People who loved John Hinman’s award-winning pies at the Post Brewing Company in Lafayette can now get his baked goods for their holiday celebrations.
After 15 years working in the Denver and Boulder restaurant world, Hinman decided to follow his passion for pie-making.
He bought an 11,000-square-foot bakery, formerly the Red Mountain Bakery in Park Hill, and is now starting Hinman’s Bakery.
“I’m still in the dream phase,” said Hinman, who had originally planned to get a 1,000-square-foot space for a pie shop but ended up with a giant bakery. “I want to hire people with an entrepreneurial spirit and figure out how to get their dreams out there.”
Right now the Hinman Bakery is supplying such places as and the , and pies are also available at Keith’s Coffee Bar (2450 S. Downing St., 303-733-4496).
Hinman plans to open a retail bakery on his premises in the spring. But right now, for the holiday season, people can call him to pre-order baked goods and then swing by to pick them up.
He’s offering a variety of Christmas cookies by the dozen ($9), along with bûche de Noël cakes ($35) and pies — pecan, apple and pumpkin ($19). His most popular pie, cherry, is $23.
4850 E. 39th Ave. To order, call 303-287-3431.
Fooducopia expands
Tim Lymberopoulos started Fooducopia about seven years ago as an online organic grocery, and his concept just kept growing — first into a small market and cafe serving breakfast and lunch in the Washington Park neighborhood, and now into an upscale restaurant that serves dinner from chef Richard Glover, who’s already won accolades for his brunch.
The original idea was to be a little cafe and corner market, said Lymberopoulos, “but the restaurant side really took off and became the main attraction.”
Now the market is smaller but still features organic products sourced as locally as possible, and pasture-raised eggs collected daily from Glover’s farm, Oatland Sage Farm & Farmyard, along with other small local egg farmers.
Other local artisans include and Real Dill Pickles.
Renovations have just finished on the restaurant, which can now seat 32 people.
And with a liquor license, diners can now imbibe with include High Point Farm bison filet ($36), Haugens Farm rack of lamb ($29) and Spring Tree Farms rabbit with organic root vegetables ($24).
1939 E. Kentucky Ave. 303-722-7838.
Award for Elway’s
Aniedra Nichols, executive chef at Elway’s Cherry Creek, made a meal of braised beef cheeks that made the James Beard Foundation’s list of
“Combine meltingly tender braised beef cheeks with rustic gnocchi and what do you get? Aniedra Nichols’ mouth-watering Beard House dish,” said judges. “With a hint of heat from the horseradish, sweet-and-tart notes from the pomegranate reduction and earthy wilted chard, Nichols had guests nearly licking their bowls clean.”
Nichols made the list of such talented chefs as Mark Liberman of AQ in San Francisco, Daniel Skurnick of Buddakan in New York, Perry Hendrix of Avec in Chicago, and Jeremy Fox of Rustic Canyon in Santa Monica.
Colleen O’Connor: 303-954-1083, coconnor@denverpost.com or @coconnordp
