Lodge to continue operations under original name, new owners

For nearly 40 years, the Sourdough Lodge has served the needs of Wrangell whether through tourist visits, assisted living or pandemic housing. During that time, it was owned by the Harding family, who built the lodge in 1984.

Now, Zach Taylor and his father John Taylor have purchased the property from Bruce and Darlene Harding and will continue to operate the business as a bed and breakfast.

"We're going to call it the Sourdough Lodge," Zach Taylor said. "Bruce and Dar had it as the Old Sourdough Lodge. Anyone over 30 in Wrangell knows this as the Sourdough. We figured we'd keep it what everyone is calling it anyway."

Taylor, who also owns Muddy Water Adventures and Taylor Transportation, had plans to purchase the lodge in 2022. Before he could put the plans into effect, Josh and Clarissa Young, the owners of J&W's Fast Food, struck a deal with the Hardings to lease the lodge and run it as the Cedar House Inn last June.

The couple told the Sentinel at the time they were giving themselves a year to see if running the business was something they wanted to pursue.

When the Hardings put the lodge back on the Market on March 8, Taylor said he was quick to act.

"I jumped on it. I got ahold of Bruce. I don't think he posted it for two minutes before I gave him a call," he said.

For now, the 15,000-square-foot lodge at 1104 Peninsula St. will be operated as a bed and breakfast rather than a hotel. Simple continental breakfasts will be served in the mornings, but the kitchen will remain certified in case they are able to expand to offer full breakfasts, Taylor said.

Food warmers will be available for any catered events in the lodge's great room, the street-facing multi-use area that can be used for wedding receptions, conferences or banquets. The rental fee for the great room will be $200 for a half day or $300 for a full day.

Taylor said his father will take on the silent partner role, while he will work on bookings and getting the website up and operating. They have hired Jillian Privett to work as the manager, caretaker and do-it-all person to oversee to daily operations, especially during the summer when the Taylors are busy running tours.

Privett is looking forward to taking on the job.

"I remember the Sourdough as a young kid. ... I lived just down the street and it was always fun to cruise by on my bike and see what was happening at the lodge on weekends or even attending events myself," she said.

"Bruce and Dar have put so much work into the Sourdough for so many years and created a great port of revenue for so many people to benefit from. It's just going to be fun to hopefully offer a reflection of how I remember the Sourdough as a kid."

Despite the challenges of running a business in rural Alaska, Privett said she has confidence in herself and the Taylors to keep the business running.

Taylor is anticipating opening the doors to guests on May 1. He said there isn't much prep work to do since the Hardings and the Youngs kept the building in tip-top shape, pointing to things like the showers as an example, which were installed in the 1990s but still look brand new.

"There's not a lot to do," he said. "Bruce walked us through every system on the place as far as 'This pipe goes here, and this is heating, these are these wirings, and we added these at this time.' Particularly with me and my dad having a construction background, that's useful stuff for us."

The acquisition also works well with Taylor's tour boat operations since visitors always need a place to stay.

"It's a great fit. I'm going to offer my guests some kind of discount for booking (a room)," he said. "If you book a tour, 'Hey, by the way, if you need a place to stay, here's a discounted rate.' I'd assume vice versa as well."

But, he made it clear, the lodge isn't just a "bunkhouse for our tours."