Joanie's features a wide variety of sweet and savory breakfast items, mouth watering sandwiches, scrumptious baked goods, fresh salads, & daily homemade soups. Enjoy our free WIFI, off-street parking, and family-friendly atmosphere.
Joanie’s Deli is a family-friendly restaurant, not far from Pikes Peak, that offers hand-crafted sandwiches, homemade soups, homemade quiches, and fresh-baked goods.
Our staff works hard daily to place love and care into each one of our breakfast or lunch items so you can go home feeling full and content. The crew at Joanie’s Deli strives to create an inviting atmosphere so you can feel comfortable while enjoying a delicious meal.
Joanie’s Deli established new ownership in December 2020 and we look forward to introducing you to Rebecca and Sarah Ruddell.
The deli serves premium Boar's Head meats and cheeses on all of the sandwiches making each one a healthy and delicious choice. Joanie's offers healthy options including gluten-free bread for sandwiches and vegetarian selections.
The restaurant offers free WIFI, outdoor seating, and convenient off-street parking. Joanie's is the ideal stop-off for those who are heading to the mountains for skiing, hiking or fishing. It's a great place to bring family, friends or dogs for a quick bite to eat.
If you are in the mood for great food, this restaurant is the deli that will leave you saying, "I Dream of Joanie's."
My story begins a long time ago. I was around the age of eight when I found my love for food and baking. I have such fond memories of my grandmother coming to visit and baking for days. She would make the most incredible, pies, breads, rolls, and cakes. Throughout the years she taught me her recipes and secrets.
My passion for food and baking inspired me to go to culinary school at Le Cordon Bleu. My focus in culinary school was Patisserie and Desserts. My career developed from there and I had the honor of working with some of the industries culinary greats in Las Vegas in Michelin Star restaurants. One of the most rewarding moments of my career was teaching other culinary students at Escoffier Culinary College and home cooks at Sur La Table.