From the market stalls to your bowl.
Saturdays, 9am to 12pm. Look for the grilled-cheese mountains on the banner.
The market is Chef Angelo's pantry.
Chef Angelo's market soups are made from what the other vendors are selling: vegetables, meats, grains and cheeses from the farms and ranches set up around him.
That means the menu changes with the season and the harvest. A hearty root vegetable soup in the deep of winter, chicken and cheese dumplings when it's cold out, something brighter when the first greens show up. Every pot is made from scratch, with nothing from a can.
When you buy a bowl, your money goes back to local growers too.
Come find us
- WhereBozeman Winter Farmers Market
- WhenSaturdays · 9am to 12pm
- Look forThe "Hot Soup!" signs and The Doods Foods banner
- This weekCheck Instagram for this Saturday's soups
Grilled-cheese mountains, a lake of tomato soup. If you see this banner, you've found the right stall.
Why soup from the market?
Fresh that morning
Ingredients come from the farmers selling a few tables away.
Always seasonal
The soups change with what Montana is growing right now.
Made from scratch
Real stocks, slow simmered, cooked by Chef Angelo with 25 years of experience.
Supports local
Every bowl helps keep Gallatin Valley farms and ranches going.
Guest chef nights at Crazy's, Clyde Park.
When he's not at the market, you can sometimes find Chef Angelo cooking guest chef nights at Crazy's in Clyde Park. Follow them for upcoming dates.
Never miss a soup