Polk County Itemizer-Observer • January 28, 2015 5A
Polk County News
Bread Board regains focus Brewery has eyes
on Dallas location
Popular bakery
ends its regular
pizza nights; is
closed Sundays
By Jolene Guzman
The Itemizer-Observer
By Jolene Guzman
The Itemizer-Observer
FALLS CITY — OK pizza
lovers, brace yourselves.
The Bread Board in Falls
City is no longer offering its
popular and yummy brick
oven pizzas — at least on a
regular basis.
“We will have pizza on spe-
cial occasions,” said The Bread
Board co-owner Keith Zinn.
The decision to scale back
operations at the bakery —
The Bread Board will also
now be closed on Sundays —
was about “restoring some
balance” in owners Zinn and
John Volkmann’s lives.
“Consequently, we’ve de-
cided to make some changes
to our business that will give
us the time and energy we
need to allow creativity and
inspiration to flow into new
and exciting things for our
future,” read an update on
The Bread Board’s website.
The post stated that in the
five years since opening the
bakery on North Main Street,
“the scope of our business
has become too broad.”
What started as a unique
brick-oven bakery, offering
fresh bread and pastries in
the morning, quickly transi-
tioned into a pizzeria and
luncheon spot. It simply be-
came too much to juggle.
JOLENE GUZMAN/ Itemizer-Observer
Keith Zinn, co-owner of The Bread Board in Falls City, said ending “pizza evenings” will
allow for more time to focus on new ventures, such as monthly wine and dinner events.
Good Eats
• The Bread Board is lo-
cated at 404 N. Main St. in
Falls City. Hours are Fri-
days and Saturdays 10
a.m. to 4 p.m., with the full
lunch menu available
starting at 11 a.m. The
Bread Board also will con-
tinue to attend local farm-
ers markets selling bread
and pastries. For more in-
formation: 503-787-5000
or go to www.thebread-
board.net.
“Working 14- and 15-hour
days wasn’t working with our
life,” Zinn said Friday. “We
are going back to our origi-
nal vision and offering our
full menu of baked goods.”
Zinn and Volkmann said
they are grateful their brick-
oven pies were so beloved
and saying goodbye to pizza
evenings wasn’t easy. The
venture came about as a
happy accident about four
years ago, Zinn said.
“We just made a few piz-
zas for some friends and it
turned into a monster,” he
said. “It was a good thing, we
really enjoyed ourselves.”
However, the long hours
made it feel as though they
were working themselves
into the ground and didn’t
leave much room to be in-
ventive with menus and in-
troduce new offerings.
Now, they will have to do
just that in a revival of the
monthly “Dinner with Fire and
Wine” evenings with Corvallis
chef Aaron Schorsch. The first
is Feb. 17 and will feature a
Swedish theme as Schorsch
just recently returned from an
extended trip to Sweden.
Also, back in the baked
goods lineup after a long ab-
sence are the delicious, but
labor intensive sourdough
sticky buns — or more like
sticky bricks, given their
abundant size.
“I made them today (Fri-
day) for the first time because
I had time to do it,” Zinn said.
Nominations open for M-I community awards
Itemizer-Observer staff report
MONMOUTH/INDEPEN-
DENCE — Nominations are
now being accepted for the
Monmouth-Independence
Chamber of Commerce’s
50th annual Community
Awards Banquet, which will
be presented March 13.
The nomination and vot-
ing process will consist of a
two-part series, a primary
ballot and a final ballot.
Community members
may nominate people for in-
dividual awards in the follow-
ing categories: First Citizen,
Distinguished Service, Junior
Citizen, Educator of the Year
and Education Support Staff
Employee of the Year.
All chamber member
businesses will be included
in the initial voting for the
business awards for the fol-
lowing categories: Retail
Service, Nonprofit or Organ-
ization, Food and Beverage
Service, Personal Service
Provider and Professional
Services Provider.
The primary ballot runs
through Feb. 13. A selection
committee will determine
the individual award win-
ners, whereas the top three
recipients in each business
or organization category will
appear on the final ballot.
The final ballot will be
open Feb. 18-25 and will list
the top three vote recipients
in each business or organi-
zation category as deter-
mined by the primary ballot.
All winners will be an-
nounced at the 50th annual
Community Awards Ban-
quet, which begins at 5:30
p.m. with social hour on
March 13 at Eola Hills Wine
Cellars in Rickreall.
Tickets will be available
after Monday.
For more information: 503-
838-4268; www.micc-or.org.
DALLAS — Plans are in
the works to bring a brew-
ery to Dallas.
The developing venture
is a partnership between
John Whitmire, the former
owner of Hops and Barrel
House in Independence,
and Steve Richards, a
homebrewer turning com-
mercial brewer.
Whitmire approached
Richards with the idea after
Hops and Barrel, which was
located at 250 S. Main St. in
Independence, closed in
September after failing to
agree on lease terms with
the building’s new owner.
The bar was successful
the two years it was open
and Whitmire has been
searching for a location to
open another establish-
ment. He’s landed in Dallas,
looking at a few locations,
including the former Bert’s
Restaurant on West Ellen-
dale Avenue near Safeway.
The pair is giving them-
selves plenty of time — up
to a year — to find a loca-
tion, acquire all the needed
equipment, and apply for
the proper permits to run a
brewery.
Ironically, Richards has
been an assistant winemak-
er at Eola Hills Wine Cellars
in Rickreall for the last 16
years, but has become an
avid homebrewer. He said
he caught the bug when he
helped his brother-in-law
brew a batch of beer about
10 years ago.
He said wine will contin-
ue to be his primary occu-
pation, even though his
brewing hobby will move
from his garage to a full-
scale business.
“It would be part time for
me,” Richards said. “With
beer, it’s easy to do that. It
can be easily done on the
weekends, which I already
do anyway.”
Richards said he special-
izes in IPAs, but also has
dabbled in darker varieties,
including an American
stout recipe he and his
brewing friends are quite
pleased with.
“It didn’t last long,” he
said. “That’s a good sign.”
Whitmire said while
Richards is a full-time wine
guy, he’s a skilled brewer.
“I still have yet to have a
beer as good as his white
IPA,” Whitmire said.
BUSINESS
NOTEBOOK
Gentle Dental now open in Dallas
DALLAS — Gentle Dental is now open in the former Quiznos
location on East Ellendale in Dallas.
Gentle Dental & Orthodontics offers general dentistry, cos-
metic dentistry, implants, veneers, emergency dentistry, teeth
whitening and orthodontist services for patients of all ages.
Services include regular examinations, professional cleanings, X-
rays and braces.
Dentists on staff are Rodney Janssen and Mark Thomas, both
general dentists.
Gentle Dental is located at 244 E. Ellendale Ave., Suite No. 4.
Hours are Monday through Friday, 8 a.m. to 5 p.m., and the of-
fice is closed Saturday and Sunday.
For more information: 503-798-9951; www.gentledentaldal-
las.com.
Polk County Itemizer-Observer
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