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The beginnings of Durango’s first brew pub

Take a trip down memory lane at Carver Brewing Company

Carvers classics

When the full bakery became too difficult to maintain, the bread-y component of Carvers shrank, but there are still some classic Carvers baked goods the menu. The bread bowls, dinner rolls, hamburger buns, and biscuits can still be enjoyed the way they were decades ago. The chicken stew recipe goes back 30 years.

The best pastry in America

In 1988, Carver’s green chile croissant – made with green chile, Monterey Jack cheese, and cumin, inside of a folded-over croissant and sprinkled with paprika – won Best Pastry in America as part of the Donuts Not Drugs campaign.

Mayonnaise blindness

Wynne: When I was in labor at Mercy, Jim and Bill called me when they couldn’t find the corned beef. I over-mother places.

Dancing on the furniture

Hurst: We have a marching band that comes through called the Hill Stompers Marching Band out of Los Alamos. For as long as I can remember, they have been coming to Carvers during Snowdown, the Friday night after the parade, and they just have such a great time. It’s the closest thing I can think of to Mardi Gras in Durango. Sometimes it is at the end of dinner service, so the dining guests get kind of blindsided by it. They’ve become part of our family. Certainly we’ve had a lot of good memories dancing in the back pub. We’ve lost a table or two due to people dancing on it. Nobody was hurt, but that is one of my favorite memories.

Courtesy of Carver Brewing Co.Bill and Jim Carver in 1988.
Courtesy of Carver Brewing Co.Bill Carver frosting some delicious baked goods at Carvers Brothers Bakery in 1983.
Courtesy of Carver Brewing Co.Jim Carver about to pour concrete in the new brewery.
Courtesy of Carver Brewing Co.Jim Carver in 1983.
Courtesy of Carver Brewing Co.

Bill and Jim Carver celebrating the opening of the brewery with a boot of beer.
Jerry McBride/BCI Media file

Jim Carver, co-owner of Carver Brewing Co., has been baking at the business since the mid-’80s.
Carvers classics

When the full bakery became too difficult to maintain, the bread-y component of Carvers shrank, but there are still some classic Carvers baked goods the menu. The bread bowls, dinner rolls, hamburger buns, and biscuits can still be enjoyed the way they were decades ago. The chicken stew recipe goes back 30 years.

The best pastry in America

In 1988, Carver’s green chile croissant – made with green chile, Monterey Jack cheese, and cumin, inside of a folded-over croissant and sprinkled with paprika – won Best Pastry in America as part of the Donuts Not Drugs campaign.

Mayonnaise blindness

Wynne: When I was in labor at Mercy, Jim and Bill called me when they couldn’t find the corned beef. I over-mother places.

Dancing on the furniture

Hurst: We have a marching band that comes through called the Hill Stompers Marching Band out of Los Alamos. For as long as I can remember, they have been coming to Carvers during Snowdown, the Friday night after the parade, and they just have such a great time. It’s the closest thing I can think of to Mardi Gras in Durango. Sometimes it is at the end of dinner service, so the dining guests get kind of blindsided by it. They’ve become part of our family. Certainly we’ve had a lot of good memories dancing in the back pub. We’ve lost a table or two due to people dancing on it. Nobody was hurt, but that is one of my favorite memories.