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Europe comes to Marshdale

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Bakery features pastries, cakes, jams and jellies

By Deb Hurley Brobst

The new owners of a bakery in Marshdale want it to have a local European pastry shop feel.

The Village Patisserie at 6947 County Highway 73, owned by David and Sara Knight, offers a selection of delectable treats, jellies and jams — and homemade ice cream on Sundays — plus a smattering of local artwork. Decorated cakes from the elegant to the unusual also can be ordered.

The shop is open Wednesday through Sunday. Saturday is bread-baking day, and on Sundays everything in the display case is 50 percent off.

In the display case this past Sunday were plain and chocolate croissants; apricot, blueberry and lemon pastries; cinnamon danish; pineapple squares requested by a customer; and blond and chocolate brownies. On Saturday, the bakery featured Palisade peaches baked on a puff pastry.

The sweet fare changes based on the season and the fruits available locally, said chef David.

“I believe in a farm-to-table philosophy,” David said. “If I can’t get it local, then I won’t lower my standards.”

The bakery sells jellies and jams from Ryland Hills in Colorado Springs. Available now are mixed berry, blueberry anise, pear and raspberry spreads.

A couple of local artists display and sell their work in the shop, too.

David learned to cook at age 7 when his mom became ill. After serving 14 years in the military, he attended culinary school back East to become a pastry chef.

He’s cooked for President Bill Clinton and President George W. Bush, and was working at the Westin Hotel when the Aurora theater shooting last year made the couple decide to move their family — a 14-year-old, 3½-year-old and a newborn — to a place a bit more rural.

They settled in Bailey and bought what used to be the Bee Sweet Bakery about five months ago.

The shop’s hours are tailored around David’s schedule at the Art Institute of Colorado, where he teaches advanced pastry classes.

Sarah says she’s a wreck in the kitchen, but she takes care of the business end and marketing.

David bakes with butter only: no shortening allowed. He also supplies bread to local restaurants.

Since the couple are family-oriented, they’re planning to offer birthday-party options such as pizza parties and tea parties.

While children are having fun making dough or decorating cookies, they also learn about paying attention to recipes and measuring ingredients.

One of David’s more unique culinary escapades is wilderness cooking. He trained in wilderness search and rescue with the Army, and he now owns a fully backpack-able kitchen. He can take a group into the woods and then cook a seven-course meal or simple barbecue fare.

The Village Patisserie is open from 8 a.m. to 4 p.m. Wednesday and Thursday, 8 a.m. to 6 p.m. Friday and Saturday, and 8 a.m. to noon Sunday.

Visit the website at www.thevillagepastryshop.com.

Contact Deb Hurley Brobst at deb@evergreenco.com or 303-350-1041.