Fry Bread, Heartbreak, and the Great Bannock Debate

By Forrest

If the way to a man’s heart is through his stomach, then Devin didn’t just find the door—he kicked it down and set up a permanent residency.

As the "Business Smoke" half of Northern Trades, I usually spend my days staring at spreadsheets, tracking the 2026 Tour logistics, and vetting artist to showcase in our gallery. But there is one thing that can make me drop a bag of 11/0 seed beads faster than you can say "Gwich’ya zhee"—and that is the sound of a cast-iron skillet hitting the stove.

The Daily Ritual

I’m going to confess something right here, right now: I have a full-blown obsession with Devin’s fry bread. It has reached a point where it’s basically written into our marriage contract.

Every. Single. Day.

There is something about the way he handles the dough—no measuring cups, no timers, just "the feel"—that results in a piece of golden, fluffy heaven that I would honestly trade my best Yukon parka for. It’s crispy on the outside, soft as a cloud on the inside, and it’s usually gone before he can even reach for the jam.

The Border War: Bannock vs. Fry Bread

Now, coming from the Yukon Territories, I thought I knew my way around a quick bread. Back home, we call it Bannock. We bake it, we fry it, we wrap it around sticks over a campfire. I used to be a Bannock loyalist. I was ready to defend the Yukon crown!

Then I met a Gwich’in man from Fort Yukon.

The difference? It’s all in the "sparkle." While my Yukon Bannock is the sturdy, reliable mountain man of breads, Devin’s Alaskan Fry Bread is the showstopper. It’s a little lighter, a little flirtier, and it has a way of making you forget that it’s -30°F outside. We have a playful "Border War" in our kitchen at least once a week, but let’s be real: I’m currently losing, and I’m totally okay with that as long as I get a refill.

Why Fry Bread is Good for Business

You might be wondering, "Forrest, what does your carb addiction have to do with Northern Trades & Mercantile Co.?"

Everything.

Just like Devin’s recipe, our business is built on handcrafted consistency.
1. The Feel: Just like he knows when the dough is right, we know when a hide is tanned perfectly or when a bead color is truly "heritage grade."
2. The Love: You can taste the care in the bread, just like you can see the care in our Artist Collective masterworks.
3. The Fuel: Let’s be honest—I couldn’t inventory 2.5 million beads without a steady supply of Devin’s cooking. It’s the literal fuel that keeps the "Smoke" moving.

The Verdict

If you see me at the Sprint into Spring Expo next month looking a little "well-fed," mind your business. I’m just supporting local talent!

Devin says I’m spoiled. I say I’m "investing in quality control." Either way, as long as that skillet is hot, the Mercantile is open for business.

Alright, let’s settle it in the comments: Are you Team Fry Bread or Team Bannock? (Choose carefully, Devin is watching!) 👇🥞