Recipes and Blog
Recipes, stories and all things pie. Take a seat at the table and enjoy
receive recipes straight to your inbox!
Along with recipes, we'll keep you up to date on the latest news and special events happening at Ginger and Baker.
Spring
Swimming Upstream and Rhubarb Floats For as long as I can remember I’ve always been a bit different. Call it quirky, creative or “marching to a different drummer,” but for...
Early Summer Rhubarb Ramblings Very few things evoke the fresh green promise of early summer like the taste of rhubarb. Most likely, you either crave rhubarb’s brash, tart flavor or,...
We love to serve Chef Deb’s Spring Pea Soup for guests this time of year. Simple to make and filled with fresh, bright flavors. We think it goes best with...
Summer
From mouthwatering filets to juicy ribeyes to luscious ground beef slow-simmered into Bolognese, Wagyu has become an integral part of the menu upstairs at The Cache. Not only incredibly delicious,...
Peaches, peaches and more peaches! by Chef Deb Traylor Beautiful Colorado peaches are everywhere right now, so we thought we’d better bring you two of our favorite ways to make...
By Ginger Graham and Miranda Guettlein We have begun a grand adventure! In 2024, we had over 250,000 guests at Ginger and Baker – that’s a lot of plates, forks,...
FAll
Every fall, the Café brings back this seasonal favorite, a creamy bisque made with velvety pumpkin and butternut squash, Granny Smith apples, coconut milk and plenty of warming spices. Gluten-free...
Holiday Pies by Chef Deb Traylor The holidays can be a stressful time for many cooks as they dream, plan, shop and strive to create the perfect celebration dinner for...
For our version of Sweet Potato Pie we added browned butter as well as Frangelico, which brings nutty flavor and highlights the browned butter and crunchy hazelnuts on top. For...
Holidays
Every fall, the Café brings back this seasonal favorite, a creamy bisque made with velvety pumpkin and butternut squash, Granny Smith apples, coconut milk and plenty of warming spices. Gluten-free...
We love getting recipe requests from guests. It gives us a chance to shine a light on our culinary team’s work and it gets people cooking! We received this request...
Fruitcake you’ll love… seriously! By Ginger and Baker (first published on December 13, 2016) When we were coming up with holiday blog ideas, someone mentioned fruitcake. Yep, the perfect holiday...
Winter
Every fall, the Café brings back this seasonal favorite, a creamy bisque made with velvety pumpkin and butternut squash, Granny Smith apples, coconut milk and plenty of warming spices. Gluten-free...
It’s the simple things… by Chef Deb Traylor Since I’m a chef, people tend to ask me a lot of questions about food and, lately, about Ginger and Baker. Some...
Simplicity and a Humble Pie By Chef Deb Traylor Sometimes the uncomplicated, quiet things offer the best surprises. No one can argue that a bouquet of flowers is beautiful, but...
Community
By Ginger Graham and Miranda Guettlein We have begun a grand adventure! In 2024, we had over 250,000 guests at Ginger and Baker – that’s a lot of plates, forks,...
From mouthwatering filets to juicy ribeyes to luscious ground beef slow-simmered into Bolognese, Wagyu has become an integral part of the menu upstairs at The Cache. Not only incredibly delicious,...
You’ll find Forevergreen Farm’s beautiful microgreens throughout Ginger and Baker, garnishing The Cache steaks, chops and seafood and making event dishes look and taste extra-special. Not only lovely, these delicate,...
History
Feeders Supply at night. Photo by George Hendrix Celebrating Our Roots The Northern Colorado Feeders Supply building has been a part of the fabric of Fort Collins since the turn...
I admit it, I’m a sucker for before and after pictures. Just the title “before and after” creates a sense of anticipation. Before and after creates a way to peek...
Video: Join Ginger Graham in The Cache at Ginger and Baker as she shares how Fort Collins’ history influenced the restaurant’s design and how NoCo farmers and ranchers influence the...
Pie Stories
We live ‘full time” in Fredericksburg, VA, but two years ago we bought a cabin in the Poudre River Valley. We discovered Ginger and Baker the first month we were...
When I was 11 or 12, I told my grandfather one time that I liked German Chocolate Pie from Marie Callender’s. Every single event for the next ten years (including...
My grandfather made a trunk for my mother for her to start collecting items to take with her when she moved off their farm in North Dakota. In 1917, she...
All Recipes
Every fall, the Café brings back this seasonal favorite, a creamy bisque made with velvety pumpkin and butternut squash, Granny Smith apples, coconut milk and plenty of warming spices. Gluten-free...
The Great Colorado Peach Dilemma: How I Became a Peach Hoarder by Chef Deb Traylor Oh, Colorado peaches – those juicy, sun-kissed orbs of pure fruity perfection! Every year, like...
For as long as I can remember, I’ve been fascinated with using aromatic blossoms in ways that preserve their essence and fragrance. (Of course, I always do my research to...
