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Colorado Springs Old School Bakery in Ivywild School closes kitchen to offer locally sourced bread and sweets

December 14, 2017 Updated: December 15, 2017 at 8:08 am
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Joshua Aldarondo and Kalei Young, co-owners of Delicias Bakery, deliver bread for sell at Old School Bakery in the Ivywild school. Photo by Teresa Farney

Change is underway at Old School Bakery in Ivywild School. The bakery operation in the kitchen has been shut down. The Blue Star Group, which owns the bakery, now has Joshua Aldarondo, owner of Delicias Bakery, supply fresh baked bread daily. His bread is sold at the Old School Bakery shop and used by the kitchen for other food outlets at the school, including the Principal's Office and Bristol Brewing Co.

Without the bakery, Blue Star now can enlarge the kitchen space, said Jesse Mehaffie, director of operations.

Earlier this year, the Blue Star Group closed Nosh and The Blue Star.

Aldarondo said he couldn't be happier with the new arrangement.

"I was able to buy their baking equipment and expand my bakery," he said. "I feel very fortunate that the business has grown so quickly,"

He opened his wholesale bakery in April and has rapidly caught the eye of several chefs in search of excellent bread. Aldarondo graduated from Le Cordon Bleu College of Culinary Arts in 2009. He was a baker at the Ritz-Carlton in Naples, Fla., and executive baker at The Broadmoor.

He and his fiancée, Kalei Young, opened Delicias Bakery at 6425 Omaha Blvd. Young is its executive administrator.

Sweets and pastries for Old School Bakery's shop will come from Richard Warner and Mary Oreskovich, owners of Hopscotch Bakery in Pueblo. They are graduates of the Culinary Institute of America in Hyde Park, N.Y. Oreskovich is a pastry chef famous for her cookies, especially the one called the Kitchen Sink. They're for sale at the bakery, along with her other sweet treats.

"We are thrilled about the creative collaboration and being able to expand into the Colorado Springs market," Oreskovich said. "The folks in the Springs have always been so supportive of us, and we are so excited."

The duo also owns Bingo Burger restaurants in Colorado Springs and Pueblo.

Pita upgrade

Pita Pit has rolled out new chef-inspired sandwiches, and Colorado Springs is in the test market.

Pita Pit has introduced new chef-inspired artisan pitas, which are being test marketed in Colorado Springs. Photo by Teresa Farney 

"The new curated menu gives people a jumping-off point to try something new," said Peter Riggs, chef executive officer and president of Pita Pit. "It gets a sandwich into customer hands quickly. We don't want to slow people down."

Of the eight new combinations, Riggs says, "Chicken pesto and steak fajita are the top sellers."

"Gyro has always been our top seller," said Stephanie Whitmoyer, regional manager for the sandwich shop. "But we're loving the new menu, which is introducing customers to our little twist on flavors."

I can recommend the chicken pesto, with romaine, artichoke hearts, roasted red peppers, tomatoes, onions, feta, pesto, secret sauce and Greek seasoning, as well as the steak fajita, with roasted red peppers, onions, tomatoes, mushrooms, lettuce, ancho chipotle sauce, sour cream, pepper jack and mojito lime seasoning.

The pita wraps were bursting with flavorful meat and super-fresh veggies. The artisan pitas cost $7.59 for the regular size and $6.19 for a small. Visit

Dickey's downtown

What was once just a grab-and-go short menu at Dickey's Barbecue Pit, 130 E. Pikes Peak Ave., has been upgraded to the full menu, including fried sides.

"Once we've perfected that, we are hoping to do deliveries downtown and then eventually expand to our other locations," said Barb Rusnak, who with husband Bob owns several franchise Dickey's eateries. "We are still working out the details for individual meal deliveries. Our catering delivery is still free, but we are hoping to expand the options."


Fish galore

Eric Viedt, executive chef at The Margarita at PineCreek, 7350 Pine Creek Road, will dazzle diners again with his Feast of the Seven Fishes on Dec. 23. For $60 (plus tax and tip), you get a multi-course meal of various seafood dishes paired with wine and a dessert. Reservations available 5 to 7:30 p.m. Details: 598-8667,

Fish market

Robert Brunet, executive chef and owner of Mamma Pearl's Cajun Kitchen and Seafood Co., 6620 Delmonico Drive, has started selling frozen seafood from Louisiana. He offers many sizes of shrimp (head-on or headless), fish filets, softshell crab, crabmeat, alligator, crawfish and oysters. Details: 964-0234,


Send tips about restaurant openings, closings and specials to, 636-0271, Twitter: @tffoodie or Facebook Teresa Farney.

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