We dare you to try the Boston cream pie, the chocolate mousse tart in its vegan shell, the wheat-free spelt-flour molasses-and-ginger cookies. Try any of the items cranked out daily by the crew at WaterCourse, and you'll quickly understand why we consider this bakery the best. Using none of the ingredients that any sane baker would consider fundamental to the job -- things like cream or butter or flour or eggs -- WaterCourse makes vegetarian, vegan and gluten-free masterpieces using the recipes and procedures laid down by Deanna Scimio (who now consults on the menu when she's not busy teaching a new generation of bakers at the Culinary School of the Rockies in Boulder). Working in this dusty laboratory, owner Dan Landes's bakers have figured out ways to make baking powder act like egg whites and soy chocolate taste like the real thing. And they won't let anything go out the door of the bakery unless it not only tastes good, but tastes right.