Owners Zoe and Kate have created something special with Moon Raccoon. They've created a boutique bakery centered around purchasing locally sourced ingredients, knowing their farmers, and seeing that creativity thrive with beautiful and delicious pastries.

This is a behind-the-scenes look at what it actually takes to run a small bakery.

Most of us have never seen how traditional tortillas are made. But once you do, it changes how you taste it.

"Local is just better. It's the foundation for this entire product line."

— Emily Scherer

"People have a funny idea about frozen food," admits Kelly Crobu, who owns Casa Crobu with her husband, Mario. "But if you freeze something good, it's still good."

Bonfire now offers four breakfast burritos, five lunch burritos and a selection of tacos. The partners are also roasting and selling Anaheim chiles and jalapeños from a gas-powered drum roaster.

Pontus Jakobson, beekeeper and co-owner of Björns Colorado Honey, has been working with bees since he was a child in Sweden. Drawing on years of hands-on experience and combining it with Lara's background in business and marketing, the two quickly formed a well-balanced team.

Steve and Michelle Cockroft, owners of Croft Family Farm, embody a bit of all of these motivations—plus a twist of their own. That commitment to care still runs deep more than 20 years after they began their farming journey.

By tapping into the ritualistic flavors of fire and smoke, chefs Alejandro and Alberto Rodriguez are diversifying Mexican cuisine in Colorado.

At the heart of her business, Cultura Craft Chocolate, is the preservation of chocolate 'like abuelita's' mixed with sustainable and ethical practice in every step of the process.