I am frequently found at local farmer’s markets, selling fresh bagels, and baked products to local businesses and loyal customers.  We are happy to say Bakingthyme has now blossomed to include bread and pastry mixes, highlighting the use of Spent grains, and other bakery products for you to enjoy!

I thank you for your continuous support!

~Elizabeth Johnston