Sugar High: Santa Fe Cookie Co.
of downtown Denver: Customers enter at one end of a shop, drop a dollar into a
giant plastic jug, retrieve a small paper bag filled with three
fresh-from-the-oven cookies and exit out the other end. There's no greeting, no
register, no hemming and hawing or custom orders holding up the line.
Kuehn, owner of the Santa Fe Cookie Co., 303 16th Street, has been called the
"Cookie Nazi," a title that makes her laugh. "People are used to being waited on, and they get mad that we don't do that, but I don't think they get that customer service
isn't part of the price," reasons Kuehn. But really, who cares about pomp and circumstance when you can get three cookies for a buck?
Customers can choose from bags
filled with a single flavor, or ones with a mixed selection. Depending on the
day, you might also see cupcakes, brownies or muffins, all available for a
song. It's one of the best deals in town.
dough balls to local ski resorts, though one of the resorts prefers them already baked. The smell of hot cookies wafting from the
bakery was too much for some cookie addicts, so Kuehn
started leaving bags of cookies out, along with a jar where people could drop their money. Eventually, the business grew to what it is now: a regular
flavors: chocolate chip, peanut butter and oatmeal raisin. All of them were
scooped directly off warm trays and slipped into a bag moments before we
snatched it up. Though chocolate chip is the company's best seller, it was a touch oversalted for our taste. The peanut
butter, however, achieved the perfect salty-sweet balance and maintained a
crumbly edge around a softer center. That left the oatmeal raisin as the surprise favorite. The cookie was packed with plump raisins and held an almost
caramel-y center that melted on the tongue.
simple system: "The cookies are cheap, really good, fast and easy," she explains. She also thinks
the honor system makes people feel good. "Sometimes," she says, "we'll hear
that we're the only place all day that's trusted someone."
Friday, from 10 a.m. to 3 p.m.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.