Bread Shop in Santa Fe works almost entirely with levain, loaves leavened by wild yeast and bacteria instead of commercial yeast, and the long fermentation shows in a crust that crackles around an airy crumb. The sourdough boule, a whole wheat country loaf, has become the shop's calling card. The baking has been described as starting before dawn, with the first batch coming out warm by late morning. The story began in January 2020 behind a small service window on Lena Street, months before the pandemic reshaped the whole industry. The list was short at the start, three or four loaves, a focaccia topped by season and a few cookies, and the shelves emptied daily. During the lockdown months, when baking at home was everywhere, a petite bakery with naturally leavened bread still drew a devoted following. What had been planned as a modest operation had to grow to keep pace with demand, and it has since moved into a larger space on the same street. The baker has said he wanted the place to work as a small community space, and the sunlit seating area and the patio for warmer months follow that idea. Orders placed online for pickup remain part of the routine. Focaccia carries the savory side, with toppings that rotate and sandwiches built on it, while the green chile and cheddar scone has become a regular mention among the pastries. Local writers have noted that most of what comes out of the oven leans toward the wholesome, which suits a room designed for lingering over a sandwich. Part of the space doubles as a small food shop, with pasta, sea salt and olive oils sitting beside wooden cutting boards and linen towels, a short selection of pantry items and home goods.
