Rebel Bread
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Rebel Bread
Community Bakery + Bread School
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COMMUNITY BAKERY + BREAD SCHOOL

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AGAINST THE GRAIN

We love bread as much as you do, and want to challenge the relationship you have with your food. We're here to bring artisanal bread and thoughtful conversations into your community, one loaf or class at a time.

Our bread is handmade in Denver, naturally-fermented, gluten-reduced, and really big on character. 

Thanksgiving Pre-orders

Bring Rebel Bread home to your Thanksgiving table.

All regular bakery items are available for pre-order, plus a special Harvest Sourdough.

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HOW TO ORDER

Call (or stop by) the bakery: (720) 892-5522 |  7:30am - 2:30pm
if we miss your call, please leave a voicemail and we will call back to confirm your order
Deadline to order: Monday, November 19 at 3pm
Pick up: Wednesday, November 21 from 11am - 4pm at the bakery 
Credit card deposit required
on orders over $35

FALL PASTRY MENU

Blueberry Almond Denver Danish toasted brioche slice | blueberry compote | almond cream | sliced almonds $4

Raspberry Cheesecake Denver Danish toasted brioche slice | raspberry jam | cream cheese danish filling $4

Spicy Cinnamon Almond Denver Danish toasted brioche slice | cinnamon simple syrup | almond cream | sliced almonds | cayenne powdered sugar $4

Arugula Parmesan Denver Danish toasted brioche slice | bechamel with arugula | parmesan $5

Brioche Jam Bun (think: jelly donut, but baked and even better) house brioche | raspberry jam $3.5

Brioche Egg Bun house brioche | crispy prosciutto | parmesan | runny egg | erbe italiane di lusso $6

Spirits-Glazed Brioche Roll house brioche | cinnamon sugar | boozy glaze (i.e. maple bourbon, coffee liqueur) $4.5

Buttermilk Biscuit house peach jam $4

Zia Lori’s Almond Biscotti a famous and secret family recipe that pairs perfectly with any coffee $1.50

Frittata of the Day (v / gf) always vegetarian and gluten-free $4

FALL BREAD MENU

Family-Style Bagel four times the size of a classic bagel—great for parties, sharing, and making giant sandwiches | plain, sesame, rosemary sea salt, parmesan, pumpkin $8

Classic Bagel same as above, just normal sized $2

Olive Fougasse ciabatta with extra crust, perfect for tearing, dipping, and sharing | Olives | rosemary | extra virgin olive oil | sea salt $5

San Francisco Sourdough just tangy enough–excellent for toast, sandwiches, and frying in butter $6

All My Friends are Bread Loaf rotating flavors of sourdough inspired by the coolest peeps and places in Denver

Sweet: “Pumpkin Spice” pumpkin sourdough | pecans | dried apricots $8

Savory: “Harvest Sourdough” polenta sourdough, sage, roasted sunflower seeds $9

 

We're Open!

Come by for fresh bread, pastries, coffee roasted in-house by elemnt coffee, zines, conversations about food, witty banter, and frequent yelling at Alexa to change the Pandora station.

Wednesday - Sunday

7:30a - 2:30p

 

You can also find our bread and pastries all week long at:

Sapor Coffee + Concepts / Blue Sparrow Coffee / Huckleberry Roasters at Dairy Block / Amethyst Coffee Broadway + Lakeside / Little Owl Coffee (Sunday Only) / Method Collective / Torpedo Coffee

 

Upcoming Events

Sunday, November 18

Bagel-Making Workshop and Beer Happy Hour.

Details and tickets on Eventbrite.

Full Classes and Events Calendar coming soon…

featuring:

Bread Workshops

Sourdough Classes

Interactive Dinner

Community Challah Bakes

and more

Rebel Bread is located in The Temple Artists Collective in Curtis Park / Five Points.

 

2400 Curtis Street, Suite 1

Denver, CO 80205

720.892.5522

 
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MEET THE BAKER.

Zach Martinucci loves telling stories about food, over food, and even through food.

He studied Culinary Anthropology at UCLA, and Professional Bread and Viennoiserie at the San Francisco Baking Institute. As the Head Baker at Rebel Bread, he now brings his passions for culture and cuisine together to craft story-worthy experiences over food.

Zach believes that food can (and should) tell the story of who we are. He is dedicated to challenging our relationship with food—one community, conversation, and loaf of bread at a time.

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FOLLOW THE ADVENTURE.

Listen to the Against the Grain podcast for weekly updates as we build a bakery, a community, and a relationship around bread.

 
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