Openings and Closings

Babettes Rises Again With New Longmont Pizzeria and Bakery

One of the white pies at Babettes — with castelvetrano olives, mozzarella, ricotta and chili flakes.
One of the white pies at Babettes — with castelvetrano olives, mozzarella, ricotta and chili flakes. Mark Antonation
The loyal following of bread lovers who turned to Babettes Artisan Breads for their bakery cravings have been forced to look elsewhere ever since Steve and Catherine Scott closed their tiny bakery inside the Source last fall. But Steve's crusty boules, baguettes and croissants are back — and they're joined by Neapolitan pizzas and a full bar pouring Italian-inspired cocktails in a bright and sunny Longmont storefront at 2030 Ionosphere Street.
click to enlarge Babettes fans dreamed of these croissants over Christmas. - MARK ANTONATION
Babettes fans dreamed of these croissants over Christmas.
Mark Antonation
click to enlarge Customers hit the bakery side early on opening day, clearing out most of the display shelves by lunchtime. - MARK ANTONATION
Customers hit the bakery side early on opening day, clearing out most of the display shelves by lunchtime.
Mark Antonation
click to enlarge Steve Scott (in hat) keeps an eye on the wood-fired pizza oven. - MARK ANTONATION
Steve Scott (in hat) keeps an eye on the wood-fired pizza oven.
Mark Antonation
click to enlarge The bakery/pizzeria's new location in Longmont's Prospect development. - MARK ANTONATION
The bakery/pizzeria's new location in Longmont's Prospect development.
Mark Antonation
Babettes Pizza & Pane opened in the new Prospect neighborhood just south of downtown Longmont on Saturday, February 9. With more than three times the square footage of the original bakery, the Scotts have created a counter-service bakery on one side and a full-service pizzeria on the other. Wood-fired pizzas with soft, bubbly crusts made with the same artisan approach as the bread are the star of the menu, with a handful of small plates, salads and desserts rounding out the roster.

"Our goal is good value, great flavor and awesome ingredients — and a humble attitude about it," Scott told us when he announced plans to move his bakery in November. "It begins with quality and ends with great service."

The bakery is now open Tuesday through Sunday from 7 a.m. to 9 p.m., with the pizzeria firing things up from 4 to 9 p.m. Tuesday through Friday and 11 a.m. to 9 p.m. on Saturday and Sunday. Seating currently includes a small dining room, bar and pizza counter facing the blue-tiled oven, but a small sidewalk patio and a large rooftop deck will add outdoor options come spring.
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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation