Recipes
When our old grain mill opened its doors over 100 years ago, the health of the business went hand in hand with the health of the land and community; seeds...
I lived overseas as a child and when we would come to the States in the summers I always looked forward to visiting Grandma and Grandpa Co, my dad’s parents,...
The heat of late summer inevitably welcomes the same conversations every year. First, it’s all about the weather: “Is it hot enough for you?” or “Oh my goodness, it’s soooo...
Peach season is here! It’s time to visit your local farmers’ market or take a lovely road trip to the Western Slope and buy a case of perfectly ripe, “oh...
It’s the height of summer, which, for many of us, means long days, high temperatures and lighter meals. With that in mind, we’ll be sharing several delicious summer salads that...
While researching our old building’s past, we learned a lot about its 100 year+ history. The location of the building was chosen as it would be adjacent to the railroad...
Since April was Autism Awareness Month, we partnered with Aspen Speech Therapy to host a special event called “Pasta with a Purpose.” Our guest of honor was CSU Professor Temple...
If you’ve ever hung up your coat at Ginger and Baker, you may have noticed the beautiful, hand-wrought railroad spike coat racks in The Cache, Café and Wine Cellar. Or...
Do you remember the first thing you ever cooked? Remember who helped you? Maybe it was your mom or grandmother for a special meal. Maybe it was your dad making...
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...
A little pie shop… and a different pie story – by Chef Deb Traylor. As we approach the final restoration and finish work at Ginger and Baker and sprint through...
Taking inspiration from salvage Over the past months of restoration and construction, we’ve been incredibly lucky to work with a number of skilled craftsmen and women who have helped bring...
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...
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...
Pie’s Favorite Beverage by Chef Deb Traylor When Ginger and I first began dreaming of a pie shop, we didn’t spend much time thinking about the beverages we wanted to...
It All Begins at the Kitchen Table by Chef Deb Traylor Every big idea starts as a simple thought or mild musing at some point in its early life. Whether...
Diamond in the Rough by Chef Deb Traylor I think every one of us can relate to a time or place when we began some sort of endeavor or adventure...
A “Red Warty Thing” pumpkin from last year’s garden. Notes From the Farm by Ginger Graham I’ve always wanted a big pumpkin patch. There’s nothing more fun than walking through...
Farmers Markets and Fried Cherry Pies by Chef Deb Traylor Things I love: family, friends, rescue dogs, a newly sharpened knife, an 11” American-made black steel frying pan, early mornings...
Family size Frito Pie! Childhood Home and Frito Pie by Chef Deb Traylor I’ve always been a Texas girl, a proud seventh generation Texan, and I’ve loved my state and...
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...
