Artful loafing

The rise of New Mexico's artisan bakeries is bringing back a farming tradition

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Sampling the bakers' art

Several New Mexico bakeries are using specially grown wheat; two of them also have cafes. Wheat Project production is still small and the bulk of it is used by Cloud Cliff and Taos Bakery.


Cloud Cliff Bakery & Café. The cafe is famous for its baskets of breakfast breads. That and a latte can guarantee a great morning. Bakery open 7-5 Mon-Fri, 8-3:30 Sat-Sun; cafe closes daily at 2:30. 1805 Second St.; (505) 983-6254.

Sage Bakehouse. Pick up a loaf, or try one of Sage's superb sandwiches, like Black Forest ham and Gruyère cheese on Italian country paisano bread. The cafe has a relaxed European style. Found in local restaurants, Sage Bakehouse breads include rustic sourdough, farm, paisano, calamata olive, and pecan raisin. Organic wheat from Gosar Ranch Natural Foods in Monte Vista, Colorado, is one variety used that lends the perfect flavor. Owner Andree Falls notes that bakers inject steam into the oven as loaves bake on the stone surface of a huge French hearth. This process produces a special crust for each type of bread, from chewy to caramelized. 7-5 Mon-Sat. 535 Cerrillos Rd., Ste. C; (505) 820-7243.



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