This cozy bakery is a Denver treasure, overflowing with flaky pastries, artisan bread, and the warmest staff, ensuring every visit feels like a treat.
"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 spread of impossibly delicious looking breads and pastries were arrayed jewel-like on creamy white marble, a glass half wall the only thing keeping me from reflexively divebombing them like some kind of sugar-crazed bird with a deathwish. Cinnamon-sugar dusted “churro” croissants filled with dulce de leche. Perfect little pasteis de nata—delicate, lemony Portugese egg tarts. Crackly-crusted rounds of country bread. But it was a sheet pan checkered with deeply browned, sticky-looking spirals of dough flecked with what appeared to be crumbs of cheese (!!!) that stopped me in my tracks. “Golfeado,” read the little sign in front of this tray of glorious madness. “(Venezuelan Sticky Bun).” I ordered one immediately. It was everything I’ve ever wanted in a pastry. A flaky coil of buttery laminated dough—as in, what they make croissants out of—lacquered with a rich, raw sugar syrup and pushed right to that beautiful, bittersweet razor’s edge between browned and burnt. At once crispy and yielding and chewy, it was shot through with toasty walnuts and perfumed with anise seeds. But it was a shower of what I later found out was cotija cheese that secured this golfeado’s spot in my personal pastry pantheon. Mouthwateringly salty, tangy, and just the right amount of aged cheese–funky, it felt simultaneously like a left-field wildcard and something that belonged there the entire time, the perfect foil to that dense wall of sugar and butter." - ByAmiel Stanek
"From Venezuelan bread maker Ismael de Sousa, Reunion Bread Company will bring its European baked breads and pastries to Denver starting January 19. De Sousa’s global perspective will dictate the menu, featuring varieties such as rye caraway flax, cranberry walnut, and olive za’atar, as well as Portuguese custard tarts and golfeados, Venezuelan sticky buns." - Gigi Sukin
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