Walk into most coffeeshops and the hungry are faced with the choice of a mass-produced muffin or a plastic-wrapped (but still tired) cookie. Not so at Crema Coffee House. Here, pastry chef Kimmy Dumont oversees a full-fledged program that includes making the shop’s daily supply of pastries (the bread and bagels are from Black Sheep Bakers). On any given day, there are up to 20 types of just-baked goodies available for nibbling along with Crema’s full breakfast and lunch menus. Currently, Dumont’s favorite treat in her repertoire is the kouign amann, which could be considered the original Cronut. As for me, my go-to indulgence is Crema’s almond cake (pictured).
The two-tiered extravagance combines a dense French almond cake—made rich with what Dumont calls a “healthy portion” of almond paste and eggs—and a thick layer of house-made frangipane. There’s no mistaking that Dumont uses real almond cream (along with pastry cream) to create the classic French filling. The assembled cake gets a final dusting of powdered sugar and toasted almonds before it’s sliced into generous pieces and placed in the case for customers to ogle and order. The cake is so popular Dumont bakes it everyday. Even so, you’d do best to go early and secure your piece.
2862 Larimer St., 720-284-9648
Full disclosure: Noah Price, one of Crema’s owners, is my cousin.