Today’s breakfast burritos started with something a little different: potatoes cooked entirely in our Sun Oven, no propane or electricity involved — just direct Alaskan sunlight doing the work.
It might sound like a stretch this far north, but on a clear day the Sun Oven gets plenty hot enough to slow-bake a batch of russets to perfectly fluffy, salt-crusted perfection. Zero energy cost, zero fuss, and honestly some of the best baked potatoes we’ve made — crisp skin, tender inside, ready to get diced up into today’s breakfast burritos.
It’s a small thing, but it’s the kind of detail we like: fresh, made-from-scratch food, cooked a little smarter when the weather cooperates.
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