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You may have inferred this from the header image, but...

We tried replicating the peach atom, one of the happiest of atoms, in the image above, until someone told us there is no such atom. Dream ruiner.

As we do every August when Colorado peaches are at their Coloradoiest, we're making peach pies. (We're also making peach hand pies for next week's Burger Night.)

PEACHY FACT #1: Like the apricot and the plum, the peach is a drupe (a.k.a., a fruit with a large amount of flesh surrounding a hard pit). Drupes are also card-carrying members of Rosaceae, the rose family. (Never call a peach a drupe, at least not to its face.)

Peach pies, and the resulting happiness they engender, are among our proudest achievements of the year, and we're making them to order. Just use the buttons at the bottom to order yours online.

PEACHY FACT #2: Scientists have discovered peach endocarps (fossilized pits) dating back 2.5 million years — preceding humans — in the region of Kunming, China.

Behind the scenes of "order yours online" is our bakery — they make the crusts from scratch, they slice the peaches by hand, they do it all by hand. (And when we say "peaches" we mean Palisade Peaches — luscious Colorado jewels that emerge every August and flabbergast us all.) You can spend all the time you’d like making a peach pie yourself — getting peaches, peeling peaches, slicing peaches, making the crust, mixing the filling, cooking the filling, assembling it all — if you’d like to, and we’ll raise a Fuzzy Navel to cheer you on. But what the heck: Ours are 100% homemade, and we've done all the work for you.

PEACHY FACT #3: Throughout history, the peach has been thought of loftily, its blossom adorning the hair of brides in both China and Japan as a symbol of both virginity and fertility, a floral hat trick if you think about it.

Order from this very second through Monday, 8/21; we bake them on Thursday, 8/24; you pick up your pie(s) starting Friday, 8/25.

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Just as monarch butterflies make their yearly May-June northern migration from Mexico and Florida, so too does Marczyk's Burger Night make its migration from not happening to happening. It's a beautiful cycle of nature that results in the best charcoal-grilled burger in Denver.

We grill 7-ounce Niman Ranch burger patties — the beef of which we grind ourselves — to order: just tell us if you'd like it rare, medium or well, and with cheese or without. You then eat that perfectly grilled burger and you're thankful that the paths your life has taken have led you to this burger.

Two New Creations From Our Kitchen and Bakery

Just as the lovely people in our bakery and kitchen were preparing for their yearly spring migration to the wildflower-covered fields of Národný park Slovenský raj (Slovak Paradise National Park)*, in East Slovakia, they created two new dishes: our Sesame Asian Crunch Bowl (definitely a fine, fine dish) and our Chocolate Babka Rolls (technically not a dish, but very delicious).

* no one, not even bakerologists, knows how they perplexingly find their way to this location every year, GPS notwithstanding

Sesame Crunch Bowl

Our Sesame Asian Crunch Bowl is a majestic-looking assemblage of green cabbage, purple cabbage, kale, carrots, edamame, toasted almonds, and a sesame-ginger vinaigrette (sesame oil, sesame seeds, rice wine vinegar, tamari, shallots, ginger, chile flakes, garlic).

Sesame Asian Crunch Bowl
$10.99/ea

Chocolate Babka Roll

Our Chocolate Babka Rolls contain eggs, butter, flour, chocolate, sunflower oil, salt, sugar, yeast, and powdered sugar. They're precisely modeled on Princess Leia's hair in A New Hope, frosting and all. To serve, simply eat them at room temperature, or, for a not-as-simple-yet-far-more-satisfying method, bake them at 350° on a baking tray for 7 minutes, OR microwave for 30 seconds.

Chocolate Babka Rolls
$8.99/2-pack

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The turkey in our Sangre de Cristo sandwich is turkey confit — we braised it in duck fat until it was tender and flavorful beyond anyone's imagining. We then add pepper jack cheese, arugula, roasted green chiles, and sriracha mayo, and to placate the sandwich gods we place all of that between halves of our market-made ciabatta.

You can order a Sangre de Cristo online and pick it up at a time of your choosing, or you can order one in person at our deli. Eating half will get you to the base camp of the sandwich, a nice place to hang out until you gather the gumption to completely summit this sandwich. It's an eye-widening, toe-curling, stomach-happying colossus of sandwich engineering.

The Sangre de Cristo
$12.99/ea

Things not to forget

Thing 1: Order your holiday meat

If you would like to have something like this...

on your holiday table (not just the rosemary but that prime rib, also), or maybe something a bit more "showy" like a crown roast of lamb, or something that involves less hassle like a ham, we carry only Niman Ranch meat in our meat cases, which means we carry the best.

Niman Ranch's foundation consists of small family farms that raise their animals humanely — that means they're not packed into crates or stalls and they have room to roam; that means the animals can raise their young as they should be raised; and that means they're never given hormones or antibiotics. All of this care contributes to a non-stressful environment for the animals, and it translates to better meat.

Thing 2: Order our French Rosemary Miche

If you would like to have something like this...

...on your holiday table, we will bake one fresh for you. This is a French Rosemary Sourdough Miche and it's our artisan bread of the month for December. The fresh rosemary that's baked in will ensure that this bread complements every holiday main course you can throw its way. These will be large loaves, enough to satisfy even the most voracious bread-etarian.

You can order our French Rosemary Miche using the buttons below. Order through Monday, 12/18; we'll bake it fresh on 12/20, and you can pick it up starting Thursday, 12/21, through, Sunday 12/24.

Market-Made French Rosemary Miche
$11.99/loaf

Thing 3: We have stollen

If your uncle Reginald, the one with the Great Dane that thinks it's Johnny Depp, offers to put something like this...

on your holiday table, you may at first say, "Whoa, Uncle Reginald, what the heck is that?" When he tells you it's stollen, you may say, "I refuse to eat ill-gotten bread." Uncle Reginald then says, "Not 'stolen' — 'stollen'!" and slices into it, revealing the spicy, fruity bread within. He gives you a sample, after giving his Great Dane a sample, and you say, "That spicy, fruity bread can indeed go on my holiday table, Uncle Reginald."

Paul Marczyk describes our market-made stollen thusly: "Our stollen recipe is a 50/50 blend of King Arthur bread flour and cake flour. We use rum-soaked raisins, both orange and lemon rind, slivered almonds, cinnamon and butter. Lotsa butter." If you're thinking, "But I don't like fruit cake," don't think that. It's not nearly as sweet as fruit cake. Rather it's spiced with holiday spices and chunked up with nuts and dried fruits. Each bite has a citrusy-cinnamon-y essence that makes people happy, including you.

Available in-store throughout the holidays.

Market-Made Stollen
$29.99/loaf

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Long ago, in the two thousand aughts, Burger Night started as a community event where people could gather for good food — food is, after all, not only good at keeping us alive but it is one of the great congregators of people. Burger Night's purpose hasn't changed, and neither has how we prepare the burgers: We grill 7-ounce Niman Ranch burger patties to order — the beef for which we grind and hand-patty ourselves — and then you make short work of the resulting best charcoal-grilled burger in Denver. Join us from 5pm to 7:30pm this Friday, July 21, at our Colfax store.

It’s our Asian Sesame Crunch Bowl

There's an ancient riddle that goes, "I am a combination of green and purple cabbages, kale, carrots, edamame, toasted almonds, and a sesame-ginger vinaigrette. What am I?" The doubtlessly uproarious answer has been lost to the dust of the ages, but we used that riddle as the ingredient list for our Asian Sesame Crunch Bowl.

We make these bowls fresh every morning, from crunchy cabbage, kale and carrots that we shred ourselves. Just add the slivered almonds and the sesame-ginger vinaigrette (which we also make ourselves) and you have a lovely lunch, a delightful dinner, or a scintillating side salad for two or three. Let there be crunch.

Market-Made Asian Sesame Crunch Bowl
$10.99/ea
(available daily while supplies last)

We've been a fan of Masseria Mirogallo tomatoes for years. In fact, they're one of our ultimate favorite products we've ever carried. They are grown in Italy by Masseria Mirogallo, who also harvests them and jars them. This is important, because Masseria Mirogallo can wait until the tomatoes are ripe on the vine before picking them, ensuring enormous flavors after they're jarred.

We want everyone to experience these tomatoes, so we're having a smashing special.

Masseria Mirogallo Whole Peeled Tomatoes

$29.99/case of 6
(reg. $53.94 — save $23.95)

OR

$5.99/jar
(reg. $8.99 — save $3)

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There is a First Position in ballet where the toes are pointing out and the heels and legs are together. There is also a First Position with ice cream, shown in the photo above. (That is Left-Handed First Position in the photo.)

Get our Lemon Blueberry Buckle ice cream…

before it’s too late.

Blueberries, invented in 1915 by Albert Einstein the day before he published his general theory of relativity (he wanted to serve blueberry muffins at his relativity party), make a delectable addition to our Lemon Blueberry Buckle ice cream. In order to make this ice cream we had to use Einstein's Blueberry Equation

which he published the same day he invented blueberries. This equation gives the number of blueberries we can add to our ice cream before the gravity of the blueberries causes the entire ice cream to implode on itself. We added the implosion amount of blueberries minus one, so the blueberry flavor in this ice cream is almost dangerous but not quite.

We make every bit of this ice cream from scratch, with fresh blueberries; lemon juice and lemon zest for brightness; cream cheese; local eggs, milk and cream; a hint of a few spices; and vanilla, always vanilla. We won't have the fortitude to figure out that equation again until next year, so get Lemon Blueberry Buckle now, while supplies last.

Peach Pies are approaching

Last year when we offered our peach pies, we got several messages from several peach-loving people who said they forgot to order and now they'll regret it for the rest of their lives. We comforted them and said one pie isn't worth that much regret — although our peach pies are certainly worthy of an enormous sigh if you're not able to get one. Which is why we're announcing way in advance that we will be making peach pies within the next couple of weeks — a hugely rejoiceable event that is best celebrated by eating peach pie. Pretty simple, really.

Stay tuned...

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Marczyk Bratwursts: A Photo Essay

In the long, illustrious history of the photo essay, none has ever been done on the bratwurst, and more specifically, on the bratwursts that we make. In this soon-to-win-a-Pulitzer photo essay we'll show you a very tasty way to make beer brats.

(1) All bratwursts must start out raw. If they don't, something very strange is going on and you should avoid them. The raw brats shown above were made in our 17th Ave store. We grind Niman Ranch pork in-house, which is then immediately spiced and herbed and stuffed into casings, all by hand. Each bratwurst is 1/3 pound, give or take a couple fractions of an ounce. (We arranged the bratwursts in this photo alphabetically.)

(2) Pour two or more cans of beer into a skillet. (We used Diebolt's Anton Francois Amber Ale, which we're also using to make our September artisan bread — more on that later.) Bring to a boil and add sliced onions (you'll want plenty of onions), red pepper flakes and garlic powder.

(3) Add the brats and let them cook in the boiling beer for 15 minutes, turning them midway, then remove. And for the love of Charles Dickens, hold on to the onions — remove them with a slotted spoon and save them in a bowl. (At this point you may be wishing that you could be in a hot tub full of beer, red pepper flakes, garlic powder, onions, and bratwursts; we want to assure you — that's completely normal.)

(4) Give them a good sear on the grill, under the broiler, or in a skillet. Cook them just long enough to give them a nice roasty color. (A skillet tends to splatter quite a bit, so prepare your defenses accordingly.)

(5) Behold the beautiful bratwursts. Behold how moist* they are in the middle. And behold the delicious coloring they acquired.

*many people dislike the word "moist," but you can't say that a bratwurst is damp, clammy, or moisture-laden

(6) Ensconce the bratwursts in some hotdog buns and top them with the onions and your favorite mustard. Sauerkraut is also a viable option, but you may not need it because the onions hold on to a lot of flavor, as determined by Einstein's Onion Equation from 1909:

which is second nature to most of us by now.

Here’s our Artisan Bread for September: Amber Ale ‘Fest Bread

We're calling our September artisan bread Amber Ale 'Fest Bread because it's our version of an Oktoberfest bread and we get to shorten a word with an apostrophe. There is just water, yeast, beer (Diebolt's Anton Francois Amber Ale — lightly malty and fruity), and wheat flour in this bread. We finish it with roasted bulgur wheat nibs — roasted barley is more traditional with breads of this sort, but roasted bulgur is a bit different and provides a lovely toasty flavor.

"We're building the bread around the flavors in the beer," says Jamey Fader, Marczyk's Culinary Director. "Our yeasts hereabouts tend to be more floral, unlike those on the West Coast with their strong 'yeastiness' impact — think San Francisco sourdough. We want our bread to have that floral, light yeasty thing." Which Dieboldt's Anton Francois just happens to have. (Eating our bratwursts on this bread would be a wonderful thing.)