Set your alarm: Bakery Four opens tomorrw on Tennyson Street.
Shawn Bergin and his wife, Alex Urdanick, next to their massive new mixer, which dwarfs the one they were using before.will open in an expansive new space at 4150 Tennyson Street at 8 a.m. on Saturday, March 19, marking the realization of a dream that's grown far beyond owner Shawn Bergin's expectations in just over two years.
Eventually, Bergin got frustrated with his corporate job; he and Urdanick, who had the option to relocate as an interior designer, decided to make a move. They looked at Austin as a possible new home, but"as soon as we got [to Denver], we fell in love with it," Bergin recalls.Bergin resigned from his job with plans to focus on a cottage bakery, cooking bread and pastries out of a home kitchen. They moved in September 2019, and he began doing pop-ups that October.
But beyond using the formulas and skills he's developed with practice, Bergin is adamant about finding the highest-quality ingredients possible."You can't make a good loaf of bread with bad flour," he explains. Initially, he bought a mill and began grinding his own flour, but he soon realized that wasn't sustainable. While watching a YouTube video of Tartine bakery co-founder Chad Robertson, he spotted a bag of Cairnspring flour in the background.
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