Chef News

Jeff Cleary of the Grateful Bread Company Gets a Rise out of Baking

Jeff Cleary Grateful Bread Company 425 Violet Street, Golden gratefulbread.com

Bread before dinner at a restaurant is something we take for granted, a minor distraction that's usually there to fill the gap between cocktails and entrees. But every once in a while, the bread becomes the star, making us stop to appreciate the jagged crust, the tender crumb and the delicate tang of a loaf made with patience and enough skill to let the flavors and textures develop fully. And if you've eaten recently at one of Denver's top restaurants, chances are good that you may have asked the staff the source of its wonderful bread -- whether it's a slice from a country boule that offers just the right heft under an open-faced croque-madame at Acorn or the delicately aromatic lavender sourdough at Rioja. And chances are equally good that the answer was Grateful Bread Company.

See also: Four Golden Guys Make Bonfire Burritos Their Own

KEEP WESTWORD FREE... Since we started Westword, it has been defined as the free, independent voice of Denver, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
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