We’re thrilled to have Bacchus Café—a beloved local spot in downtown Golden—supplying guests with fresh, delicious pre-trip sandwiches this winter! Before flying into Battle Abbey, guests will enjoy artisan creations from Katie and her team during their backcountry safety orientation at the Golden Airport.

The Weber Powder team sat down with Katie Mitzel to chat about Bacchus Café and her storied past in backcountry kitchens—including Battle Abbey itself. Katie was the mastermind behind Skoki Lodge’s legendary culinary experience for 20 years, where both Tessum and Nansen had the pleasure of enjoying her unforgettable meals.

Q: Katie, many of our guests may recognize your name from Canada’s backcountry culinary scene. How did your journey lead to Bacchus Café in Golden?
Katie: After 20 years at Skoki Lodge and many seasons cooking in remote mountain kitchens—including Battle Abbey—it felt like time to put down roots. Golden has this incredible sense of community and a thriving café culture that I wanted to be part of. Bringing that same warmth, creativity, and backcountry hospitality into town just made sense.

Q: Tessum and Nansen still talk about the meals you served when you were head chef at Skoki Lodge. What do you remember most from that time?
Katie: Those years at Skoki were pure magic—long days, remote kitchens, and the best kind of guests. Cooking for people who had skied or hiked all day was incredibly rewarding. You learn to make every meal memorable, nourishing, and joyful. It’s that same energy I’ve tried to carry into Bacchus.

Q: Bacchus Café has quite a history. Tell us how it’s evolved.
Katie: Bacchus was born in the early 2000s and had two great versions before I took it over in 2020. For a while, we were perched inside a local bookstore—it was cozy and chaotic in the best way—but when the opportunity came to move just a few doors down, I jumped. The new space lets us connect more with our customers and keep serving the same incredible coffee and food Bacchus is known for.

Q: What defines the Bacchus experience?
Katie: Fresh ingredients, bold flavours, and a lot of heart. After publishing The Skoki Cookbook and Rocky Mountain Cooking—both born in backcountry kitchens—I’ve always seen food as fuel for adventure. Our baristas are the heartbeat of Bacchus; they bring their personalities, humour, and warmth to every cup and sandwich.

Q: This winter you’re teaming up with Battle Abbey—tell us about that collaboration.
Katie: We’re thrilled! Bacchus will be fueling guests during their backcountry safety orientation at the Golden Airport before they fly into Battle Abbey. We’ll be making fresh, hearty sandwiches—crafted with hungry skiers in mind—and delivering them right to the airport. It’s our way of sharing a little Golden hospitality before the adventure even begins.

Q: Finally, what’s your philosophy behind every sandwich and cup of coffee?
Katie: It’s simple: an excellent product, genuine warmth, and a reason to come back. Whether you’re a local or about to ski the Selkirks—everyone deserves great food, great coffee, and a sincere smile.

Be sure to grab copies of her cookbooks on Amazon here.

Dibs on a window seat!