Product Review

Owner of a small domestic pretzel bakery on the Southern Oregon Coast, Anne Boulley shares her techniques for tantalizing soft and chewy pretzels, pretzel bread products (buns, pizza crusts, strombolis) and accompanying dips and sauces. Using food grade lye, as used in traditional European pretzel recipes, these are authentic in color, crust and most importantly, flavor. Her son Griffin helps bake the pretzels to earn money to put towards his robotic projects.