Sugar and Spice at Swiss Bistro

Page 1

Sugar and Spice

at Swiss Bistro

I

t’s a quiet morning at Swiss Bistro. The bar facing the espresso machine is the perfect spot for munching a buttery croissant before heading off to work. Behind the counter, owner Julian Marquez answers the telephone, takes orders and greets the regulars who begin to file in. “I remember as a little kid, this restaurant used to be down the street. I’d go in and pick up pastries, and I enjoyed it,” relates Marquez, who has managed Swiss Bistro for three years. “The pastry chef reopened

By Elaine Ritchel Photos Luke Montavon

the restaurant here, and when he put it up for sale, I thought it was a unique opportunity to keep something in Santa Fe that had been here for a long time.” Today, the pastries that Marquez loved as a child are a still a source of pride for Swiss Bistro. “Everything is made here,” he reveals. “The pastry chef arrives at 4:30 in the morning to fill the pastry case every single day.” This morning, the pastry case is brimming with flaky croissants, fruit

Danishes, apple strudel, swan-shaped cream puffs, Napoleons layered with kiwi and strawberry, carrot cake, chocolate mousse cake, truffles, macaroons, rhubarb pie and butter cookies. A plate piled high with cinnamon mini-palmiers tops it all off – the perfect partner for a cappuccino. Apart from delectable pastries, Swiss Bistro is also known for its unique custom cakes. “We can do pretty much anything you can think of,” says Marquez. His team once created a blue cake decorated with


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