As the clock ticked toward 8 a.m. on March 19, the ovens inside 1702 6th Ave. had already been hot for several hours. Staff tore down the paper that had been covering the new windows for months and clicked on a neon “open” sign.
Balloon Roof Baking Co. began serving sourdough loaves and bagels, croissants, large slices of topped focaccia, cookies, kouign-amann and more last week. Despite no official announcement, word quickly spread on local forums. Friday was twice as busy as Thursday, said co-owner and lead baker Don Broyles, and he expected their first Saturday to be even busier.
He was modest about it being just their second day, but the loaves looked as lovely as they always have. I sipped an Americano while noshing on a roasted red pepper and chili crisp focaccia, seated at a tucked-away row of tables overlooking the busy intersection of Sixth and Division. Customers breezed mostly in and out, taking goods to-go, while others lingered at a stool in conversation with a friend…