Bread Babe

New fine dining dessert on the mountain! Coconut and Pineapple Panna Cotta with spiced brown sugar syrup, bing cherry brandy vanilla ice cream and pineapple compote. Inspired by a pineapple upside down cake.

New dessert on top of the mountain! Sourdough Zeppoles with a chocolate kahlua sauce and strawberry watermelon compote. Made with my four year old sourdough and the strawberry and watermelon from our bar’s Sandia Pink drink (inspired by the pink color of the mountain)

Hi all! I know I’ve been MIA for a while but I’ve been on that corporate grind for a couple years. In February, I accepted the position of Executive Pastry Chef at with Executive Chef I’m extremely grateful to have the space to use my artistic skills and super excited to share all my creations with you!

Soft rolls for Thanksgiving! Cheddar, herb and butter!

Special Request: Naan

I thought I’d introduce the real babes behind the bread! This is Tina and lil sis Izzy! Tina (short for Quarantina 😆) is a 5 month old liquid levain and Izzy is a 4 month old osmotolerant levain. Tina is perfect for the basic breads where as Izzy works well with any enriched doughs because she won’t eat up the sugar in the dough. I still use fresh yeast for some of my doughs but for the most part these ladies are responsible for the leavening.

New packaging!

Biscochito Braid

Hi all! Here are some breads offered but the skys the limit! If you have a special request let me know and I’ll be more than happy to make it for you!

Hi everyone! Stephanie here 😊 I’ve spent some time designing a logo and working on a mission statement for what I’m doing with this business venture! I’m super excited to keep growing and learning in the business side of things. Thank you for all your support and I hope to grow into something Burque loves!
Bread Babe is meant to provide a product made with love to the people of Albuquerque and the surrounding area.
To make artisan breads and pastries that are both beautifully imperfect and delectable.
And stands behind the belief that the city of Albuquerque needs to have and support more local makers/bakers.