Conversations with Laura Fessenden

Today we’d like to introduce you to Laura Fessenden.

Thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I have been in the restaurant industry since 2001, starting as a bartender and eventually working my way up into management. I was the General Manager of a popular local chain until I moved to the Vail area in 2009 to live with my now husband.

I felt it was a great opportunity to switch up late nights and loud bars for early mornings and cozy coffee drinks. I worked as a barista for the next several years in Eagle, then Crested Butte, before my family moved back down to the front range. While in Crested Butte, my co-worker mentioned a new bakery and coffee shop that had just opened in Louisville that was getting great reviews; Moxie Bread Co. I inquired about a job at Moxie, interviewed with the owner Andy Clark, and the former GM, and have been at Moxie since 2017. Even though I was content as a barista, I worked my way into a management role at Moxie, first as the FOH manager, then the General Manager. I was simultaneously expanding my education as a yoga teacher, and training to be a Yoga Therapist. My goal was to eventually work less in restaurants and focus more on yoga. I worked very closely with Andy, and together we led three Moxie locations in Boulder County.

Andy Clark was a great boss, an amazing mentor, and a friend. Andy tragically passed in November of 2022, and I was then asked to take the reins of the company as Director of Operations. My yoga teaching has taken a back seat, which is completely okay with me, as I know Moxie needs my full attention right now, and I want to give it what it needs in the wake of a huge loss. It has been the hardest job I’ve ever had, but also the most meaningful. I’m so grateful for my yoga practice and having those tools, I honestly don’t know how I’d manage the role as well as the grief without them.

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Andy was a creative, a collector, and a visionary. He was bigger than life! Moxie became a popular local establishment early on because of Andy’s talents. Lines out the door and around the corner at the time. The building Moxie is housed in is historic and charming. Amazing outdoor seating in a quaint little neighborhood.

The pandemic was certainly a struggle for everyone especially small businesses. Moxie did its best to continue to serve the community during this unknown time by providing pantry staples (corn, rice, beans, even toilet paper!) but also showing up to make the best bread, pastry, coffee, and more to soothe the anxiety we were all feeling.

The Marshall Fire at the end of 2021 was in our backyard, and many of our neighbors and loyal customers lost their homes. Moxie committed to providing hot meals, fresh bread, and coffee to those who were displaced. Moxie held donation events where the community could get warm clothing and household necessities. Moxie worked with local and regional organizations to get the word out and be the community hub that we set out to be.

Andy’s death in 2022 has proved to be the biggest struggle the team has faced. His energy, his silliness, and his mentorship drew customers and potential hires. Everyone wanted to eat at Moxie because of Andy and his amazing products, and personality, and everyone wanted to work at Moxie for the same reasons. Initially, there was shock and confusion, but then the question of how Moxie could continue without Andy. Thankfully we have such a dedicated team that has bonded through this loss and has banded together to continue his legacy.,

Can you tell our readers more about what you do and what you think sets you apart from others?
The foundation of Moxie Bread Co. was built by Andy Clark. He was a long-time baker who got his start in Boulder and then developed the bread program for Whole Foods. After working for a large company for many years, he finally realized his dream of opening his bakery and cafe in a neighborhood with small-town charm. Moxie Bread Co. specializes in high-quality bread, pastry, and coffee. We use heirloom grains for all of our baking.

In 2020, Moxie opened our milling operation along with our second location in Boulder, where we could mill fresh grains for our own needs, as well as for the community. We are proud to source our heirloom grains locally and regionally and know that our customers are getting delicious and nutritious goods. Our coffee is also roasted locally, and we pride ourselves on quality and consistency. Andy’s vision was always about community, not commodity. We continue to honor Andy’s legacy with that vision in mind.

We love surprises, fun facts, and unexpected stories. Is there something you can share that might surprise us?
I’m an introvert! It takes all of my energy to engage with a large group, whether it’s staff, customers, or yoga students. I’m often depleted by the time I get home, and once I’m home I stay put.

Contact Info:

• Website: www.moxiebreadco.com
• Instagram: instagram.com/moxiebreadco
• Yelp: https://www.yelp.com/biz/moxie-bread-co-louisville