Welcome! Thank you for finding us.
We are Francesca and Blaine. We offer earth centered and locally sourced dining experiences to weddings, elopements and intimate gatherings in the Tetons.
“For Franny and Blaine, their business is not only about how beautiful each dish looks or how delicious it tastes, it’s also about giving their guests something beyond the typical dining experience. The food they provide is not only exquisite, but the experience is unforgettable. They provide space to unwind, relax and connect to the land. With full bellies and replenished minds, guests leave the evenings experience with a new understanding of the power of community and food. ”
In Season is a shared creative culinary venture that provides high quality, organic and locally sourced nourishment to gatherings under the Tetons in Jackson Hole, Wyoming and Teton Valley, Idaho.
Just like their connection to the food they source, Blaine & Franny’s relationship with one another is strong. Blaine grew up in the Tetons. Franny grew up just south of Munich, Germany, but moved to Jackson in high school where she met Blaine. They bonded over their shared love for food and zest for adventure.
In 2016, a bike trip across the Alps in Germany changed their lives. Along the way, they connected with farmers and the land. They learned about the pastoral food chain in the Alps and how it functions with the seasons. They arrived back in the United States inspired to practice the traditions they learned and ready to start a business.
Over 3 years ago, Franny and Blaine created In Season, a sourdough bread & pizza business that goes beyond the traditional understanding of catering. With ethos centered around nourishment, community and the earth, they’ve transformed what started as a small sourdough bread company, stationed out of their garage, into a transformative dining experience.
Who is In Season?
Francesca grew up just south of Munich, Germany. She was raised to understand her localized food systems, know her farmers, and gather around the table. When Franny moved to Jackson in high school, she felt disconnected from food which really influenced her wellbeing. Her body rejected the American bread products which were not prepared and fermented the way she was used to. After high school, she moved to Bellingham, WA for university. One summer, she came back to Jackson and met Blaine. Franny was mesmerized by his passion for food and zest for life and adventure. Besides curated delicious experiences, Franny loves learning about the energetics and mindsets behind entrepreneurship. She’ll happily share her wisdom with you.
Blaine grew up in the Tetons. His palate as a cook and baker was influenced by the wilderness he was raised in. His culinary seed was equally planted by his parents who together, run the Food and Beverage dept. at Teton Pines. They instilled values of cooking for loved ones early on. Blaine's artistic talents are balanced well with Franny's attention to detail, professionalism and passion for community. Blaine attended culinary school in Lake Tahoe, did a baking internship and at SFBI in San Francisco and worked in the bakery at Persephone in Jackson, WY. If his hands aren't full of flour he can be found backcountry skiing and cooking something over a bonfire.
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