- Griffin Swartzell
For espresso drinks, they’re mostly using Snyder’s Hold Fast Coffee Co.’s Rock Solid blend, though they’ll offer rotating single-origin selections. Mussi’s also using Mission Coffee Roasters and Switchback Coffee Roasters beans. ROOST also offers teas from Denver’s Teakoe Tea and chai from Boulder’s Sanctuary Chai.
ROOST also stocks house-made breads, pastries and other café-typical bites. Behind the baked goods, for both ROOST and TILL at large, are pastry chef Heather Sheridan and head baker Austin Figge. Sheridan’s a graduate of Pikes Peak Community College’s culinary arts program, and she worked at Blue Star Group eateries for eight years, most recently at Old School Bakery, where she trained Figge. He’s been baking for four years now.
Sheridan makes the pastries. She makes a wide range of vegan and gluten-free treats. ROOST’s best-selling pastry is a vegan cookie, and her biscotti are always vegan. Plus, almost everything is made in-house and from scratch, from fillings to puff pastry and more— everything but the phyllo for the baklava.
“Phyllo is made to humble,” she says.
Figge’s in charge of the breads and Viennoiserie — that is, yeast-raised near-pastry baked goods like croissants, brioche and Danish pastries. One of his best-known offerings is a sourdough bread, made with a mix of commercial yeast and a cultivated house wild yeast.