{"id":65857,"date":"2024-02-16T00:01:50","date_gmt":"2024-02-16T06:01:50","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65857"},"modified":"2026-04-06T12:47:12","modified_gmt":"2026-04-06T18:47:12","slug":"burque-bakehouse-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65857","title":{"rendered":"Burque Bakehouse – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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The Burque Bakehouse on Broadway<\/figcaption><\/figure>\n

In 2023 Psychology Today<\/strong><\/a>\u00a0profiled an Albuquerque baker who knows the mind-body connection very well.\u00a0 Pratt Morales, long-time co-owner (with his son Chris) of the\u00a0Golden Crown Panaderia<\/strong><\/a> believes he\u2019ll live to be 130 years young.\u00a0 You\u2019ll believe it, too, after reading the profile.\u00a0 Mr. Morales is an 85-year-old going on 22 who\u2019s as spry and fit mentally as he is physically.\u00a0 At an age when our couch potato lifestyles will mean an early grave for many of us, he can perform one or two hand cartwheels. \u00a0The secret of his longevity, he says is a focus on flexibility exercises and watching his diet.<\/p>\n

Chinese philosopher Confucius\u00a0 is credited with an idiom that defines Mr. Morales: “\u201cChoose a job you love and you will never have to work a day in your life<\/em>.\u201d\u00a0 \u00a0It’s not a job many of us would–and can–do.\u00a0 It’s a job that takes a physical, mental and emotional toll on body and mind.\u00a0 \u00a0It’s a job that starts each day long before sunrise and ends after most of us have gone home.\u00a0 \u00a0Day in and day out, bakers are on their feet under extreme heat: bending, lifting, kneading, calculating and pushing on under the weight of a task list that doesn’t tolerate mistakes.\u00a0 Aching muscles, burns and scars are their daily reward, confirmation that they have fed their customers and made them happy.<\/p>\n

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Everyone in Town Visits the Burque Bakehouse. Pictured here are Daisy (dog), Dave and John (goats)<\/figcaption><\/figure>\n

For most bakers, the job is reward enough.\u00a0 It’s a job that allows them to be creative, to strive for perfection on a daily basis.\u00a0 It’s a profession for which gratitude and thanks far exceed tangible expressions of appreciation.\u00a0 \u00a0When I arrived at Burque Bakehouse at 7:45 to get a good place in line, the crew had already been there for hours–preparing fresh breads and pastries for the day.\u00a0 Considering how fresh and cheerful the crew was, it’s hard to believe they had been there for hours.\u00a0 Of course, when hungry throngs are clamoring to enjoy the fruits of your labors, you’d be happy too.<\/p>\n

A number of equally cheerful morning people, some of whom braved Albuquerque’s grouchy drivers<\/a><\/strong> were already in line.\u00a0 \u00a0On some days–especially in summer–lines stretch like at a Taylor Swift concert. Behind me in line was a veritable menagerie of wagging tails–two goats named Dave and John and a dog named Daisy.\u00a0 \u00a0 \u00a0How could you not be a morning person around dog and goat breath?\u00a0 Their human best friend apprised me that goats are even smarter than dogs and they bond just as well.\u00a0 Naturally I now want a couple goats though The Dude, our debonair dachshund might not be happy if he’s not the single focus of our attention.<\/p>\n

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Deliciousness Abounds at the Window Where You Place Your Order<\/figcaption><\/figure>\n

When you arrive at the window where you place your order you’ll be greeted by a smiling staffer.\u00a0 Though your focus will be on the wondrous pastries and breads on display, take a gander inside the diminutive bakery where you’ll espy a happy crew hard at work.\u00a0 \u00a0It’s obvious they enjoy what they’re doing and delight in serving customers (and not just the four-legged kind).\u00a0 So as not to risk the ire of two gregarious goats and other hungry guests, I didn’t ask to meet Sarah Ciccotello, founder and co-owner (with Chris McQuary) to congratulate her on the Burque Bakehouse being a semifinalist in 2024 for the James Beard Foundation’s “Outstanding Baker” award<\/strong>.\u00a0 in April, 2024, the Burque Bakehouse was selected as a Finalist<\/strong> for the national award.<\/p>\n

James Beard Awards\u00a0are\u00a0among the nation’s most prestigious honors recognizing leaders in the culinary and food media industries, and those in the broader food systems.\u00a0 They’re considered the Academy Awards of the food and beverage industry.\u00a0 Being named a semifinalist is a significant accomplishment, signifying Burque Bakehouse’s prominence in the pantheon of America’s very best bakeries.\u00a0 Winning “Outstanding Baker” would be the culmination of a tremendous amount of work coupled with uncommon vision and talent.<\/p>\n

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Kouign Amann<\/figcaption><\/figure>\n

In a challenging market where bakers themselves lament the challenges of baking at high altitude and the high alkaline content of Albuquerque’s water,\u00a0Sarah Ciccotello has the credentials, pedigree and drive to succeed.\u00a0 \u00a0She\u00a0attended Central New Mexico Community College’s culinary program, and studied bread and pastry at the San Francisco Baking Institute. She also worked the ovens at Los Poblanos, The Compound, and Slate Street Cafe.\u00a0 Her vision and that of her business partner Chris McQuary isn’t to serve the most or the biggest.\u00a0 Their goal was to develop a successful neighborhood business at the South Broadway community.<\/p>\n

Long-time Duke City residents might remember a small, long-time vacant Dairy Queen restaurant on the southeast corner of Broadway and Hazeldine.\u00a0 That’s now the home of Burque Bakehouse.\u00a0 Few (if any) vestiges of Dairy Queen remain.\u00a0 \u00a0As explained on the website for Mullen Heller<\/strong><\/a>, the architect responsible for that Dairy Queen’s startling transformation:\u00a0“As a French-Influenced, Burque-made, small-batch bakery, the aesthetics of the renovated building needed to reflect the caliber of goods being served. Respecting the simple, midcentury lines of the existing building, a large corner storefront service window anchors the front facade along with new, hand-made subway tile, aluminum soffits emphasizing the characteristically deep overhangs, and new gooseneck light fixtures define the outdoor seating areas<\/em>.”<\/p>\n

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Sourdough Bread<\/figcaption><\/figure>\n

The Burque Bakehouse has been serving Albuquerque since 2015.\u00a0 In 2022, the bakery earned a Local Heroes<\/strong><\/a> award from Edible New Mexico.\u00a0 An\u00a0edible<\/em> Local Hero is “an exceptional individual, business, or organization making a positive impact on New Mexico\u2019s food systems. These honorees nurture our communities through food, service, and socially and environmentally sustainable business practices. Edible New Mexico readers nominate and vote for their favorite local chefs, growers, artisans, advocates, and other food professionals in two dozen categories<\/em>.”\u00a0 \u00a0In other words, it’s a people’s choice award.<\/span><\/p>\n

In a 2022 interview with edible<\/em>, Sarah shared her joy at the way Albuquerque has embraced the Bakehouse’s small-batch bakery concept, adding that the bakery’s volume continues to grow.\u00a0 She explained that “the idea behind the Bakehouse is a place where people can make food and bake for a living with humanity. We are committed to using local, organic, and sustainable ingredients when possible, while remaining accessible to most people. It is not convenience food. For something that can be eaten so quickly and appear so simple, a lot of time, thought, and care is behind it<\/em>.”\u00a0 That care is very much in evidence!<\/p>\n

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Triple Ginger Cookies<\/figcaption><\/figure>\n

During my inaugural visit, I was tempted to purchase everything on the menu (and would have had I not been concerned about keeping everything fresh).\u00a0 It’s a menu unlike any in Albuquerque with a unique variety of pastries heretofore unseen in the Duke City: raspberry hibiscus cruffins, grapefruit campari danish, kimchi and egg croissant toast, raspberry chocolate kouign amann and so much more.\u00a0 Is it any wonder the Burque Bakehouse is a Local Heroes winner and semifinalist for the James Beard award for “Outstanding Bakery?”<\/p>\n

For me, the biggest draw is the kouign amann<\/strong><\/em>, a superb pastry which originated in Brittany, a region in Western France.\u00a0 \u00a0In Breton, “kouign” means “cake” and “amann” means “butter” which might give you a clue as to the richness of this pastry.\u00a0 \u00a0Kouign-Amann is flaky in the fashion of layered puff pastries. \u00a0What sets it apart from similar pastries (such as the cronut), is that it\u2019s delightful crunchy (thanks to the caramelization of sugar) and gooey at the same time with pronounced, heavenly notes of caramel.\u00a0 \u00a0The BBC calls the kouign amann\u00a0 “the fattiest pastry in Europe<\/em>.”\u00a0 \u00a0 It may be the most delicious, too.\u00a0 Until the Burque Bakehouse, we were able to find kouign amann only at\u00a0 Le Madeline’s Patisserie<\/strong><\/a> in Salt Lake City.\u00a0 With its closure in 2022, Salt Lake City residents are welcome to come to Albuquerque for their kouign amann fix.<\/p>\n

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Cocoa Chewy Cookies<\/figcaption><\/figure>\n

While most store-bought bread has more preservatives than an Egyptian mummy, Burque Bakehouse’s staff of life is preservative free.\u00a0 It’s the perfect canvas upon which to craft a sandwich at home.\u00a0 It’s also fabulous for making toast.\u00a0 The amicable gentledude at the counter apprised me that the\u00a0naturally leavened country sourdough<\/strong><\/em> (with toasted pine nut, cracked black pepper, and both young and aged pecorino cheese) makes outstanding sandwiches and toast.\u00a0 Indeed it does!\u00a0 \u00a0Few things in life are as good as the pairing of tangy, slightly sour flavor of sourdough and real, farm-fresh butter.\u00a0 We enjoyed our morning toast so much that we didn’t even think about going out for lunch.<\/p>\n

On Burque Bakehouse’s “Small Sweets” menu you’ll find such fabulous treats as banana walnut bread, scones (maple, pecan and blueberry), canelle ( a caramelized baked custard infused with rum, vanilla, blade mace and lemon) and cookies (Salty Cashew, Triple Ginger Chewy, Chocolate Chip & Sea Salt, and Cocoa Chewy (wheat-free).\u00a0 \u00a0The triple ginger chewy<\/strong><\/em> lives up to its name, both in terms of texture and in the generous amount of ginger.\u00a0 It’s ginger snaps times five, one of the very best ginger-based cookies we’ve ever had.<\/p>\n

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Butter Croissant<\/figcaption><\/figure>\n

Also exceptional are the Cocoa chewy cookies,<\/strong><\/em> alien craft-size orbs with a chocolatey sheen and light, delicate (buy still chewy) texture.\u00a0 Punctuated with nuts which provide a savory counterbalance to the sweet richness of the cookies, these are crafted with “adult” chocolate.\u00a0 They’re not overly sweet nor are they too chocolatey (if there can possibly be such a thing).\u00a0 These are the type of cookies for those of us who don’t like cloying desserts.<\/p>\n

In her interview with edible<\/em>, Sarah touted her bakery’s classic butter croissant<\/strong><\/em> (classic all butter croissant with a crunchy flaky top and soft buttery layers inside). She explains it\u2019s not as flashy or exciting as one of the bakery’s seasonal items, and as such\u00a0 often gets overlooked.”\u00a0 She defines a good croissant as\u00a0 making\u00a0 “a beautiful mess as flaky shards of outer layers reveal the soft, buttery honeycomb underneath. It should taste and smell of good butter. We start with great ingredients, and we take a lot of care in building flavor over time. Our croissant is handcrafted over three days, and I\u2019m very proud to say it\u2019s not plain at all.<\/em>”\u00a0 \u00a0This is an outstanding croissant, an exemplar of Sarah’s vibrant description.<\/p>\n

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Chocolate Croissants<\/figcaption><\/figure>\n

While my Kim enjoys buttery croissants more than she enjoys my company, I’m a devotee of the chocolate croissant<\/strong><\/em> (the Bakehouse take on a classic. A bi-color rye croissant dough with semi-sweet chocolate batons).\u00a0 Burque Bakehouse’s version is in the top five (including several million in France) of all the chocolate croissants I’ve ever had.\u00a0 It’s got a wonderful balance of sweet chocolate and delightful savory rye.\u00a0 It’s flaky and buttery.\u00a0 The chocolate is dark and bitter rather than sweet, and you can taste it in every bite without it being overwhelming.\u00a0 In other words, this is a perfect chocolate croissant!<\/p>\n

Whether or not the Burke Bakehouse celebrates a much deserved James Beard “Outstanding Bakery” award in June, 2024, Duke City diners are proud to celebrate its delicious pastries and breads every day.<\/p>\n

Burque Bakehouse<\/strong>
\n640 Broadway Blvd. S.E.
\nAlbuquerque, New Mexico<\/strong>
\n505-234-6294
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 16 February 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Chocolate Croissants, Kouign Amann, Butter Croissants, Cocoa Chewy Cookies, Ginger Chewy Cookies, Sourdough Bread with toasted pine nut, cracked black pepper, and both young and aged pecorino cheese;
\nREVIEW #1381<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 2023 Psychology Today\u00a0profiled an Albuquerque baker who knows the mind-body connection very well.\u00a0 Pratt Morales, long-time co-owner (with his son Chris) of the\u00a0Golden Crown Panaderia believes he\u2019ll live to be 130 years young.\u00a0 You\u2019ll believe it, too, after reading the profile.\u00a0 Mr. Morales is an 85-year-old going on 22 who\u2019s as spry and fit mentally as he is physically.\u00a0 At an age when our couch potato lifestyles will mean an early grave for many of us, he can perform one or two hand cartwheels. \u00a0The secret of his longevity, he says is a focus on flexibility exercises and watching his diet. Chinese philosopher Confucius\u00a0 is credited with an idiom that defines Mr. Morales: “\u201cChoose a job you love and…<\/p>\n","protected":false},"author":1,"featured_media":65871,"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":[3843,3692,440,121,2836,141,5647],"tags":[3696,3701,3697,1545,3702,3698,3703,3704,3699,3695,3700,3705,2483],"class_list":["post-65857","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-james-beard-outstanding-bakery-finalist-2024","category-james-beard-outstanding-bakery-semifinalist-2024","category-albuquerque","category-bakery","category-james-beard-award-best-chef-restaurants","category-new-mexico","category-rating-n-r","tag-albuquerque-the-magazine-local-heroes-award","tag-broadway-neighborhood","tag-butter-croissant","tag-chocolate-croissant","tag-chris-mcquary","tag-cocoa-chewy-cookies","tag-dairy-queen","tag-french-influenced","tag-ginger-chewy-cookies","tag-james-beard-award-outstanding-bakery-semifinalist-2024","tag-sarah-ciccotello","tag-small-batch-bakery","tag-sourdough-bread"],"yoast_head":"\nBurque Bakehouse - Albuquerque, 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=65857\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Burque Bakehouse - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 2023 Psychology Today\u00a0profiled an Albuquerque baker who knows the mind-body connection very well.\u00a0 Pratt Morales, long-time co-owner (with his son Chris) of the\u00a0Golden Crown Panaderia believes he\u2019ll live to be 130 years young.\u00a0 You\u2019ll believe it, too, after reading the profile.\u00a0 Mr. Morales is an 85-year-old going on 22 who\u2019s as spry and fit mentally as he is physically.\u00a0 At an age when our couch potato lifestyles will mean an early grave for many of us, he can perform one or two hand cartwheels. \u00a0The secret of his longevity, he says is a focus on flexibility exercises and watching his diet. 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