At Mile High Bakery, we begin each morning with locally sourced ingredients, transforming them into breads, pastries, and pies using time-honored techniques. Our process emphasizes freshness, community, and transparency in every step.
Every loaf is baked from scratch each morning using simple, natural ingredients.
We partner with regional farms to source grains, fruits, and dairy at their peak.
Our bakers follow time-honored techniques that respect the craft and the ingredients.
We actively support local growers and reduce food miles through thoughtful sourcing.
Each morning, our team begins by reviewing the day's orders and selecting ingredients from local suppliers. Doughs are mixed, shaped, and proofed using traditional recipes. Ovens are preheated, and baking proceeds throughout the day. This structured approach ensures that every item is made fresh without relying on pre-mixes or long-term storage. The process is documented and adjusted based on ingredient availability and seasonal changes.
Mile High Bakery sources flour from regional mills, fruits from Colorado orchards, and dairy from nearby dairies. This supply chain is designed to minimize transportation time and support the local economy. Our bakers visit farms to understand growing practices and seasonal cycles. By maintaining direct relationships with producers, we can adapt our menu to reflect what is available. This approach is not about guaranteeing a specific result but about creating a framework that values transparency and community. The process of selecting ingredients is collaborative and informed by ongoing conversations with suppliers.
The menu at Mile High Bakery is not fixed year-round. Instead, it evolves with the growing seasons. We maintain a base selection of everyday breads, but incorporate seasonal fruits, vegetables, and herbs as they become available. This requires ongoing communication with our network of local growers. Each month, our team reviews ingredient forecasts and plans new recipes that highlight current harvests. The process involves testing and adjusting formulas to accommodate variations in moisture, flavor, and texture. Customers can expect to see items like peach pies in summer, pumpkin bread in fall, and citrus pastries in winter. This cyclical approach reflects our commitment to using ingredients at their peak without artificial additives.
I appreciate knowing where my bread comes from and that it's made locally. The daily process gives me confidence in freshness.
The seasonal menu changes mean there's always something new to try. I love how they use local fruits in their pies.
We order bread for our office every week. The consistency and the fact it's baked fresh daily makes a difference in our lunch.
1430 Larimer St, Denver, CO