Boy with loaf of bread. About Zeppole

Zeppole Baking Company opened its doors in 1993 with the goal of providing superior hand–crafted breads to the Boise Area. The company's founder, Gary Ebert, a local attorney who was tired of the legal rat race, traveled extensively throughout Europe studying Old World techniques and gathering the best rustic bread recipes for the fledgling company. He named the company "Zeppole," after a fried dough treat he discovered in Italy, although that item isn't on the menu because the bakery sells only baked, not fried, items.

Charles and Alison Alpers purchased the company in May, 2006, fulfilling their long–held dream of owning their own business. Charles has more than 30 years experience in five-star restaurant, hotel and private member club operations, while Alison, who was born and raised in Scotland, has an accounting background and experience in the hospitality industry.

Zeppole is a family business, and even the three Alpers offspring are involved. Son Ian serves as General Manager, son Ryan is Bakery Manager and daughter Natalie works in Zeppole's two cafés when she is home from college.

(In fact, in the distinctive photo used in the company's advertising and promotional materials, son Ryan is the young boy shown holding the loaf of bread that's nearly bigger than he is. He was three at the time.)

Zeppole's Charitable Spirit

Zeppole is proud to be a member of our local community and we show our support by donating unsold bread, sandwiches, and other bakery products to the Idaho Food Bank, Boise Rescue Mission, Life's Kitchens, Boise Sanctuary, and other charities. Zeppole has also hosted exhibits of local artists, including Thomas Lea's "Market People," a collection of photographs that depict the continuum of diversity of visitors to the Capital City Public Market on Boise's Eighth Street.

About Our Bread

There is no shortcut to making artfully hand–crafted bread. Our wonderfully crusty rustic loaves, fresh from our European stone hearth ovens, are the result of time, patience and Old World skills, as well as only the finest all–natural ingredients. Flour, water, salt, yeast, and natural starters are the basic building blocks for Zeppole breads.

Like a good microbrew beer, high–quality bread needs time to develop body and character, and we refuse to rush this process. Our breads are cold fermented for 12 to 24 hours, which develops deep, complex flavors, a texture that remains moist and chewy and a hearty crust.

Our bread is baked fresh daily, and we never use preservatives or artificial flavors.

We offer nearly 20 different breads, so whether you're in the mood for tangy sourdough, our Zeppole Ciabatta brushed with olive oil and sprinkled with salt and rosemary for a savory flavor combination, our Honey Multigrain with a complex mix of 10 stone–ground whole grains, or one of our delicious organic breads, you'll find what you're looking for at Zeppole — and once you do, you'll never be satisfied with any other bread.

(For a complete list and descriptions of all our Zeppole and Boise Organic breads, please click on "Products.")

Also popular are our Focaccia, Challah and Brutti rolls, perfect for sandwiches or great on their own.

In addition to our acclaimed breads, one of our signature items is our Banana Bread, a tempting treat that is extremely popular in the Boise area and beyond. This hand–made loaf is loaded with fresh bananas, giving the bread a distinctively moist, dense texture and mouth–watering taste. Zeppole Banana Bread is sold in our cafés, at retail outlets listed on this website under "Where to Buy," and is now available by mail (call or FAX your order to Zeppole at 208-338-1499).

Our products can be purchased at finer grocery stores where, every day, all unsold bread is removed from grocery store shelves and replaced with fresh loaves.

We also sell products at our two café locations in Boise, where we serve sandwiches, soups, salads, and pastries.

Zeppole breads and pastries are featured in many of the Treasure Valley's finest restaurants, cafés and coffeehouses.

About Storage

These freshly baked products are best when eaten the day they are purchased. Leftover bread should be stored in a plastic bag to prevent it from drying out and becoming hard. It will retain its delicious flavor but will be softer when stored in plastic. Warming in a pre–heated 375 degree oven for 5 to 10 minutes will restore its original character and crust.

About Freezing

We do not recommend refrigerating bread, as it accelerates the staling process. However, our bread can be frozen by wrapping the loaf with aluminum foil so that condensation will form on the foil rather than the bread. Then place in a plastic bag, seal tightly and freeze. To reheat, place the unwrapped bread in a pre–heated 375 degree oven for 15 to 30 minutes, depending on size. There is no need to thaw prior to re–heating.