Parker’s Poulette Bakeshop is preparing to enter a new era, one the owners expect will see the business get bigger and possibly better than ever before.
The James Beard-nominated bakery will soon relocate to a new storefront at 19865 Mainstreet, Suite 130 in Parker. With 2,800 square feet of real estate, Poulette Bakeshop will roughly double its footprint, making way for not only upgraded equipment that will bolster production of its signature pastries and confections, but also guest seating that allows patrons to linger, said co-owner Carolyn Nugent.
“It’s just such a big step for us finally to have a space that feels appropriate for our offering,” Nugent said of the new location, which is expected to open on March 11. “It’s an absolute dream.”
Owners Alen Ramos, left, and Carolyn Nugent at Poulette Bakeshop in Parker on Wednesday, December 6, 2023. (Photo by Hyoung Chang/The Denver Post)
The upgrade is a natural next step after years of building Poulette Bakeshop from humble beginnings. Nugent and her husband, Alen Ramos, moved to Colorado in 2020 and began the bakery out of their kitchen. In 2021, they opened their first commercial space and have since put out pastries, breads and other treats that earn national acclaim.
Last year, the James Beard Foundation named Nugent and Ramos finalists for its prestigious award, in the Outstanding Pastry Chef or Baker category. That nomination came just months after The New York Times dubbed Poulette one of the best bakeries in America.
Poulette’s new digs — complete with a bigger kitchen, larger walk-in cooler and upgraded ovens that have been fired up for about a week — will enable the business to increase production of its staples, such as macarons, as well as add new items to the menu.
“We’re looking forward to really ramping up our bread program,” Nugent said. “We did country bread for a while at Poulette, but because of the space that requires for fermentation in the walk-in cooler overnight, we completely ran out of space and had to really taper down our bread offerings.”
With the new amenities, including a dedicated deck oven for bread, she expects to start baking focaccia, baguettes, fougasse (French flatbread), country bread and more. Nugent also hopes to start an afternoon bread-baking window that allows locals to pick up fresh loaves between 2 and 4 p.m. each day. In the future, she hopes to use bread making as a launch pad to add sandwiches, toasts and other savory items to the menu.
After bread, Nugent wants to turn her focus to expanding the bakery’s line of confections to more regularly include things like chocolate slabs, caramels, gum drops and pâte de fruit, or French fruit paste. “Then we want to grow every program – grow the pastry program, grow the viennoiserie, grow the celebration cakes,” she said. “We want to be able to work to our full potential.”
Beard-nominated bakery could open on South Pearl as soon as next month
<iframe loading="lazy" title="“Beard-nominated bakery could open on South Pearl as soon as next month” — The Denver Post" sandbox="allow-scripts" security="restricted" src="https://www.denverpost.com/2026/02/25/reunion-bread-opening-south-pearl-denver/embed/#?secret=528Um8neAU" width="500" height="282" data-secret="528Um8neAU" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>/*! This file is auto-generated */!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);//# sourceURL=https://www.denverpost.com/wp-includes/js/wp-embed.min.js</script>
Beyond the bites, Nugent hopes the vibe will encourage visitors to sit and stay awhile at the new Poulette Bakeshop. Ramos spearheaded the buildout and worked to create a Parisian-style cafe aesthetic, complete with penny tiles and white and gold granite. There will be about 20 seats inside as well as an additional 20-plus seats on the outside patio. (The original bakery at one time had seating for guests, but the space was overtaken by the need to expand production, Nugent said.)
Though the bakery won’t offer hot coffee, guests are welcome to bring their own from a new coffee shop nearby called Marvin’s Place, Nugent said. Poulette will offer a selection of cold drinks, she added.
The original Poulette Bakeshop at 19585 Hess Road, #107, in Parker will remain open until its lease is up at the end of May, though Nugent said what exactly will be available there is still to be determined. One thing that won’t change as the business relocates is its emphasis on hospitality.
“We have really woven ourselves into the community, and we’ve done that by always focusing on hospitality, always focusing on a high level of service, obviously focusing on the product,” Nugent said. “You can make the best food in the world, but if the service is not good, it's meaningless in my opinion.”
The post Poulette, one of Colorado’s best bakeries, will soon open in a new space appeared first on Denver Post
