Bakery, liquor store, much more slated to open in The Source this year

Boulderites have devoured Steve Scott?s ambrosial French breads ? pictured are three of them ? for awhile, but he is moving his operations to Denver in June, when he opens Babette?s in The Source food emporium. (Douglas Brown)

Details about The Source, a food emporium slated to open in the River North neighborhood in June, are beginning to emerge.

Steve Scott, a baker whose moist, crusty, and addictive French breads have captivated Boulderites, is leaving the college town for Denver, where he will open Babette?s, a bakery in The Source. Babette?s, which will sell breads, brioche, croissants and a handful of sandwiches, will probably be the most open-to-the-public bakery Denver has ever seen ? Scott envisions patrons standing just feet from the bakers and their machines.

?I want this to feel like we are baking for that one single person, like it?s someone?s home,? said Scott, a former professional cyclist who has been baking for 17 years. ?My philosophy is you need to see the baker baking. I view this as building community around the bakery.?

Scott also hopes to hire a pastry chef, and build a pastry program around the chef.

Also coming to The Source:

The Source, slated to open in June, will fill this Denver space, a 19th century foundry, in the RiNo neighborhood. (Luca Venter )

Proper Pour, a liquor store that will feature interesting, eclectic wines, spirits and beers. Many of the spirits and beers will come from Colorado. In addition, Proper Pour will sell a wide variety of bartender tools, for both professionals and home bartenders.

?It will be geared towards education, and geared towards the industry,? said McLain Hedges, who along with his partner Mary Wright will run the shop. Hedges said bartenders don?t have a comprehensive local resource for bartending tools.

Hedges said a ?cellar? for 3,000 bottles will be built above the shop. Here, Denverites will be able to keep 25-, 50- and 100-bottle lots, in locked cages, where temperatures will be properly maintained and Proper Pour employees will turn the bottles, to keep corks from drying out. The service works especially well for downtown dwellers, who want to collect wine but don?t have the space. The cellar will contain tables, for drinking and hanging out. Public tastings will be held there too, he said. Kyle Zeppelin, the developer and principal visionary behind The Source, said Proper Pour will probably also develop its own bitters and pickles.

The Source will also contain: a cheese and spice shop, with offerings not widely available along the Front Range, run by Mondo Food, a specialty food distributor; a whole-animal butcher shop, with a meat counter; a general store, with produce, flowers and dry goods; and office space on a to-be-built mezzanine level.

These components of The Source add to a list of tenants we already know about: A pair of restaurants (Acorn, which is the sibling of Boulder?s Oak at Fourteenth, and Comida Cantina, a Longmont taqueria), Crooked Stave brewery, Boxcar Coffee Roasters, and Peak Spirits distillery (with a tasting area).

Can June get here soon enough?

Source: http://blogs.denverpost.com/food/2013/01/28/bakery-liquor-store-slated-open-source-year/17213/

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