On Saturday, January 26 Reunion Bakery hosted its grand opening at the area that formerly held Babbettes Artisan Bread at The Source. The spot serves a variety of breads, pastries and products made onsite. Chef and baker Ismael de Sousa opened the place to showcase his multinational strategy to products — despite the background, he expects the grade of the product will speak for itself. By every indication — many of the stock was gone from 2:30 pm launching day — the scent wafting throughout the food hall did indeed result in the promised land.
De Sousa started his travel cooking whilst still a child in Venezuela. He states his interest developed in part due to his parents’ lackluster toilet abilities. “All my friends’ households cooked nicely. I had like a sandwich,” he whined. Experimenting with various dishes and styles set the stage creatively for what would develop into a career as a chef, nutritionist and finally baker. He studied nutrition in Venezuela, attended culinary school in the Mary Ward Center at London and learned the Intricacies of baking beneath Zak the Baker at Miami. The chef’s movement had a reason — his passion for the hills and nature just as good a reason as any. The purchase in Babbettes’ Steve Scott was uncomplicated. “He explained I’m selling, I stated I’m buying,” stated de Sousa of the serendipitous trade.
“We need people to travel around the world together with all our pastries”
“We need people to travel around the world with all our pastries,” stated de Sousa. “We’re hoping to tell the narrative with our merchandise, all these are memories, I put it back here. ” The baker’s considerable travels and training are evident. Even the golfeado ($4) is a Venezuelan sticky bun using anise seed, walnuts, cotija and piloncillo. The cheese provides a subtle bit of savory, balancing the roll’s complicated flavors. The pateis de nata ($4) is a Portuguese puff pastry with lemon custard. The beer bread ($3.75) — created by New Belgium’s 1554 — would be a tribute to p Sousa’s family, lots of whom currently live in South Africa. The loaf is compact and sweet, the stout flavor apparent but not overbearing. Collaboration between the brewery and the bakery has been made by the Fort Collins-based business’ choice to brew from The Source Hotel.
The bakery does not glow on novelty, while the pastries that are lesser-known are delightful. Classics like the sourdough baguette ($8.50) and the standard Parisian croissant ($3.50) are served with a perfectionist’therefore touch. All the breads are fermented with no yeast, along with the team has a mother brewing at the back that produces the particular bacteria to provide their different personality to the loaves. The churro croissant ($5) is coated in cinnamon-sugar and full of dulce de leche. It may be the factor from the event and is essential for any fan of both of its parent components.
Everything is made fresh and can be found until it stands out. Showing up early is recommended if you want a taste how exactly the place has to offer.
Reunion Bakery is located in The Source at 3350 Brighton Blvd., Denver. It’s open Tuesday – Sunday 9 a.m. – 6 p.m.
All photography from Alden Bonecutter.
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