The Cache at Ginger and Baker

The story

Crafted with passion, served with love

A Pie Dream That Became Something Much More

The story of Ginger and Baker — and of The Cache within it — begins with a casual conversation around 2010, when Executive Ginger Graham mentioned to Chef Deb Traylor that she'd always wanted to open a little pie shop. What followed was years of dreaming, planning, and eventually a full-scale restoration of the Northern Colorado Feeders Supply building, a historic grain mill on Linden Street that had served Fort Collins farmers and ranchers since the turn of the last century. The pie shop grew into two restaurants, a market, a bakery, a teaching kitchen, and event spaces — all housed under the beams of a building on the National Historic Register.

The Cache is the fine dining anchor of that vision: a modern Colorado steakhouse where the focus is squarely on steaks and chops, fine wine, and good whiskey.

The Setting

The building itself does a great deal of the work. Historic stone walls, old-growth timber beams, and carefully restored windows and doors give the space a weight that no new construction could replicate. Below the main floor, excavation during the restoration uncovered what Ginger Graham describes as "a one-of-a-kind jewel" — a wine cellar with intimate proportions, sparkling chandeliers, and over 1,800 bottles. That cellar underpins a wine program that earned Ginger and Baker a Wine Spectator Award of Excellence, a recognition that speaks directly to the seriousness of the list and the care behind it.

The Food and the People Behind It

Chef Deb Traylor, who joined Ginger Graham at the outset, brought the kitchen philosophy that runs through every corner of the property: handcrafted, seasonal, real food that honors its source. At The Cache, that translates into the American steakhouse format done with intention — quality cuts, considered wine pairings, and cocktails that earn their place alongside the food. The broader Ginger and Baker team, including Teaching Kitchen chefs like Miranda Guettlein, Daniel Schossow, and Raj Patrawala, reflects the same collaborative spirit that shaped the project from the beginning.

More Than a Steakhouse

The Cache sits within a larger ecosystem that makes Ginger and Baker genuinely unusual. The same address holds a café serving farm-to-fork American classics, a market and bakery, and a teaching kitchen running a full calendar of classes — from perfecting a steak to cocktail fundamentals to kids' cooking camps. Private event spaces, including that wine cellar below, accommodate everything from weddings to business dinners. It is, as the founders intended, a place where history, community, and good food occupy the same room.