Ginger and Baker
359 Linden St., 970-223-7437, gingerandbaker.com
A historic feed store received a major overhaul recently to become this multifaceted hub that includes a high-end steakhouse, mid-priced café, rooftop bar and a retail market and bakery.
After touring the whole beautiful complex, we stop into the bakery, also a spot to sip coffee drinks made with beans from local roaster Bindle Coffee. But we’ve been pointed to the gorgeous house pies, and more specifically the option to turn any slice into a milkshake. (Twist my arm…) We opt for the Oreo cookie-crusted vegan coconut peanut butter pie, and off to a Vitamix it goes, joined by three scoops of vanilla ice cream, half ’n half and a post-blend whipped cream dollop.
Its veganity bespoiled, we relish the rich creaminess, somewhat of a fight to suck through giant-sized paper straws. The PB plays with dark Valrhona chocolate bitterness on the front of the palate, then smooth coconut composes the middle sensation, followed by Oreo as a back-note. All in all: a strong argument for cruelly tossing pretty pie pieces into blenders.
Backup Plan: Fort Collins Donut Company
234 N. College Ave., 970-689-8978, focodoco.com
Located in The Exchange, a neat open-air assembly of businesses partly housed in stacked shipping containers (that includes The Infinite Monkey Theorem Urban Winery and Crooked Stave locations), FOCO DOCO churns out small Colorado sunflower oil-fried cake donuts via a “robot” (read: kitchen machine sans AI, which underwhelms).
Our Jitterbug bears a coffee glaze with crumbles of chocolate-covered espresso beans atop, pairing perfectly with a pleasantly non-cloying, faintly boozy aroma’d whiskey caramel latte, made with hooch from neighboring CopperMuse Distillery.