To learn more about Bread Club or to place an order, visit https://getbreadclub.com.
Lori Sabian of Denver’s Central Park neighborhood thinks it’s such a delight to get locally-made, fresh baked goods delivered right to her door.
“Everybody in this house loves a delicious surprise,” Sabian said. And “I don’t have to suffer thorough winter without fresh bread.”
Sabian is a baker herself, but getting her bread products delivered helps with meal planning and the time she spends cooking. Plus, she’s able to curate her delivery to meet her family’s needs while supporting local businesses.
The service that Sabian receives her baked goods from is called Bread Club, offered through Rebel Bread.
Rebel Bread is an artisanal bakery and bread school that got its start in October 2018. Its wholesale products can be found at a variety of locally-owned coffee shops, restaurants and bars in the metro area, but many people recognize the bakery from purchasing Rebel Bread products at local farmers markets.
In March 2020, Rebel Bread launched its Bread Club as a response to the pandemic. Its success led Rebel Bread owner and founder Zach Martinucci to expand Bread Club to include other local artisan bakeries.
“There are so many unique bakeries in the city doing great work,” Martinucci said. “We want to offer people a new and convenient way to taste as many as possible, and support these small businesses once farmers market season ends.”
The other local bakeries part of Bread Club are Moon Raccoon Baking Co., Sugar Bakeshop, Pandemic Donuts and Mile High Pie Co.
No two offer the same product and each have their own style of baking, Martinucci said.
“Each of their characteristics really shine through,” he added.
Aside from Rebel Bread and Sugar Bakeshop, which was established in 2008, all the bakeries part of Bread Club got their start within the past year or so — with Moon Raccoon Baking Co. and Pandemic Donuts launching their small businesses after losing their former jobs as a result of service industry layoffs and restaurant closings during the COVID-19 shutdowns in 2020.
Knowing that the majority of sales for many local bakeries come from vending at farmers markets, Martinucci wanted to offer another platform to help these newer local bakeries succeed, he said.
“We all love the baking part and getting our product out to the community,” Martinucci said. “We (Rebel Bread) wanted to help them (the other bakeries) with the logistics of being a delivery bakery so they can focus on baking.”
Bread Club makes it easy for consumers to explore the different bakeries’ menus, which change each month. Orders are completely customizable and can be placed as a one-time order or as a subscription, with the subscription frequency also customizable. The delivery option is available throughout the city and county of Denver, or consumers can choose the pick-up option, which is available from 8 a.m. to 2 p.m. at Rebel Bread’s Production Lab at 675 S. Broadway in Denver’s Baker neighborhood.
The demand for locally-made baked goods is out there, said Tanner Burgard, owner of Mile High Pie Co. which he founded in February of this year. The challenge, he said, is getting it to people.
“Bread Club creates a symbiotic relationship,” Burgard said. “Small producers get to keep growing their businesses and members have access to some unbelievable talent in the Denver baking community.”
These bakeries are run by people who put their heart and soul into their baking, Burgard said.
“The more opportunities people have in a community to support each other,” Burgard said, “the better.”
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