Wild Leaven Bakery is more than just a bakery – it's a philosophy and Andre Kempton and Jessica Foumena Kempton are dedicated to their mission of creating wholesome products using high-quality, organic and regionally and locally sourced ingredients. With the warm welcome Wild Leaven is receiving, Santa Feans are clearly hungry for this new addition.

The loaves of bread lining the shelves at Wild Leaven Bakery in Taos don’t look like the loaves you’ve likely seen at other artisanal bakeries. Instead of a round-topped boule, they are shaped into long rectangular bricks—that is, tender, moist bricks made from organic heirloom grains. Andre Kempton, head baker and co-owner with his wife, Jessica, started baking his bread in blocks so it could be easily and uniformly sliced for sandwiches, as well as for efficiency—the shape lends itself to less wasted space in the oven.

If you have been a regular at the Taos Farmers Market on the plaza every Saturday this summer and fall,
chances are you have tasted, and consequently become addicted to, Wild Leaven Bakery's exceptional sourdough breads and pastries. Soup is really good too!