The Best Bakeries On the Front Range, According to a Local Carb Lover

Broomfield-based food writer and longtime 5280 contributor Allyson Reedy is back with a carb-loaded follow-up to her first cookbook. 30 Breads to Bake Before You Die, which hit shelves August 20, was a natural progression from her first book, 50 Things to Bake Before You Die, Reedy says.

“I’ve always been a lover of carbs,” she admits. “After desserts, bread felt like a logical next step.”

Inside, readers will find 30 of the best bread recipes from top bakers around the country that Reedy meticulously selected, tested, and simplified for the home baker. We’re talking about croissants from Dominique Ansel (James Beard Award-winning pastry chef and inventor of the cronut), savory focaccia from Joanne Chang of Flour Bakery, and even a matzo recipe from Duff Goldman of Food Network’s “Ace of Cakes.” The book also features a number of local Colorado names, like a baguette recipe from Shawn Bergin of Bakery Four, English muffins from Annette’s Caroline Glover, and the pizza crust served at Pizzeria Alberico (formerly Pizzeria Locale) in Boulder.

Local food journalist and author Allyson Reedy. Photo by Vanessa Mir

“I’m not a professional baker, and I think that’s what makes this book different. It’s for normal people like me who want to bake something delicious without feeling overwhelmed,” she explains. Her goal was to take the jargon out of bread making—no confusing terms or fancy techniques required. “If I can make these breads, anyone can.”

For the most novice of bread bakers, Reedy suggests starting with the banana bread by Toronto-based cooking influencer Snejana Andreeva (better known as the Modern Nonna) because it’s quick, easy, and actually more akin to a cake than a bread. And if you’re looking for a loaf, she says the Hokkaido milk bread from Sarah Kozuma with Horseshoe Cafe in New Hampshire is easier to make than one might think.

Reedy’s personal favorite recipes, though, are the chocolate babka king cake and the four sourdoughs. “There’s something magical about seeing your sourdough starter come to life and transform into a loaf of bread,” she shares.

30 Breads to Bake Before You Die. Photo courtesy of Simon and Schuster

As for baking equipment, Reedy says a kitchen scale is a handy tool—many of the recipes are in grams, since that’s the measurement pro bakers usually use—as is a bench scraper and kitchen thermometer. But she emphasizes that you don’t need fancy appliances to get started. “A big bowl, a willingness to get your hands sticky, and maybe a mason jar for your sourdough starter are all you really need.”

Reedy also demystifies the pressures of baking in high-elevation environments such as the Mile High City. “Bread is a lot more forgiving than cakes when it comes to altitude,” she says. “The key is to make sure your flour isn’t too dry; maybe pick up a fresh package before you start baking.”

So what’s next for the carb-loving author? “There are so many more delicious things out there to bake,” she teases. “But for now, I’m just excited to see people dive into this book and discover the joy of baking bread at home.”

You can find 30 Breads to Bake Before You Die online and in stores through retailers like Amazon, Barnes and Nobles, and Tattered Cover. There will be signed copies available locally at Rebel Bread and Bakery Four in the coming weeks. If you’re looking for some IRL bread inspo, though, or if you’d rather just eat your bread without turning on your oven, here are nine of Reedy’s favorite bakeries around the Front Range and what she suggests ordering at each.

Moxie Bread Co

Bread from Moxie Bread Co. Photo by Jimena Peck

641 Main St., Louisville
Why she loves it: “I have to call out the one that was the original for me and for a lot of people: Moxie in Louisville. They kicked off the bread renaissance here. Andy Clark was the bread whisperer. He made everyone love those high-hydration, tangy sourdough loaves. Ten years ago that was one of the only places you could get that caliber of sourdough loaf. He passed, but he was so talented and amazing, and Moxie is still around.”

Bakery Four

Croissants at Bakery Four. Photo courtesy of Bakery Four

4150 Tennyson St.
Why she loves it: “Everything Shawn Bergin makes is carby gold. I love all of Bakery Four’s breads and their morning buns, and whatever cruffin [croissant-muffin] they have that day. His baguette recipe is in the book; it’s so good. [Bergin’s] new bagel spot Rich Spirit is great, too.”

Bánh & Butter Bakery Café

9935 E. Colfax Ave., Aurora
Why she loves it: “I love [Thao Nguyen’s] split strawberry croissants. You can’t get them at many places. Her base croissants are great, too.”

Rebel Bread

Zach Martinucci of Rebel Bread. Photo courtesy of Zach Martinucci

675 S. Broadway
Why she loves it: “We have [Zach Martinucci’s] sourdough rye recipe in the book. They make a lot of really great bread and have lots of variations of sourdough loaves. They also have a great pretzel and cookies.”

GetRight’s

GetRight’s Basque cheesecake. Photo by Patricia Kaowthumrong

6985 W. 38th Ave, Wheat Ridge
Why she loves it: “GetRight’s breads and maritozzi [Italian cream buns] are great, and their croissants are also so good. The thing that hooked me, though, is their Basque cheesecake; it’s so creamy and amazing. I used [Matt Dulin’s] recipe for the cheesecake in the paperback version of my dessert book.”