MEET THE BAKER

Three years into owning and operating a European Style Patisserie and Espresso Bar in the high desert of Northern New Mexico, I must say, many of my hobbies have fallen by the wayside. In exchange for the free-time I once had, I have gained immense knowledge of pastry and made so many lovely connections with travelers and locals alike. I try to carve out a half an hour a few times per week to either play guitar and sing a little or play violin- a major passion (and commitment) of mine when I was younger, in hopes that someday I may hit the stage again here or there. Otherwise, if mind, body, and weather align, you can find me riding my motorcycle up into the mountains.

I do look forward to regaining some work-life balance in the near future- and when I do, I’ll be out paddle-boarding, backpacking, roadtripping, designing and making clothing, knitting, dying and blockprinting my own fabrics, reading all the books I’ve put on my list instead of reading for the last two years, and cooking new recipes- I love learning about unfamiliar ingredients, using herbs and fruits and vinegars to enhance flavor, and plating things just so.

HOW IT STARTED

At first, it was just baking chocolate chip cookies for the family on Saturdays when I was six years old or so. Then, there was the occasional birthday cake from a box, and the frustration of crumbs in the icing. Every darn time. I got my first pan burn baking snickerdoodles with my grandma and I was proud of it. Go figure. Not long after I was trusted with the daunting challenge of the lemon meringue pie, a family favorite, and my own personal piece de resistance as a child baker. I mean, I was trusted, but I didn’t trust I could do it… it’s something you have to feel to know when it’s right- what if I curdle the egg? What if I forget the pie and burn it under the broiler instead of just toasting the meringue??? Well, I solved that problem by growing up and being able to use a blow torch.

At fourteen, I decided I wanted to have my own coffee shop and scratch bakery, and I was going to open it by the time I was thirty years old- so, with that as my goal, I sought out the best traditional European style scratch bakeries, third wave coffee shops, and coffee roasters in Seattle and Sonoma County Wine Country to engage in hands on learning. While I was rarely able to snag a job in the kitchen, I observed and asked questions, and spent just under 12 years developing an intimate knowledge of the business from behind the espresso bar, a few months on the baker’s bench, and finally, in the office- learning everything I could to open and run a bakery and coffeeshop. It seemed unlikely, but after finding the perfect building exactly ON my thirtieth birthday, I scraped together all my pennies, bought and renovated the building, and opened up my dream shop-8 months after I turned thirty. And quite honestly- I didn’t really know how to bake most of what is on the menu when I opened the shop- I had only made croissants once in a toaster oven in a cabin I stayed in! Thankfully, I’ve learned a lot about the actual baking part of owning a bakery since then. Each day while I work to prepare these pastries, I wrack my brain for ways to improve my technique, optimize flavor and texture, and refine presentation. This 2022 season, I look forward to offering you the best pastries yet!

Sourcing Quality Ingredients:

We do our best to engage in ethical sourcing practices which foster the health of our global community and the environment.

We choose to use small batch, direct-trade coffee roasted by Iconik Coffee Roasters in nearby Santa Fe, New Mexico. These coffees are grown by people who are compensated fairly for their work and use farming practices which minimize environmental impact.

Our eggs come from Chama River Farm in Los Ojos, about 20 minutes from the bakery.

We use King Arthur Flour which is an employee owned company and never bleaches or bromates their flour.

Wherever we can, we choose sustainable producers and processers, from Callebaut Chocolate to packaging.

We use European style butter for rich flavor and texture.

When sourcing meats and cheeses we do our best to find hormone and antibiotic free, free-range, happy animals. When we serve beef products, we source our meat from C4 Farms just 20 minutes south of the bakery and choose to use Laura Chenel Chevre, Colorado honey, and import salami.