Grateful Bread takes baguettes to a new level
Breads in Golden that are worth the carbs -- and the trip
There are Dead Heads … and then there are bread heads. Though carb-loading is the habit we love to hate, Grateful Bread’s baguettes, pretzel buns and lavender sourdough boules are worth the indulgence.
The artisan baked goods are sought after by the best-known chefs around the Front Range.
Since bread is often the first impression for diners, Jeff Cleary – who once cooked for Julia Child at his former Denver restaurant – took his culinary background to the high-end bakery market in 2007, using only natural and organic ingredients, including 100 percent American-grown, non-GMO wheat flour, unlike many machine-heavy, cost-cutting bakeries.
Cleary’s motto from day one has been to produce a high-quality product consistently, and the business will fall into place. And sure enough the family-owned bread biz has been a hit, popular among all of the 2013 and 2014 Denver James Beard Award semifinalists and Denver’s only James Beard award-winning chef. Cleary’s wife, Kathy Mullen, Grateful Bread’s client ambassador, estimates the company turns away 95 percent of its potential clients in order to keep its focus.
Worth Watching: Expanding wholesale production and the grocery market. Grateful Bread ordered a new flourmill from Austria so the baking team can mill specialty flours. The food firm is also building a test kitchen in its new space, and Cleary intends to put out a cookbook.
Golden – gratefulbread.com – Founded: 2007