Skip to main content

Roaring Fork Bakery- A Review

Yesterday, Dev and I were doing our regular Saturday errands (Target, Natural Grocers, Lowes, etc.) and we stopped for lunch at the Double Dog Pub.  While sitting there, looking out the window, I noticed the bakery was open.  Usually when we're in Glenwood, it's later in the afternoon during the week, and the bakery is closed.  After settling our tab, we walked over to take a look at what Roaring Fork Bakery had to offer.

Dev saw the chocolate cheesecake right off the bat.  So we ordered one slice and two spoons.  Then he helped himself to a cup of coffee.  While the lovely lady behind the counter was working on the cheesecake, I looked around in the case and spotted the chocolate croissants.  Two of those went into the bag.  Then there were home made dog biscuits for .50 a piece, so Bear got a treat as well.  After another look around, we saw a beautiful loaf of nine grain bread.  After asking whether or not it contained Rye (Dev is not a big fan of Rye at all), it jumped into our bag.  We struck up a conversation with the ladies behind the counter, and before I knew it, a plate came to the counter with a sample of baguette and bleu cheese- specifically a bleu cheese called "Moody Blue."  If you can find it- buy it.  It is slightly smoky, and not at all strong or assertive like a Maytag bleu.  Dev even had some, and he hates bleu cheese.

They have a lunch menu.  While we were there a gentleman came in and ordered a sandwich.  Unfortunately they were out of lettuce and tomato.  I don't know if that made a difference to the purchaser or not.  It seemed kind of odd not to have that stuff on hand during a weekend lunch time, but not owning my own bakery, I don't know if that's unusual.  Now I know they also serve soup, so the next time we're in Glenwood early enough on a Saturday, we'll be eating lunch with our new friends at Roaring Fork Bakery.  Hopefully that whole "having enough sandwich stuff for the weekend" thing will be solved by then!

They have a Facebook page (which I linked to at the top) but not a web page.  I wish they would consider doing it.  People are using their phones and iPads more and more to find new and interesting places to eat.  It would be great if they could cash in on some of that publicity.  They have daily specials, and if they posted them on Facebook, or even tweeted them, they might pick up more business.

I will definitely be going back.  The ladies working there could not have been any nicer, or more accommodating.  I can't wait to warm the chocolate croissants and have a cup of tea in the morning.  It might even make Monday more bearable!

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???



Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.



A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

Gouda Mac and Cheese

IMG_1102, originally uploaded by All Things Mimi. Dev loves gouda cheese.
We had a hunk of it in our fridge.
So...I decided to make mac and cheese out of it.
Unfortunately, I wasn't going by a recipe, so I can't tell you exactly how I did it. I can give you a blow by blow, but that's about it.
I started by sauteeing an onion in olive oil and butter (if I had to guess at amounts, I'd say maybe a couple of tablespoons of butter and one tablespoon of olive oil). Oh- and I started boiling the elbow pasta. I boiled about half a pound of pasta for 8 minutes, then drained it.
Back at the cheese sauce...
After the onions had softened (about maybe 5 minutes), I added flour. How much? I have no idea- maybe a quarter cup? I let it cook like a roux for about 5 minutes. I added a little salt and a few drops of hot sauce at this point. I had managed to eek 2 cups of dairy liquid out of my fridge- I had about 1/2 cup of 2% milk, about 1 cup of half and half and maybe 1/2 cup of white wine. …