About Moxie Bread Co.

As a local, independent bakery, our choices are entirely guided by a desire to nourish our neighbors and foster community.

Over the years, we’ve continually refined our process to better serve those goals, sticking to the following practices:

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FRESH & UNPROCESSED
Whether 100% whole wheat, a mix of flours, or gluten-free, all of our bakery products begin with organic, unprocessed grains. We work directly with family farms (across Colorado, Kansas, Nebraska, Montana, North Dakota and South Dakota) to ethically grow and source high-quality grains for all our baking.

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100% HEIRLOOM GRAINS
From the stories of gluten-sensitive customers to the research of leading scientists, we have many reasons to believe that heirloom grains (which pre-date the 1960s/70s industrialization of American agriculture) are easier to digest and provide greater nutritional benefits than modern grain varieties.

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SLOW FERMENTATION
All of our breads undergo a long, slow fermentation process. This process essentially pre-digests the grains, increasing the bioavailability of their nutrients. It also decreases any inflammatory qualities, making our breads more tolerable for individuals who are sensitive to processed white flour breads.

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MEANINGFUL PARTNERSHIPS
At each of our locations, we’re proud to stock outstanding products from other independent, artisanal Colorado businesses. From grab ‘n’ go picnic supplies, to liquor and kombucha, to exceptional pantry items, each brand is chosen for its commitment to quality and shared values.

Meet Our Partners

In Loving Memory
Andy Forrest Clark

Father. Baker. Organizer. Musician. Entrepreneur. Friend.

Andy Clark wore many hats over the course of his time at Moxie Bread Co. Yet tragically, in November 2022, our founder and fearless leader left us at the young age of 46.

Andy cared deeply about the people around him and had a way of making even fleeting interactions feel special. He thrived in a state of organized chaos that was magnificent to witness. Many of us will remember him covered in flour, manning the oven at Moxie pizza parties, as a rotating cast of his nearest and dearest threw together toppings or strummed at the banjo. He always left room for spontaneity, allowing friends, neighbors and collaborators to fill in the blanks.

As his influence grew, Andy faced seemingly insurmountable problems—whether spearheading a viable supply chain for heirloom grain in Colorado or feeding displaced families after the devastating Marshall Fire—with a fearless sense of responsibility and activism. Yet more than any of his individual achievements, his legacy is the people who loved him. His is a hearth fire that will never be snuffed out—one that we, his community, will stoke by continuing to gather in the way that Andy taught us.

Abbreviated and adapted from Edible Denver.