Cooking and Baking Goodness

At Butter & Salt we specialize in salads, snacks, and breads. Our Head Chef, Dana Wootton has over 30 years of experience in cooking and baking. Dana has frequent pop-up and cooking lesson opportunities all around the Valley.

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I’m doing a pop up bakery/deli at my house next Sunday. If you live in the WRV and want more info, DM me your email and I’ll send you all the details. This Summer Roasted Vegetable Galette is on the menu!

It’s been a little quiet around here but now that I’m back in the kitchen, I’m back to baking. On the left is a Maple Milk Bread which is lusciously sweet thanks to a full cup (!) of maple syrup in the dough. On the right is a basic

I’ve been baking bread with a sourdough starter for seven years this month. I had been super sourdough curious but could not figure it out on my own. So I took a class. Not only did I finally get it but I took home some of her starter and didn&

Often when I make cookies, I double the recipe and put half in the freezer. I scoop the dough into balls, place them on a tray, and freeze for about 30 minutes. Then I just throw them into a ziploc bag and label them. They are ready to bake with mayb

Another salad I’ll have for my family. This one has farro, zucchini, green olives, chickpeas, shallot, etc. So good!

Maybe a little muddy looking in this photo but such a great salad. I’m a huge fan of lentils - high in protein, fiber, easily digested, relatively inexpensive. And versatile! This salad also features roasted broccoli and cauliflower, pumpkin se

My family and I went to see a dance performance last night. We had dinner beforehand and I ordered a mushroom pizza that didn’t have nearly enough mushrooms. So I made this savory mushroom tart tonight to satisfy the craving.

I tested a new galette for future pop ups. Filling is ricotta, feta, and a bit of cream. Topping is shaved carrots mixed with olive oil and za’atar (spice mixture of sesame seeds, thyme, sumac, and salt).

Sliced snap peas going in a salad tomorrow.

Whenever I bake in a square or rectangular pan, I always trim off the ends. And if you live in (or are visiting) my house, you get first crack at those ends. July is a busy month for me. Three rounds of visitors, my first ever time at the Sun Valley

After a big cooking/baking weekend, I usually feel like I never want to set foot in the kitchen again. But I rally back quickly. Monday night dinner!

If you live in (or are a frequent visitor to) the Wood River Valley, and would like to get notices about classes with me or my bakery/deli pop-ups, send me a DM and I’ll put you on my email list. Doing lots of focaccia tomorrow!

My unofficial motto when it comes to cooking and baking for people is “Surprise and Delight”. When I teach a cooking class, I always have a little dessert prepared and I also send them home with a little treat. People who order and/or buy

I’ve been on a bread tear lately. I like baking most things but I really love making bread.

Welcome to Butter & Salt!
#baking #sunvalley #cooking

Let’s Cook Up Something Great Together

Have a question, a special order, or an idea you’d love to taste? Send us a note and we’ll get back to you fast—no worries, we’ve got you covered.

Cooking and Baking Goodness

Stay in the Loop on Instagram

@butterandsalt_sv

Let’s Cook Up Something Great Together

Butter & Salt

danatreat@gmail.com