Bobber Down Bait and Tackle

06/07/2026

05/04/2026

Use FishDonkey to release all tournament fish back to their natural location.

04/29/2026

Fishing opener is basically a holiday around here … so let’s celebrate the right way 🎣

We’re teaming up with Bobber Down Bait & Tackle this season and stocking some shelves inside- because no one should ever hit the water without good snacks 😉

So why not kick this season off with a Fishing Opener Fuel Giveaway 🐟

One lucky winner will score the perfect mix of sourdough, sweets and salty bites to bring along for the weekend- plus their first round of bait 🪱 on us!

To enter:
• Like/ Follow The Copper Spoon & Bobber Down Bait & Tackle
• Share this post
• Comment/ Tag your fishing crew 🍻

Winner announced Friday 5/1/2026 at 8 AM & goodies can be picked up from bait shop!!

Best of luck this weekend!! Let’s see those boats fill up ⚓️

04/02/2026

S E R E N I T Y

From makeshift cooling shelves and a black rolling cart of main ingredients….. to a calm, collected space where each loaf rests before finding its final home.

This weekend, that home could be yours 🤎

04/01/2026

Pre-Season Meeting Wednesday, April 29 at 6 PM at Twin Lakes Tap!

03/31/2026

Busy busy bunny the next few nights, so Friday sourdough stock up can happen!!! 🐇🌷🌈

03/10/2026

Hi Friends 👋🏻

If you’re new here, I wanted to introduce myself and share a glimpse behind the scenes of how this little micro bakery runs.

I’m Abbie- the baker behind The Copper 🥄 🧡. I’m a mom of three, a hobby photographer and someone who has always believed the best memories are made around good food and full tables. What started as a lesson in sourdough in one of my girlfriend’s kitchens quickly grew into something way more and now it has turned into this little trailer bakery that I get to share with all of you 👩🏼‍🍳🫶🏻

 What many people don’t realize is that the copper spoon is truly a micro (cottage) bakery in every sense of the word I bake everything myself. I’m also working 40 hours a week at the clinic so the baking happens in the early  mornings, late evenings, or in every spare pocket of time in between ⏲️

 Because everything is made from scratch in small  batches the baking schedule actually begins days before a sale.

Here’s a little peak into the rhythm of the bakery each week:

🥖 early week - starter and dough prep
My sourdough starter gets fed and doughs began fermenting. Many breads take 24 to 48 hours to develop flavor, so the process starts long before baking day.

🍞  midweek- mixing and shaping
Sandwich, love, sourdough bread, cinnamon rolls, cookies, and breakfast goodies are mixed shaped and prepared. Some doughs cold ferment overnight to build that deep sourdough flavor.

❤️‍🔥 end of week- bake night & day
This is when the kitchen is working overtime. Ovens are going, loaves are cooling, and shelves are filling up for the weekend sale.

🚐 sale day- the trailer opens
The trailer gets stocked in the early morning with the weeks fresh bakes for pick up and self serve shopping. Because everything is made in small batches… What’s on the shelf is what was baked that week and once it’s gone, it’s gone until the next bake.

This little bakery is truly a labor of love in every loaf you take home came from my kitchen to your table 🤍

Planning to introduce a preorder system before the summer season for trailer pick up, which will allow you to reserve your favorites ahead of time while still keeping some items available for walk up shoppers more details on that will be coming soon ⏳🛎️

Thank you for supporting a small town, micro/ cottage bakery, and letting me share something I love with all of you!

- Abbie
The Copper Spoon