Ever wonder why European bread tastes so good? It’s truly not the fact that you’re on vacation in a quaint town of historic sites and sounds… in fact, European bread makers have had generations of practice at perfecting their craft and are conscious that baking is far more art than mere sustenance. These artisans will tell you (if you can pry those recipes out of their hands) that the key to great bread and baked goods is simple -- finely chosen ingredients and an established development time.

With the lives we all lead here in the States, each of us is looking for fast, not necessarily great. What would happen if we could marry convenience with quality? Well, for the last nine years, the good people of Fort Collins have not had to make the distinction when they visit Maggie McCullough’s Bread Shop. Mary Reid Bloom and her husband Charlie have brought the smells and tastes of Europe to the shadows of the Rockies.

This was not without efforts mind you. After 24 months of research and experimentation (the auditor’s answer to travel and indulgence) the answers were found and brought here to the Centennial State. Mary studied with renowned baker Lionel Valinet of Rochelle, France to become the quality bread maker she is today, learning the mixing and hand shaping methods that best allow the ingredients to blend together, at times up to 18 hours, before being placed in the stone floored, steam oven. Ten hour days, 6 days a week for months on end have brought these skills to the local store front with countless taste testers volunteering their waistlines in the name of bringing excellent baked goods to Colorado!

With her European standards in mind, Mary’s motto is “If it’s not superior, dump it, NOW.” Maggie’s breads have captured the hearts and dining tables of local residents, top quality restaurants, coffee shops and food stores. In fact, the reputation has gone back to it’s roots as a German family visiting Fort Collins carried Maggie’s bread thousands of miles home to show as an example of quality food found in the United States.

Mary applies the concept that fine parts come together to make excellent finished products. Maggie’s breads has expanded their food ventures to soups & specialty sandwiches for lunch (standing room only in the shop) and also added unique cakes not available anywhere else in Colorado. The dedicated staff has developed a line of elegant wedding cakes they are proud to offer to brides-to-be. Bread puddings have been taken to a level that one must experience to describe. The pastries use only European-style butter and croissants are crafted with 54 airy layers of mouth-watering dough. This has brought about the same gratifying result -- a French family touring the US pronounced Maggie’s croissants better than the best available in France.

Maggie's also offers “dry goods” and hard-to-find baking goods. Products from Italy, France, Germany and Poland are stocked among the kitchen gadgets, jams, spreads, condiments, and table linens. Both U.S. Coasts are represented in the inventory and the efforts are made worthwhile in the excitement seen and heard in the customers’ faces and tummies every day.

Maggie’s is a place to enjoy again and again. That you select Maggie’s products for your family and friends says something very special about you and something very nice about everyone at Maggie’s. From our family to yours, we want to express our thanks -- Danke, Merci and Gracias!

Bags is pleased to do business with Maggie McCullough’s Bread Shop. Maggie's uses two sizes for Brown Kraft Paper Shoppers with their logo in purple.  Also they're using two sizes of Sta-Dri bags for the bread.  The Sta-Dri product helps keep the bread fresher longer - and keeps that distinctive "crunch" to the crust.  They've printed the identical logo on the Sta-Dri bags, creating a matched set of packaging.