Steamboat Springs — Falling in love with baking for Juli Gordon meant finding friends to try all of her creations and always bringing breads and other baked goods over to their houses when she and her husband, Sam, visited.

What started as an interest turned into a hobby and now has risen to the level of a full-fledged bakery in downtown Steamboat Springs: Smell That Bread Bakery.

Operating out of the commercial kitchen at the corner of 11th and Oak streets, Juli and Sam Gordon just opened their doors Thursday and made their first wholesale delivery Friday. They will be selling bread directly to customers (cash only) from 3 to 6 p.m. Thursdays through Saturdays but focusing on wholesale orders to restaurants, markets or any other place where their bread fits.

Smell That Bread specializes in rustic and artisan breads. Breads that conjure romantic, Old World images of a wood-fired ovens and dough mixed by hand, Sam said.

There are only 10 basic steps in making bread, Juli said.

But the process also is sensitive. It’s building the entire time, Sam said, and every step affects the final product.

“Nothing can be rushed,” Juli said.

To perfect the technique for the style of breads she wanted to make, Juli traveled to attend an intensive course at the San Francisco Baking Institute.

Sam left Moots Cycles after 10 years to open the bakery, but he also has years of experience in kitchens as a line chef and sous chef.

The time spent in San Francisco was vital, they said, and even affected parts of their plan like what equipment to buy.

“On this scale, it’s so different,” Juli said about going from being a homebaker to operating a bakery.

The menu will have a few staples but will rotate through classical bread styles. Sourdough will be a focus, but Friday afternoon they also had fresh rye and semolina among others. They also will have fresh butters and items such as croutons. Plans for sweets are in the works.

Smell That Bread will have a tighter focus than other bakeries in the area, they said, following their emphasis on thick, firm crusts.

“Crust is such a crucial point,” Juli said. “It keeps the inside moist and increases the shelf life of the bread.”

After almost 14 years living in Steamboat, Sam said, they’re glad to be starting a business here.

“It’s exciting to share with the community,” Juli said.

To reach Michael Schrantz, call 970-871-4206, email mschrantz@SteamboatToday.com or follow him on Twitter @MLSchrantz