After five hard days of biking, ending with yesterday’s 80 mile ride up and over Washington Pass, we were all pretty stoked to have a break day today. Break days are crucial for a successful long-distance bike trip; they allow you to physically and mentally recover and to prepare for the next stretch of riding.
The first thing on my to-do list this break day was to get some extra shut-eye, but, after waking up with the sun this past week, I was unable to sleep past the usual 6:30. Looks like I’ll be taking a pretty serious nap this afternoon.
The second item on my to-do list was to clean my bike, which I haven’t done since it was covered in mud from the 50 miles we rode in the rain a few days ago. I was reminded of the thick layer of mud on the rims of my tires when I tried (somewhat successfully) to use my breaks while flying down Washington Pass at 35 miles an hour. After a thorough scrubbing, the Long Haul Trucker is looking good as new and is ready to face the long days ahead.
The third, and undoubtedly most important item on my list for today was to visit the Cinnamon Twisp, a bakery here that is the mastermind behind the legendary cinnamon twisp. A previous troop 845 bike trip passed through this town and in the summer of 2010 and stories of the fabled pastry have been passed down ever since.
Upon entering the Cinnamon Twisp, I was overcome by the exquisite aroma of fresh-baked sourdough bread, muffins, bagels, and handmade pies. There was a delectable array of baked goods behind the counter, but front and center was the star of the show, a massive platter of cinnamon twisps.
One of the twisp’s most notable features is the twisp pattern, an intricate twist of dough that folds the cinnamon and sugar into every nook and cranny, giving a perfect balance to every bite. This is no mere cinnamon roll, which can have giant sections of plain bread interrupted by the occasional overpowering tablespoon of cinnamon. A second notable feature is the topping. Each twisp has a generous heap of crushed walnuts on top that are toasted to add dimensions of taste and texture. The final notable feature, the icing on the cake if you will, is the glaze: a clear, sweet syrup that brings out the aesthetic and flavor underneath, rather than hiding it as does the thick white glaze of the inferior cinnamon roll. These three features, along with the love and care that goes into the baking of each twisp, make it unique and delicious, a breakfast dessert unlike any other.
Is it possible that I am overhyping the cinnamon twisp? Maybe. Did I only enjoy my breakfast so much because I am exhausted and starving from five hard days of biking? Perhaps. But here’s what I can say with absolute certainty: if you ride a bike from La Push to Twisp and eat at this bakery, your meal will be as life changing as mine was today.