Dry Storage Bakehouse 3601 Arapahoe Ave, D181

Two slices of country or seeded sourdough served with house cultured butter and house seasonal jam

Rice filled w/choice of smoked trout, mushroom, egg or boshi

koji sausage, tamago, gochujang aioli, swiss on a croissant

miso dressing, greens, fennel

choose between our white or red square pie slices with rotating toppings + $3 for market salad

Notes of Coca, Vanilla, Cherry, and Almond 12oz

notes: sugar cane

Made for IE and the Wolf's Tailor. This blend is composed of Caturra and Borbon coffee. Notes of toffee, macadamia nuts, and red currant.

White Sonora and Rouge de Bordeaux Wheats from the San Luis Valley. 12% Protein.

Oberkülmer Spelt is an ancient grain, full of nutrition and flavor. It performs in both bread and pastry applications. 18.5% Protein.

Rouge de Bordeaux gained popularity among artisan bakers in the 19th century for its earthy, whole-wheat flavor and robust performance. 11.6% Protein.

Abruzzi Rye is an heirloom variety with a deep flavor. Known for its tall growth and hearty resistance to winter conditions. 11.3% Protein.

100% White Sonora Flour from the San Luis Valley. 11.2% Protein.

Made with 100% Winter Langin grain. 12-14% protein levels

Made with 100% Yecora Rojo wheat. 12.5% Protein.

A classic rendition. It uses 3 kinds of chilies one for color, another smoke and finally one for heat. Sesame and peanuts quell the heat and round out flavors of this oil based salsa. The sauce begins bright and citrusy from the California chilies and garlic, and finishes nutty and hot as the chilie oil coats the entire palette. Spice level in this batch is an 8 of 10.

An oil based salsa originating in the state of Veracruz. Asian influx in to region inspired this salsa and its name is the feminine for the word ‘Macho’ in reference to the salsa’s extreme heat