A force of determination, character, or nerve — the very definition of the word moxie is perhaps the most adept way to describe the mission and purpose behind the locally-owned and operated bakery Moxie Bread Co.
Founded in 2015 by Andy Clark, Moxie Bread Co. specializes in artisan breads and pastries made from 100% heirloom grains. With three established locations in Louisville, Boulder and Lyons, Moxie Bread Co. is adding one more retail outlet this year: the Longmont Farmers Market.
In just a decade, Moxie Bread Co. has built an incredible reputation in the food industry both locally and nationally. The bakery has racked up a myriad of awards and recognitions, including accolades from Food & Wine Magazine, Bon Appétit and the James Beard Foundation. Walking into their brick-and-mortar locations, their national acclaim may come as a surprise when compared to the hyper-local, charming spaces they create.
Outside of their community building efforts, much of Moxie Bread Co.’s ethos is quite literally rooted in the local community. In addition to founding Moxie Bread Co., Andy was also a co-founder of the Colorado Grain Chain, a statewide nonprofit dedicated to growing the local grain economy.
“Something that we’re really proud about since the beginning of Moxie is our focus on heirloom grains and milling it ourselves,” said Mill Manager Rick Hickerson. “We try to source our grains as local as possible, a lot of our grains come from Colorado.”
For many of us, flour is a white, flavorless powder stored on the top shelf of our pantries. We don’t often consider how it gets there, or the other possibilities that exist.
For example, what is an heirloom grain? According to Mariah McCreary, the Assistant Manager at Moxie Bread Co. Lyons, heirloom grains “were around before the industrial revolution took over and before we started modifying grains for mass yield. They were bred for the region, which helps it do more than produce a beautiful seedhead, but also contributes to overall soil health.”
By using their own stonemill to produce flour from these grains, the resulting breads and pastries pack more nutrients and are easier to digest.
“Because we use whole grains to make sourdough leavened breads, gluten-sensitive people can eat our products with limited side effects,” explained Moxie Bread Co.’s Director of Operations, Laura Fessenden. She would know, as she herself is one of those gluten-sensitive people.
In addition to their success, the team at Moxie Bread Co. has faced incredible challenges. In 2022, Clark passed away unexpectedly at the age of 46. The news shook the local food community, as farmers, chefs, and dedicated customers who rallied around Andy’s vision mourned his loss.
Perhaps the most remarkable thing about Moxie Bread Co. today is how, in the face of tragedy, the team at Moxie Bread Co. has been able to carry forward his legacy and create something even more incredible because of it. In addition to the many friends and former coworkers still working towards his vision, Andy’s wife, Phillipa Clark, took over as the owner of the business after his passing.
Whether you had the opportunity to know Andy or not, he’s still there in photos, in recipes, and in Moxie Bread Co.’s enduring philosophy of community over commodity.
For customers coming to the farmers market this summer, there will be plenty of delicious options to choose from at Moxie Bread Co. For those looking for bread, their 100% Whole Wheat loaf is a popular and versatile option. If you sway toward sour, their Mission Loaf is a two-day fermented bread made with 75% white flour and 25% whole wheat flour. For those looking for a pastry pick-me-up, the Kouign Amann is a French butter cake that is as mouth watering as it sounds.
Be sure to check out their booth at the Longmont Farmers Market every Saturday starting April 5 from 8 a.m.-1 p.m.
Originally Published: April 9, 2025 at 3:44 AM MDT