"What began in 2018 as a bakery working out of a communal co-op space grew into a full-service restaurant in 2021. Today, The Breadery’s menu includes its famed sourdough with a selection of butters, as well as veggie-forward dishes crafted in their scratch kitchen. Come here for an après-ski treat and order the charcuterie board alongside a seasonal cocktail. For dinner, share a hand-rolled pasta like the pear-ricotta ravioli in gorgonzola sauce, or a sourdough flatbread topped with vodka sauce, fennel sausage, pickled banana peppers, and mozzarella." - Rebecca Treon