Though having just opened in Wash Park at the tail end of last year, Goudy’s Deli & Market is anything but a new venture for Christophe Goudy, his wife Celine and their partner, Yvan Leheurou – who also owns and operates Le Frigo in Boulder. The expansive market – traversing from its recently restored entrance near the intersection of Downing & Alameda (a car drove through it before they could complete their renovation) meandering through an L-shape to a parking lot facing the tree-lined footpath on Marion Street – is now a multidimensional space.
Part boucherie, crafting the many homemade sausages that have decorated the Goudy family name since Christophe long ago began a meat production operation in Toulouse, and since – after he and his wife relocated to the States – Celine ran a charcuterie service in the Bay Area. Part épicerie, where fine dry goods ranging from Spanish potato chips and French mustard to Italian pastas and tinned fish line the shop shelves. Part fromagerie, highlighted by a walk-in temperature-controlled cave that boasts a rotating selection of more than 100 cheeses sourced from across Europe and the United States. Part Parisian sandwich shop – Jambon Beurre on baguette and Turkey Swiss on croissant are the best in the city. If someone is looking for good goods, better sandwiches and the most well-curated cheese selection in Denver, Goudy’s is all that, and more.
“We’re being really welcomed by the community,” expressed Christophe, describing the first months in business. Ranging from local students opting into a more economic lunch option, the age-restricted tower communities to the North and the South of the shop, and all the folks in between either living in Wash Park or filling their baskets for a picnic, Goudy’s has struck a chord with a dynamic swatch of guests. Many of them have fast become regulars, and it’s not hard to see why. “Go to any overly processed, unhealthy chain restaurant, and you’ll get a sandwich, a drink and a cookie for the same price. You might as well have something better, fresher, healthier, and local.”
If a customer is looking for something classic, The Parisian is the recommendation. A fresh baguette spread with creamy butter, layered with the choice of French ham, saucisson, prosciutto or mortadella then topped with crunchy and sweet cornichons. Make it a Royal with a combination of ham, prosciutto and salami. And if a guest is searching for something a little more unique, The Catalan features prosciutto and ham alongside a spicy, rich spread of aioli, Manchego cheese, olives and chorizo, with some crisp and peppery arugula.
“Locally, we’re sourcing balsamic vinegar, oil, cheese, meat, chocolate, yogurt, veggies, eggs. The baguette – we go through about one hundred each day – are prepared and delivered by a baker in Thornton and then we bake them here fresh every two hours. We even have local art on the walls. And of course, the sausage – we make it all ourselves.”
In Christophe’s eyes, being an established and caring part of the community is Goudy’s most important goal, and that means doing more than just offering hard to come by provisions and fresh meals. “Since we opened, we’ve already had three different inspectors from the fire department. Each one has had to quit because it turns out, they’re a customer,” he laughed, detailing Goudy’s wide-ranging presence from the shop to selling homemade sausages at the farmer’s market. The chefs, servers and bartenders at Michelin-starred Restaurant Olivia directly to Goudy’s West regularly pop in for a bite. So do baristas from the Starbucks next door. One of the managers has even begun selling her breakfast burritos from Goudy’s morning counter.
“We’re trying to become integrated in the community, and the community is taking us in,” continued Christophe. “I’m planning right now for every two weeks to have a pop-up here for someone who we’ve met at the farmer’s market that is really making their own impact and creating something real of their own. We can be both a center for commodity and community.”
Perhaps most impressively, Goudy’s est un centre de fromage. The nearly 200-square-foot walk-in cheese cave is an experience with its own pilgrimage to the shop. Shelves tightly organized with cheese from all over the cheese-making world may at first seem overwhelming. But, ask any of the well-versed and well-spoken employees for recommendations or descriptions, and they’ll be sure to guide you towards exactly what you’re looking for, if not something even better.
