Making state history: A Bozeman bakery just put Montana on the James Beard Awards map

“We are elated and thankful for this recognition! It was a bit of a shock, and we are overwhelmed by all the love pouring in,” co-owner and baker Caroline Schweitzer said in an email response. “Our team is proud and excited to represent Montana. To be the first Montana James Beard Award winner is a huge honor. We are grateful to our local community and state for embracing us. We will continue to support Montana made products and local farmers and the mission of sustainability … we are excited to see more small farms emerging every year.”  

The owners listed numerous local businesses that have been “integral to the quality of product and atmosphere” they aim for, including Conservation Grains, Chance Farm, Studio Coffee, Ghost Town Coffee and Kokoro Farm.

Considered The Oscars of culinary recognition, the awards have been given out every year since 1991 by the James Beard Foundation, a nonprofit that celebrates the restaurant and hospitality industry and those that write about it.

According to the James Beard Foundation, the mission of the awards is to, “recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to equity, community, sustainability and a culture where all can thrive.”

Wild Crumb won against four other nominee finalists, including Cultured in Sister Bay, Wisconsin; Fire Island Rustic Bakeshop in Anchorage, Alaska; Super Secret Ice Cream in Bethlehem, New Hampshire and Weltons Tiny Bakeshop in Charleston, South Carolina.

“Our competitors all have beautiful, well thought out products and menus. We hope to try some soon,” Schweitzer said. “We believe longevity, quality and variety helped us achieve a win for Montana.” 

Months before making it to the country’s top five nominees, and winning the category, Wild Crumb was first recommended for submission to the awards either by judges who actively search for potential candidates, subcommittee members, by people from the general public, or by self-nomination.  

Eligible candidates must consistently sell goods directly to the public, but do not need a brick-and-mortar presence and must have been in business for at least three years.

“We've had 13 years to grow and build our business,” Schweitzer said. “From four to 65 employees, it has been a whirlwind.”

Schweitzer and her sister Lauren Heemstra started Wild Crumb in 2013. Their goal was to “have a small local bakery that is warm and inviting to adults and kids alike, a special place to gather with friends and family over coffee and pastries and bring a loaf and dessert home for dinner,” Schweitzer said.

While they both own and operate the bakery, Schweitzer is the baker and Heemstra is the pastry chef.

“The decision to remain quaint is important to us as we love the technique and process of making handmade products,” she said. “We have a rotating menu to keep bakers inspired and locals excited.”

According to the James Beard website, for nomination of the Outstanding Bakery category, the business must be, “a baker of breads, pastries, or desserts that demonstrates consistent excellence in food, atmosphere, hospitality and operations.”

After being recommended, James Beard subcommittee members — made up of food and hospitality industry journalists and critics from across the country — review the recommendations and announce the first round of semifinalists. Recommendations are narrowed down to a top twenty nationwide.

Subcommittee members and judges then visit each semifinalist and vote on which five from each category will move on as finalists. Each of the top five finalists are visited and deliberated once more before deciding on the category winners, announced live during the awards ceremony hosted at Lyric Opera in Chicago, annually in June.

Wild Crumb's management team — bread manager Swarthy Tock, kitchen manager Jessie Arian, pastry/prep manager Hope Romeo, croissant manager Erin Cox, general manager Kelsey Ludin and front of house manager Claire Ramey — attended the ceremony and accepted the award together, on behalf of the bakery. 

"They had a surreal and fantastic time at the ceremony and then the after-party the James Beard Foundation put on," Schweitzer said.

A strong, well cared for management team is a priority for the twin sister proprietresses.

“We excel at recipe development and execution because we are passionate, stubborn, and flexible. We are also proud to provide a healthy and engaging work environment,” she said. “Based off business models of the past, the food service industry does not provide a great way to promote a career of longevity. As an independent bakery we are proud to offer healthcare to our employees and as of this summer an employer match 401(k) plan.”

Though 2026 proved to be Montana’s first year to claim one of the coveted competitive James Beard Awards, the state does technically have a pair of winners in the America’s Classics division. 

The two classics Montana claims are both in Butte — the recently-shuttered Pekin Noodle Parlor and the newly reopened Matt's Place Drive-In. 

A Billings baker made it to the top five finalists for the competitive James Beard awards a few years ago. Veronika’s Pastry Shop owner and baker Veronika Gerasimova was a nominee for Outstanding Pastry Chef or Baker for the 2023 awards season.