Eats & Beats: Rebel Bread
The kitchen is a portal to our memories. From the fresh smell of bread that your grandma would make every Sunday dinner to the cookies that have become a staple at your friendsgiving, these flavors and aromas have a way of bringing us back to the places and the people we love. When Zach Martinucci opened Rebel Bread in 2018, he was creating more than a bakery; he was fostering creativity, storytelling, and community with every loaf of artisan bread and coffee shop-style pastry.
Zach Martinucci: “I grew up near San Francisco in a family that loved to cook and eat, but we weren't professionals or anything, and got the chance to study culinary anthropology, which is like food culture, culture through food at UCLA and also in Bologna, Northern Italy. My dad's cousin opened a little French bakery in the Bay Area around that time. I got to go learn with him, bake sourdough and croissants with my family, and went back to school, started selling a bunch of bread to neighbors, baking flavored loaves based off my friends' personalities, which is like my anthropology time. Yeah, and then moved to Denver after a professional baking program in San Francisco, kind of wanting to try starting a bakery with a love for the culture, storytelling, and education that goes into it."
Their style is to be “just different enough” as their bakers are encouraged to bring a page from their own recipe books to reinvent the classics. They bake with regional grains to honor the shop’s Colorado roots, and along with running the public-facing bakery 6 days a week at 675 S Broadway, Suite 600 in the Denver Design District, their goods are transported to different coffee shops, restaurants, and grocery programs all across town.
Rebel Bread’s space is transformable, encouraging the gathering of both patrons and pastry chefs alike. From Friday night sour dough pizza parties to opening up the doors of their teaching kitchen for hands-on classes, informative workshops, and behind-the-scenes baking experiences, Rebel Bread is no stranger to providing many opportunities to uplift aspiring cooks in Colorado. They even brought it outdoors with their recently concluded 3rd annual Denver Bake Fest, a friendly foodie competition hosted by Rebel Bread raising money to support wellness within the hospitality industry.
This week, Zach Martinucci joined Steve Chavis and Abi Clark on Eats & Beats to break some bread with The Morning Set.
Photo credit: Will Ornberg, Radio Multimedia Producer
Stay connected to KUVO’s programs and our community! Sign up for the Oasis E-News today!
