The Albuquerque Journal reviews Wild Leaven Bakery
New Mexicans know the value of locally made food products and we treasure the edible gifts we are given from this bountiful Land of Enchantment. Though we are nationally recognized for growing Hatch chiles, beans, blue corn and piñon nuts, we aren’t necessarily known for developing high-quality breads.
Thanks to Wild Leaven Bakery, that is changing. Partners in life and business, Andre Kempton and Jessica Foumena Kempton, started the bakery as a Taos Farmers Market vendor in 2012. They opened a retail location in Taos in 2016 and have accrued 20 regional retail outlets over the last 10 years.