The data presented on this page does not represent the view of PureBread Deli and its employees or that of Zippia. None of the information on this page has been provided or approved by PureBread Deli. While we have made attempts to ensure that the information displayed are correct, Zippia is not responsible for any errors or omissions or for the results obtained from the use of this information. Sources of data may include, but are not limited to, the BLS, company filings, estimates based on those filings, H1B filings, and other public and private datasets. The data on this page is also based on data sources collected from public and open data sources on the Internet and other locations, as well as proprietary data we licensed from other companies. The employee data is based on information from people who have self-reported their past or current employments at PureBread Deli. Lucky locals.Zippia gives an in-depth look into the details of PureBread Deli, including salaries, political affiliations, employee data, and more, in order to inform job seekers about PureBread Deli. Mark Lamming said the coffee is roasted in Seattle, and they’re the only Stumptown account in Whistler. During my visit, the barista was brewing single-origin Rwanda Muyongwe, which went great with the Morning Glory. It was a pleasant surprise to find a Stumptown Coffee pourover bar inside Purebread. Of course it helps to have breads that read well in the “Bread Line,” including lavender rosemary, Asiago black pepper and rustic Italian. Suggestion can be a powerful force, so it was probably pretty smart for the Lammings to place “Yum” next to their bread menu. Otherwise, the grains would go to pig farmers. Since the brewery’s across the street, that’s a good example of symbiosis. They fill shelves with several different breads, including one loaf that utilizes spent grains from Whistler Brewing Co.’s Disfunction Ale. Even nameless, the soft, savory pastry would have been more than satisfying. Mark Lamming said they have unusual names for their pastries to establish a dialogue, and questions lead to education. The center of the counter sported cheddar jalapeño scones, but I was more interested in the Pudgie Pie filled with potatoes, goat cheese and onions. Considering the ingredients, of course it tasted good. The Morning Glory ($3) was somewhat similar to monkey bread, with a dome of fluffy croissant dough flavored with orange syrup and orange zest and rolled in cinnamon and sugar. Purebread more than packs their countertops with temping options like buttery danishes slathered with Frangipane, apples roasted in brandy syrup, lemon and sweet icing. He and wife Paula expanded to the Whistler Farmers Market and opened a retail outlet last December. Luckily, he was already baking for a Function Junction balsamic maker, so he had a fruitful back-up plan. Mark Lamming hails from Christchurch, New Zealand, and was working for Intrawest Resorts, the company that runs Whistler and Blackcomb mountains, when he was laid off. The clever name drew me in, and after hearing about the family-run bakery’s farmers market roots and sterling reputation in the community, it suddenly made sense to stray from my itinerary the following morning. on May 31, it was easy to spot Purebread across the street in Function Junction, an industrial zone on the south side of Whistler.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |