In a former life, it was a lively cowboy bar and restaurant that featured live music and dancing. You hear it described as ''the center of town'' and locals still speak fondly of it even though it had been closed for a number of years.
It's been called the Gold Room since at least the 1960s. And with so much proud history to it as part of our small town, we kept the name and have been working to bring this community gathering space back to life.
We make our dough from scratch using a blend of organic flours, whole grain flours, sourdough starter, oil, water and salt. We source our flours from Camas Country Mill (Junction City, OR) and Central Milling (Utah). The dough is fermented for a minimum of 24 hours, stretched by hand and cooked in the wood-fired oven at around 720 degrees. This is a labor of love and we hope you enjoy it!