Mark Your Calendar: Denver Bake Fest Returns This Saturday

One of the city’s sweetest traditions will return on Saturday, October 4, with six new scrumptious categories. Similar to last year and its inaugural event in 2023, the third annual Denver Bake Fest will feature contest submissions from over eighty home bakers and professionals. Join the judging panel in determining the best treats in the courtyard outside of Rebel Bread, the host of this free, public event. 

This year, samples will spotlight heritage sourdough made from Colorado-grown grains; classic and creative pies; bars ranging from brownies to lemon squares; candies and confections; squash-infused goods; and a professional-made selection featuring Parmigiano Reggiano and caramelized onions.

The categories were determined by Rebel Bread founder Zach Martinucci, staff member Elana Berusch and Joy Williams-Clark, a founding member of the 5280 Pastry Co-op. “We always try to pick some that are intentionally broad, where you’re going to see lots of different creative options and variety within the category,” explains Martinucci.

He adds, “We also try to do some that are quite narrow, where you’re really going to see kind of the same baked good over and over so that you can really compare the technical execution.” 

Pie is a prime example of the latter. While flavor is a score factor (submissions span from apple bourbon bacon to blueberry peanut butter), composition plays an important role — and a soggy bottom won’t cut it. 

Visitors can also look forward to malted-salted s’mores brownies, strawberry and chamomile jam bars, dairy-free Oreo blondies, gluten-free apple cheesecake bars, butternut brioche buns, pumpkin cream puffs and a Danish filled with caramelized onions and butternut squash.

More sweet and savory options will be for sale within the brand-new Rebel Bread cafe, including classic bakery offerings, Italian sandwiches and sides from sister brand Gino Panino, plus coffee service from Huckleberry Roasters. 

Working with an interior designer, Martinucci brought his “pastry museum” vision to life within the spacious area. Shadow boxes display cross sections of pastries preserved in resin, while a mural depicts textbook facts about four local grain varieties used by Rebel Bread. Additionally, cafe merchandise is displayed within repurposed lockers from the now-shuttered Art Institute of Colorado’s culinary school. 

The educational focus also extends to the new Rebel Bread teaching kitchen, which will be open for demonstrations during Denver Bake Fest. “We’ll be showcasing things that we do in the bakery every day, like how to roll a croissant or how to shape a brioche bun, give a little bit of instruction and let people try their hand at that activity,” says Martinucci. 

Outside of the festival, the kitchen will offer one-off classes designed for home bakers. These include an all-day sourdough masterclass and shorter workshops centered on fluffy focaccia, fruit pies, plant-based baking, high-altitude techniques and more. Martinucci and Rebel Bread staff will also host pasta-shaping classes, as well as weekly “office hours” that allow hobbyists to explore niche or in-depth questions about baking.

Take a tour of the teaching kitchen during this weekend’s event and enjoy other entertainment like live music, chalk art, magic and juggling. Admission is free and tasting tickets, which can be purchased online or at the door, are $7 per set of five. Each ticket is good for one sample (about a quarter of a full-sized baked good). Proceeds benefit Culinary Hospitality Outreach and Wellness (CHOW), a local nonprofit dedicated to improving mental health in the hospitality industry. 

Denver Bake Fest will take place on Saturday, October 4 from 10 a.m. to 1 p.m. at 675 South Broadway in the courtyard outside of Rebel Bread. To pre-purchase tasting tickets and learn more, visit rebelbreadco.com/bakefest.