In 1996,
Andrée Falls opened Sage Bakehouse. Andrée grew up in the restaurant business. At age four, she was sitting on the kitchen counter of her mother's restaurant watching the cooks prepare the day's lunch. By the time she was eight, she was wearing an apron and has been cooking and baking ever since. In 1981, Andrée went to Paris for a semester abroad that turned into a 3-year stay. When she returned home to Dallas in 1984, she opened Parigi Restaurant and was chef/ owner until 1995, when she sold Parigi to move to beautiful Santa Fe and open the Sage Bakehouse.
Andrée has a B.A. in International Economics from the American University of Paris, an M.A. in Liberal Arts from the University of Chicago, and an M.A. in English from Middlebury College.
LOAveS
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 our bakery and in northern New Mexico’s finest food shops, restaurants, and hotels.
