“Slow Food” plays a fundamental role in keeping this system alive, bringing people together to enjoy what the earth produces while also fostering awareness of how the ground and its people produce it. And let’s not forget “the right to pleasure” (il diritto al piacere, in Carlo Petrini’s words)!
Pagosa Baking Company started out of the back of our car. In 1999, Kathy started making her European style sourdough breads at home for friends, and over the months was invited to sell her products in local retail stores. We converted part of our garage into a commercial kitchen in December 2000, with the intention of a wholesale bread business. With encouragement from our future down town neighbors, we purchased our building in June of 2001 and opened the retail shop in July of 2001. Production continued in our garage kitchen till March of 2004, when we completed an addition to accommodate an onsite kitchen and apartment. This afforded us the opportunity to expand our offerings to include breakfast burritos, soups, and sandwiches. Our kitchen operates 7 days a week, up to 18 hours a day, to keep up with production needs.
When you consume fresh baked(short shelf life), locally source sourdough bread, you’re practically rewarding yourself and your stomach! Cottage bakery’s like Daily Grains specialize in these kinds of healthier breads.
In mid-November, Boulder-based Sanitas Brewing Co. announced it would close by the end of the year. By Dec. 20, the brewery had poured its final beers, becoming one of the latest casualties of a difficult period for the craft beer industry.
The Lafayette taproom closed Dec. 18, followed by the Englewood location on Dec. 19 and the flagship Boulder taproom on Dec. 20.