Denver is a brunch town and on November 5, HotChocolate‘s award-winning pastry chef Mindy Segal and New Belgium Brewing are going to test that theory. From 11 a.m. to 2 p.m., they will join forces for Bagels & Brews, a pop-up at RiNo Yacht Club inside the Source.

Segal will work her James Beard-acclaimed magic and serve a selection of doughnuts, cookies, and mini bagels (to the tune of smoked Lake Superior whitefish beer-brined in pretzel salt and nitro Oscar atop a sourdough bagel with sunflower sprouts and buffalo milk ricotta), as well as her famous hot chocolate. The treats and open-face sandwiches will be paired with New Belgium’s brews as well as cocktails from Yacht Club’s McClain Hedges.

Segal’s doughnuts have their own special draw. She makes them from a Danish-like dough for an effect that’s “kind of like a Cronut but very soft and supple,” she says. After baking, the rounds are dipped in glazes or rolled in flavored sugars. Look for Honeycrisp apple fritters with brown butter cider glaze; doughnuts rolled in bourbon barrel–aged sugar (“The sugar has been smoked in the barrels, so it’ll have a smoky flavor”); and more doughnuts dipped in coffee hot fudge with cocao nibs and toffee pieces. Segal will also offer a selection of her famed rugelach and kolache cookies.

But there’s more to this decadent Saturday morning than just treats: Segal is thinking of opening a HotChocolate in the Source Hotel, which is slated to open next fall. “That’s why I’m coming, to introduce my product,” she says. Kyle Zeppelin, one of the developers behind both the Source and the Source Hotel, echoes that statement. “For sweets, it’s a niche where there’s a lot of room for new,” he says of the Denver market. “And pop-ups test the ideas, establish an audience, and see what connects.”

The ticket price for Bagels & Brews is a steal—just $30. Get yours at Eventbright.

11 a.m. to 2 p.m., The Source, 3350 Brighton Blvd., 720-443-1135

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.