DENVER — Colorado’s baking community is preparing for the third annual Denver Bake Fest, hosted by Rebel Bread, a small-batch artisan bakery and bread school in the Mile High City.
This year’s event, to be held Oct. 4, is set to welcome more than 80 bakers, ranging from home to professional, to showcase their skills and share bite-sized treats. Rebel Bread will also provide attendees with a sneak peek at what’s to come for the bakery, with tours of its all-new cafe and teaching kitchen.
“Our vision for Bake Fest has always been about more than just competition,” said Zach Martinucci, founder of Rebel Bread and Gino Panino, the bakery’s sister brand. “It’s a way for us to celebrate the creativity in Colorado’s baking scene.”
Rebel Bread’s new expanded space will feature its new line of sandwiches and sides from Gino Panino, coffee service from Huckleberry Roasters and a communal space for gathering. The teaching kitchen will host classes, workshops and hands-on experiences designed to make baking more accessible for all and guide seasoned bakers along their culinary journey.
“With the opening of our cafe and teaching kitchen, we’re continuing our commitment to support local bakers, whether they’re just getting started at home or running full-time baking businesses,” Zach said. “We want to create a space where people can learn, grow and feel connected through baking.”
Denver Bake Fest will also feature a contest open to bakers of all ages and skill levels.
This year’s categories
Heritage Sourdough: Naturally-leavened bread with a Colorado twist. Entries must contain at least 20% Colorado-grown grains or regional heritage grain flour and will be judged on crumb, texture, execution and depth of fermented flavor.
Pie: Sweet or savory, classic or wildly creative, any shape or style is welcome. Entries will be judged on flavor, composition and execution.
Bars: Blondies, brownies, lemon bars, cookie bars, etc., that will be judged on flavor, texture, appearance and execution.
Candies and Confections: From caramels and toffees to marshmallows, truffles, nougat and fudge, this entry will be judged on balance and composition, appearance, texture and execution.
Squash: For baked goods featuring squash as a primary ingredient. Whether its muffins, cakes, breads, cookies, etc., judges will evaluate the creative use of squash, flavor, texture and appearance.
Professionals’ Mystery Box: Designed for professional bakers, each entrant will receive two surprise ingredients to feature in any style of baked good — with no limits on form, flavor or format — to be judged on innovation, integration of mystery ingredients, flavor and execution.
For the second year in a row, Dever Bake Fest will support the Culinary Hospitality Outreach and Wellness, an organization committed to supporting wellness within the hospitality industry.
Registration for the baking contest will remain open until Sept. 28, or whenever max capacity is reached. Additional information on the contest can be found on the Rebel Bread website.
