Nobody has ever left this house hungry, and we intend to keep that record. Breakfast is included with every room and it is, as far as we’re concerned, the reason the place is called a bed and breakfast.
Carol Hennessey has run our kitchen since 2009. She shops the Thursday growers’ market in Spearfish, buys eggs from the Hollenbeck ranch outside Hulett, and makes the sourdough starter do most of the heavy lifting. There’s a hot dish and a cold spread every morning, strong coffee, loose-leaf tea, and juice pressed that week.
A typical morning
- A hot main that rotates daily — green-chile egg bake, buttermilk pancakes with Wyoming honey, or Dale’s cast-iron hash with local sausage.
- Carol’s huckleberry coffee cake, warm, which disappears first.
- Sourdough toast from the Spearfish bakery, house preserves, yogurt and fruit.
- Coffee from a Rapid City roaster, decaf, and a proper pot of tea.
Tell us how you eat
Give us a day’s notice and we’ll cook around gluten, dairy, eggs or a vegetarian morning without any fuss — just note it when you book. We can’t promise a fully allergen-free kitchen in a house this old, so if a reaction is serious, let’s talk on the phone first and get it right.
Coffee’s on by 6:30
You don’t have to wait for the full spread to get caffeinated. The urn in the parlor is going by 6:30, and there’s usually a plate of something to tide you over while the dining room wakes up.