French baguettes first came to Vietnam during the Indochina colonization, but by the 1950s, the banh mi sandwich gave the bread a distinctly Vietnamese twist — and made it a staple for the popular sandwich. Vinh Xuong’s banh mi bread hits the right mix of crispy and soft and the bakery supplies not only its own three eateries but several other Vietnamese restaurants along the Federal corridor.

Piada bread. Need we say more? Handmade Italian flatbread made from Colorado-grown wheat that’s milled and ground onsite daily then baked in a wood-fired oven until it’s puffy and slightly charred — no doubt it’s something special. At this new Sunnyside restaurant, it’s served with eggplant dip, shaved cheese, and garlic, a new twist on the pair of piada offerings at sister restaurant Basta.

Mizuna alumni Ty Leon, Austin James Carson, and Heather Morrison helm this homage to Parisian fare housed at Avanti F&B. One of the outstanding dishes at Bistro Georgette is the classic French comfort food Croque Madame — thick slices of ham tucked in between two hearty slices of brioche, slathered in Mornay sauce and topped in a fried egg. The eatery sources its brioche from City Bakery.

Izzio Bakery supplies the mouth-watering bread not only at Rioja, but at the rest of James Beard Award-winning chef Jennifer Jasinski’s restaurants: Bistro Vendôme (pictured), Euclid Hall, Stoic & Genuine, and Ultreia.

Rebel Bread took Five Points — and the rest of Denver — by storm when it opened last October. Among the multitude of cafes now carrying its brioche, breads, and more is Method Roasters, which also sells the bread in loaves (that is, until they sell out).

Mario’s Ocean Club packs a surprising bread punch with brioche rolls sourced from Trompeau Bakery, which the restaurant uses to stuff with fried seafood on a po’ boy or stack with beef patties on a burger.

Bread magician Tamra Tomkins creates all the baked goods at noteworthy neighboring restaurants Beckon and Call. She crafts dreamy birch bark sourdough for Beckon’s nightly tasting menu, as well as Danish seeded rye (a gluten-free option is available), brioche buns, quinoa buns, and pretzel rolls for Call’s daily breakfast and lunch services.

Füdmill, the bakery brainchild of James Beard Award-winner Alex Seidel (Mercantile, Fruition, and Fruiton Farms) and Keegan Gerhard (of Food Network and D-Bar fame) supplies breadstuffs to its partners, among them, the recently opened Chook Charcoal Chicken. On the menu: Pulled chicken sliders made with rotisserie birds, topped in house slaw and brown gravy and served on a Pacific dinner roll.

Parker House rolls are a time-honored bistro classic. The ones from 12@Madison stand out at this Congress Park dinner spot on its menu of international, shareable dishes. They’re made just for restaurateur Jeff Osaka’s flagship eatery by Grateful Bread. Order them with the shakshuka.

Like the stories told by Shahrazad in “One Thousand and One Nights,” the breads at this Iraqi bakery are legendary. Flatbreads handmade in a tandoori oven, samoon (a type of baguette), manakish (a pizza-like dough topped in herbs, cheese, and meat), fatayer (a triangular pie filled with meat or spinach and cheese), sambusak (the ancestor of the samosa), and beef sausages wrapped in dough... Worth the drive to Aurora? Without a doubt.