Local Flavor Magazine Feature

The bakery purchases wheat from the same organic growers it has always supported; their fields are within 150 miles of the bakery. The flour is stone-ground and hand delivered to the Santa Fe bakery where it’s formed into artisanal loaves.

“What’s always been really appealing to me about bread is that it’s unadorned,” Andrée says.

“It’s flour, water, and salt. There’s no garnish, no sauce. It’s nutritious and delicious. I like the fact that you can reach a large number of people— even well-made bread isn’t as expensive as a fine-dining meal. Bread is alive. We have to feed the sourdough starter every day. We do everything by hand and every day is different—there’s different moisture in the air, the temperature is different, the temperature of the water is different. We’re always adapting. … We’re very committed to hand-forming the dough. It’s part of our mission to make a handcrafted product. There’s no place to hide. It’s a very unadorned, traditional product.”

Read the full feature here.