Our breads are what the French call “pain tradition,” which means they are naturally leavened, hand-formed, slowly fermented, and baked directly on the hearth of our French oven. You’ll find our breads at the bakery itself and in northern New Mexico’s finest food shops, restaurants and hotels.
Satisfy your morning craving for a tender, yet flaky croissant, grab a cookie that is more chocolate than cookie, treat yourself to a rustic apple tart, or pick up a chocolate-hazelnut torte for dinner at home.
We’re a bit food-obsessed, not about fussy presentations, but about the sweet caramel of a burnished brown crust paired with a goat cheese crottin that has wrinkles outside and a nutty tang inside. Join us for tartines that pair our breads with ingredients we love, or a market salad and soup.
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