Moxie Bread Co., the new old-world bakery, breakfast, and lunch spot in Louisvile has opened its doors yesterday. Owned by baker Andy Clark, Moxie specializes in slow-fermented breads made with non-GMO flours and nutrient-dense grains and seeds.
"It's been a dream of mine for a long time," Clark said. "I've had this vision of creating a warm, inviting neighborhood spot where folks can stop in, relax and eat some satisfying food and drink and stay awhile. It's been a lot of work and a long time coming, and I'm just thrilled to finally be in business. We're creating exciting new breads and pastries each day, and will continue expanding our menu each week until we burst."
Clark is not new to the industry. He got his start at Boulder's Daily Bread in 1995, when he was 17 years old. When Daily Bread sold to Whole Foods Market in 1998, he transitioned with the business and eventually managed Whole Foods Market's Rocky Mountain Regional Bakehouse, where he worked for nearly 15 years. He has most recently worked as COO and VP of Business Support for Udi's Artisan Bakery, and currently serves on the board of directors for the Bread Baker's Guild of America.
The bakery is located at 641 Main Street in Louisville in a former East Coast deli. Theremodel yielded a comfy and eclectic space that invites lingering and family time, as theback room is very welcoming to small guests.
On the menu there are sweet breakfast pastries, including authentic European-style Kouign-Amann (a French layered pastry with a sweet, buttery center and crisp, salted caramelized sugar coating), croissants, and crostadas, among others. Guests can also drop in for lunch for flatbread sandwiches filled with local greens, aged cheeses, roasted vegetables, and cured meats.
Moxie Bread Co. is open daily from 7 a.m. to 4 p.m., and Wednesday nights from 5 p.m. to 7 p.m. for the weekly pizza and live music night.