Brownies

Traditional brownies must be made with a chocolate base and include no more than two inclusions (e.g. chocolate chips, nuts, etc). This simple and classic baked good will be judged on technique, flavor, and execution.

Whole Grain Savory

Any savory baked good, including breads, made with at least 50% whole grain flour. We recommend using Colorado-grown heritage flours from our friends at Dry Storage. Whole grain flours have unique flavor profiles and can behave differently from all-purpose flour, particularly with moisture content. These baked goods will be judged on recipe concept, grain choice, and execution.

Quick Breads

Pumpkin, zucchini, banana, and cornbread – just to name a few! These versatile, cake-like baked goods don’t use yeast for leavening. We love both classic and creative entries. All will be judged on flavor and execution.

Sandwich Cookies

Two cookies with a filling in the middle. The rest is up to you! Judged on creativity, flavor, and execution.

Fougasse

We want to see your fun bread shapes! All dough recipes and shaping varieties are welcome. We’ll be judging for aesthetic beauty of your fougasse shaping, and quality of dough. If you need a recipe, you’re welcome to use ours. (Please bake 3-4 fougasses: one for the judges, and 2-3 for sampling)

Gluten-Free Cakes

Any kind, any flavor, any icings and decorations. The only rule is that it cannot contain any wheat flour. We’re judging on creativity, flavor, and execution.

Can kids enter the competition?

Yes, we’d love that! We will not be having a designated Kids category this year. Instead, kids are welcome to enter any category. There will be separate prizes awarded for kids contestants. Please note, kids ages 12 and under must be accompanied by an adult at their tasting table.

Can professionals enter the competition?

Yes, of course! We define a “professional” as anyone who has completed a culinary program and/or been paid to bake (at a bakery, or as part of a cottage food operation). Professionals can enter any category, and will be judged separately from non-professional entrants. 

Is there a deadline to apply?

Yes! Contest entries close on Sunday, September 29 at 11:59pm, or whenever we reach our max capacity of 100 bakers. Last year’s contest filled up much sooner than the deadline, so we recommend signing up as soon as possible to secure your spot.

What should I bring the day of the event?

• 90-100 samples of your baked good. We recommend making about 2 dozen individual baked goods and cutting into quarters (e.g. one muffin / brownie / etc divided into 4 pieces), or enough large format baked goods as needed. 3 servings will be set aside for judges, and the rest will be available for samples. 

• Your own serving platter and serving utensils.

• Rebel Bread will provide a 4’ table space, hand sanitizer and gloves for serving, and napkins, plates, and utensils for guests.

• Small cooler if needed for baked goods that need to be kept cool.

• Optional: marketing materials and/or table decorations if you have your own bakery and want to share about it!

• Sun protection: sunscreen, a hat (all bakers will be under a tent but may be still be exposed to sun)

• Water or whatever keeps you hydrated!

What can I expect after I register?

You may not receive an email confirmation right away, but we will email all contestants a reminder with instructions the week of the event.

Please arrive between 9:00am - 9:30am to check in and set up for your tasting. You must be available to be at your station for the duration of the tasting event (til 11:30am). 

Judges will announce the winners at 12pm.

Can I enter multiple baked goods?

Unfortunately not. We’re limiting this year’s contest to one entry per person due to high demand.

Are there prizes?

There will be a Judges’ Winner in each category, People’s Choice Awards, Best in Show for the entire event, and awards for Kids’ and Professionals' entries (based on number of entrants). Check back later for more prize info. 

How do I know if I need to bring a cooler?

If your baked good contains any perishable components (e.g. fresh whipped cream, soft cheeses) you’ll need to bring a small cooler to keep it chilled! Please label your cooler with your name and cell phone number. If you are unsure, click “Get in Touch” at the bottom of this page to send us an email.

I entered the contest but won’t be there to serve my baked good. What should I do?

You will need to send someone to check in and serve your product for you. We will not have extra staff on hand to do so for contestants.

My friend and I entered together. Can we both serve our baked good?

Yes, but we’re tight on space. We wouldn’t recommend more than two people per table so we don’t crowd the tasting tents.

Exceptions are for Kids Category contestants accompanied by an adult or those who may need assistance serving. Please note this when registering.

Do I need to submit a recipe with my entry?

No, but please be mindful of common allergens. We’ll ask you to report them on the entry form and to be able to answer questions about ingredients at the event.

Any other questions?

Click “Get in Touch” at the bottom of this page to send us an email. We’ll do our best to answer your questions.

What is Denver Bake Fest?

Denver Bake Fest is a community baking contest and festival hosted by Rebel Bread. It’s an event that brings together bakers and bakery-lovers of all kinds, and celebrates the creativity and diversity in our food community.

What is Rebel Bread?

Hi and welcome if you’re new here! Rebel Bread is an artisan bakery based in Denver, CO. We specialize in artisan loaves and coffee shop-style pastries all made with regional grains, and love baking things that are “just different enough” – perhaps new flavors or styles of baked goods than you’re used to seeing. You can find our products at our Retail Counter, the South Pearl Farmers Market, Leevers Locavore, Pinemelon (grocery delivery), and in various coffee shops around town.

We always strive to be involved in our community and bring people together around baking. We’re excited for our second year hosting Denver Bake Fest.

Is this event only for bakers?

This event is for everyone! Think: County Fair Baking Contest (and everyone is invited to taste)!

When and where is the event?

Saturday, October from 10 am - 1 pm in the Design District Parking Lot, in front of the Rebel Bread Retail Counter at 675 S Broadway, Denver, CO 80209.

Where do I park?

Free parking is available on-site. The event takes place in a parking lot, and there’s plenty of parking surrounding the event. We’re also a short walk from the Alameda RTD Light Rail Station.

Accessibility Note:

We strive to make Denver Bake Fest an inclusive event for all. The venue is wheelchair accessible, with accessible restrooms and parking available on-site. Service animals are welcome. If you require any specific accommodations, please contact us in advance and we will do our best to accommodate (click “Get in Touch” at the bottom of this page).

Do I need a ticket to attend?

Nope! This is a free event to attend, but you will need to purchase tasting tickets if you would like to sample the baked goods.

How many baked goods can I taste?

Each ticket can be redeemed for one tasting sample, and you can buy as many as you’d like. We’re asking bakers to make each sample to be a few bites (about a quarter of the size of a retail baked good).

Tasting tickets are available online here, and in-person at the event. Please note that while we will have thousands of tastes available, a ticket does NOT guarantee you will receive a specific baked good. Make sure to arrive towards the beginning of the event for the best selection of baked goods.

Where does the money go?

Event income is used to cover the logistics of producing the event, such as equipment rental and day-of staff. All remaining proceeds are donated to our non-profit partner, CHOW (Culinary Hospitality Outreach and Wellness). Rebel Bread does not profit from event planning. We expect this to be a successful fundraiser for CHOW, and we will announce the donation amount at the end of the event.

Is the Rebel Bread Retail Counter open?

Yes! Rebel loaves and pastries will be available for purchase at our Retail Counter from 8am - 3pm.

Who are the bakers?

Fellow community members with both home and professional baking experience!

How many bakers?

We’re accepting up to 100 bakers in this year’s competition.

Who are the judges?

Judges will be announced closer to the event.

What if I have allergies?

Baked goods are lovingly prepared in home kitchens by each individual baker. Speak directly to the bakers at the event about your concerns.

Can I sign up to bake?

We’d love that! Make sure to read through the Baker FAQs, then sign up here (coming soon).

What can and can’t I bring to the event?

You CAN bring:

• Water bottles and other non-alcoholic beverages (no glass containers, please)

• Blankets and small lawn chairs (there is a grassy courtyard in our parking lot, and limited event seating)

• Strollers (please be courteous in crowds)

Please DO NOT bring:

• Alcohol

• Ice chests

• Large bags

• Pets (except service animals with a current rabies certification)

• Medical or recreational use marijuana

• Glass containers

Can I bring my dog?

While the event takes place outside, we prefer you leave dogs at home since this is a food event.

Any other questions?

Click “Get in Touch” at the bottom of this page to send us an email. We’ll do our best to answer your questions.

Brownies

Christopher M. - Body Snatcher Brownie

Hao W. - Cait’s Favorite

Helena R. - Mentally Mint

Izaiah B. - Brownie

Journee B. - Southern Chocolate Brownie

Julianna F. - Tahini-Halva Brownies

Kate W. - Salty caramely brownies

Katie P. - Salted tahini brownies

Lindsey O. - Mexican Spiced Hot Cocoa Brownies

Meagan P. - Malted Rye Brownies with toasted walnuts

Morgen Z. - Toffee Brownies

Mykenzie P. - Decadent Dark Delicious Delights

Ollie S. - Chocolate Turtle Temptation Squares

Salem Y. - Lemonies

Sarah D. - Dame Classic Brownie

Telluride T. - Perfect Brownies

Vincent J. - Fondant Baulois

Gluten-Free Cakes

Audrey S. - Lemon Blackberry Crumble Cake

cammie t. - Chocolate Cake with Brown Butter Miso Maple Icing

Emery W. - Cake

Gabby A. - Pumpkin Chocolate Chip Cakes

Jana T. - Midnight Raspberry Cake

Jen M. - Peaches and Cream Cake (GF)

Jennifer S. - Framboise Forest

Julie T. - Better than a Reese's Cookie

Leda H. - Naughty Nelly’s Gluten Free Cake

Melissa G. - Cinnaswirl delight

Ruth J. - Gluten and Dairy Free Chai Spice Cake

Vera C. - Vanilla Cake with Chocolate Buttercream Frosting

Victoria B. - Salted Caramel Churro Cupcake

Walker G. - Lemon Passion Fruit Cupcakes

Quick Breads

Alexandra H. - Chocolate Chip Zucchini Bread

Andrea H. - Peanut butter and jelly banana bread

Barbara V. - Ultimate carrot cake loaf

Brittany G. - Fall spice cornbread muffin

Hayden K. - Saturday Morning Hot Bread

Hayley H. - Earl Grey Bread

Jade S. - Pancake Kabobs

Jerrica C. - Churro Scone

Julie P. - Perfect Pumpkin bread

Katie C - Pumpkin bread with a browned butter maple glaze

Kiah V. - Cardamom Pumpkin Bread

Margaret M. - Pumpkin Bread with Pumpkin Seed Brittle Streusel

Robert C. - Spiced Pumpkin Bread

Sam W. - Sam’s Banana Bread

Sandy F. - Chocolate Chip Pumpkin Bread

Violet V. - Classic Chocolate Chip Banana Bread

Yasmin L. - Zucchini Bread

Sandwich Cookies

Adri S. - Pumporado’s

Adrienne D. - Honey and Jam Sugar Cookies

Alexandra V. - Carmel Apple Cookie Sandwich

Annie E. - Damn Fine Dippers

Arthi R. - Sugardoodle Sandwich

Caitlin L. - Old Fashioned

Damien G. - Mini Pie Sandwich Cookies

Denver D. - Dave's Delicious devils food cookie

George P. - Pavlova cookie sandwich

Henry F. - Denver Fog Sandwich Cookie

Hilary R. - Spiced sandwich cookies with cranberry buttercream filling

Jamie L. - PB&J Cookie Sandwich

Jason P. - Peach jammies

Kat S. - Molasses Lemon Sandwich Cookies

Kate F. - C.A.C Sandwich Cookies

Kelly H. - Salted Caramel Macaron

Kelsey M. - Vegan ginger & miso maple cookies

Leslie P - Herb and Apricot Cookie

Liz F. - Confetti party cookies!

Lyla H. - Super Duper Carrot Cookie

Maddie C. - Clemencremes

Morgan B. - GF peanut butter mousse sandwich

Nicole H. - S'mores Cookie

Whole Grain Savory

Caity C. - Oatmeal Molasses Brown Bread

Cassidy S. - Olive Sourdough A lot!

Ellie B. - Ellie's Fall Colors Challah

Emma M. - Cheesy Garlic Buns

Jeff N. - Roasted Pueblo Chile & Cheddar Sourdough Baguette

Kaitlin B. - Frøsnapper

Kelcey J. - Whole Grain Sourdough

Leslie S. - From sea to purple majesty

Scott B - Garlic Sourdough

Shelby M. - Harvest bread

Stephanie B. - Seed Studded Sourdough

Tatieonna K. - Blueberry Basil Scones

Allyson Reedy - Food Writer (30 Breads to Bake Before You Die)

Athena Johnson - Hearth Bakery

Aurora - PineMelon - The Farmers Market Delivered

Brielle Fratellone - Gaylord of the Rockies

Cassie Borshoff - 5280 Pastry Co-Op

Denise Mickelson - Colorado Restaurant Association

Erin Boyle - CHOW

Hannah Ulbrich - Copper Door Coffee Roasters

Helen Xu - Westword

Jan Kratzer - LoDough Bakery

Jane Brummet - Mile High Pie Co.

Jessey LaShier and Joe Pothier - Italco Food Products

Lauryn Berrios - El Five

Lianna - @coloradofoodenthusiast

Linnea Covington - DiningOut Denver

Mark Antonation - Colorado Restaurant Association

Megan Piel - Consignment Confections + Former Escoffier Pastry Instructor

Nina Schwartz - Connect for Health Colorado

Patricia Swanson - Home Baker Extraordinaire

Sarah Carpenter - Elevated Pastries

Taylor Moellers - Denver Office of Climate Action, Sustainability and Resiliency.

Tim Felkner - Uncle Tim's Cocktails

Best in Show

Bread: Jeff N. – The Birdbrain

Cake: Paige K. – The Peanut Butter Daddy

Pie: Katie N. – Miso Apple Galette

Chocolate Chip Cookie: Nicholas G. – CCC48

Baker’s Choice: Jennifer S. – Haute Chocolate Fudge Rounds

Kids: Jade S. – Pumpkin Pie

Rebel Bread Staff Pick Award

Meagan P. – Apple and Fig Galette with Gorgonzola and Walnuts

Miles O. – Bagels

People’s Choice Award

Anna M. – You Knead This Focaccia

Heather W. – Pear Ginger Pie

Lyla H. – Fruity Tooty Key Lime Pie

Bread

Anna M. – You Knead This Focaccia

Bean S. – Babka

Beth M. – Honey and Black Sesame Loaf

Celia W. – Ube Sourdough

Charlie B. – Cowboy Ciabatta

Erin F. – Rosemary Parmesan Artisan Sourdough

Izaiah B. – Einkorn/Durum Sourdough Bread

Jeff N. – The Birdbrain

Jen M. – English Muffins - Classic and Rosemary & Green Onion

Jerrica C. – Chocolate Orange Croissant

Kiya K. – Sourdough Focaccia

Leslie S. – A Cleaners Gift

Lisa D – Olive Ovation

Liza N. – Pandan Coconut Milk Bread

Maria G. – Everyday EM Bread

Peter S-H. – Daddy Bread

Cake

Alexis V. – Winging it

Benjamin L. – Banana Marzipan Festival Cake

Ben M. – S’more Cake

Clara S. – Violet Velvet

Julianna F. – Mocha Cake

Jen M. – Caramel Apple Pie Cake (GF)

Katie M. – Carrot Cake (GF)

Paige K. – The Peanut Butter Daddy

Ruth J. – Dairy-Free and Gluten-Free Lemon Cake

Shivani U. – Gajjar Ka Halwa Cheesecake

Wynter S. – Strawberry Fields Forever

Pie

Annalee B. – Butterscotch Pie

Chenoa R. – Golden Pecan Pie

Dan H. – Black Powder Churro Chocolate Cream Pie

Heather W. – Pear Ginger Pie

Jessica B. – Rainbow Unicorn Poptart

Katie N. – Miso Apple Galette

Meagan P. – Apple and Fig Galette with Gorgonzola and Walnuts

Michael C. – I Bribe My Friends With This

Rachel C. – Cookie Dough Tart

Rhemy B. – Onion and Pancetta Savory Tart

Tovah M. – Coconut Custard Pie

Chocolate Chip Cookie

Brittany B. – Best Chocolate Chip Cookie

Brittany G. – Salted Toffee Chip Cookie

Clara S. – Chocolate Chip Cookie

Emily D. – Paige & Brady's Favorite Chocolate Chip Cookie

Emma M.C. – Not-store-bought Chocolate Chip Cookies

Emory L. – Brown Butter Choco Chip

Grace K. – Everyone’s Favorite Chocolate Chip Cookie

Grace Y. – Grace’s Pandemic Choc Chip Cookie

Jake L. – "Bite-Back" Chocolate Chip Cookies

JulieAnne D. – Sourdough Chocolate Chip Cookie

Jess B. – Salty Chocolate Chip Cookie

Katie L. – Salted Chocolate & Butterscotch Chip Cookies

Lisa D. – Lisa’s Brown Butter Salted Chocolate Chip Cookie

Lisa P. – Chocolate Chip Cookie

Lucille W. – Friggin Good Chocolate Chip Cookies

Madison G. – The Chocolate Chip Cookie Of My Dreams

Michael C. – I Bribe My Coworkers With These

Nicholas G. – CCC48

Prady B. – Chocolate Chip Cookie

Rochelle K. – Choc Chip Cookie

Titus G. – Marshmallow Chocolate Chip Cookie

Wynter S. – Chocy Chippies

Bakers’ Choice

Adam Y. – Thai Chili Pecan Banana Bread

Amy K. – Sunday Morning Hot Bread

Cissy O. – Cherry Frangipane Tart

Claire D. – Blue Cheese Walnut Tartlets

Healani N. – Scones

Helena R. – Chocolate Cookie of Your Dreams

Jeff N. – Lemon Mint White Chocolate Epi Baguette

Jennifer S. – Haute Chocolate Fudge Rounds

Kaitlin V. – Lemon Poppyseed Macarons

Kayla R. – Lemon Lavender Meringue Tart

Kylee D. – Funfetti Pop Tart

Lindsey O. – Snack Attack

Marley W. – Summery Lemon Bars

Milena J. – Hrusciki

Miles O. – Bagels

Nicole R. – Gluten Free Pumpkin Bread

Nicholas M. – Tiramisu Cheesecake

Sara L. – Ragin Cajun Bacon & Egg Breakfast Bites

Sabrina R. B. – Giant Pumpkin Macaron

Thoa N – Tartin Croissant with Vanilla Cremeux

Kids

Gwynnie M. – Garden Cupcakes

Hayden K. – Berry Rhubarb Pie Dumplings

Hunter M. – Creepy Crawly Cupcakes

Jade S. – Pumpkin Pie

Lyla H. – Fruity Tooty Key Lime Pie

Bread

Allison Declercq – The Funky Flame

Patricia Swanson – Yelp Elite + Home Baker Extraordinaire

Daniel Gray – Dry Storage

Cake

Haley Paez – @milehighandhungry

Ashley Byrnes – Outside Sales

Caitlin Howington – Pint's Peak Ice Cream

Pie

Denise Mickelsen – Colorado Restaurant Association

Sarah Hall – Bakery Four

Jane Brummett – Mile High Pie Co.

Chocolate Chip Cookie

Matt Thompson – Italco Food Products

China Califf – Denver Metro Small Business Development Center

Hannah Ulbrich – Copper Door Coffee

Chris Ortiz – Intueat

Baker’s Choice

Joy Williams-Clark – Edible Beats

Zoe Deutsch – Moon Raccoon Baking Co.

Elana Berusch – Food Scientist + @lanibakes

Kids

Jack Gibbs – The Den Denver

Emily Clark – Lincoln Elementary School

Olive Moya – Denver-Based Artist