The three-layer carrot cake with organic cream cheese frosting is on the top of the list. The local lamb Sangre de Cristo wild mushroom shepherd’s pie with gluten-free gravy and the garden-fresh kale salad with feta, walnuts, and cranberries are local favorites. Thus, some menu items, which often come with gluten-free and vegan options, can vary somewhat from season to season. This includes everything from the fall harvest calabasas grown by the Parr Field/Enos Garcia Elementary School Garden Project to the Painter Ranch bison burgers. Micah Roseberry, owner of Farmhouse Café and Bakery in Taos, sources the majority of Farmhouse’s one-hundred-percent organic and non-GMO ingredients within miles of the café. Orders can also be placed in advance for pickup at The Bakehouse on Tuesdays, Thursdays, and Saturdays, from 10am to12pm. In addition to being a part of the vibrant downtown market scene, our pastries can be found daily at Zendo Art and Coffee in Albuquerque. What else do you want our readers to know about your bakery? It is then sliced open, brushed with rum syrup, filled and topped with almond frangipane, covered in almonds, and finally baked again. It begins as a classic butter croissant, crafted over a three-day period. Our most popular item is the Twice-baked Almond Croissant. What is your most popular item-what are you known for? Our Green Chile Croissant is a great example of combining local flavors with traditional methods, and is an item I have not seen elsewhere. We are trying to bring European-inspired patisserie to the Burque. The challenge of creating many delicate layers is very rewarding.ĭo you have specialty items that are hard to find elsewhere? I like taking simple ingredients like flour, water, yeast, salt, and butter and turning them into a delicious, flakey croissant. I attended culinary school at both CNM and the San Francisco Baking Institute. I then went on to lead the pastry team at Los Poblanos in Los Ranchos de Albuquerque. I began as the pastry chef for the James Beard Award–winning Compound Restaurant in Santa Fe and for Zacatecas in Albuquerque. I came to New Mexico in the late nineties to study at UNM and have made Albuquerque my home since.
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