TAKING Reunion Bread FROM LAUNCH TO Bon Appétit’S “10 BEST RESTAURANTS IN AMERICA” AND JAMES BEARD FINALIST

In 2019, Ismael de Sousa opened Reunion Bread at The Source Hotel in Denver’s RiNo district. Amidst an industrial chic market hall, de Sousa’s bakery quickly gained a reputation for its high-quality pastries and breads. By leveraging strategic positioning, community engagement, and an unwavering commitment to quality to achieve success and recognition, Reunion Bread was named a James Beard Award semifinalist.

We crafted a compelling story around Ismael de Sousa’s journey from Venezuela to Denver, highlighting his transition to a renowned baker. This narrative emphasized his passion for baking and his unique cultural influences. The PR team developed detailed press releases and media kits that included de Sousa’s background, the bakery’s unique offerings, and high-quality photos of the products and bakery. These materials were distributed to local and national food writers and publications and we were able to land Reunion Bread on Bon Appétit’s acclaimed “10 Best New Restaurants in America” list.

We also leveraged the Bon Appétit announcement of de Sousa being named a “Best New Restaurant in America”, to help generate buzz that landed him a James Beard Award semifinalist. This recognition was highlighted in all communications to enhance the bakery’s credibility and attract attention.

The PR team’s strategic approach to launching Reunion Bread at The Source in Denver successfully positioned the bakery as a standout in the competitive market. By leveraging Ismael de Sousa’s unique story, focusing on quality ingredients, and engaging with the community, the PR efforts not only achieved significant media coverage and industry recognition but also fostered strong customer loyalty and sustained business growth. This case study highlights the importance of a well-rounded PR strategy in successfully launching and growing a culinary brand.