“Try fresh bread that's a "little outrageous"”
Le Petit Outre's breads follow the time honored baking traditions of Europe. The breads are handcrafted using traditional methods and four basic ingredients: wheat flour, water, sea salt and yeast. LPO hearth breads are baked free form, directly on stone in a Fringand french deck oven weighing just over six tons. We offer our full line of hearth breads, european pastries, the finest espresso, artisan cheeses, meats and extra virgin olive oils from around the world in our 4th St retail shop. Le Petit Outre, loosely translated as 'The Little Outrageous', is a locally owned bakery striving to bring their fellow Montanan's great bread. Leif Bjelland started the bakery from scratch in April 1998. Leif hand built our hearth oven on 4th st and was the sole baker working thru the night in the bakery's first years. He apprenticed under Greg Mistell, the owner of Delphina's and the Pearl Bakery in Portland, Oregon for three years. Greg is one of the nation's most distinguished bakers, who coached the 1996 USA team in the Coupe de Monde de la Boulangerie (World Cup of Bread) in Paris to a first place finish. Le Petit Outre was awarded the Montana Micro-Business of the Year award in the spring of 2002. Over the last fifteen years Le Petit Outre has grown into a staff of 30 working around the clock to provide Missoula with its daily bread.
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Le Petit Outre Bakery & Cafe
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