Snack Time

Fuel your Jackson Hole adventures with these locally made snacks.

By Melissa Thomasma  //  Photography by bradly j. boner

WE DON’T REALLY do humdrum in Jackson Hole. Our mountains are extraordinary, as is the snow that covers them. Accordingly, our adventures are extraordinary too, which means that when we’re out in the wild, boring snacks simply won’t do. Meet some of the local companies making snacks as exciting as the adventures—from snowmobile rides to hunting for untouched backcountry powder to snowshoeing along the base of the Tetons—they’re meant to fuel.

Your throwback after-school favorite is all grown up. The secrets to Persephone’s Rice Krispy Treats are (1) the bakery first browns the butter, which creates a nuttier, more caramelized flavor and (2) Persephone uses its own house-made vanilla marshmallows. The rainbow nonpareils and sprinkles are just fun. $3.50; Persephone Bakery Jackson, 7 a.m.–6 p.m. Monday–Saturday, 7 a.m.–5 p.m. Sunday; 145 E. Broadway Ave.; 307/200-6708; Persephone Bakery West Bank, 7 a.m.–3 p.m daily; 3445 N. Pines Way Suite 102; 307/201-1944,; Picnic, 7 a.m.–3 p.m. daily; 1110 Maple Way Suite B; 307/264-2956,

Of course, with Jackson Hole being in Wyoming, we have a multitude of locally made meat-forward snacks. Lockhart Cattle Company, a sixth-generation Jackson ranch, makes savory (salt and pepper) and sweet (honey) uncured, nitrate-free jerky from its 100 percent grass-fed beef. The buffalo and elk jerky from Jackson Hole Buffalo Meat Companyis seasoned and slow cooked prior to the drying process. This gives it a soft, easy-to-eat texture. Looking for something spicy? Try the salami or pepperoni elk and bison sticks. Bovine & Swine, the craft meat enterprise from Fine Dining Group, makes Beef Snack Sticks, which have a unique tangy, umami, and salty flavor profile. From $5; available at markets, boutiques, and grocery stores around the valley;,,

Bacon lovers, rejoice. Meet Cafe Genevieve’s Pig Candy, thick-sliced, applewood-smoked bacon coated with a signature blend of sugars and spices and then baked low and slow. It’s no surprise this explosion of sweet and salty (finished with a crunch) was featured on the Food Network’s Diners, Drive-Ins, and Dives. From $9; 8 a.m.–9 p.m. Monday–Saturday, 8 a.m.–3 p.m. Sunday; 135 E. Broadway; 307/732-1910,

Juan Morales, founder of Naughty Fruit, was inspired by the Mexican tradition of adding spice to fresh fruit bought in the country’s open-air markets. At Naughty Fruit, Morales makes thick and chewy fruit snacks. Letting the sweetness of the fruit speak for itself, Naughty Fruit adoesn’t add any additional sweeteners but does do a dash of salt, lemon, and chili pepper to make the snacks slightly savory. From $7.95; available at Bin22,11 a.m.–10 p.m. daily; 200 W. Broadway; 307/739-9463,

Healthy Being Juicery’s Beet Berry Breakfast Bar
is as flavorful as it looks. (And it looks like a purply-pink party for your mouth.) While it is a great breakfast option, it is also a nutrient-packed and delicious snack. “The berries—blueberries, raspberries, and strawberries—take over the flavor profile, but the beets keep it light and airy to keep from bogging you down,” says Anna DeLand, the juicery’s manager. Coconut makes it a little creamy and imparts a taste of the tropics. $7; 7 a.m.–6 p.m.Monday–Saturday, closed Sunday; 165 E. Broadway; 307/200 9006,

Some days, your snack game demands a dash of fancy (we’re looking at you, ski dates.) On such occasions, go for Coop & Co.’s artisan macarons. “Macarons are comprised of two parts, the shell and the filling,” says founder Katie Coop. The former is made from almond flour and confectioners sugar, and the latter can be anything from butter creams to fruit curds or chocolate. Together this pair is a perfect marriage—crunch (outside) meets soft (inside). Winter-only flavors include salted caramel, chocolate cherry, and blood orange. $3.50; Persephone Bakery West Bank, 7 a.m.–3 p.m. daily; 3445 N. Pines Way Suite 102; 307/201-1944,

“They stand up to the cold really well; you won’t have to worry about having a frozen snack once you reach your destination,” says Jackson Whole Grocer’s chef Victor Chamorro about the store’s 7 Layer Bars. Also, they’re delicious. Graham cracker crumbs are the first layer. In order, the other six layers are butter, butterscotch chips, semisweet chocolate chips, shredded coconut, sliced almonds, and sweetened condensed milk. Do your adventure partner a favor and get two. $2.99; 7 a.m.–10 p.m. daily; 1159 S. US HWY 89; 307/733-0450,

Founded in 2010 with the launch of the original Tram Bar (made from oats, peanut butter, apricots, sunflower seeds, honey, and milk chocolate), Kate’s Real Food now offers a variety of energy bars and bites in seven different flavors, including new-this-fall Dark Chocolate Mint. All bars and bites are organic with ingredients you can pronounce like oats, rice crisps, berries, seeds, nuts and nut butters, honey, chocolate, and dried fruit. Originally made by founder Kate Schade to eat while she waited in Jackson Hole Mountain Resort’s tram line, the bars provide sustainable, long-lasting energy. From $2.50; available at Skinny Skis, 9 a.m.–6 p.m. Monday–Saturday, 10 a.m.–5 p.m. Sunday; 65 W. Deloney Ave; 307/733-6094, JH

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