Everything You Need to Know About Breakfast in Denver | Eater Denver
"Boasting some of the best Bloody Marys, egg sandwiches, doughnuts, and healthy morning bowls, Babettes opens early and is where baker Steve Scott starts his day before most of the world wakes up. His dedication and commitment to excellence show in his breads and pastries: he tinkers endlessly, saying he bakes because he wants to be the best and noting, "I've made 20 different croissant doughs in the past four weeks." Almost everything he sells goes through a day-long (or longer) process of rising, chilling, and fermenting. The cardamom roll uses his latest croissant dough rolled into a sheet big enough for about 60 rolls, lightly brushed with butter and dusted with sugar, cardamom, and a touch of ground ginger (the ginger is meant to enhance the spice rather than add a distinct flavor). Owner-chef Mickey Michel, often in a classic soda jerk hat, jokes with regulars when it's slow, but during Sunday lunch he and the focused staff crank out orders without missing a beat, delivering hot, made-to-order dishes to tables at notable speed while still exchanging smiles with guests." - Eater Staff
