David Kaminer's bakery isn't an efficient, commercial facility with gleaming ovens and mixers, nor is it an artisan storefront in a trendy neighborhood or market hall. Instead, Raleigh Street Bakery is in Kaminer's garage, behind his house on a quiet residential block in northwest Denver. He built his wood-burning oven with the help of friends and family, got approval under Denver's cottage-industry regulations, and in 2014 began turning out some of the city's most beautiful rustic breads. The baker relies on the time-honored pain au levain method to proof his dough naturally over several days, using heritage grains such as einkorn and blue tinge emmer to build layers of flavor. You can track down his crusty baguettes, dense rye loaves and other creations on Raleigh Street every Friday, at Call to Arms Brewing on Mondays, and at select farmers' markets during summer months.