DENVER — Rebel Bread, a small-batch artisan bakery in Denver, announced that the second annual Denver Bake Fest will take place on October 5 from 10 a.m. – 1 p.m.
This year, the event will benefit Culinary Hospitality Outreach and Wellness, an organization committed to supporting wellness within the hospitality industry.
“I first introduced [Denver Bake Fest] as a community baking festival and celebration of our fifth birthday as a bakery,” said Zach Martinucci, founder of Rebel Bread. “We have a non-traditional kitchen and do any kind of community events we can when we get the chance. I’ve always liked the idea of a baking contest or festival — I participated in and attended two different ones in college that were really foundational for me — so I just wanted to host something similar here in Denver.”
This year’s event leans more into the festival atmosphere with bakery tours, demos and activities. Held in the Rebel Bread parking lot, the festival offers community members an opportunity to learn not only about the retail bakery but also the greater Denver baking community.
Additionally, Denver Bake Fest will feature a contest open to bakers of all ages and skill levels.
This year’s categories are:
- Brownies — The classic baked goods must be made with a chocolate base and include no more than two inclusions. Judges will evaluate the product on technique, flavor and execution.
- Whole Grain Savory — This category allows the submission of any savory baked good, including breads, made with at least 50% whole grain flour. Entries will be judged on recipe concept, grain choice and execution.
- Quick Breads — These versatile cake-like baked goods do not use yeast for leavening and can range from classic flavors like pumpkin or zucchini to more creative flavors. Entries will be evaluated on flavor and execution.
- Sandwich Cookies — The only requirement for this category is that there are two cookies with a filling in the middle. Judges will evaluate creativity, flavor and execution.
- Fougasse — This category offers bakers flexibility with shape. All recipes and shaping varieties are eligible for entry. The judges will evaluate aesthetic beauty of shaping and dough quality. Note that entrants in this category should bake three to four fougasses: one for judges and two to three for samples.
- Gluten-Free Cakes — The only restriction for bakers in this group is that an entry cannot contain any wheat flour. Judges will look at creativity, flavor and execution.
“Last year, we started with really classic categories like bread, cake, chocolate chip cookies and pie, and we’ve made the choice to highlight some more niche categories in the hopes of showcasing different styles of baking,” Zach shared, noting that the strategy behind selecting these categories is centered on encouraging creativity and variety from bakers.
Awards include a Judge’s Winner in each category, People’s Choice Awards, Best in Show and separate distinctions for kids, professionals and non-professionals.
Registration for the baking contest opens Thursday, Aug. 15 at 8 a.m. and closes on Sept. 29 at 11:59 p.m. or when Rebel receives the maximum number of entrants (100 bakers). Bakers may submit only one entry. Judges for this year’s competition will be named in September.
Additional information on the contest can be found on the Rebel Bread website.
