Our Story
A Passion for Quality
Visit Retreat Bakery Bar in the heart of Fort Collins, Colorado
Retreat Bakery Bar is a family-owned neighborhood bakery known for its cozy atmosphere, scratch-made treats, and commitment to quality ingredients. Everything we bake is made in small batches, with care and intention—just the way it should be.
Over time, Retreat has grown into a favorite spot for both locals and visitors, offering a welcoming place to enjoy fresh pastries and local sips.
In 2024, Chef Michael Owens took over ownership, continuing the bakery’s tradition of excellence while keeping the heart of our French patisserie front and center. Today, Retreat remains rooted in community, craft, and a genuine love for baking.
About Chef Michael
Chef Michael Owens was raised in the heart of the Mojave Desert during the 1970s, where food options were limited and inspiration came in unexpected places. He got his start in the culinary world as a busboy at the only local hotel, where he found himself captivated by the action in the kitchen—watching cooks flip and toss food with flair sparked a passion that never left him.
After a short stint tossing pizzas at a local Italian restaurant (which soon closed), Michael followed the head chef to help open a small food joint called Food for Thought. It was there that Bob, the chef, truly taught him how to cook. When Michael neared high school graduation, Bob asked what his next step would be. With no clear plan in place, Bob suggested culinary school—a path that led Michael to the Culinary Institute of America in Hyde Park, New York.
After completing the culinary program, Michael continued with a certificate in baking and pastry arts, which would ultimately define his career. Returning to the West Coast, he accepted a role at the Ritz Carlton Huntington Hotel in Pasadena, where he refined his skills in a professional bakery environment. From there, he worked at the Peninsula Hotel in Beverly Hills and the Island Hotel in Newport Beach, gaining valuable experience in high-end hospitality.
Later, Michael transitioned into ice cream manufacturing for five years before joining a nonprofit organization, where he was confronted with the staggering reality of food waste in America. Using rescued food, the team provided over two million meals to those in need throughout Orange County.
When the time came to support his parents, Michael made the decision to leave his home and career in Southern California. He relocated to Fort Collins, Colorado—where his parents have lived for over 16 years—and brought with him a lifetime of culinary passion, purpose, and experience.