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, danish, turkish, greek, swedish, american. we doubtless have yet much more to learn for years to come.

all our breads are leavened with sourdough.

baguettes, pretzels, tortillas, and our laminated pastry dough are leavened with house sourdough + a fresh yeast mixed culture from our friends over at keeping together brewery.

tiny quantities of baker’s yeast (SAF Gold) in our cardamom buns, pain de mie, and other doughs rich in milk.

also, long fermentation rules.

+++

formerly Bread Labyrinth

thank you all for being here,

Warren