The 5 Best New Businesses Around Summit County

Opening a storefront in a mountain community requires an idea that can connect with both year-round residents and a steady flow of visitors. Summit County’s latest additions are doing that in markedly different ways, from artisan baking and international cuisine to handcrafted sweets and specialized cocktail programs. Each new opening adds another choice to established commercial districts while giving entrepreneurs an opportunity to put their own stamp on the local food and beverage scene. The Best of Summit recognizes businesses beginning that journey and bringing fresh concepts to communities across the county.

Threefold Bakery

Threefold Bakery brings together three chefs whose shared history in Breckenridge began more than 20 years ago. Friends Matt Vawter, Sean McGaughey and Melissa McGaughey reunited to create the artisan bakery, drawing on careers that took them through restaurants, bakeries and hospitality operations beyond Colorado. Threefold centers its baking on long-fermented sourdough breads and a pastry case filled with both classics and seasonal creations. Croissants, pain au chocolat, kouign-amann, canelés, danishes, scones and rotating quiche sit alongside breads such as pan de campagne, focaccia, emmer and Friday challah. The kitchen also turns its bread and pastry work toward a savory menu that includes sandwiches ranging from jambon with ham and Brie to lamb pastrami and mortadella. Coffee completes the bakery format, giving early Main Street customers a place for anything from a cappuccino and croissant to bread for home.

El Perro Negro

El Perro Negro grew from a friendship and a shared interest in agave that developed over roughly 15 years. Owners Scott and Sarah Howard met Joe Vandal through Rita’s in Breckenridge, where Vandal spent 17 years behind the bar and developed extensive knowledge of agave spirits through travel to Mexico and visits with producers. Their resulting basement bar puts that experience at the center of its beverage program. Every agave spirit poured is additive-free, with the collection extending into single-barrel selections and bottles from small producers. Vandal applies techniques such as clarification, fat washing and centrifuge work to the cocktail program while continuing to experiment with flavor and texture. Mexican-inspired food accompanies the drinks, including enchiladas, quesabirria, street tacos and desserts. El Perro Negro also builds recurring events into the concept, including Sunday Latin Night, Monday specials and opportunities for guests to explore unfamiliar agave through tasting flights.

India’s Spice

India’s Spice opened on Frisco’s Main Street with a menu rooted in traditional Indian cooking while also incorporating Nepali specialties and dishes suited to a range of dietary preferences. Curries include familiar preparations such as vindaloo, rogan josh, korma, saag and butter chicken, while vegetarian choices range from dal tadka and bhindi masala to aloo gobi, matar paneer and malai kofta. The tandoor side of the menu includes chicken, shrimp, lamb and paneer, and several biryanis add chicken, lamb, shrimp, goat or vegetables to the selection. Nepali influences appear through momo, chow mein and wonton soup. Naan and roti, samosa chaat, pakora, lassi and traditional desserts round out a menu designed to work for both meat eaters and vegetarians, with gluten-free and dairy-free options identified throughout. Beyond dining in, India’s Spice handles takeout, delivery and catering for gatherings and events.

Pat + Bear Macarons

Pat + Bear Macarons brings a specialty dessert business to Keystone with its focus on the French macaron. The shop centers its concept on the small sandwich-style confection, pairing delicate almond-based shells with fillings to create individual flavors. Macarons lend themselves naturally to variety, allowing customers to select individual treats or assemble assortments for sharing, celebrations and gifts. The format also distinguishes Pat + Bear from a conventional bakery with a broad bread, cake and pastry menu. Instead, the business gives one technically demanding pastry its attention, adding a dedicated macaron shop to Summit County’s growing collection of specialty food businesses.

The Silver Crown

Jay and Christine created The Silver Crown around details they consider essential to a neighborhood bar: carefully made drinks, thoughtful design, warm service and a workplace built to retain employees in Summit County. Whiskey, Scotch and bourbon anchor the beverage program, but the selection stretches into other spirits, eight draft beer taps, wine and nonalcoholic cocktails. Even coffee receives deliberate attention, with pour-over preparations made from freshly roasted beans and filtered water. Food includes charcuterie boards and other dishes suited to an evening at the bar. Christine’s JAC Interiors Colorado designed the space, shaping its lighting, furniture and sound around conversation and time spent with friends and family. The owners have also built community involvement into the operation through charitable giving and paid quarterly service days that allow employees to work with local nonprofits.

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