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In April 2012, the beloved Buffalo Doughboy – which won our Best Bakery in the 2011 Best of Denver -- moved from a tiny spot in a Victorian building just off Broadway to a storefront three times the size and a mile farther south on Broadway. The move allowed Buffalo Doughboy to expand hours and menu offerings as well, while still keeping the quirky charm of the original spot. But while bigger is better for the bakers – who have more room to turn out scratch-made savory cheese galettes, crumbly scones, sweet turnovers that pop with cherries, cupcakes, breakfast quiches and warm and buttery croissants – and also the customers who can now find seats if they want to enjoy their sweets at the bakery, it takes a lot of dough to support this location. And Buffalo Doughboy could use some of yours.
Updated: Buffalo Doughboy reopened this morning, and is back to baking.Buffalo Doughboy has faced some challenges since it moved from a tiny spot in Baker to bigger digs at 1298 South Broadway two yea... More »
Buffalo Doughboy won the Best Bakery award in the Best of Denver 2010. Business boomed, and last April the bakery moved out of its tiny spot in a Victorian home off Broadway for a space three times a... More »
Buffalo Doughboy was doing so well a year ago that the bakery decided to leave its original home for a much bigger space at 1298 South Broadway. And part of that was our fault: We'd named the tiny spo... More »
Buffalo Doughboy Bakery, our pick for Best Bakery in the Best of Denver 2010, has been closed since June 30 while owner/pastry chef Clark Eaton recovers from surgery. The bustling, seven-year-old bak... More »
We swung by Buffalo Doughboy Bakery, which just won our Best of Denver Best Bakery award, early Thursday morning to see what was on offer. The pastry case overflowed with fat danishes and hefty croiss... More »
Fresh baked daily
Just a block off Broadway, a Popsicle-hued Victorian is home to Buffalo Doughboy Bakery, a hustling bakehouse and confectionary whose glass cases brim with scratch-made savory cheese galettes, crumbly scones, sweet turnovers that pop with cherries, cupcakes, breakfast quiches and warm and buttery croissants, lighter than froth and so flaky that the softest blow turns the golden shards into confetti. You can order them naked, stuffed with feta and spinach, pumped with chocolate, or swelled... More »
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