Marczyk's bakery starts with the best ingredients.
All rise! In 2012, Marczyk's started making bread at the 17th Ave store. But not just any bread. Baked with CO flour and made by hand, not machine, these loaves are authentic! All our sandwiches are on freshly baked breads, and retail loaves are coming to a Marczyk’s near you.
- Baguette: crusty on the outside, chewy on the inside.
- Jewish rye: full flavored rye.*
- Sourdough: Just the right amount of tang.
- White: Fluffy and fragrant.
- Honey whole wheat oat: Dense and flavorful
- Sonnenblumenbrot: German sunflower bread.
- Cheddar jalapeno: not too spicy.
*Nowhere else in Denver will you find rye breads like these! All hand made at our 17thAve bakery.
Paul’s Polish Chleb. A customer came in last week and accosted Paul. “Is this real Polish rye? Because my son lives in Poland and they have the best bread, better than the French!” Paul assured her it was, but she still opened the bag, pulled out a slice, and tasted it. “This is the best bread I’ve had since I got back from Poland,” she said, bought the loaf, and walked out happy.
Flaxseed rye. Talk about good for you! Organic flour, whole grains, and it makes the best PB & J.
Jewish rye. Embrace your inner Polish Jew. Here’s the taste you remember from growing up. A rich tasting bread crunchy with caraway seeds, and not squishy like a commercial loaf.
Marczyk Fine Foods’ baked goods taste old-fashioned because they are. We use high quality ingredients and mix and roll by hand. The baking team peels fresh apples, stews local rhubarb, and uses fresh frozen cherries instead of goopy fillings out of a can. Some of our favorite ingredients include:
Bay State Milling Co. It really does make a difference in all the baked goods we make.
Niman Ranch leaf lard. We're pretty sure we're the only pie company in Denver that renders our own lard for our Plugra butter/lard crust!
Guittard chocolate chips for the chocolate pecan pies and chocolate chunk cookies. As San Fransisco’s oldest family owned and operated chocolate company, Guittard Chocolate company has had a few years to get it perfect.
Our summer pies include tart cherry, and strawberry rhubarb, all with flaky and light butter/lard crusts. Key lime has a graham cracker and butter crust and whipped cream topping. Nellie and Joe’s is the best lime juice for this, we sell it on the shelves too.
Also peach pies in peach season, mixed berry pies in berry season…you get the idea. Come try Marczyk’s pies, sold by the slice and by the each.
Whoopie pies, not a pie at all, but 2 little moist cakes with a whipped vanilla mascarpone filling. Whoopies are an old-fashioned Amish (who knew?) treat. We always have classic chocolate devil’s food, and mix it up seasonally with red velvet, pumpkin, and snickerdoodle whoopies to name just a few.
Cakes and cupcakes in all flavors.
- Buttermilk chocolate with chocolate sour cream frosting.
- Lemon yogurt with Noosa Yogurt (it’s almost like a pound cake) with a tart lemon glaze.
- Carrot cake with cream cheese frosting.
- Angel food cake, plain and with cholcolate ganache.
- And seasonal cakes, like coconut or fresh ginger.
Cookies! No we do not use the pre-fab tubs for our cookies! All mixed here with Plugra butter, sugar, flour, and great ingredients.
- Chocolate chunk with Guittard chunks
- Oatmeal cherry
- Red Eyes, a shortbread cookie with a dot of raspberry jam.
- Peanut butter and peanut butter with chocolate kiss.
- Wheat free chocolate chunk.
- Chocolate brownies
- Peanut butter Jennies, named after our friend Jennie Fulton in MA. A rich graham cracker and peanut butter base and a chocolate ganache layer.
- Seasonal cookies like fall ginger snaps and holiday sugar cookies.
Pumpkin, Chocolate chunk pecan, pecan, and cinnamon apple pies. We core and peel fresh apples, and add just the right amount of cinnamon, nutmeg, cloves, allspice and sugar. The pumpkin pies are made with a custard base, and the trick to the best pecan pie in town? Make it from scratch and toast the pecans!