Go with the Grain | New Mexico Magazine
Man might not live by bread alone, but it sure does help. That’s what baker Andre Kempton bet on when expanding his Wild Leaven Bakery from Taos to Santa Fe late last year.
With his wife, Jessica, handling marketing and promotion, Kempton focuses on sourcing organic and regional heritage and heirloom grains. The unique long and slow fermentation process of his sourdough starters delivers a fuller flavor, longer shelf life, lower glycemic index, and happy microorganisms that pre-digest some of the gluten. As for the flavor? Well, one bite of the Chile N’ Cheese sourdough (from $7) will hook you. Ten varieties of bread plus pastries and homemade soups round out the menu.
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