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Piada bread at the Wolf’s Tailor, served with eggplant spread
J. Hunt/The New Guru

Fill Up on Bread at These 13 Denver Restaurants

They all serve destination-worthy rolls, loaves, and slices

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Piada bread at the Wolf’s Tailor, served with eggplant spread
| J. Hunt/The New Guru

January dieters may turn their noses up at the complimentary bread basket, but no matter — that just means there’s more for the rest of us. The opposite of carb-fearing types, some eaters hold onto fond memories of going someplace special for a meal and filling up on bread there (okay, even if it was only Red Lobster’s cheddar biscuits or the endless breadsticks at Olive Garden).

In Denver, restaurants and bakeries alike have overcome the challenge of baking at altitude to turn out some spectacular breads. And while the places on this list have other things on the menu, their breads are reason enough to drop by for a bite. Whether made on site or sourced from a local bakery, these 13 eateries are worth the carb-loading.

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Vinh Xuong Bakery

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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.

Vietnamese sausage bahn mi at Vinh Xuong Bakery
Vinh Xuong Bakery/Facebook

The Wolf's Tailor

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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.

J. Hunt/The New Guru

Bistro Georgette

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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.

The Croque Madame at Avanti’s Bistro Georgette
Bistro Georgette/Facebook

Tavernetta

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Frasca’s little sister at Union Station pays extraordinary attention to detail, down to every last slice of bread. It’s baked in house and served in a basket to be spread generously with butter or (in the case of the ricotta onion roll) to be used as a vessel for salami, prosciutto, mortadella, and mozzarella in the panino.

Panino at Tavernetta
Tavernetta/Facebook

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.

Steak Tartare at Bistro Vendôme
Facebook/Bistro Vendôme

Method Roasters

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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).

Rebel Bread’s sourdough at Method Roasters
Method Roasters/Facebook

Pony Up

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Good bread will make or break a French dip sandwich, so the ciabatta rolls at Pony Up are a key ingredient in the sandwich-centric menu. The LoDo bar and late-night eatery sources its rolls from the prolific Hinman’s Bakery.

Jonathan Phillips/Eater

Mario's Ocean Club

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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.

Double bacon cheeseburger at Mario’s Ocean Club
Mario’s Ocean Club/Facebook

Beckon | Call

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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.

Josie Sexton/Eater

Chook Charcoal Chicken

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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.

Pacific Rolls at Chook Charcoal Chicken
Chook Charcoal Chicken/Facebook

Safta Restaurant

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James Beard Award-winning chef Alon Shaya’s Israeli restaurant, Safta, has garnered plenty of attention, not least of all because of its handmade pita bread. It’s made from a more than 100-year-old starter and served piping hot (Wait to grab it!) alongside various salatim and hummus.

Lucy Beaugard/Eater

12@MADISON

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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.

12 @ Madison [official]

Shahrazad Bakery

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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.

Pastry-wrapped hot dogs at Shahrazad Bakery
Facebook/Shahrazad Bakery

Vinh Xuong Bakery

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.

Vietnamese sausage bahn mi at Vinh Xuong Bakery
Vinh Xuong Bakery/Facebook

The Wolf's Tailor

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.

J. Hunt/The New Guru

Bistro Georgette

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.

The Croque Madame at Avanti’s Bistro Georgette
Bistro Georgette/Facebook

Tavernetta

Frasca’s little sister at Union Station pays extraordinary attention to detail, down to every last slice of bread. It’s baked in house and served in a basket to be spread generously with butter or (in the case of the ricotta onion roll) to be used as a vessel for salami, prosciutto, mortadella, and mozzarella in the panino.

Panino at Tavernetta
Tavernetta/Facebook

Rioja

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.

Steak Tartare at Bistro Vendôme
Facebook/Bistro Vendôme

Method Roasters

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).

Rebel Bread’s sourdough at Method Roasters
Method Roasters/Facebook

Pony Up

Good bread will make or break a French dip sandwich, so the ciabatta rolls at Pony Up are a key ingredient in the sandwich-centric menu. The LoDo bar and late-night eatery sources its rolls from the prolific Hinman’s Bakery.

Jonathan Phillips/Eater

Mario's Ocean Club

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.

Double bacon cheeseburger at Mario’s Ocean Club
Mario’s Ocean Club/Facebook

Beckon | Call

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.

Josie Sexton/Eater

Chook Charcoal Chicken

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.

Pacific Rolls at Chook Charcoal Chicken
Chook Charcoal Chicken/Facebook

Safta Restaurant

James Beard Award-winning chef Alon Shaya’s Israeli restaurant, Safta, has garnered plenty of attention, not least of all because of its handmade pita bread. It’s made from a more than 100-year-old starter and served piping hot (Wait to grab it!) alongside various salatim and hummus.

Lucy Beaugard/Eater

12@MADISON

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.

12 @ Madison [official]

Shahrazad Bakery

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.

Pastry-wrapped hot dogs at Shahrazad Bakery
Facebook/Shahrazad Bakery

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