Ardour: Anglo-French, from Latin ardor burning, heat, ardor, from aridus dry; 14th century; an often restless or transitory warmth of feeling; extreme vigor or energy; intensity; zeal; loyalty; passion.

When I moved back to Fort Collins in 2008, I did what any single girl would do. I went in search of a coffee house to call home and spy cute boys. There, on the edge of Old Town where Linden Street crosses Jefferson and heads northeast to the infamous land of beer, I found my spot: Café Ardour.

At first I was drawn to the farmhouse simplicity of the cafe’s interior. Morning light pours through tall, east-facing windows illuminating the subtle leaf green, sherbet orange, robin’s egg blue and butter yellow of the café’s walls. Tables of thick oak, distressed wood and odd sized rectangles give ample space for writing down thoughts, or having intimate conversations. Oh the comfort! Then, I fell in love with the revolving art gallery, the baristas’ cute aprons (acquired here and there from thrift stores and friends) and fortunately, an amplitude of cute boys to spy on.

But, ultimately it was the cafe’s generous variety of fantastic baked goods (the ginger sparkle cookies melt in your mouth), its perfectly dry cappuccinos and its commitment to local and seasonal foods that secured my own ardour for my new office home away from home.

During the growing season, Café Ardour sources most of its salad greens, cucumbers, tomatoes and other available veggies from Colona Community Farm run by café owner (one of four) Sarah Rushlow and her partner Nic Theisen. Fresh fruits used in seasonal baked goods and as plate garnish hail from Ela Family Farms and other Hotchkiss orchards. Coffee orders feature Morning Fresh Dairy products and sandwich plates might include Haystack Mountain goat cheese.

On any given day, a craving for brownies, peanut butter chocolate chips bars, sour cream coffee cake, chocolate chip cookies, and granola or vegan banana muffins can be instantly met the moment you saunter up to the counter and place your order. More specialty items, like Vanilla Bean Cream Cake appear on a rotational basis.

Shall I say that again? Yes. Vanilla Bean Cream Cake. I asked Maggie Davis, café barista and baker (everyone who works at the café helps prepare foods and bake sweets) if she would, you know, just whip me up something featuring vanilla ‘cuz I was writing about the place and boy it sure would be nice to have something vanilla to sample and write about. Her eyes got big, a sweet smile parted her lips and she simply stated those four fabulous words: Vanilla Bean Cream Cake. Little did I know that VBCC was a favorite item of many a café regular. Jackpot.

Armed with Rodelle Bourbon vanilla beans and pure vanilla extract, Maggie spent part of an afternoon shift preparing and baking the rich, moist, chewy, and ridiculously sinful excuse to never bother with dieting again.

The recipe – discovered in Baking By Flavor by Lisa Yockelson – not only includes pure vanilla extract and vanilla bean, but also: intensified vanilla extract (Yockelson’s own creation) and vanilla scented sugar (items Maggie didn’t have on hand). I don’t have room enough here to include the entire recipe and instructions (Yockelson’s recipes and methods are thorough), but here’s a sample of what else you’ll find inside:

• ½ pound of butter
• ½ cup of shortening
• 5 large eggs
• 1 cup table cream
• 2 ¾ cups vanilla scented sugar (for vanilla scented sugar, add 1 bean to 2 cups of sugar and let it infuse for a couple of weeks, shaking the sugar every so often. Click here for more info or check on the side of Rodelle’s vanilla bean label).

I sampled the cake the following afternoon as Maggie shared a bit of Café Ardour history with me (doors opened in 2003; owners and employees are deeply committed to sustainability). I have to admit my powers of concentration were impacted by the effects of bathing my taste buds in vanilla decadence. Seemingly drugged by vanilla and sugar, I floated out of Café Ardour without a care to the world, other than planning my next return to my home away from home.

Have you ever tried any of Linda Yockelson’s recipes? Which ones?

With many thanks to Cafe Ardour and Maggie Davis for their kind assistance and generosity.

Carol