The Burque Bakehouse began as a stand at Albuquerque's downtown farmers' markets (Downtown Growers' Market & The Rail Yards Market), where we have sold our pastries since 2015. The Bakehouse is a from scratch, small batch bakery that draws on baking traditions and inspiration from around the world to create a selection of handcrafted pastries, breads, and small sweets. We use classic methods, yet have a character of our own. Our baked goods have a modern aesthetic and flavor profile. We care deeply about the quality of our baked goods.
Our small batch philosophy and attention to quality are values shared by the products we use in our baked goods. A priority for us is to source seasonal and organic products when possible along with supporting other local business such as flour (Sangre de Cristo), jam (Heidi's), cheese (Old Windmill Dairy, Tucumcari Cheese Company), pecans (Del Valle), spirits (Taos Lighting, Santa Fe Spirits, La Cumbre, Gruet), tea (NM Tea Company), cornmeal (Tamaya), etc..
Sarah Ciccotello trained at the San Francisco Baking Institute and worked as a pastry chef for the James Beard Award winning Compound Restaurant in Santa Fe, NM and Zacatecas in Albuquerque, NM. She also spent several years at the renowned farm at Los Poblanos in Los Ranchos de Albuquerque, NM as well as the baker for Slate Street Café.