Where it all Began

Gettin’ Sour

  • In 1898, prospectors were required to carry one tonne of goods to ensure they could survive the Arctic winter. The starters were a light alternative to leavening agents such as baking soda. Making bread with this starter became such an integral part of their daily survival that people began to refer to those who had survived a whole winter in Yukon as, “Sourdoughs”

    The Chilkoot Trail which spans from Dyea to Bennett, was the main and most direct route for the stampeders. The Chilkoot Trail was known as the, “Meanest 33 Miles” for its treacherous conditions and the many lives lost along the way. Only the strongest were able to pass, and with them came their starters

    This starter has been passed down through generations. Now, more than a century later, She is still sour and rising. We have the privilege of using this very same starter to bake for you at the Chilkoot Bakery, giving you the chance to taste Klondike history

  • Johnny Williams, a White Pass and Yukon Route section foreman, built "The Barracks" in 1921 using small trees set vertically; canvas lined the interior. Tom Lewis lived there in the 1930s–40s. The RCMP later used it as a detachment and overnight lodging, converting it in 1959 to an office and summer barracks. Matthew Watson bought it in the 1960s for a rental property and space for store inventory; in 1987 it became a craft store, in 1993 a gift shop, and later Jamie Toole purchased the property and turned it into a bakery. After many successful years in the community, he has passed the torch to us and we (Bret & Sarah Ridgeway) will continue adding to its rich history