{"id":64435,"date":"2023-08-29T11:24:41","date_gmt":"2023-08-29T17:24:41","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=64435"},"modified":"2026-04-05T20:12:31","modified_gmt":"2026-04-06T02:12:31","slug":"sage-bakehouse-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=64435","title":{"rendered":"Sage Bakehouse – Santa Fe, New Mexico"},"content":{"rendered":"
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The Sage Bakehouse’s Dude-Friendly Patio<\/figcaption><\/figure>\n

Bread. \u00a0We’ve been told it’s bad for our health, that it’s loaded with carbs and gluten. \u00a0Western doctors admonish caloric-overachievers to reduce our consumption of bread. \u00a0These dispensers of dietary information are at a loss to explain Emma Tillman. \u00a0When she passed away in 2007, the daughter of former slaves was an American supercentenarian<\/a><\/strong> and, for a few days, the world’s oldest living person. \u00a0She passed away at the young age of \u00a0114 years and 67 days. \u00a0Emma Tillman ran her own baking and catering service for about sixty years. \u00a0She prepared the staff of life for dignitaries in the state of North Carolina which proclaimed an “Emma Tillman Day” to commemorate her 110th birthday.<\/p>\n

Eleven years after Emma Tillman went to her eternal reward, a 115-year-old US woman from Iowa died less than two weeks after inheriting the title of world’s oldest person. Dina Manfredini was known as a great cook who baked Italian bread every Sunday for her family, and meticulously made pasta by hand. \u00a0One of the commonalities between these venerable women was their love of bread. \u00a0That’s something they shared from five specific areas of the world where residents live the longest.<\/p>\n

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Some of the Best Aromas in Santa Fe Emanate From This Bakery<\/figcaption><\/figure>\n

Those residents live in what is termed \u201cBlue Zones<\/strong><\/a>\u201d referring to five specific places: Okinawa, Japan; Icaria, Greece; Sardinia, Italy; Loma Linda, California; and Nicoya Peninsula, Costa Rica. According to Women’s Day, these are the areas where, on average, people live the longest, with residents often celebrating their 100th birthdays \u2014 and beyond. \u00a0Women’s Day notes “In the Blue Zones, residents tend to eat bread that they baked from scratch, leaving in all the good stuff like fiber that makes it healthy<\/em>.”<\/p>\n

There are four specific types of bread with properties that enhance longevity: sourdough, pita, whole grain and cornbread. \u00a0Yes, cornbread! \u00a0During our inaugural visit to Santa Fe’s premier bakery The Sage Bakehouse, we specifically looked for and found two of those four longevity-enhancing breads: sourdough and 9 grain. \u00a0 Had we picked up loaves of these two salubrious \u00a0breads, we would have been happy–and on the way to more salutary dining. \u00a0Alas, The Sage Bakehouse proffers so many wondrous calorific pastries that probably offset the healthfulness of its breads. \u00a0In no way is Sage culpable for us succumbing to temptation. \u00a0That’s totally on us.<\/p>\n

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Raspberry Almond Tart and Cinnamon Melt<\/figcaption><\/figure>\n

Sage is absolutely magnificent. \u00a0The aromas emanating from the bakery would tempt Job to gluttonous debauchery. \u00a0Those aromas are precursory introductions to some of the very best breads and pastries we’ve experienced in the Land of Enchantment. \u00a0Sage has been making Santa Fe diners happy since 1996 when Andr\u00e9e Falls launched the City Different’s bread renaissance during the advent of gluten renouncement. \u00a0 Health-conscious New Mexicans could not abstain (perhaps taking our cue from Oprah Winfrey, an unabashed bread paramour).<\/p>\n

Among the difference-makers that make Sage stand out is a commitment to sourcing locally. \u00a0In an interview with Edible New Mexico after earning a “Local Hero award for Best Cafe,” Andr\u00e9e explained “Our whole wheat and rye flours come from the San Luis Valley, west of Alamosa. They are stone ground by Kris Gosar in Monte Vista, Colorado. We\u2019ve worked with Kris since the day we opened back in 1996. Our other flours come from a cooperative of farms in southeastern Colorado and southwestern Kansas. They are milled with a pneumatic system at a mill about forty miles north of Denver<\/em>.” \u00a0 Those are the best sources you can find.<\/p>\n

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Tuna Panino (Tuna, Mozzarella, Pesto)<\/figcaption><\/figure>\n

Unless you know where you’re going, first timers are likely to drive past Sage which doesn’t exactly have the most prominent external signage. \u00a0It’s situated just before the intersection of Cerrillos Road and Paseo de Peralta. \u00a0Parking is very tight. \u00a0A sign on its door declares its love for dogs followed by a reminder that the State Department of Health does not allow four-legged fur babies into the premises. \u00a0Thankfully Sage has a Dude-friendly patio. \u00a0With any luck you’ll score one of the shaded tables. \u00a0Sitting under the sweltering sun might be welcome in December, but in late August it’s torture.<\/p>\n

While my Kim went into the bakery to place our order, The Dude and I struck up a conversation with people in adjacent tables. \u00a0All of them were transplants to Santa Fe. \u00a0All of them marveled that Santa Fe has such a wonderful bakery. \u00a0Comparisons to bakeries in San Francisco, New York and even Paris (not the one in Texas) were bandied. \u00a0 My Kim was complimented on her choice of “appetizers”–a cinnamon melt<\/strong><\/em> and a raspberry-almond tart. \u00a0 The cinnamon melt is what every cinnamon roll should be. \u00a0It is wholly devoid of the cloying frosting with which many cinnamon rolls are smeared. \u00a0It’s also resplendent in its cinnamon content. \u00a0The cinnamon is richly applied within the layers of the spiral deliciousness. \u00a0The raspberry-almond tart<\/strong><\/em> is a blend of sweet, tart and savory flavors baked within a delightful shell.<\/p>\n

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Ham and Cheese Panino<\/figcaption><\/figure>\n

.For years we’ve enjoyed masterfully baked artisan Sage breads \u00a0at restaurants and at La Monta\u00f1ita Food Coop<\/strong><\/a>. \u00a0That’s my paltry excuse for not having actually visited the bakery. \u00a0Wonderful as the breads may be wherever you enjoy them, nothing beats the olfactory and tactile experience of enjoying Sage in person. \u00a0We were both in a sandwich mood. \u00a0Sage doesn’t plate “Dagwood-sized sandwiches” brimming with a half dozen ingredients. \u00a0Instead, you’re more likely to find three ingredient masterpieces that will appease any appetite. \u00a0 Take the Tuna Panino<\/strong><\/em> (just don’t take mine) for example. \u00a0It’s a three ingredient–tuna, mozzarella and pesto–coup on sourdough. \u00a0 I had no idea pesto and tuna (two seemingly disparate ingredients) would go so well together.<\/p>\n

My Kim’s sandwich choice was even more basic–a ham and Fontina cheese sandwich<\/strong><\/em> on sourdough. \u00a0Grilled to a golden perfection and just long enough for the Fontina to form a molten blanket over the ham, \u00a0this is a simple sandwich prepared extraordinarily well. \u00a0One of the many things we’ve always loved about Sage bread is its texture. \u00a0In no form is that texture more evident or self-actualized than on a panini sandwich. \u00a0The exterior has a discernible and delightful crunch that gives way to a soft (but not too soft) interior. \u00a0This is what the staff of life is supposed to feel and taste like! \u00a0Our sandwiches were served with pitted olives, a nice alternative to chips or fries.<\/p>\n

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Croissants and Pain Au Chocolat<\/figcaption><\/figure>\n

Our take-home bounty included two croissants<\/strong><\/em> for my Kim, two pain au chocolat<\/strong><\/em> for me and a loaf of rye bread<\/strong><\/em> for our breakfast. \u00a0My Kim’ declared Sage’s croissants “even better than those at <\/em>La Quiche Parisienne<\/strong><\/a> in Albuquerque<\/em>,” her former favorite. \u00a0 The pain au chocolat were similarly excellent with just enough chocolate among layers and layers of flaky pastry. \u00a0Though it may not be as healthy as the four breads beloved in the blue zones, the rye bread is magnificent, particularly as toast.<\/p>\n

There are 38 mentions of bread in the Bible. It has significance both spiritually and from the perspective of nourishment. \u00a0Some would say bread from Sage IS a spiritual experience.<\/p>\n

Sage Bakehouse<\/strong>
\n535 Cerillos
\nSanta Fe, New Mexico<\/strong>
\n(505) 820-7243
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 29 August 2023
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Pain Au Chocolat, Croissant, Tuna Panino, Ham and Cheese Panino, Cinnamon Melt, Raspberry Almond Tart,
\nREVIEW #1353<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Bread. \u00a0We’ve been told it’s bad for our health, that it’s loaded with carbs and gluten. \u00a0Western doctors admonish caloric-overachievers to reduce our consumption of bread. \u00a0These dispensers of dietary information are at a loss to explain Emma Tillman. \u00a0When she passed away in 2007, the daughter of former slaves was an American supercentenarian and, for a few days, the world’s oldest living person. \u00a0She passed away at the young age of \u00a0114 years and 67 days. \u00a0Emma Tillman ran her own baking and catering service for about sixty years. \u00a0She prepared the staff of life for dignitaries in the state of North Carolina which proclaimed an “Emma Tillman Day” to commemorate her 110th birthday. Eleven years after Emma Tillman…<\/p>\n","protected":false},"author":1,"featured_media":64441,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[121,703,141,5647,30,142],"tags":[3328,2368,3325,3330,2390,3332,3327,3326,1775,3329,2167,1972,3331],"class_list":["post-64435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery","category-dog-friendly","category-new-mexico","category-rating-n-r","category-sandwich","category-santa-fe","tag-beverages","tag-bread","tag-cerillos","tag-cinnamon-melt","tag-croissants","tag-ham-and-cheese-panino","tag-pain-chocolat","tag-panino","tag-pastries","tag-raspberry-almond-tort","tag-santa-fe","tag-tartines","tag-tuna-panino"],"yoast_head":"\nSage Bakehouse - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=64435\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sage Bakehouse - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Bread. \u00a0We’ve been told it’s bad for our health, that it’s loaded with carbs and gluten. \u00a0Western doctors admonish caloric-overachievers to reduce our consumption of bread. \u00a0These dispensers of dietary information are at a loss to explain Emma Tillman. \u00a0When she passed away in 2007, the daughter of former slaves was an American supercentenarian and, for a few days, the world’s oldest living person. \u00a0She passed away at the young age of \u00a0114 years and 67 days. \u00a0Emma Tillman ran her own baking and catering service for about sixty years. \u00a0She prepared the staff of life for dignitaries in the state of North Carolina which proclaimed an “Emma Tillman Day” to commemorate her 110th birthday. 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