Moxie Bread Co. in North Boulder: Heirloom Bread, Hours, Menu

Oct 14, 2026 / Oct 14, 2026 · 7 min read · Moxie Bread Co Bakery Heirloom Grain 80304 Boulder Colorado NoBo ·

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Moxie Bread Co.: A Bakery Built Around Its Own Flour

Andy Clark opened the North Boulder branch of Moxie Bread Co. in May 2020, together with a stone mill next door, so that the bakery could grind its own heirloom grain a few steps from the counter. The original Moxie, which he and his wife Phillippa founded on Main Street in Louisville in 2015, had already been named a James Beard semifinalist for best bakery in 2018 and 2019. The Broadway shop brought that bread, and the grain behind it, into 80304.

Where is it? 4593 Broadway, Boulder, CO 80304 — on North Broadway in the NoBo Arts District, the stretch of Broadway that runs through North Boulder's galleries and studios.

Moxie describes the North Boulder shop as having "a distinctly southwestern feel, with exposed beams and colorful textiles". The space has nearly doubled since it opened, which made room for a larger coffee bar and what the bakery calls its mercantile: prepared foods, fresh flowers, local eggs and dairy, seasonal produce, local artwork, Japanese knives and hand-thrown ceramics. It also stocks grab-and-go drinks and snacks from other independent local businesses, and regionally adapted seeds.

From Daily Bread to Heirloom Grain

Andy Clark's route to Moxie is set out on the bakery's press page. He grew up in a New England fishing town and moved to Boulder at 18 to work at Daily Bread, an early practitioner of long-fermented sourdough made with organic, regional grain. When Whole Foods Market bought Daily Bread in 1997, he joined the bakery team for its new Colorado flagship store and stayed about 15 years, then spent two years as chief operating officer of Udi's Artisan Bakery before opening Moxie in 2015. Along the way he found two mentors who shaped the rest of his career: Michel Suas of the San Francisco Baking Institute, and Thom Leonard, one of the early leaders of the heritage grain movement. Moxie's first years in Louisville drew coverage in Bon Appétit and Food & Wine as well as the two James Beard nominations.

The decision that shaped the bakery came soon after. Looking for answers about gluten sensitivity, Clark read the research of Bob Quinn, the organic farmer who founded KAMUT, and within a month moved all of Moxie's flour to heirloom, pre-industrial grain varieties. Westword describes him as "a fixture of the local food movement in Colorado" and a mentor to many people in it. In 2018 he joined the board of the newly formed Colorado Grain Chain, a group linking grain farmers, millers and bakers, and became its chairman in 2020.

That is the year he opened the two businesses on Broadway: Moxie Feed & Seed, a consumer-facing bakery and flour mill, and The Mill Site, a non-profit wholesale stone mill next door. The Mill Site buys grain directly from family farms in Colorado, Kansas, Nebraska, Montana and the Dakotas, favouring older varieties for flavour and nutrition, and sells fresh flour at a low markup to dozens of local restaurants, pizzerias and cafés. The press page puts the goal of both mills plainly: widespread access to flavourful, nutrient-dense whole grain for people of every background and income. The North Boulder shop is where that idea is easiest to see, because the flour on its shelves and the flour in its bread come from the same grain.

Clark died in 2022, a year after Moxie added its third shop, in Lyons. Phillippa and the couple's three sons, Samuel, Max and Theo, have run the business since and marked its tenth anniversary in 2025, as Westword reported in February 2026. "The underlying mission of Moxie is really to educate people about heirloom grain and organic and get more of it out to the world," Phillippa told Westword, so that "there are more farmers able to grow it because there's a market for it as more home bakers use it."

What Has Changed on Broadway

The company has grown around the North Boulder shop rather than through it. The original Louisville bakery, in a building dating to around 1898, had simply run out of room. "Bakers were literally, like, shoulder to shoulder, shaping loaves," Phillippa told Westword. "It was tiny. It was fun, but too squashed." Westword reports that Moxie opened a production facility in Longmont about a year before that article, bringing its bread, pastry and take-home food teams together in one building, and in December 2025 opened a café inside Cheese Importers on Main Street in Longmont. The same article said Moxie planned to move its milling to Longmont as well. Moxie's own Mill Site page still describes the mill as next door to the Broadway shop, so a visitor who wants to see the stones running should ask at the counter first. Either way, the North Boulder shop still sells the bakery's own freshly milled flour and heritage grains.

Phillippa has also said the growth stops there. "I have zero interest, really, in opening more and more locations," she told Westword. "I just want to make the ones we have exceptional." For 80304, that means the Broadway shop stays one of four Moxie cafés: Louisville, North Boulder, Lyons and Longmont.

What to Order

Sourdough is the core of every Moxie counter, made with the heirloom flour described above. The pastry case is where the bakery shows off: butter and chocolate croissants and kouign-amann, the caramelised laminated pastry from Brittany, alongside rotating flavours from the company's head of pastry, Harra Conticelli. "She is phenomenal," Phillippa told Westword, and named the pastry programme as the part of the business she most wants to put her energy into, rather than more locations. The plain sourdough loaf is still the best place to start, because it is the clearest taste of the flour. Westword's photo of a key lime kouign-amann with housemade marshmallow fluff gives an idea of how far those flavours go.

For home bakers, the North Boulder shop is the easiest place in the neighbourhood to buy flour milled from heirloom grain. It is listed under "Flour & Grain" on Moxie's online ordering page, next to the bread and pastries, so you can try the bakery's bread and its flour on the same visit.

The mercantile shelves make the shop useful beyond breakfast. Local eggs, dairy and seasonal produce mean a coffee stop can double as a small grocery run, and the prepared foods cover lunch for anyone working nearby. Because the shop sits in the NoBo Arts District, it also makes an easy first or last stop on a gallery walk along Broadway.

Ordering Ahead and Catering

Moxie's online ordering page lists a separate pickup window for North Boulder: 9 a.m. to 5 p.m. on weekdays and 9 a.m. to 3 p.m. on weekends. Those times are later than the café's own posted hours (below), so check the ordering page or call before planning a pickup after 4 p.m. on a weekday.

For larger orders, the bakery asks customers to email its catering team for anything over 12 items and to give at least four days' notice, so its production teams can plan the bake.

Practical Information

Address: 4593 Broadway, Boulder, CO 80304
Hours: 7:30 a.m.–4 p.m. Monday–Friday; 7:30 a.m.–3 p.m. Saturday–Sunday
Online order pickup window: 9 a.m.–5 p.m. weekdays; 9 a.m.–3 p.m. weekends (as posted on the ordering page)
Phone: (303) 903-9961
Website: moxiebreadco.com
What to order: sourdough, butter or chocolate croissants, kouign-amann, and a bag of the bakery's own heirloom flour
Catering: over 12 items by email, with at least four days' notice

For a North Boulder resident, Moxie is worth a regular stop on Broadway: bread from flour milled from grain the bakery buys straight from farms, a pastry case that changes with the season, and a shelf of local groceries.