The Life and Times of a Farmers Market Baker During a Pandemic

Story and Photography by Gustavo Sagrero

Baker Ron Ames, and his wife Mary of Black Kettle Catering have been here since the beginning. Born in Idaho, Ron has lived through the transitional period that turned Boise from the sleepy town it once was, to the current bustling city that it is today.

One of his first jobs was at Eddy’s Bakery, before it was bought out by Wonder Bread and relocated from downtown. He didn’t stay there for long, and after the years progressed from leaving the apron and oven behind, he found his way back in front of the hearth, in time to be at the beginning of the Boise Farmers Market.

It’s hard to miss their van when they arrive, it’s larger than life sized and has blue and orange paint yells at how they might be great hosts for a tailgate or two. But their demeanor clearly says something else; a sense of calm familiarity. Once set up, their two tables are filled with stacks of pies and pastries, and their ice chests full up with ready-to-bake goods. In these coolers, their chicken pot pies which are always in high demand, are stored away.

But this year, there’s been a new change, a transition forced by the hand of the pandemic. The Ames’ like other vendors at the Boise Farmers Market are adapting to a new way of making sure customers have access to the fruits of their labor.

“We have the advantage of knowing what we need to bring” said Ron. With 22 years of baking under his belt, he’s not ready to let it go just because of a pandemic. There’s still good produce, and luckily Ron has access to some of the freshest products around town, something they often try to take advantage of when getting ingredients for their baked goods.

Local berries are hard to come by in the quantities that they need, but when it’s in season, “We have the advantage of the orchards in Caldwell, where we live”, they said.

They also source their beef and pork from local purveyors like Malheur River Meats.

The focus here is a community built around the desire to produce sustainable food systems, where local businesses can also thrive. Farmers markets like these, and the people that participate like the Ames’, will continue into the fall months. They’re not going anywhere.