Bread Bar Returns to Life With New Owners in Silver Plume

A century-old bakery is finding new life as a cocktail bar in the mountain town of Silver Plume. Bread Bar will host its grand opening on Saturday, July 30, at 1010 Main Street and then will maintain regular hours of 4 to 10 p.m on Fridays and 2 to 10...

By Mark Antonation

July 26, 2016

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A century-old bakery is finding new life as a cocktail bar in the mountain town of Silver Plume. Bread Bar will host its grand opening on Saturday, July 30, at 1010 Main Street, and after that will maintain regular hours of 4 to 10 p.m on Fridays and 2 to 10 p.m on Saturdays.

Bread Bar is the collective effort of Stephen Fenberg, Rob DuRay, Casey Berry and Sam Alviani (a former Westword contributing writer). This is actually the building's second incarnation as a bar; the group purchased Bread Bar from Shae Whitney and Brady Becker of Dram Apothecary in June and worked quickly to reopen the space, maintaining the rustic feel amid antique pieces like original grain bins, a hanging flour scale and an icebox from the early 1900s.

The owners teamed up with the Way Back's Kade Gianinetti to create a list of cocktails with a historic Colorado theme. All of the drinks, like the Clifford Griffon and the Baby Doe Tabor, are named for past residents of Silver Plume and Colorado historical figures. Ingredients will include native plants, herbs grown in an on-site greenhouse, and regional spirits. The bar will also feature special-release beers from Colorado breweries. Bread Bar will be available for special events beginning next month, and will add a food menu in the fall.

Dram Apothecary still maintains its bitters-and-tonics production facility in the Knights of Pythias building just a short distance from the Bread Bar, but that company is no longer involved in the bar itself.

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.

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