Shawn started Bakery Four after almost a decade of testing formulas with dozens of flours, salts, butters, ratios, and numerous other factors. He fell in love with the process of working with dough after employment at multiple pizzerias in his hometown in Upstate NY. After over a decade spent in sales operations and sales development roles for some of the fastest growing companies in the U.S. he realized he needed to make a change, and Bakery Four was born as a cottage food bakery in Denver. In just 6 short months the cottage food operation was so well received that Bakery Four signed a lease in the Highlands neighborhood in Northwest Denver at 3712 W 32nd Ave.
All of Bakery Four's sourdough breads are made with only stone milled flour, french sea salt, and water. They go through a long cold fermentation to achieve the perfect blend of sour, sweet, nutty, and bitter. The pastries are highlighted by imported french pastry butter and utilize sourdough and yeast poolish leavens taking over 2 days to craft.
We hope you enjoy the constantly rotating flavors, flour blends, and varieties of breads and pastries as much as we do!