bread pastry tortillas et cetera

santa fe, new mexico

since 2022 | milling since 2025

organic grains grown across the arid west and southwest.

we have learned a thing or two from many baking traditions: german, french, turkish, greek, swedish, american. we doubtless have yet much more to learn for years to come.

all our breads are leavened with sourdough.

we also use tiny quantities of baker’s yeast in our pastries, baguettes, tortillas, and pain de mie.

also long fermentation rules.

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formerly Bread Labyrinth

thank you all for being here,

Warren