When bakery owner Zach Martinucci moved to Denver about five years ago, people told him there were plenty of bakeries in the area.
Martinucci attributes the jump in Rebel Bread’s activity to a confluence of factors: The bakery is becoming more well-known, some bakeries have closed, and other bakeries are focusing more on retail than wholesale. “There’s never a dull moment in there, especially with the growth,” Cassandra Bullock, the production director, said after stepping outside the main work area.
This is Bullock’s first job as professional baker. She is an avid home baker and worked in other bakeries, but as a barista or in a front-of-the-shop position. About 25 people work for Rebel Bread, the majority of them as bakers. Others are support staffers. Martinucci has hired more people and created new positions as the orders have increased. Tasks that people would fit in around their regular work, like making jam, have turned into new jobs.
Good, because I bought an eclair from a semi-famous place here in town. When I told him I drove 2 hours and needed more than what they had, they admitted that they don't make him there at the shop and that they're frozen and shipped in... I paid $58 for 4. The selection is a joke
Denver Resident: “I’ll never be able to afford a home…yes I’ll have a $6 coffee and Tiramisu Croissant Knots”. Good for these bakers though.