There's a small pink-and-green wooden building just off Highway 93 at 5516 Old Highway 93 with its door standing open. Inside are shelves of pão de queijo, cucas, brigadeiros and loaves, and a little notebook. Nobody works the counter. You write down what you took, pay, and head back out to the highway.
That's Borogodó Micro Bakery. It opened on June 7, 2026, and owner Geisi Adibzadeh opened it for a plain reason. "When I moved to Florence, I saw Florence doesn't have a bakery, and I just think, why not? We need a bakery here. We just have a grocery store," she told KPAX. Five months later, the most useful thing to know about it is that it follows farm-stand rules. A small batch is baked before dawn, it sells on trust, and the day ends when the shelves are empty. Once you know that, it's easy to plan around.
The notebook on the counter
Adibzadeh explained the system to the Brazilian news site G1: "They come in, choose the product and there's a little notebook. They write in the notebook which product they took and put the money in the box or pay with a card. If one of them can't pay, they call me or leave a written note with their phone number."
On a first visit, it goes like this:
- Walk in and choose from the shelves.
- Write each item you took in the notebook.
- Pay with cash in the box or by card. G1 also reported that checks and online payment work.
- If you can't pay on the spot, leave a note with your phone number, as the owner describes.
G1 reported that Adibzadeh says the bakery has had no thefts since it opened, and that locals have been following the business and telling others about it. The format was already familiar around here. She told G1 that other small businesses in the area were already selling other kinds of products on a self-serve basis. What was new was using it for a bakery.
A farm stand built for a Bitterroot winter
The Brazilian business magazine PEGN reported that the idea came straight from the rural American farm stand. Adibzadeh learned about the format from a local influencer and applied it to baking. Most farm stands close when the garden does. This one was built to stay open through a Montana winter.
PEGN reported that she put about $15,000 into the startup, mostly for the building. She chose a larger wooden structure with siding over something simpler. "We chose to invest in a bigger little house, with siding, because winter here is very harsh, so we'd need something sturdy," she told the magazine. G1 reported that her husband renovated the building and she decorated it all by hand. "The decorations, I made with my hands. And it's just part of me. Just my love is here," she told KPAX.
Wanda has a construction background, so she'll point out the practical part. A self-serve building is only as good as its walls, because no one is behind a counter to look after the place between visits. G1 reported that the little house was renovated with Montana's harsh winter in mind.
The 3 a.m. bake sets the closing time
With no counter staff, the only real limit is how much one baker can make in a day. Adibzadeh described her routine to G1: "I work during the day producing everything. In the early morning, I wake up at 3 a.m. and start baking everything I produced the day before. Everything is made fresh that day." KPAX called it micro-batch baking, started early each day so everything is fresh when it reaches the shelves.
A small batch has a downside, and Adibzadeh named it in September. "Almost the last month, every day we sold out," she told KPAX. The bakery's Nextdoor profile lists hours of Wednesday through Friday, 8 a.m. to 6 p.m. KPAX added the part that matters more, which is that the bakery is open until 6 p.m. "or whenever they sell out." The 6 p.m. close is the latest the bakery stays open. On a busy day the sellout comes first.
The same profile sums up the approach: "Small-Batch • From Scratch" and "Fewer Things, Made Really Well." With everything baked in small batches each morning, an earlier visit has more on the shelves to choose from.
Adibzadeh posts the day's baking. "I just wake up, and I start recording myself in the morning," she told KPAX, which reported that thousands follow along on Borogodó's Instagram. That makes Instagram the closest thing the bakery has to a live inventory, so check it before you drive over.
What's on the shelves
PEGN reported that the menu mixes Brazilian baking with things American customers already know. It named pão de queijo, cucas, brigadeiros and naturally fermented breads. KPAX's list included cinnamon rolls, donuts and breads, and noted that each item is unique. Adibzadeh told G1 she always meant to stay small, with a micro bakery for breads, pão de queijo and Brazilian sweets, all made from family recipes she learned in Brazil.
As of August 2026, PEGN reported prices of $3 to $25 for most items. Pão de queijo sold in portions of six for $15. The notebook will show what things cost now.
The name fits the shop. In Portuguese, borogodó means the irresistible charm of a person or thing.
Walk in or order ahead
There are two ways to buy, and which one you need depends on what you're after.
| If you want | How it works | What to know |
|---|---|---|
| Whatever is fresh today | Walk in, choose, log it in the notebook, pay | Supply is one day's batch and can sell out before 6 p.m. |
| A specific loaf on a specific day | Reserve bread for a later day through the bakery's online ordering, which G1 reported | The only way to make sure a sellout doesn't catch you |
| A cake | Order through the same online system | PEGN reported custom orders cost more, with wedding cakes reaching $1,000 |
With Thanksgiving coming, a preorder is the reliable way to get bread for a table you're feeding on a set date. The bakery can be reached at [email protected] or 406-481-0040, both listed on its Nextdoor page. PEGN also reported that Adibzadeh works as an event chef alongside the bakery.
Sales follow Florence's own calendar
The bakery has a Florence rhythm too. PEGN reported that the building sits next to a school and that sales rise and fall with the school calendar. Its business follows the school drop-off routine as much as highway traffic.
The bakery also draws from outside town. Adibzadeh told PEGN she worried Florence was too small to support a business, then found that "the community really gives 100% support, and we have people from other neighboring towns who come here to buy." More buyers chasing the same morning batch means it runs out sooner. She also told KPAX she expected mostly Brazilian customers at first, but "American people come and it's really interesting to me because they really love the food and appreciate, and give a lot, letters, really cute."
Florence's other trust system opens in January
The Florence Civic Club runs the outdoor ice rink at Hideout Mountain Park on a similar trust-based idea. The rink opens roughly late January through March, weather permitting. A Civic Club member unlocks the gate when the ice is safe, and a locked gate means it's closed. Skating is free, and the club lends out more than 60 pairs of figure and hockey skates, from toddler sizes up to men's 13, along with free helmets and sticks.
The rink depends on cold weather the way the bakery depends on its morning batch. Last winter the club skipped the season in January because there hadn't been enough sustained cold to flood and freeze the ice safely. Its notice ended with "check back next year." Until the gate opens, the bakery at 5516 Old Highway 93 opens at 8 a.m. Wednesday through Friday.
Adibzadeh's wooden shop shows how far a small, well-built outbuilding can go on a Florence lot. If you're wondering what yours adds to your property's value this winter, Bitterroot Valley Properties can walk the site with you and put together a home valuation. Wanda brings a construction background to that look and will tell you what she sees. Get a Home Valuation whenever you're ready, ideally with a cinnamon roll in hand.
