Breaking Bread with Wild Leaven Bakery | Taos News
Not just another bakery, Andre Kempton and his wife, Dr. Jessica Kempton, bring their ‘wild leaven’ philosophy to both their Taos and Santa Fe locations. Wild, or natural, fermentation is the traditional way to make and bake bread, and with a sourdough starter that Andre nurtures and feeds weekly, Wild Leaven is recognized for its dedication to using organic and local ingredients.
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