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Wild Iris Inn
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Enjoy Your Complimentary Morning

Breakfast at Wild Iris Boutique Inn

Start your morning with the most delicious complimentary breakfast in La Conner at the Wild Iris Inn. As part of your stay at our boutique inn, you’ll enjoy a thoughtfully prepared two-course breakfast, served fresh each morning in our warm and inviting dining room.

Breakfast is served daily from 8:00 a.m. to 9:00 a.m., and begins with a self-serve sideboard offering a variety of locally inspired options, including fresh fruit, two kinds of homemade granola, fresh-baked goods, orange juice, water, and yogurt.

The second course is a hot entrée selected from our rotating fixed menu, featuring favorites like frittatas, omelets, eggs Benedict, French toast, and more. While substitutions and take-out are not available, each dish is crafted with care to start your day off right.

Prefer to relax in the comfort of your room? We offer in-room breakfast service for just $20—the perfect way to enjoy a peaceful morning at your own pace.

Experience the best boutique hotel breakfast in La Conner. Book your stay today and discover true West Coast hospitality at the Wild Iris Inn.

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Wild Iris Boutique Inn

All our guests ask about our famous Wild Iris Cookies.
We would like to share our receipe so you can take a little piece of La Conner home!

    Ingredients:
  • 1 cup butter (melted)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1.5 tbsp water
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup white chocolate chips
  • 1 cup semisweet chocolate chips
  • 1.5 cups dried coconut
  • 1.5 cups dried cranberries
  • 1 cup walnuts (Chopped)
  • 1 cup old-fashioned rolled oats
  • 1.5 cups granola
Wild Iris Boutique Inn
Wild Iris Boutique Inn
Method:

In a small mixing bowl, blend the melted butter, brown sugar and white sugar until creamy. Add the eggs, vanilla and water. Mix until well blended.

In another larger bowl, mix the flour, baking powder, salt and baking soda, then add the white chocolate chips, chocolate chips, coconut, cranberries, walnuts, rolled oats and granola. Add the wet ingredients to the dry and blend well.

Shape into golf ball sized balls and place on an ungreased parchment paper lined cookie sheet. Bake at 325 for 10 minutes or until just turning brown. Take a spatula and gently round out the cookies. After a few minutes, remove them and place them on a cooling rack. Give them another “rounding” with the spatula, which will add some height.

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