Chef Lachlan Mackinnon-Patterson’s Boulder restaurant, Frasca Food and Wine, gets its espresso beans from this wholesale organic and fair-trade coffee roaster, which also supplies area cafés.
Wyatt Barnes and Amy Tisdale have farmed for only four years but grow more than 100 crops for Boulder’s best chefs, including Mackinnon-Patterson.
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Mackinnon-Patterson picks up hand-shaped loaves like cranberry-raisin and filone breads from Denver’s popular bakery, overseen by third-generation Italian baker Maurizio Negrini.