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Our breads are what the French call “pain tradition,” which means they are naturally leavened, hand-formed, slowly fermented, and baked directly on the hearth of our French oven. You’ll find our breads at the bakery itself and in northern New Mexico’s finest food shops, restaurants and hotels.

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Satisfy your morning craving for a tender, yet flaky croissant, grab a cookie that is more chocolate than cookie, treat yourself to a rustic apple tart, or pick up a chocolate-hazelnut torte for dinner at home.

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We’re a bit food-obsessed, not about fussy presentations, but about the sweet caramel of a burnished brown crust paired with a goat cheese crottin that has wrinkles outside and a nutty tang inside. Join us for tartines that pair our breads with ingredients we love, or a market salad and soup.

 

Local Flavor Profiles Sage Bakehouse
Local Flavor Article 2016 Feature

Flour, water, salt. And Love. These are the foundations upon which Sage Bakehouse Founder and Owner, Andree Falls has built 20 years of success business baking breads and pastries in a traditional French manner. Read the entire article here: Sage Bakehouse June 2016 Local Flavor

Sage Bakehouse Holiday Specials Menu 2015
Rustic Apple Tart from Sage Bakehouse

There is sweet pinon in the crisp Santa Fe air and that means the holidays are just around the corner. A big part of the holidays is sharing great food in good company, and we’d like to help make your gatherings as delicious as possible. Below are our suggestions to bring hand-crafted

Sage Bakehouse Wins 1st Place in Best Bakery Category
Heirloom Tomato Tartine

Thank you Santa Fe for voting us #1 Best Bakery in the 2015 Best of Santa Fe from the SF Reporter! We love our customers and providing you with great service. Our breads are what the French call “pain tradition,” which means they are naturally leavened, hand-formed, slowly fermented,