Visitors know this is a chile town, a breakfast burrito town, a margarita town. But I’ll tell you something else: This is a pastry town.
Wild Leaven Bakery, which has operated out of Taos since 2012, opened its charming little spot on Guadalupe in December, and it was equally bustling on a recent Saturday morning, with customers queuing in the small space in front of the counter to choose from a tempting lineup of breads and pastries.
Wild Leaven is known for its array of breads made from organic, local grains and ingredients sourced from nearby farmers and ranchers, so I had to try a loaf of the original sourdough bread ($16). It was as good as I expected, so hearty and flavorful I could enjoy a thin slice all on its own.
The pastries and sweets — including cookies, muffins and empanadas — are rustic and beautifully brown. I tried that ultimate New Mexico fusion standout, a green chile cheese croissant ($7) that had respectable heat from local green chile. The morning bun ($3) had unexpected nuance, with a pop of citrus balancing flavors of cardamom and local blue corn.