As a husband and wife team with over five years of experience running a boulangerie and patisserie together, we have found that our strengths compliment one another and have expanded upon our original storefront model. We recently moved our bakery to the colorful Prospect neighborhood of Southeast Longmont and have added a dine-in pizzeria and kitchen with food offerings that go beyond pizza to small plates locally sourced when possible ranging from rib-eyed steak with chimichurri sauce to fried giganda beans. Our motivation is to create an unpretentious setting with incredible food from French inspired pastries to Italian inspired small plates, wood-fired pizzas, and cocktails, a place we would want to frequent and certainly hope you will too.
Our wood fired pizzas are a cross between Neopolitan and Sicilian styles with a thinner well fermented sourdough crust that is slightly crispy on the outside yet tender and chewy on the inside. By using the best ingredients available, be it Castelvetrano olives, arugula from Oxford Gardens, eggs from Skypilot farm, or roma tomatoes from Chris Bianco's organic farm in Arizona, Babettes is able to remove a lot of the variables others struggle to control, allowing us to focus on perfecting the technique in bringing customers an incredible tasting dish.
We look forward to seeing you and your family at Babettes!
Catherine and Steve Scott
