Cafe Society

Doug Anderson, owner and master baker of Hi*Rise, on what it takes to make ordinary bread happy bread

Doug Anderson Hi*Rise 2162 Larimer Street 303-296-3656

This is part one of my chef interview with Doug Anderson, owner and master baker of Hi*Rise. Read part two of my chat with Anderson.

At 32, Doug Anderson decided he wanted to work in a restaurant -- something he'd never considered while growing up on a ranch in Rapid City, South Dakota, the son of a cattleman who couldn't cook to save his life. "More or less, we ate because it was time to eat. The expectation was that there was food on your plate, so you'd better eat it or else," says Anderson, the owner/baker of Hi*Rise. "My dad was awful in the kitchen, but my mom did make really good cinnamon rolls -- the best on the planet, actually. But with five kids in the house, it really was all about just eating rather than the experience of eating."

That changed for Anderson many years later, after he'd moved to Denver in the late '80s and was a stay-at-home dad who began experimenting in his own kitchen, making pizza crusts and messing around with cookbooks. "We didn't want our kids in daycare, so I stayed home during the day, doing stuff in the kitchen, while my wife worked, and I eventually got to the point where I wanted a night job -- specifically, a job in a restaurant, since I'd never worked in one before," explains Anderson.

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Lori Midson
Contact: Lori Midson