1651 Broadway, Boulder
Boulder's original natural foods store has an extensive selection of organic produce, premium versions of just about every item you can think of, a great selection of vegetarian- and vegan-friendly products, plus a slew of gluten-free products (including a whole case dedicated to gluten-free pastry). Locals and out-of-towners alike come for the shop's deli and sushi stand at lunchtime; and their wine shop is a must-stop (they offer happy-hour tastings, 5pm to 7pm, on Tuesdays and Fridays).
Boulder County Farmers’ Market
13th St. between Canyon & Arapahoe, Boulder
It will surprise nobody that Boulder's farmers' market is excellent—and the real-life experience completely delivers on what you'd imagine, as you'll find everyone from yuppie moms serving gluten-free granola to hippies selling vegetables to an old-school beekeeper who's been selling honey sticks to generations of Boulder kids. In the fall, you'll also find gorgeous peaches from Western Colorado. For travelers who aren't interested in a full haul of produce, check out the prepared foods area, where there's live music on Saturday mornings, and a beer garden on Wednesdays (the Boulder Museum of Contemporary Art is right here, too, for a cultural diversion). Favorite vendors include The Orange Tent (order the eggs benedict over rice and the iced chai), Amazing Corn Tamales, and Tres Pupusas.
1825 Pearl St., Boulder
Will and Coral Frischkorn's adorable little shop on the east end of Pearl Street is a one-stop-shop for picnicking, with a gorgeous selection of imported cheeses, cured meats, prepared snacks, and some really amazing hand-picked wine selections. If you're too lazy to do the shopping yourself, Will and Coral will happily put together a basket for you (they also do great catering for small parties—ask about the perfectly crispy roasted chicken). Chautauqua, Red Rocks, and Flagstaff all make great destinations once you've got your foodstuffs in hand.
Food Lab Boulder
1825 Pearl A, Boulder, CO 80302
Boulder has steadily grown to become a foodie destination, in-part because of its long history of serving farm-to-table fare, but also due to its high concentration of talented chefs. A newer addition to the city’s culinary scene, Food Lab makes itself at home as a community-driven cooking school. Founder and owner Casey Easton describes the space as “inviting and not-intimidating,” offering a place for couples, friends, families, and companies to bond over the communal act of cooking. The three-hour-long classes are totally hands-on, and range from pasta-making to paella with the last thirty minutes or so reserved for dining together. Easton’s taste for interior design is evident in the chic, industrial, bright space, which makes coming here for a cooking lesson even more fun.
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