Re-Opening 4/22

Thanks for a great winter!

Baked into the community of Telluride, CO - Since 1977

Baked in Telluride is a bakery, casual dining and pizzeria restaurant in historic downtown Telluride, Colorado. We pride ourselves in serving up a great meal at an unbeatable Telluride value. We are open year-round seven days a week.

Established in 1977- Baked in Telluride, BIT as we fondly call it, takes pride in our fresh sustainably sourced ingredients and positive community impact. Our community page features more details on upcoming events and exciting partnerships. We even offer special discounts to our loyal locals.

Check out our Menu and daily specials if your dining in or the Grab and Go section if your dining on the go. Bakery items are always baked fresh daily and will vary from day-to-day. Plus, now serving specialty craft coffee!

Passing the torch at Baked in Telluride

Local institution Baked in Telluride has a new owner. Neal McKinley, whose 15-year association with Telluride started when he took part in a ski race at the Telluride Ski Resort in 2004, purchased the South Fir Street bakery from founder Jerry Greene in November 2018.

The decision to take over the business, McKinley says, was an easy one. “In addition to the great employees, it was a long-running, well-oiled machine of a restaurant … I was a patron there for 15 years and the thought of someone else coming in and changing everything was scary.”

Nearly a year on, McKinley, whose business employs roughly 30 people, seems pretty content. So, what does he love about his not-so-new gig?

“Every day is different, it’s always exciting,” McKinley says. “There is rarely a boring day in the bakery.”

Baked in Telluride continues to be the community hub it was under Greene, something that makes McKinley particularly proud. “I’ve gotten to know our regulars. I love that we have a locals’ table, a group of guys that come in every morning for breakfast or coffee and to debate whatever’s controversial that day, but it’s all just friendly discourse.”

While the bakery keeps McKinley busy, he admits to taking a break a few times a day to indulge in his menu favorites.

“The sleeper item here is definitely the buttermilk bar,” he says, laughing. “It’s not flashy and colorful like some of our other donuts, but it’s rich and delicious. Their popularity is steadily growing.”

And then there’s BIT’s banana bread, made from Neal’s mother’s own recipe.

“It’s something I grew up with. I remember that it was my favorite skiing snack. I’d wrap up a slice and head out for a day on the mountain. I still do.”

While McKinley says he hasn’t changed much at the bakery, he has doubled down on a commitment to high quality ingredients, like sourcing best-in-class Grande mozzarella cheese and working with regional producers to provide fresh, sustainable produce.

One thing that hasn’t changed is Baked in Telluride’s commitment to the community. Like Greene, McKinley continues to work with local nonprofits, scholarship funds and festivals. The bakery is on the Art Walk circuit and proudly shows the work of local artists, a tradition begun by Greene.

Says McKinley, “The character and the heart of BIT are still here. That isn’t going to change.”