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Wild Iris Inn
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Enjoy Your Complimentary Morning

Breakfast at Wild Iris Boutique Inn

Offering the most delicious complimentary breakfast in town, Wild Iris Inn and our Chef, Lucretia, welcome you to our cozy dining room each morning for a generous two-course meal. Our complimentary breakfast is served daily from 8 a.m. to 9:30 a.m. and includes a first-course sideboard buffet offering fresh fruit, two types of homemade granola, fresh baking, orange juice, fruit, water, and yogurt.

The second course, served hot and fresh, changes daily to keep things exciting - Frittatas, omelets, eggs Benny, French toast and more. Enjoy all this while sipping on a warm cup of coffee or tea to start your day right. Join us for breakfast in our dining room.

We want to make sure none of our guests are left hungry: If you are catching an early morning ferry or need to hit the road before our dining room opens at 8 a.m., make sure to ask for a special “To Go” breakfast the evening before. Would you prefer breakfast in the privacy of your own room? For an additional $20 fee, we would be happy to bring your breakfast to you!

Our boutique inn in La Conner, WA has perfected the art of breakfast! Come join us for a night (or more!) to experience true West Coast hospitality. Book your stay online or contact us for personal assistance. We look forward to seeing you!

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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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