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NEw york timeS

“36 hours in santa fe”

Refuel after a hike on Lena Street, an artsy enclave south of downtown packed with small art studios, creative workspaces and a fantastic bakery called, simply, Bread Shop. High-altitude baking is tricky business, but you wouldn’t know it from the perfect sourdough boules and baguettes. Pick one of the seasonal pastries, like the frangipane toast, a square of house focaccia topped with gooey raspberries and rich almond cream.

VOGUE

“HAUNTEd INNS AND DESERT DREAMS: THe seductive charm of santa fe”

If you’re going on a day trip, stop at Bread Shop for picnic essentials: straight-from-the-oven sourdough, organic crudites from Ground Stone Farm, a tin of Fishwife rainbow trout, and imported cured meats.

NY MAgazine’s The Strategist

“Natasha Pickowicz’s Week of Hot Springs and Green-Chile Everything in New Mexico”

We were supposed to drive straight back to Albuquerque to go to our hotel, but we loved Santa Fe so much that we decided to drive back through one more time and hit up a bunch of places we weren’t able to go to the first time. We basically had a triple lunch.

The first place we went to is a small bakery called Bread Shop (1708 Lena St., Suite 101). It has beautiful sourdough focaccia by the square that was really soft and fluffy. We ate one with Castelvetrano olives and preserved lemon, and another with just red tomato sauce on top, plus a hazelnut-and-chocolate brownie.