When Lindsey and Noah Dahlstrom opened Argonaut Espresso Bar, or Argo Bar, in 2014, their original ideas for the menu were simple. The little walk-up stand at the end of Leavenworth’s Front Street would serve two things: coffee and cookies. But Lindsey, the baker of the two, soon latched on to one very specific goal — perfecting the biscuit.
When Lindsey and Noah Dahlstrom opened Argonaut Espresso Bar, or Argo Bar, in 2014, their original ideas for the menu were simple. The little walk-up stand at the end of Leavenworth’s Front Street would serve two things: coffee and cookies. But Lindsey, the baker of the two, soon latched on to one very specific goal — perfecting the biscuit.
“I was seriously obsessed with figuring it out,” said Dahlstrom.
Dahlstrom dove into research and development, working through countless rounds of trial and error. Once perfected, she started baking the biscuits in the tiny walk-up, where they quickly became a signature staple and the foundation for Argonaut’s breakfast sandwich.
“People really liked the biscuits,” said Dahlstrom. “After a while, it became insane, because it had such a following…We kind of grew out of the space.”
As business grew and changed over the years, the biscuits remained steady. When the Dahlstroms opened another location in 2021, they received top billing: Argonaut Coffee & Biscuits.
Today, Argonaut Coffee & Biscuits is a slightly bigger version than its walk-up stand predecessor. With a substantial menu and limited seating, it self-identifies as a “small but mighty cafe.”
It’s aptly located along US-2 on the west end of town, perfectly positioned to meet people on their way, whether it’s to work, before an adventure, or on the way home from vacation. And the menu reflects it.
“You want a solid breakfast when you’re going to go do something,” said Dahlstrom. “We want to get them in and out quickly, efficiently, with a solid breakfast.”
As Dahlstrom sees it, even a meal meant to fuel your day should be high quality, and it should be delicious too.
“For me, it’s really important that part of the program is that it’s made from scratch. That it’s fresh, and someone made it intentionally, not just to serve as energy for your day,” said Dahlstrom.
This philosophy is ever present in the Dahlstroms’ newest venture, Lupine Market & Café, which opened last year. But alternative to Argonaut, which meets people on the move, Lupine encourages a slower pace.
“We want you to slow down a little bit,” said Dahlstrom. “We want you to come inside, turn off your phone, enjoy the company of who you’re with and have a nice meal.”
Every element of Lupine is a recognition of place and a celebration of the present. The cafe is set away from the bustle of downtown Leavenworth, tucked against mountains and forest that surround the outdoor patio. Inside, the casual seating and adjacent market — featuring hand-picked wine, kitchen goods and gifts — offer an invitation to stop, stay awhile, and enjoy.
That order of enjoyment is apparent in Lupine’s selection of baked goods.
“[Eating is] something we have to do as humans, but I want to enjoy every part of that experience, right?” said Dahlstrom. “Our lives are short, and too short to not enjoy what you’re eating.”
For Dahlstrom, the multigrain mixed berry scone is a perfect breakfast companion to her preferred coffee order — eight-ounce, double-shot Americano with a splash of milk — balancing sweet with bitter, indulgence with heartiness.
In the afternoon, she’s reaching for a slice of her current favorite: ricotta cake. In summer, the cake is made with raspberries picked from the local Stellar Produce Farm. As the seasons change, the cake will showcase fall flavors, such as apples and pears.
“I’m just obsessed with it. I think it’s so delicious. It’s moist, but it has crunchy sugar on top…and it’s not too sweet,” said Dahlstrom.
Sourcing local goods and ingredients is woven into Lupine’s ethos. For the bread on Lupine’s sandwiches, the cafe looks to another upper valley baker: Bosket Bread.
On the opposite end of town, Bosket Bread hides between industrial buildings along Chumstick Highway, with few indicators of its presence. If you’re close enough, you may spot the single delivery truck or smell the waft of fresh bakes emanating from the warehouse.
This is by design, as the wholesale bakery is focused on fulfilling high volume orders for grocery stores and restaurants throughout the Wenatchee Valley. That said, finding Bosket’s bread is a fairly easy task. The bakery supplies bread to a number of restaurants like Leavenworth’s Lupine Market & Café, Yodelin and München Haus — one of its largest accounts.
“When it’s busy for München Haus, we make about 1,500 hoagie buns every single day,” said Riley Bosket, who co-owns the bakery with his brother, Spencer.
In Wenatchee, it can be found in places like the Dilly Deli, McGlinn’s Public House and Mission Burgers & Chicken, said Riley.
“We’re already kind of this niche wholesale bakery that can do custom products for restaurants,” said Spencer. “We have the ability to be flexible and change, whereas bigger businesses can’t. Bigger bakeries just have their products and that is what they can produce.”
Bosket Bread has continued to grow since it started in 2019. Its early success could be tied back to the family legacy it’s built upon. Their dad, Vince Bosket, owned Cashmere’s Sure to Rise Bakery for over 30 years.
“We always had fresh bread on the counter,” said Riley. “[My brother’s] friends would come over and just eat an entire loaf overnight, and they’d always call it that good ‘Bosket Bread.’”
When their dad was looking to retire, the brothers saw an opportunity to fill the anticipated wholesale needs of the valley. The name “Bosket Bread” was a natural fit, and so was the tagline, “Rising Since 1987,” which Riley says was a nod to the year both Spencer was born and Vince bought the bakery.
Bosket Bread has forged its own path, but some things remain the same. The sourdough starter, for instance, comes from a long line of bakers, including their dad.
“Our starter…is probably around 70 years old,” said Riley. “Sourdough has always been the big, staple product, and that still is our bestseller.”
Bosket Bread’s long-lasting success can likely be attributed to the brothers’ commitment to simple, quality ingredients — creating bread that not only tastes good, but feels good.
“It is just as simple as possible. The sourdough is literally olive oil, bread flour, water, salt and starter,” said Riley.
Bosket Bread doesn’t use any preservatives or additives, he noted. Instead, it leverages its location, making fresh, frequent deliveries to local buyers.
While Bosket has found its niche among the restaurants, it’s also created a name for itself at local grocery stores, such as Dan’s Food Market and Sage Mountain Natural Foods. According to Spencer, it’s especially popular among the younger generations. Spencer said he knows families who bring several loaves of Bosket Bread on vacation because their children refuse to eat any other bread.
“Kids know the difference. They grow up eating this stuff…It’s the same with me and Riley too. We always just grew up with our dad’s bread, and just the difference between that store-bought, it’s so obvious,” said Spencer.
Taylor Caldwell: 509-433-7276 or taylor@ward.media
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