bakery and mill in Santa Fe, New Mexico

on hiatus

We will be taking an extended pause from baking beginning August 25 2026 while we determine the next steps to make this tiny, passion-borne business more consistent and viable in our beloved Santa Fe, NM and more sustainable for ourselves amidst the immense, inexhaustible labors behind baking the best bread we can imagine. Thank you for supporting us this far––have no fear, the bread will be back when the time is right. Be well and enjoy the many fruits of summer and fall. We’ll see you soon.

Best,

Warren

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grain of the desert is a small bakery and mill in santa fe, new mexico. we are devoted to bread, and we are devoted to the desert.

a new era for the bread labyrinth.

Bread Pastry Flour

big bread

HOUSE RYE

60% wholegrain Wrens Abruzzi rye 40% sifted wheat. Bread for a desert island. baked in maple frames. three stage rye sour. 1kg

MOUNTAIN RYE

60% wholegrain Wrens Abruzzi rye 40% sifted wheat hearth baked crusty giant. three stage rye sour. 2,5 kg.

COUNTRY WHEAT

wholegrain trinity of Rouge de Bordeaux, Spelt, and Yecora Rojo + high extraction light wheat flours. Long fermentation wheat sour. 750g

OATMEAL MICHE

50% sifted wheat flours 50% wholegrains including a hearty mound of oatmeal porridge. wheat sour. 1,5 kg

DANISH RYE

dense wholegrain Ryman rye with sprouted rye berries and pumpkinseeds. rye sour. 750g

VALLEY RYE

light sifted Wrens Abruzzi rye + cracked rye porridge. three stage rye sour. 750g

PAISANO

baguette baked large. wheat sour + yeast poolish. 500g

PAIN DE MIE

20% wholegrain 80% light wheat flours. lightly sweetened with NM honey and leavened with wheat sour + yeast poolish. 500g

ROSIE'S BREAD

50% high extraction wheat flours 50% wholegrain trinity with malted black barley porridge and walnuts. wheat sour. 750g

little bread

BAGUETTE

house blended T65 Tradition flour. Wheat sourdough and mixed yeast culture from Keeping Together Brewery. long fermentation over 2+ days. 250g

AUGUSTINER

house blended T65 Tradition flour meets yellow cornmeal from Santa Ana Pueblo and Abruzzi Rye for a rustic, grain-forward baguette. Wheat sourdough and mixed yeast culture from Keeping Together Brewery. Long fermentation over 2+ days. 300g

PRETZEL

"Laugenbrezel" Swabian style lye-dipped soft pretzel with thin arms. Wheat sourdough and yeast poolish. 85g

PRETZEL VARIATIONS

"Laugenbrötchen" pretzel bun. 85g & "Laugenstange" pretzel stick. 85g

POPPY | SESAME ROLL

country wheat sourdough cut small and bathed in poppy or sesame before a short, hot bake. 100g

PUMPKINSEED ROLL

country wheat sourdough cut small and topped with cracked pumpkin seeds. 115g

SIMIT

turkish braided sesame ring. dipped in grape molasses, rolled in sesame. wheat sourdough and yeast poolish. 85g

SEMMEL

plain roll. wheat sourdough and yeast poolish. 85g

BOLILLO

little baguette for tortas etc. wheat sourdough and yeast poolish. 85g

tortilla

BAKER'S TORTILLA

10" diameter. wholegrain trinity of Rouge de Bordeaux, Yecora Rojo, and White Sonoran + light wheat flours. leavened with wheat sourdough and yeast. half dozen.

PEQUEÑAS

5" diameter. half dozen.

focaccia

POTATO ROSEMARY TARRAGON

HALKIDIKI GREEK GREEN OLIVE THYME WILD OREGANO

pastry

CINNAMON CARDAMOM BUN

swedish "Kanelbulle". leavened with wheat sourdough and yeast poolish. 100g

RAISIN BUN

"Rosinenbrötchen". Tender, plump raisins and house candied orange peel in sweet dough. leavened with wheat sourdough and yeast poolish. 85g

CHOCOLATE BUN

"Schokobrötchen". Für die, die keine Rosinen mögen. 55% dark chocolate chips in sweet dough. leavened with wheat sourdough and yeast poolish. 85g

POPPY SWIRL

"Mohnschnecke". leavened with wheat sourdough and yeast poolish and swirled with poppy and candied lemon peel filling. 100g

PEAR FRANGIPANE

Bartlett pears atop house almond / pastry cream frangipane tucked in sweet bun leavened with wheat sourdough and yeast poolish. 100g

BUTTERMILK PECAN

NM pecans atop house pecan / pastry cream "pecangipane" tucked in sweet bun leavened with wheat sourdough and yeast poolish. 100g

TEBIRKES

laminated pastry dough filled with almond remonce and topped with poppy seeds. a danish treat. wheat sourdough and yeast poolish. 85g

BUTTERKUCHEN

"Butter Cake". Sweet pastry dough leavened with wheat sourdough and yeast poolish, topped with butter and bruleed sugar. 125g

flour

WREN'S ABRUZZI RYE

sweet, earthy, spicy wholegrain rye flour grown in Hooper, CO by Rye Resurgence and Jones Family Organics. Regenerative organic certified. 1 kg

RYMAN RYE

chocolate and malty wholegrain rye flour grown in Hooper, CO by Rye Surgence and Jones Family Organics. Regenerative organic certified. 1 kg

SKAGIT 1109 WHEAT

hard red wheat ideal for long fermentation sourdough breads. Grown in Gila Bend, AZ by Oatman Farms. Regenerative organic certified. 1 kg

WHITE SONORAN WHEAT

soft white heirloom wheat grown in the Southwest since the late 16th/17th century. Buttery soft, sweet and lightly nutty flour ideal for pastries and tortillas. Grown in Gila Bend, AZ by Oatman Farms. Regenerative organic certified. 1 kg

KHORASAN WHEAT

ancient hard wheat with roots in northern Iran, brought back into cultivation in Montana by Bob Quinn in the latter half of the 20th century. beautiful yellow colored flour with a sweet nutty flavor. its moderate gluten forming quality makes it ideal for blending into long fermentation breads. Sourced from Central Milling in Logan, UT. Organic. 1 kg

blends

BREAD TRINITY

house blend of wholegrain wheat flours ideal for long fermentation sourdough breads. Ever evolving according to the season and grain qualities. We have crafted the Bread Trinity for use in our wheat sourdough breads where it lends a silky texture, great gluten forming strength, and a nuanced balanced flavor of cinnamon, honey and gentle butter sweetness. Mix with equal parts of your favorite bread flour for a light, airy sourdough loaf with a rustic edge or use alone for a robust wheat forward loaf. all flours certified organic. 1 kg

TORTILLA TRINITY

house blend of wholegrain wheat flours and roller milled all purpose flour. Similar in many qualities to the bread trinity, this blend has been crafted specifically with tortilla-making in mind and features a generous amount of White Sonoran, a soft heirloom wheat flour grown in the southwest since the 16th/17th century. We have mixed our house milled wholegrain flours with roller milled flours from Central Milling in Utah for a blend that is ready to be mixed as the flour portion into your favorite tortilla dough recipe. Wholegrain flours are thirsty so we recommend starting with a 62% hydration and adjusting as you see fit. all flours certified organic. 1 kg

bread takes time and hands and we are afterall a rather small bakery with limited production capactiy. each week we tailor a well fit selection from our menu to bring to the bread table according to the season, production space, and a generous touch of whim.

our breads and pastries are home produced under the NM Homemade Food Act and are exempt from state licensing and inspection. may contain allergens.

we anticipate opening our new bakery & cafe on Montezuma Ave in late Spring / early Summer of 2026.