Do you have formal training?
Do you have specialty items that are hard to find elsewhere?
I went to Le Cordon Bleu and trained under talented pastry chefs in New York.
I think the special thing we provide is a place you can come and get really good bread of almost any style imaginable. We pay the same attention to the quality of flour and form in our artisan rustic loaves as our brioche burger buns. We really love it when our customers come in and say, "This has been our family bread. Grandma always had Fano at family dinner." We want you to think quality, health, and love.
What is your favorite thing to bake? Just one? Haha! That will have to be kouign-amann [flakey layers of viennoiserie dough, butter, and sugar, sort of like a dense croissant]. I just can't get enough of it. Do you have specialty items that are hard to find elsewhere? Yes, we do. Mainly because we have some original recipes, and the people just eat them up. French macaron, Aspen Almond Cream Kouign-Amann, Matilda. What is your most popular item—what are you known for? That will have to be the Aspen Almond Cream Kouign-Amann. It's really something special. Like nothing you've ever tasted. It has that effect even on me. What else do you want our readers to know about your bakery? Well, for the others out there, who haven't been to the bakeshop, I really urge you to drop by, because I know you will find something happy or amazing when you come. Thank you. 1807 Second Street, #9 Santa Fe, 505-467-9305 www.biadorabakery.com
FANO BREAD COMPANY Fano Bread Company is a family bakery, owned by Ivy and Michael Rizzo, with a quarter-century-long mission of providing New Mexicans with delectable bread from time-tested recipes. The bakery opened twenty-five years ago as a ma-and-pa owned corner bread shop. “My mother sold bread out of a tiny storefront on Fourth Street,” says Michael. “Folks were looking for artisan breads and our little Italian family wanted to provide that. Then people started coming in and asking, ‘Can you make this delicious bread or that delicious bread for our restaurant or grocery store or family?’ and that's how we grew. We grew by local families and business owners telling us their dreams for their tables, and that has equalled a whole lot of yummy, fresh-baked bread over the years.”
Ciabatta bread from Fano Bread Company. 50
edible Santa Fe | LATE WINTER 2017
What is your most popular item—what are you known for? I guess we are best known for our rustic loaf as that's the bread that really made us a full-scale bakery. You can use rustic for pretty much any occasion. And our green chile cheese rolls are what we bring whenever we're invited over to dinner. What else do you want our readers to know about your bakery? We want to see every New Mexican family have the opportunities we have had. We believe in workers’ rights and support the Healthy Workforce ABQ Initiative to get paid sick leave for the people of Bernalillo County and beyond. We see a future where all New Mexican children have access to great food as well as a great education. We see bread as a way to community, a community we believe in and are very thankful for. 4605 McLeod NE, Albuquerque, 505-884-5555 www.fanobread.com
NEW MEXICO PIE COMPANY New Mexico Pie Company began selling at local farmers markets and special events in 2012 and has since opened an Albuquerque retail location. Andrea Schulte, owner and pastry chef, has more than sixteen years experience in the foodservice industry, where she has worked in and managed many bakery departments and pastry kitchens. Schulte is also an instructor for baking and pastry arts at CNM. What do you love about being a baker? I decided to go to culinary school and study baking and pastry arts when I was in high school. I loved watching The Great Chefs series, and inspired by the fine pastries and desserts, I worked to recreate
Baguette from Fano Bread Company.