cul de sac club denver

cul de sac club denver Denver-based porch pop-up bakery, bringing North Side neighbors together on Saturdays

I’m Emilie - a Denver-based mom, small-business owner, and baker - and this porch bakery was born from a deep belief in building community close to home. I bake in small batches using locally sourced ingredients, with a special focus on including gluten-free options. I can take credit card and tap-to-pay mobile payments via walk-up or online pre-orders, which open weekly with limited availability. Sign up for text alerts so you'll never miss a drop: https://www.hotplate.com/culdesacclub

08/03/2026

going out big before a little break. 🧡

yesterday was my last porch pop-up for a few weeks - I’m closed the next two saturdays for family travel - so I wanted to make it count.

after 24 loaves of focaccia friday night, I got ambitious and mixed up six MORE of the pecan sticky bun flavor that sold out online. up at 4am to proof them, back up at 5:30 for three rounds of scones - six trays cooling before 7am. a total whirlwind. 🍯

but by 9am, it looked like a block party in the best way. dogs, kids, neighbors everywhere - so many regulars and so many new faces (often thanks to the magic of instagram 📲). one incredible woman, Jennifer, walked SIX MILES to get here. a two-hour trek to the cul de sac club - that has to be a record. 😮

and get this: despite ALL the extra baking - the bonus sticky bun focaccia, even two more trays of scones I threw in last-minute - I STILL sold out before 11am. I’m floored. 🤯

summer is in full bloom, and so is the garden. I set out two huge bouquets of wildflowers I grew from seed this spring 🌻, and shared big bowls of cucumbers and sungold tomatoes with everyone who came by - because there’s more than enough to go around. thank you for sharing in the bounty so nothing went to waste. 🍅

I’m so overwhelmed with gratitude, and I’ll genuinely miss you these next two weekends. but don’t worry - I’m already dreaming up the fall flavors I can’t wait to debut when we’re back August 22. 📅

📲 want to know the moment my next menu drops? sign up for text alerts via the link in my bio - you’ll be first to know when we’re back.

see you (in a few) Saturdays! 🧡☕

07/29/2026

this time last year, it was a patch of dirt. 🌱

this spring & summer my husband and I transformed our front yard into something I still can’t quite believe - an abundant, overflowing garden that now feeds the bakery every single week. the chives in your cheddar scones? the sage in the caramelized onion gruyere? the basil, the herbs, so much of it comes from right here, just steps from my oven. 🌿

and somehow, the garden and the porch bakery have grown up together this year. both started small and a little uncertain. both took a lot of early mornings, sweat on my brow, and faith that it would all come together. and both became something so much bigger than I imagined - because this whole neighborhood showed up to root us on. 🧡

watching my kids water the flower beds, watching neighbors admire the blooms on their way to grab a focaccia, watching herbs go from soil to scone in the same morning - this is the dream I didn’t even know I was allowed to have.

from a patch of dirt to this. thank you for growing it with us. 🌻

see you Saturday. 🧡



big thanks to Resource Central: Conservation for the gardens in a box that made our xeric slope gardens possible and to Denver Urban Gardens for tDenver Urban Gardensazing Planning Your Garden workshops, which set this newbie up for success!

07/28/2026

order now, thank yourself Saturday. 🧡✨ here’s what’s on the porch this week:

🫙 FOCACCIA
rosemary thyme · cinnamon roll · chimichurri · and the brand new PECAN STICKY BUN focaccia that flew off the porch last week 🍯

🧀 SAVORY SCONES
cheddar chive · sundried tomato parmesan · caramelized onion gruyere - all featuring fresh herbs from my front yard garden - try a single or snag a trio of all three flavors!

🍪 COOKIES
giant NY-style chocolate chip · sprinkle cookie pops with white chocolate drizzle

🥕 GF GOODIES
carrot cake muffins with pecan oat streusel

pre-orders close WEDNESDAY at 9pm ➡️ link in bio to lock in your favorites before they sell out. 👈

or swing by saturday morning, 8am to noon, Zuni Park cul de sac. walk-ups welcome while supplies last: but heads up, I’ve been selling out before 11am for weeks now, so come early!

see you Saturday. 🧡☕

07/27/2026

four weeks. six recipes. one very humbled baker. 🌀🧡

I’ve been trying to teach myself how to make cinnamon rolls - at altitude, in bulk - and it has kicked my butt in the most humbling way.

the timing alone is brutal. I do a long first proof, roll and fill them, refrigerate overnight, then pull them at 5am to proof at room temp. assemble too early? they overproof. so I’ve been up past midnight rolling dough, then back up at 5am - only to feel deflated by the rise (or lack thereof).

I’ve tried everything. the Japanese tangzhong method. scalding the milk. incorporating butter slowly. kneading with the dough hook until my KitchenAid nearly caught fire. 😅

are they delicious? absolutely - gooey, warm, wonderful. do they have the sky-high rise and delicate crumb I’m chasing? not yet.

so this week, I’m giving myself grace. I’m taking a little break from the cinnamon roll rabbit hole and bringing back a recipe I feel really confident in: the cinnamon roll focaccia you all love (and that’s about 1000x easier to make 😂). I’ll come back to cinnamon rolls soon - stronger, more rested, and ready.

to everyone who’s cheered me on and taste-tested through it all: thank you for supporting me while I fumbled through this. that’s the whole magic of this little community. 🧡

and seriously - if you have cinnamon roll wisdom or any feedback if you snagged a tray off the porch during this season, I am ALL ears. tell me everything in the comments. 👇

see you Saturday.

07/26/2026

5am wake-up, warm cinnamon rolls, and a morning that filled my whole heart. 🧡

the tired truth: I was up at 5am to proof the cinnamon rolls and I’m running on fumes - but it’s all worth it. my first customer showed up at 8am while I was still setting out warm trays of two new flavors I’m obsessed with: biscoff and cinnamon toast crunch cereal cinnamon rolls. dangerously good. 🌀

it was slow from 8-9 and I got nervous... then everyone showed up at once and I sold out by 10:30. AGAIN. 😮

we also debuted a PECAN STICKY BUN focaccia that flew off the porch - it was such a hit it’s officially on next week’s pre-order menu! 🍯

the morning was full of highlights: my neighbor, Anita, surprised me with stunning homemade macarons 🍬... my friend Chris stopped by on her way to Moxie Bread Co. (honored to be on her bakery crawl 😄)... my sister and her childhood friend visiting from CT swung by... and SO many neighbors with little ones showed up for impromptu playdates - which is the whole point. even folks who came after I sold out stayed to play. 🧡

the cherry on top: I found handmade art and a thank-you note in my mailbox from a neighbor who sees what we’re building here. I got a little teary. 🥺

📣 heads up: I’m open next saturday, then CLOSED for two saturdays due to family travel. now’s the time to stock up and fill your freezer with scones and focaccia!

pre-orders for next weeekend are open now - link in bio. 👈

see you Saturday. 🧡☕

DenverEats

07/24/2026

1 simple scone base. three completely different, decadent flavors. here’s the recipe. 👇🏼🧀🌙

baking after bedtime, savory scone edition: nine batches, three flavors, one quiet kitchen.

here’s what I love about savory scones - the base recipe never changes. it’s the mix-ins that do all the work.

🧂 THE BASE (makes 8 scones, 100-125g in size):
2 cups AP flour
1 tbsp baking powder
1 tsp table salt
2 tsp granulated sugar
5⅓ tbsp cold butter, chopped (I use Kerrygold - one 8oz block covers a triple batch)
1 cup heavy whipping cream

then pick your adventure:

🧅 CARAMELIZED ONION GRUYERE + SAGE
½ cup caramelized onions (cooled, roughly chopped)
1 cup gruyere, shredded
2 tbsp fresh sage, diced
Skip the garlic powder in the base dough for a sweeter flavor

🧀 CHEDDAR CHIVE
1 cup sharp cheddar (I use Cabot Creamery Cooperative)
1/3 cup chives (fresh from the garden, dehydrated, or both)
1/3 cup green onions

🍅 SUN DRIED TOMATO BASIL + PARMESAN
1/2 cup sun dried tomatoes - chopped, drained, and patted dry (key step, or you’ll get soggy scones!)
1/2 cup shredded parmesan
1/2 cup shredded cheddar
1/3 cup fresh basil, chopped

same dough, wildly different results. 🤌

the herbs all come from my front yard garden, which never stops feeling like a small miracle. 🌿

I shape and freeze these, then bake fresh saturday morning - brushed with heavy cream right before they go in for that golden, flaky top.

on the porch this saturday, 8am to noon. 🧡

see you Saturday.

PorchBakery SavoryScones

07/22/2026

order now to start your weekend right. 🧡✨ pre-orders close TONIGHT at 9pm - here’s what’s on the porch this week:

🌀 classic cinnamon rolls - served with a vanilla bean glaze, ooey, gooey, and going fast
🌿 basil pesto focaccia - with fresh basil from my front yard garden
🫙 rosemary thyme focaccia - golden, olive oil-rich, flaky salt on top
🧀 savory scones trio - cheddar chive, caramelized onion gruyere + sage, sun dried tomato basil + parmesan
🍪 giant NY-style salted chocolate chip cookies
🍓 GF-friendly brown butter strawberry shortcake rice krispie treats - with golden oreos + freeze-dried strawberries

📲 lock in your favorites now via the link in my bio, before pre-orders close at 9pm tonight.

Or just swing by saturday morning, 8am to noon in the Zuni Park cul de sac, to see what’s available for walk-up purchase. 🧁

(Just know that I’ve been selling out for weeks now, so pre-ordering is the only way to guarantee you get what you want!)

see you Saturday. 🧡☕

07/21/2026

72 cinnamon rolls. one very tired baker. zero regrets. 🌀🧡

I went to bed around 1am (up late stressing over perfecting my cinnamon roll dough), then was back up just after 4am to bake off SEVENTY-TWO cinnamon rolls - plus the savory scones I always make fresh for the porch pop-up saturday morning. oof. 😅

but don’t worry about me - I caught a solid nap during my littlest’s afternoon nap window, so balance was restored. 😴 and honestly? it was worth every lost hour of sleep. after weeks of testing, I’m finally in love with where this recipe landed.

the secret: I bathe the trays in heavy cream before they go in the oven, then top them with fresh vanilla bean glaze while they’re still warm - locking in moisture for ooey, gooey rolls that stay soft for days (if they last that long. 😉)

by 8am, folks were ready and waiting to snag a tray of cinny rolls - or the fresh basil pesto focaccia, rosemary thyme focaccia, or my new hit focaccia flavor: roasted garlic. 🧄

and it was the little moments that made my whole morning:
🐶 saying hi to all the neighborhood pups - including one of our favorites, Zucchini, who brought us homemade pickles (Zuchi’s Picks!!). I can’t. 🥒

💐 our incredible landscape-architect neighbor Jane gifted us a little bouquet of fresh-cut flowers from her gorgeous garden.

and we even met some new families with little ones who stuck around for an impromptu play date with my 1 and 4 year old.

THIS is what the cul de sac club is all about - starting the weekend surrounded by neighbors who show up with pickles and flowers and open hearts and rumbly tummies. 🧡

oh, and a little insider tip: when I realized I’d made too many scones and cookies, I offered them half-off right here on instagram - and cleared them out in no time. it pays to follow along. 😉

want first dibs this week? place your pre-order now via the link in my bio. I can’t wait to see you saturday. 🧡☕🧁

07/18/2026

Focaccia: truly the best canvas 🥖

Snapshots above includes glimpses at my recent creations:

- fresh basil pesto pine nut 🌿
- lemon blueberry streusel 🍋 🫐
- homemade chimichurri 🌶️
- cinnamon roll 💫
- and the classic, rosemary thyme 🧂

What focaccia flavor should I try next?

07/16/2026

pre-orders have closed - but the porch is still open Saturday. 🧡

running a little behind on my menu post this week, which means you’ve missed the pre-order window. no stress though: everything below is available for WALK-UPS this saturday, 8am to noon. first come, first served.

here’s what’s waiting for you:

🫙 rosemary thyme focaccia - the classic
🌿 basil pesto pine nut focaccia - with basil straight from my front garden
🧄 roasted garlic focaccia - NEW this week!
🌀 cinnamon roll 4-packs - after WEEKS of testing, I’m finally excited about this recipe. serving them with a vanilla bean sugar glaze for the first time. 👀
🍪 giant NY-style cookies - salted chocolate chip, double chocolate chunk, and birthday cake
🎂 SPECIAL: the Birthday Cake Cookie Box - 9 three-oz birthday cake sprinkle cookies, in honor of my husband Brad’s birthday today! limited edition, this week only.
🥕 GF carrot cake muffins
🧀 savory scones trio - caramelized onion gruyere sage, sun dried tomato basil parmesan, and cheddar chive

⏰ REAL TALK: I’ve sold out before 11am three weeks in a row now. so if there’s something you really want, come EARLY. I’m baking more than ever before this week to try and make sure everyone leaves with something - but I can only do so much!

📲 and if you want to guarantee your favorites next time: sign up for text alerts via the link in my bio. you’ll be the first to know when the menu drops so you can reserve exactly what you want.

📍 Zuni Park cul de sac, north denver
🕗 saturday, 8am - noon (or until sold out)
💳 tap to pay + all major credit cards accepted

see you Saturday. 🧡☕🧁

Address

5033 Wyandot Street
Denver, CO
80221

Opening Hours

8am - 12am

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