bakery


V.23 No.11 | 3/13/2014
Savory Fare sandwich
Eric Williams ericwphoto.com

Restaurant Review

Beyond the Pastry Case

Savory Fare offers an indoor picnic’s worth of food

By Gail Guengerich
A Heights shop with indoor-picnic appeal.
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V.22 No.51 | 12/19/2013
photos by Eric Williams ericwphoto.com

Restaurant Review

Back to the Daily Grind

An Albuquerque original resurfaces

By Ari LeVaux
One of Albuquerque’s favorite cafés changes locations and goes full service.
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Food

Good and Baked

Get a mean mien bao at Mean Bao

Go green: Many of Mean Bao's delicacies are infused with green tea.
Eric Williams ericwphoto.com
Go green: Many of Mean Bao's delicacies are infused with green tea.

After reading Gail Guengerich’s review of this Asian fusion bakery, I had to run out and try it immediately. I’m happy to report that it’s every bit as good as she says it is. Even if they were out of whoopie pies.

Good and Baked: Mean Bao Tawainese-American Bakery

V.21 No.42 | 10/18/2012
Go green: Many of Mean Bao's delicacies are infused with green tea.
Eric Williams ericwphoto.com

Good and Baked

Mean Bao

Lean dessert machine

By Gail Guengerich
Mean Bao Tawainese-American bakery offers perfectly concocted delights like savory and vanilla cream bao (a beignet-like treat), pineapple cake and green tea milk buns.
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V.20 No.44 | 11/3/2011
Pickled garlic heads
Sergio Salvador salvadorphoto.com

Locovore

Ariana Halal Market

More than meats the eye

By Ari LeVaux

When I started getting fussy about which meats I’d eat in the line of duty, I knew it might limit the pool of restaurants I could choose from. But I also hoped my quest for clean meat would draw places out of the woodwork that I otherwise would have missed. Ariana Halal Market and Café is one such place.

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V.20 No.37 | 9/15/2011
Robin Day’s food is like a big, warm hug.
Sergio Salvador salvadorphoto.com

Locovore

Robin’s Kitchen

Healthy at the Harwood

By Ari LeVaux

After 12 years of feeding students at Escuela del Sol montessori, Robin Day and her husband Tom Day began selling her cooking to the public. The initial idea, she told me, was to take advantage of a semi-captive audience: parental units that are obligated to drop by the building twice a day, having been briefed by their kids on how good the food is.

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V.20 No.28 | 7/14/2011
Pratt Morales opened Golden Crown Panadería 35 years ago.
Sergio Salvador salvadorphoto.com

Locovore

Golden Crown

Adobe carb laboratory gets grow room

By Ari LeVaux
The most local salads in town might come from a bakery. An indoor growing operation—lights, fans, reflectors and of course plants—was germinated in the west end of Golden Crown Panadería last April. For the counter staff, it's almost too local for comfort, as the expanding tangle of greens, tomatoes and peppers is growing into their workspace. If you order one of the appropriately named “huge” salads, they find the scissors and start snipping. They also make one of the best loaves of green chile bread on the planet.
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V.19 No.29 | 7/22/2010
A dozen from Enchantment Chocolate
Mina Yamashita

Mina's Dish

It’s Time to Eat the Doughnuts

By Mina Yamashita

Nothing beats the sugary fragrance of tender, fried dough. The doughnut is a pastry made to be eaten fresh—best with morning coffee or tea. I decided to seek out Albuquerque shops dedicated to the glazed, sprinkled, filled and frosted treats, and found only four independent shops competing with four Dunkin' Donuts and two Krispy Kreme locations.

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V.19 No.24 | 6/17/2010
Jeffrey Lee and Elaine DiFederico in the Hand To Mouth greenhouse
Mina Yamashita
By Mina Yamashita

Hand To Mouth Foods

It’s Los Ranchos Growers’ Market opening day, and when I arrive at 7 a.m., a lively crowd is already jockeying for position around the stalls. I find Hand To Mouth Foods, LLC where Jeffrey Lee and wife Elaine DiFederico offer tables full of starter plants, assorted greens and carefully packed early harvests. I’m looking for breakfast, and in the midst of the greens is a tempting array of baked goods. I walk away munching a piñon-spangled custard tart, saving an onion galette and a fruit tart for later.

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