Local Flour Delivery at the Taos Farmers Market | Wild Leaven Bakery

Mr. Daniel Hutchison and Chef André chatting about flour and bread at the end of last Saturday's Taos Farmers Market.📍 Wild Leaven Bakery

Dear Sunshine Community of Wild Leaven Bakery,  

With the end of summer around the corner, our team has been busy making your favorite sourdough bread and pastries, now available at two locations: our Santa Fe shop and our booth at the Taos Farmers Market (TFM).

Speaking of the TFM, guess who stopped by for a delivery of locally grown flour last Saturday? No one other than Mr. Daniel Hutchinson from Big Wheel Farm! Thanks to your continued patronage, we can continue supporting him and other hard-working local and organic farmers.

We look forward to meeting you soon at our Santa Fe shop, open Wednesday thru Saturday, 8 am-1 pm, or at our TFM booth on Saturdays, 8 am- 12:30 pm!

Together, we are building a strong local food economy thanks to your continued support, 5-star online reviews, Instagram comments, and words of affirmation.

We hope to see you at our Santa Fe shop or our TFM booth. Cheers!  

Mr. & Mrs. KEMPTON
Business Owners of Wild Leaven Bakery

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