The foundation walls and slab have been poured … so it’s off to the races soon enough.
Looks like they’re gonna integrate steel into the framing (if not exclusively), so it could go up real quick.
FOM: Loving these updates! Thanks!
Keep 'em coming! :thumbsup
Auntie Hope :festivarian2 :green
from my friends Bob and Becky, they help Jerry with the bakery
the link below should give you some up to date pics of the progress on the bakery
Awesome! THANKS!!! :thumbsup Really liking the progress on this project!
I’m thinking an ABGAT breakfast/brunch while everyone else is setting up during Land Rush!!! :lol
Auntie Hope :festivarian2 :green
Bump!
Anyone got the latest? Need to take our daughter here when she joins us for her 1st FESTIVAAAAAAAL!
(OK, it’s only our second but…)
Took this one four days ago & the one below a couple days before that. I know someone who works for Bone (the construction company) and he’s said the overall project is mostly being subbed out … notice the steel & SIPS (Structural Insulated Panels). So, I suspect it should move pretty quickly … not too far from being closed in. I’m sure it will be completed by bluegrass, but who knows, could be before the ski season ends too?
Thanks for the update. Looks like it is going just fine. I do have one question though, when I look in the background there is one thing missing…SNOW! Whats going on there?
Somewhere around midnight last night the Weather Channel actually had Telluride on their map and forecast 5" - 10" of snow before/during the weekend! Hope it doesn’t slow the progress for BIT! :medal
Auntie Hope :festivarian2 :green
It’s actually snowing now, a little more in Ophir where I live vs. Town. Most of the major systems have skirted just north of us. Although there’s only a handful of runs open, the mountain is actually not doing too bad, we’re about a foot away from opening up just about everything … although not a fan of the current CEO and pricing ($98/day lift tix starting Sunday!!!)
{{{{{{{{{{{{{{Telski Regime CHANGE}}}}}}}}}}}}}}}}}}}
Somewhere around midnight last night the Weather Channel actually had Telluride on their map and forecast 5" - 10" of snow before/during the weekend! Hope it doesn’t slow the progress for BIT! :medal
Auntie Hope :festivarian2 :green
[/quote]
As much as I hate to say it, I’d do without BIT if it meant that the region got more snow . Pretty sure they need all the moisture they can get.
Good, cause come June I’ll be back for a birthday cake. They make really great cakes! :medal
Whats the latest on BIT?
Looks like they’re REALLY pushing to be open before bluegrass … understandably given that it’s probably the biggest revenue generator for BIT. I think they’ll try to open sooner if possible.
http://www.telluridenews.com/articles/2011/01/19/business/doc4d23d30271c20092683498.txt
Baked in Telluride
shooting for Bluegrass
Greene: ‘Every single person in town,
whether they like me or not, wants it to get back together’
By Matthew Beaudin
Editor
Published: Tuesday, January 4, 2011 11:04 PM CST
It came down fast that February night, a pile of smoking tin and three-story tall flames searing icicles on the neighboring buildings.
But Baked in Telluride is going up fast, too: Project managers and its owner, Jerry Greene, are hopeful the bakery can be churning out loaves of Jewish rye and hundreds of bagels a day again by the Bluegrass festival in late June. That deadline is only hopeful, though, and no one has made any promises.
“I think we’re going good,” said Peter Garber, BONE Construction’s foreman on the site. “As far as my schedule, which is kind of ethereal, everything’s going as fast as it can possibly go.
“I can be as optimistic as I want. But I’m the guy on the ground going Go Go Go.”
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The bakery, which was Telluride’s longest-running restaurant, famously burnt to the ground last February in a spectacular fire that set the icy streets aglow. Hundreds watched as smoke slithered from the building’s cracks. Later, the flames began licking at the front door. At times, they shot high into the air, glowing towers amid the thick clouds of smoke. Hour by hour, one of Telluride’s iconic businesses billowed into the night air.
According to an investigation, over the past 30-plus years the bakery’s oven had turned the wood beneath it — even through a ceramic tile buffer — into “charcoal” that ultimately caught fire.
Those findings are in step with early reports of the fire, which indicated that it first began in the flooring of the historic bakery.
Baked in Telluride was Telluride’s longest-running restaurant in one of Telluride’s oldest buildings: the bakery had been in operation since December of 1976 and the building had stood — in one version or another — since 1892. It was built as a transfer house for rail-to-animal transfers and has since housed a power company, a plumber, a welding shop and, finally, the bakery.
Right now, crews are framing the building, and it’s starting to look like the structure it once was — which is being, essentially, recreated.
There seems to be a level of care and concern from the public not seen with many projects in town. Even the town helped expedite the resurrection.
“If I stick my head out of the fence, I get questions,” Garber said. “It’s a job, you’re there eight hours or so a day. But it is cool. It’s been neat to see the public support.”
Greene, meanwhile, is missing the work. Usually, he could be found at his bakery.
“I always had work at the bakery,” Greene said. “The holiday time, I felt left out…”
The new iteration of Baked will be more spacious, easier to clean and will allow better handicap access.
“We’re trying to get ready as early as possible. Ideally, I would love to open in the offseason as early as possible,” Greene said. “I will do the best I can to take care of everybody.”
It’s true, there is something missing from town. Greene knows it, too: “Every single person in town, whether they like me or not, wants it to get back together,” he said.
All told, the building stood for 118 years. Before the fire, Baked in Telluride employed 25 people.
Go Jerry! I need a knish!
Thanks FOM! :drool Cant wait to (hopefully) have a nice warm little something from Baked in June!
Praise the Two Hearted Ale! :cheers
Also, great news about Baked’s potential return – I thoroughly enjoy their baked goods on crispy valley mornings while waiting in line! And on valley afternoons when I am hungry. And … etc etc.
YUM! 
Thanks for the update!
Auntie Hope :festivarian2 :green
http://www.telluridenews.com/articles/2011/02/10/news/doc4d53446a38bf2528507338.txt
Hope rising
Jerry Greene on the mezzanine of the new Baked in Telluride. The level will overlook nearly the entire operation. [Photo by Kevin Ludwig]
http://www.telluridenews.com/content/articles/2011/02/10/news/doc4d53446a38bf2528507338.jpg
Baked in Telluride, a year later
By Matthew Beaudin
Editor
Published: Thursday, February 10, 2011 6:08 AM CST
One year ago this morning, Telluride’s longest-running restaurant lay in a heap of baked tin, still smoldering from the night before.
One year ago early on a frigid morning, hundreds of people watched Baked in Telluride burn to the ground after one of its ovens finally turned the floor beneath into charcoal.
Now, Jerry Greene is watching it go back up.
Project managers and Greene alike are hoping to fling the doors open by the Telluride Bluegrass Festival, in mid-June.
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But Jerry Greene is still Jerry Greene, a classic Tellurider, whose work ethic is charming. “Ideally, we’d be open yesterday, of course,” he said on Wednesday.
A year ago, a flock of people stood in the cold night shivering but entranced by the fire which, lick by lick, claimed the old tin shed and set the icy streets aglow. Flames shot high into the air, glowing towers amid the smoke.
According to an investigation, over the 30-plus years it was open, the bakery’s oven had turned the wood beneath it — even through a ceramic tile buffer — into “charcoal” that ultimately caught fire.
Greene looked at the date on his watch yesterday. “I was trying not to think about it,” he said. He said he thinned out in the weeks after the fire and was constantly looking for a way to come back.
“Oh, you know. It’s pretty tough,” Greene said. “It’s not easy being in this kind of state — preparing and planning for a year.”
But Baked in Telluride is rising again, and Greene would rather talk about that. About the mezzanine that will overlook the operation and about the money he needs to outfit the building once it’s complete — about $700,000 worth of ovens and components when it’s all said and done. Insurance will pay for most of that, but Greene is still trying to cobble more together.
He’s planning on upgrading some ingredients and will offer better pizza service thanks to a new oven for warming. Prices, he thinks, will start off as they were before the fire but some will likely come up as ingredients are bettered.
He misses the 1,000-person mornings of Bluegrass and seeing the 5:30 a.m. backcountry skiers stocking their packs from BIT’s shelves.
All told, the building stood for 118 years. Before the fire, Baked in Telluride employed 25 people.
Baked in Telluride was Telluride’s longest-running restaurant in one of Telluride’s oldest buildings: the bakery had been in operation since December of 1976 and the building had stood — in one version or another — since 1892. It was originally built as a rail-to-animal transfer house and has since housed a power company, a plumber, a welding shop and, finally, the bakery.
Greene is thankful to those who’ve helped him get it back on track. The Lifton-Zoline estate, which owns the property, and the project’s development team, Peter Sante and BONE Construction. Not to mention his staffers. “Nothing was as good as rebuilding. … I think that they’ve put their hearts into it,” he said.
Woo Hoo!!!
I can almost smell it!