Reunion Bakery / Sourdough Bread / Coffee
Bakery · Five Points
3350 Brighton Blvd #140, Denver, CO 80216
Highlights
Artisan bakery serving breads, pastries, coffees & cakes
Artisan bakery serving breads, pastries, coffees & cakes
"When Babettes left The Source for the burbs, no one could have guessed it would be replaced by an equally special bakery, but it was — national media–attention special, in fact. Diverse influences yield a daily selection that may include Portuguese pasteles de nata (custard tarts) and Venezuelan golfeados (cheese-sprinkled sticky buns) in addition to cardamom buns, chocolate babka, and various bread loaves; for the holidays, it also makes Italian panettone." - Eater Staff
"Ismael De Sousa’s walnut-topped golfeados (Venezuelan sticky buns) and creamy pasteis de nata have been showered with national recognition."
"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
"A bakery famous for a singular indulgence: the churro croissant, a hybrid pastry that has become a must-try for fans of laminated, fried-sweet textures." - ByThe Bon Appétit Staff
"Tucked into the food hall attached to The Source Hotel in Denver, this tidy stall radiates an aromatic cloud of crusty sourdough, browned butter and caramelized sugar and presents a jewel-like display of breads and pastries behind a half-glass divider. The standout is the golfeado, a Venezuelan sticky bun made from flaky laminated, buttery dough lacquered with raw sugar syrup and taken to a bittersweet edge between browned and burnt; it’s simultaneously crispy, yielding and chewy, shot through with toasty walnuts and anise seeds and finished with a shower of salty, tangy cotija cheese that perfectly offsets the dense wall of sugar and butter. Other notable items include cinnamon-sugar “churro” croissants filled with dulce de leche, delicate lemony pastéis de nata and crackly country rounds, all of which underline a bakery-focused craft that transforms familiar pastries into something special. Strongly recommended." - ByAmiel Stanek
