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...
By Ginger Graham We have a huge pumpkin patch at the farm. I love growing every variety I can find, and then letting grandkids and friends’ kids come find their...
Our Café bartenders came up with this delicious libation. They even make our housemade bitters and Apple-Bourbon simple syrup! Apple Pie Manhattan Add all ingredients to a stirring glass with...
Whether tailgating, heading to a potluck or putting on a spread at home, Teaching Kitchen Chefs Daniel Schossow, Zach Heller, Miranda Guettlein and Deb Traylor share their favorite game day...
“Thanksgiving is my favorite holiday!” I’ve heard these words often in the last 13 years of my professional career. Usually it’s in response to a dish or recipe I’ve made...
Fresh roasted pumpkin, chopped ginger and rich autumn spices come together in a delicious cake that’s perfect for fall entertaining! Pumpkin Bundt Cake Combine flour, baking powder, baking soda, salt,...
Ginger grows all kinds of pumpkins at her farm and every year, and she fills our kitchens and the Market with all sizes, shapes and colors of pumpkins, gourds and...
Spiced Pecans Makes about 4 1/2 cups 1 lb. pecans, about 4 heaping cups 1/2 cup sugar 6 cups water Preheat oven to 325°F. Bring water and sugar to a...
One of the things that many cooks and chefs do when they have time off is reach out to other restaurants and ask to do a brief ‘stage’, or internship...
Falling for Apples By Chef Deb Traylor If you live in Colorado or have visited us during this time of year, you know there’s a certain amount of anticipation when...
Preserving Summer for Winter Now that the frost is on the pumpkin, we’re working on canning the final yield from this year’s harvest. We started in September with peaches (Ginger...
I am a self-professed “food pusher.” Early in my career, I used to volunteer at my local farmer’s market in Longmont, Colorado. Every Saturday, I would walk up and...
Lessons learned and a dang good breakfast sandwich by Chef Deb Traylor It’s an exciting time at Ginger and Baker! We’re getting close to the finish line… but there’s still...
This fall, we received countless calls from from friends and neighbors with way too many apples on their hands. While we strongly believe in sourcing as much as we can...
A Teaching Kitchen favorite and one of our most requested recipes! Pasta Dough Sage Pesto Ravioli Filling Brown Butter Sauce Combine all pasta ingredients together. Knead dough, wrap tightly, refrigerate...
Waffle Iron Colcannon garnished with sour cream. Brunch, lunch or dinner, this is such a tasty way to jazz up mashed potatoes! Waffle Iron Colcannon 2 Tbsp. olive oil2 cups...
Savoring the Tomato Harvest Whether you’re loving the abundance of tomatoes at your farmers market, or you’ve been watering and weeding and fighting the critters all summer and have a...
Learn the secret behind the amazing chocolate chunk cookies we offer in the Ginger and Baker’s pastry case! They have a crispy edge, chewy center, gooey melted chocolate and a...
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Market, Bakery & Coffee Shop
Tues – Sun: 7am – 9pm
Closed Monday
The Cache
Tues – Sat: 4pm – 9pm
Closed Sunday & Monday
The Cafe
Tues – Sun: 7am – 9pm
Closed Monday
In The Downtown River District
359 Linden Street
Fort Collins, Colorado
Complimentary Guest Parking
Closed on Mondays
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Christmas Eve : Cafe is open 7am-3pm.
Closed Christmas Day, Independence Day, Thanksgiving Day, New Year’s Day
Celebrating History, Community, Creativity and Pie
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