How to Spend a Big Fat Weekend in Denver | Bon Appétit
"Cotija sprinkles?! I have been dreaming of thegolfeadosatReunion Bread Co.ever since editor-at-large Amiel Stanek wrote about them. Naturally that was my first stop in Denver. Hidden away in The Source food hall in RiNo, baker Ismael de Sousa makes these glorious Venezuelan cousins to cinnamon buns. They’ve got the crackled, flaky exterior of a croissant, the satisfying squish and intensely sweet center of a bun, and the perfect balance of sweet and salty, big thanks to CHEESE. I also ordered the sugar-dusted churro croissant, extra coconutty egg tarts, and a hefty ham and cheese croissant, not to mention a flight of breads—yes, a flight—de Sousa shared with us so we could sample the white, olive and za’atar, and rye loaves. Now I have many more reasons to love Reunion." - ByElyse Inamine
