> James Beard-nominated chef Kelly Whitaker built Dry Storage, a 3,000-square-foot micro-mill, bakery, and cafe in Boulder that grinds 200 acres of Colorado grains into flour using traditional granite stone. Sourcing '10 to 15 heritage grain varieties grown across the country, from Sonora wheat to Rouge de Bordeaux,' Whitaker frames Dry Storage as the next step toward building a 'regional grain economy' in Colorado. Miller Colton Steiner predicts: 'In the next year, [the question] will be: Who _isn't_ using heirloom grains?'

Cannon Street Ceramics at 200 W. Cannon Street opened in March 2019 when founder Kyle Gutierrez transformed his garage into a community-oriented ceramics studio offering pottery classes, workshops, equipment rentals, and gallery space in the heart of Old Town Lafayette. Gutierrez established a monthly raffle program where local artists donate pieces with all proceeds benefiting charities of the artists' choosing, explaining his philosophy that 'No matter who you are or where you are there's something that you can do to help someone.' During the COVID-19 pandemic, Gutierrez created a free community clay project by leaving clay on the studio's driveway for residents to sculpt at home, then firing and painting their creations—and though offered without cost, participants requested a donation option which Gutierrez directed to a food drive that raised over $500. The studio offers 6-week adult pottery classes Monday, Wednesday, or Friday evenings from 6-8pm where students learn to make cups, bowls, plates, and vases, plus advanced classes Tuesdays and Thursdays for experienced potters and 4-week kids' pottery classes focused on hand-building techniques. Beyond the studio, Gutierrez works as a substitute teacher for Boulder Valley School District and during Teacher Appreciation Week crafted thank-you mugs for all 37 Casey Middle School teachers, demonstrating how creative passion can fuel genuine community service and transforming ceramics from a commercial enterprise into a vehicle for charitable impact throughout Lafayette.

> Tip Top Savory Pies at 105 N Public Rd brings the authentic taste of New Zealand to Lafayette through traditional recipes and handcrafted butter French pastry made daily in Boulder, Colorado. Specializing in genuine New Zealand-style savory pies crafted with the finest ingredients, Tip Top has created a unique niche in Lafayette's food scene—offering a taste of Kiwi culture through portable, flavorful pies that honor centuries-old New Zealand baking traditions. Open Wednesday through Sunday from 9:00 am to 7:00 pm (closed Monday and Tuesday), the bakery offers both traditional savory pies and sweet pastries, with gluten-free options available to accommodate diverse dietary needs. What distinguishes Tip Top is their commitment to daily preparation using traditional New Zealand recipes—each pie crafted fresh in Boulder before arriving in Lafayette, ensuring authenticity and quality in every bite. With positive reviews across multiple platforms and a second location in Gunbarrel offering the same delicious pies alongside ice cream and coffee, Tip Top has successfully transplanted a beloved New Zealand culinary tradition to Colorado's Front Range, creating a distinctive dining option for locals seeking something beyond typical American fare.

> Founded by Bruna Piauí Graf, who moved to Colorado in 2014 and later worked at a Brazilian steakhouse where customers enthusiastically purchased pão de queijo, the business launched in 2019 with a food truck serving both bite-sized cheese bread and larger sandwich buns. Graf hand-produces all dough and emphasizes freshness: 'It's a bread meant to be eaten fresh out of the oven. It can be good later, but I don't suggest that.' When the pandemic canceled farmers markets and events, she pivoted to selling frozen dough for home baking—a product commonly found in Brazil. Pão de queijo is a savory gluten-free puff pastry made from tapioca flour and cheese, originating in Brazil's Minas Gerais state.

> Teocalli Cocina at 103 N Public Rd brings together two and a half centuries of Mexican culinary tradition in a completely gluten-free format, making authentic regional Mexican cuisine accessible to all dietary needs. Inspired by regional kitchens across Mexico and rooted in traditional Mexican adage corn preparation, Teocalli serves up flavor, culture, and tradition in a relaxed, modern environment. With a 4.5 TripAdvisor rating and ranking #6 among Lafayette's 64 restaurants, Teocalli has distinguished itself through its commitment to 100% gluten-free Mexican dishes—every item on the menu crafted without gluten while maintaining authentic taste profiles from diverse Mexican regions. Open Monday through Saturday from 11:30 am to 9:00 pm and Sundays until 8:00 pm, this multi-location restaurant (with additional sites in LoHi, Arvada, and beyond) brings regional Mexican cooking techniques and recipes passed down through generations to the Front Range. Their focus on traditional corn-based preparation methods honors centuries-old Mexican culinary heritage while serving modern dietary requirements, creating a unique dining experience that's both authentic and inclusive.

> Since 2019, Pupusas Familia has been delighting foodies at Boulder County farmers markets with authentic Salvadoran pupusas—stuffed corn tortillas that are the most popular dish from El Salvador. The food truck offers naturally gluten-free pupusas in vegan, vegetarian, and meat flavors, providing accessible options for diverse dietary needs. Their menu ranges from simple cheese pupusas to more elaborate combinations like pork carnitas & pinto beans to vegan black beans, ensuring something for everyone. Pupusas Familia also serves breakfast pupusas stuffed with chorizo, egg, and cheese, bringing traditional Salvadoran flavors to morning market-goers. As part of the Boulder County Farmers Markets system, which includes locations in Lafayette, Boulder, and Longmont, Pupusas Familia has built a loyal following among those seeking authentic Central American cuisine made fresh at local markets. Their filled masa corn patties are hand-crafted on-site, offering customers a taste of El Salvador's rich culinary heritage right here in Colorado's Front Range.

> Established in 2019, BREW Tea and Coffee Bar at 802 S Public Rd offers 'coffee, tea & elixirs to inspire & elevate your soul,' operating Monday through Saturday from 7am-5pm. The shop features an extensive menu including espresso, specialty lattes (like their signature Honey Roasted Pecan Latte), Southern Sweet Tea, kombucha on tap, cold brew, smoothies, and house-made pastries including croissants and hand pies. A unique feature distinguishes BREW from typical coffee shops: their boutique store Due South located right next door creates 'a unique sip and shop experience' where customers can enjoy their beverages while browsing curated retail offerings. With a 4.8/5 rating based on 115 local customer reviews, BREW has become a beloved community gathering space in Lafayette.

> Opening its doors on August 28, 2018, Tandoori Kitchen at 199 W S Boulder Rd represents "a collaboration between Colorado's greatest Indian chefs and local restaurateurs," bringing authentic Indian and Himalayan cuisine to Lafayette with fresh ingredients and traditional preparation methods. What makes Tandoori Kitchen stand out is their dual focus: traditional Indian dishes familiar to enthusiasts alongside classical Himalayan cuisine recognized by Nepalese food fans, creating a menu that honors both culinary traditions with equal expertise. The restaurant operates daily from 11:00 am to 2:30 pm and 5:00 pm to 9:30 pm, offering a popular lunch buffet 7 days a week that showcases their range of flavors. With extensive vegan options and numerous gluten-free and dairy-free dishes, Tandoori Kitchen demonstrates commitment to dietary inclusivity while maintaining authentic taste profiles. Rated 4.4 stars on OpenTable with positive reviews praising food quality and freshness, the restaurant has quickly established itself as Lafayette's premier destination for Indian and Himalayan cuisine, with catering services and online ordering available for the community.

> "Asparagus is so labor-intensive," explains co-owner David Rippe of Kiowa Valley Organics, Colorado's primary organic asparagus producer, noting that farmers must invest heavily for three years before harvesting begins, with one-day harvests reaching approximately 6,600 pounds.

> Chef and proprietor Alec Schuler brought his acclaimed breakfast and brunch concept to Lafayette in February 2018, opening Tangerine's second location at 300 S Public Rd after founding the original Boulder restaurant in 2011. A graduate of Manhattan's Natural Gourmet Institute, Schuler transitioned from fine dining (his Italian restaurant Arugula) to creating health-conscious, innovative dishes inspired by his extensive travels through Mediterranean regions including Italy, France, and Spain. What distinguishes Tangerine is their unwavering commitment to natural quality ingredients and scratch preparation: they use extra virgin olive oil as their primary cooking oil, employ unbleached organic flours, avoid GMO products, and prepare nearly everything in-house except for select cheeses, breads, and meats. Operating Monday through Friday from 7:30 am to 1:30 pm and weekends until 2:00 pm, Tangerine offers diverse vegetarian and vegan selections alongside Mediterranean-inspired American brunch fare. Their philosophy of healthy eating without sacrifice—using solar-evaporated Pacific sea salt and featuring fresh products throughout the menu—has built a loyal following across three Colorado locations, with pickup and delivery available through their online ordering system.