{"id":67886,"date":"2025-06-06T00:01:30","date_gmt":"2025-06-06T06:01:30","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=67886"},"modified":"2026-04-03T11:25:59","modified_gmt":"2026-04-03T17:25:59","slug":"sergios-bakery-cafe","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=67886","title":{"rendered":"Sergio’s Bakery & Cafe – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Sergio’s Bakery & Cafe<\/figcaption><\/figure>\n

In Italy, the oft-used idiom “Senza il pane tutto diventa orfano<\/em>” translates to “without bread everyone is an orphan<\/em>.” That’s how important bread\u00a0 is in Italian culture.\u00a0 Is it any wonder bread consumption in Italy is higher than in any other European country, even France. Many loaves are made by artisan bakers operating out of family-owned and operated bakeries.\u00a0 Most work on a small scale and are heavily influenced by family recipes and regional traditions.\u00a0 Those secrets and techniques have been handed down from baker-to-baker over the years.<\/p>\n

\"\"
The Soon To Be Very Busy Cafe at Lunchtime<\/figcaption><\/figure>\n

Family is essential to retaining the continuity of bread-making excellence in Italy.\u00a0 Whether baking bread for home or operating a panetteria\u00a0 and (or) a panificio, traditions are passed on from one generation to another.\u00a0 Note<\/strong>:\u00a0 In Italy, a panetteria is a shop that sells bread while a panificio is a place where a baker bakes bread.\u00a0 Those lines , however, are often blurred, and the two places may be the same, called a forno (a term which also means oven).\u00a0 \u00a0Many of Italy’s bread-baking traditions have largely transcended the distance between the old world and the fruited plain.<\/span><\/p>\n

\"\"
Pastries and Cookies Galore<\/figcaption><\/figure>\n

One readily apparent example in the Land of Enchantment is Sergio’s Bakery and Cafe.\u00a0 In 1980, Sergio DeBari purchased the Kitchen Fresh Bakery in Santa Fe and moved it to Albuquerque in 2000 where it was renamed La Dolce Vita (the good life).\u00a0 \u00a0In 2012, La Dolce Vita relocated from Lomas Boulevard to a shopping center space on the northeast intersection of Wyoming and Candelaria.\u00a0 The bakery was renamed “Sergio’s” in honor of the family patriarch and his grandson Sergio who runs the bakery along with his sister Annabel.\u00a0 Sergio (the grandson) has been baking since the tender age of seven.<\/p>\n

\"\"
The Sandwich Menu<\/figcaption><\/figure>\n

Operating out of a 4,800 square-foot space, Sergio’s is everything you could possibly want from an Italian bakery.\u00a0 In addition to fresh breads, doughnuts, cookies, pies sweet rolls, Sergio’s offers day old baked goods at a discounted price.\u00a0 You can also enjoy pizza, sandwiches (hot and cold) and even a smash burger (Bill, are you reading this?).\u00a0 \u00a0Several shelves are dedicated to Italian comestibles you won’t find elsewhere.\u00a0 Daily specials are available until the restaurant runs out.\u00a0 With such specials as “an assorted six pack of French crullers, alongside an awesome limitless pizza, a salad of choice, and wings of choice for only $30<\/em>,” it’s no wonder Sergio’s is bustling with activity.<\/p>\n

Though we’ve driven by Sergio’s many times, we had no idea how bounteous this bakery really is until our friends Lynn Garner and John Martin raved about it.\u00a0\u00a0During our inaugural visit, we ran into several first-timers, every one of which told us they’d be back.\u00a0 Like many of the first-timers, we weren’t sure about the ordering process (such as whether we should pick out our pastries of choice before ordering our meals) but were accorded so much patience and helpfulness that it’s easy to see why so many visitors return.\u00a0 As busy as Sergio’s was, our servers made us feel like the most important guests in the bakery.<\/p>\n

\"\"
Italian Beef Sandwich with Fries<\/figcaption><\/figure>\n

We had to do a double-take upon espying the sandwich menu which is labeled “Forghedaboutit Subs.”\u00a0 Had we not noticed the one character difference in spelling, we might have thought something was amiss.\u00a0 That spelling difference brought to mind how much we miss our very favorite Italian restaurant Forghedaboudit Southwest Italian\u00a0<\/strong><\/a> and the Yacone family.\u00a0 There are nine sandwiches on the menu and you can have them crafted on your choice of bread (baguette, bun, rye, sourdough, etc).\u00a0 On the sandwich menu you’ll also espy a smash burger and a half-sandwich and soup option.\u00a0 Sandwiches come with your choice of French fries, chips, cup of fruit, pasta or side garden salad.<\/p>\n

23 August 2024<\/strong>: For my Chicago born-and-bred bride, no sandwich menu is complete unless it offers an Italian beef sandwich<\/strong><\/em>.\u00a0 To denizens of the Windy City, Italian beef sandwiches are on par with Da Bears.\u00a0 They’re an institution recently made known to the rest of the world by FX Network’s “The Bear<\/strong><\/a>.”\u00a0 Sergio’s Italian beef sandwich (beef soaked with gravy, hot peppers and Cheez Whiz) on a baguette has all the essential elements though Cheez Whiz is a Philadelphia affectation never found on true Chicago Italian beef.\u00a0 My Kim ordered her sandwich sans that processed cheese sauce and hot peppers) and asked that her sandwich be dipped in the gravy.\u00a0 Her verdict–authentic enough to please a Chicago gal.\u00a0 \u00a0That means tender tendrils of moist beef seasoned with plenty of oregano and served with au jus on the side.\u00a0 I liked it, too, though would have preferred it with hot peppers.<\/p>\n

\"\"
Meatball Sandwich with Fruit<\/figcaption><\/figure>\n

23 August 2024<\/strong>: Our friend Lynn has often lamented not finding a good meatball sub anywhere in Albuquerque.\u00a0 For any of us who have lived on the East Coast, that’s a common complaint.\u00a0 Throughout the East Coast, meatball subs are roughly the size of a baseball and they’re drenched in a red sauce (gravy, if you will) as wondrous as ambrosia was to the gods of Olympus.\u00a0 Sergio’s offers Momma’s Meatball<\/strong><\/em> or Sausage (Provolone, peppers and onion on a baguette).\u00a0 \u00a0As the photo above will attest, the meatballs are tiny and obscured by the cheese and onions (until you bite into the sandwich and sauce explodes out).\u00a0 Marinara sauce is provided on the side for dipping.\u00a0 The highlight of this sandwich is the bread, a soft and chewy canvas that makes a great home for any sandwich.<\/p>\n

23 August 2024<\/strong>: Sergio’s offers something bakeries in Italy don’t have.\u00a0 That’s loaves of bread baked with green or red chile.\u00a0 Also on Sergio’s menu is a green chile stew<\/strong><\/em> (potatoes, ground beef, carrots) even native New Mexicans (being one of them, I know) will love.\u00a0 After not being able to finish my portion, our gracious server filled a to-go cup, giving me a very nice dinner.\u00a0 This green chile stew isn’t particularly piquant, but it’s got that inimitable aroma roasted green chile offers.<\/p>\n

\"\"
Green Chile Stew<\/figcaption><\/figure>\n

6 June 2025<\/strong>: Most of us are guilty of it. When we read labels like “Italian beef sandwich” and “muffuletta,” we assume those delicious creations had their genesis in Italy.\u00a0 According to Lidia Bastianich, an Italian-American celebrity chef, television host, author, and restaurateur, “The Italian beef sandwich seems to have its roots in Italian weddings and celebrations as a frugal way to offer meat<\/em>.”\u00a0 However, she clarifies, “Chicago is the birthplace of this sandwich<\/em>.”\u00a0 \u00a0\u00a0Numerous other sources confirm that you won’t find an Italian beef sandwich anywhere in Italy.\u00a0 Similarly, you won’t find a muffuletta…at least not the type of muffaletta which originated in New Orleans.<\/p>\n

Now, the Sicilian Food Culture<\/strong><\/a> website tells us that in Sicily, a muffuletta is a “a rounded sesame loaf, typical Sicilian, very soft, fragrant and perfect to be stuffed in various ways<\/em>.”\u00a0 Moreover, “muffulettas date back to the times of the Roman Empire when Sicilian bakers used to mix doughs with recipes of Middle Eastern and Greek origin, to witness the role of the hub of the Mediterranean<\/em>.”\u00a0 If you’ve spent time in New Orleans, you’re probably quite familiar with the Crescent City’s version of the muffuletta.\u00a0 It’s so much more than just a loaf of Sicilian bread.\u00a0 In New Orleans, it’s a classic Italian sandwich stuffed with cured meats (ham and salami), Provolone cheese, olive dressing and great bread. The olive dressing sports chopped green and black olives with onions and olive oil and spices, and the bread is a round sesame-seed roll big enough for sharing.<\/p>\n

\"\"
Muffuletta<\/figcaption><\/figure>\n

Having lived for eight years on the Mississippi Gulf Coast just 90 miles from New Orleans, we were frequent consumers of the city’s best muffulettas.\u00a0 Only on very rare occasions have we discovered a restaurant offering a muffuletta in the Land of Enchantment and most of those places were short-lived.\u00a0 To say we’ve missed one of the most delicious sandwiches in the world is an understatement, so it was a thrill to discover that Sergio’s offered a muffuletta as a special.\u00a0 Sergio’s Facebook page warned that the sandwich often sells out.\u00a0 “Please tell me you haven’t sold out of the muffuletta<\/em>,” I pleaded at the counter.\u00a0 Fate was with us.<\/p>\n

Sergio’s muffuletta wasn’t Frisbee-sized like the muffulettas we enjoyed so much at New Orleans’\u00a0 Central Grocery<\/strong><\/a>.\u00a0 That sandwich could feed a family of four (or just me back in the day).\u00a0 \u00a0Though I’m no longer the trencherman I was in my youth, the addictive flavors of an outstanding muffuletta meant I would be finishing it all.\u00a0 Every element of a perfect muffuletta was there: the round sesame-seed roll with a delightful crunch outside and warm, fluffy interior; an olive tapenade with its salty, briny, umami-enhancing notes; and the combination of cheese and cured meats.\u00a0 \u00a0I’ll be monitoring Sergio’s Facebook page to find out when the muffuletta special will next be offered.\u00a0 It truly is a special special.<\/p>\n

\"\"
Slice of Pizza<\/figcaption><\/figure>\n

6 June 2025<\/strong>:\u00a0 It’s always made sense to me that great bakers should be able to bake the very best pizza you can find.\u00a0 After all, a great bread is the canvas upon which ingredients are placed. Pratt and Chris Morales at Golden Crown Panaderia<\/strong><\/a> certainly validate my contention.\u00a0 So do the great bakers at Sergio’s.\u00a0 Though we had often espied pizzas being delivered to tables throughout Sergio’s, my inaugural pizza was in the form of a slice.\u00a0 No ordinary slice was this.\u00a0 A golden crust speckled with light char was topped with sausage, ham and green chile.\u00a0 The green chile was eye-opening with a potent piquancy New Mexicans can respect.\u00a0 The slice was thin, especially where it tapers to a fine point.\u00a0 You’ll need your fork for about a fourth of the slice, but after that you’ll enjoy picking it up and eating it the way pizza is meant to be enjoyed.<\/p>\n

6 June 2025<\/strong>:\u00a0 Not surprisingly, desserts at Sergio’s are worthy of multiple visits.\u00a0 You’ll be hard-pressed to decide what to have from a seemingly endless variety of pies, pastries, donuts, cinnamon rolls, oh my.\u00a0 My early favorite is the apple fritter<\/strong><\/em>, luscious deep fried donuts filled with apples and cinnamon and drizzled with a light frosting.\u00a0 Crisp, tart and sweet, they’re donuts self-actualized.\u00a0 For my Kim, it’s the creampuff<\/strong><\/em>, classic French dessert filled with cream and dusted with powdered sugar, that calls loudest.\u00a0 Both of these diet-devastating sweet treats are wonderful.<\/p>\n

\"\"
Apple Fritter and Creampuff<\/figcaption><\/figure>\n

Immediately next door to the cafe portion of Sergio’s is a bakery in which Annabel creates custom cakes for any and all occasions.\u00a0 It’s yet another reason Sergio’s should be on your “must visit” list.<\/p>\n

Sergio’s Bakery and Cafe<\/strong>
\n2740 Wyoming Blvd N.E., Suite 8
\nAlbuquerque, New Mexico<\/strong>
\n(505) 554-2602
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 6 June 2025
\n1st VISIT<\/strong>: 23 August 2024
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Green Chile Stew, Italian Beef Sandwich, Meatball Sandwich, Cinnamon Roll, Muffuletta, Slice of Pizza,
\nREVIEW #1416<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In Italy, the oft-used idiom “Senza il pane tutto diventa orfano” translates to “without bread everyone is an orphan.” That’s how important bread\u00a0 is in Italian culture.\u00a0 Is it any wonder bread consumption in Italy is higher than in any other European country, even France. Many loaves are made by artisan bakers operating out of family-owned and operated bakeries.\u00a0 Most work on a small scale and are heavily influenced by family recipes and regional traditions.\u00a0 Those secrets and techniques have been handed down from baker-to-baker over the years. Family is essential to retaining the continuity of bread-making excellence in Italy.\u00a0 Whether baking bread for home or operating a panetteria\u00a0 and (or) a panificio, traditions are passed on from one generation…<\/p>\n","protected":false},"author":1,"featured_media":70388,"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":[440,121,71,141,68],"tags":[4251,4253,1877,2370,4252,1864,1394,4250,4248,1178,1243,1775,2917,789,790,4249],"class_list":["post-67886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-bakery","category-italian","category-new-mexico","category-pizza","tag-bibles-plus","tag-boston-cream-pie","tag-calzones","tag-cannoli","tag-cookies","tag-green-chile-stew","tag-italian-beef-sandwich","tag-kitchen-fresh-bakery","tag-la-dolce-vita","tag-long-johns","tag-meatball-sandwich","tag-pastries","tag-pie","tag-pizza","tag-sandwiches","tag-sergio-debari"],"yoast_head":"\nSergio's Bakery & Cafe - 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=67886\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sergio's Bakery & Cafe - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In Italy, the oft-used idiom “Senza il pane tutto diventa orfano” translates to “without bread everyone is an orphan.” That’s how important bread\u00a0 is in Italian culture.\u00a0 Is it any wonder bread consumption in Italy is higher than in any other European country, even France. Many loaves are made by artisan bakers operating out of family-owned and operated bakeries.\u00a0 Most work on a small scale and are heavily influenced by family recipes and regional traditions.\u00a0 Those secrets and techniques have been handed down from baker-to-baker over the years. Family is essential to retaining the continuity of bread-making excellence in Italy.\u00a0 Whether baking bread for home or operating a panetteria\u00a0 and (or) a panificio, traditions are passed on from one generation…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=67886\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-06T06:01:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-03T17:25:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/08\/Sergios11b-768x852.png\" \/>\n\t<meta property=\"og:image:width\" content=\"768\" \/>\n\t<meta property=\"og:image:height\" content=\"852\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Sergio’s Bakery & Cafe – Albuquerque, New Mexico\",\"datePublished\":\"2025-06-06T06:01:30+00:00\",\"dateModified\":\"2026-04-03T17:25:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886\"},\"wordCount\":1973,\"commentCount\":9,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/08\\\/Sergios11b-scaled.png\",\"keywords\":[\"Bibles Plus\",\"Boston Cream Pie\",\"Calzones\",\"Cannoli\",\"Cookies\",\"Green Chile Stew\",\"Italian Beef Sandwich\",\"Kitchen Fresh Bakery\",\"La Dolce Vita\",\"Long Johns\",\"Meatball Sandwich\",\"Pastries\",\"Pie\",\"Pizza\",\"Sandwiches\",\"Sergio DeBari\"],\"articleSection\":[\"Albuquerque\",\"Bakery\",\"Italian\",\"New Mexico\",\"Pizza\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886\",\"name\":\"Sergio's Bakery & Cafe - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/08\\\/Sergios11b-scaled.png\",\"datePublished\":\"2025-06-06T06:01:30+00:00\",\"dateModified\":\"2026-04-03T17:25:59+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/08\\\/Sergios11b-scaled.png\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/08\\\/Sergios11b-scaled.png\",\"width\":2308,\"height\":2560,\"caption\":\"Muffaletta\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=67886#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sergio’s Bakery & Cafe – Albuquerque, New Mexico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sergio's Bakery & Cafe - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=67886","og_locale":"en_US","og_type":"article","og_title":"Sergio's Bakery & Cafe - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"In Italy, the oft-used idiom “Senza il pane tutto diventa orfano” translates to “without bread everyone is an orphan.” That’s how important bread\u00a0 is in Italian culture.\u00a0 Is it any wonder bread consumption in Italy is higher than in any other European country, even France. Many loaves are made by artisan bakers operating out of family-owned and operated bakeries.\u00a0 Most work on a small scale and are heavily influenced by family recipes and regional traditions.\u00a0 Those secrets and techniques have been handed down from baker-to-baker over the years. Family is essential to retaining the continuity of bread-making excellence in Italy.\u00a0 Whether baking bread for home or operating a panetteria\u00a0 and (or) a panificio, traditions are passed on from one generation…","og_url":"https:\/\/www.nmgastronome.com\/?p=67886","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2025-06-06T06:01:30+00:00","article_modified_time":"2026-04-03T17:25:59+00:00","og_image":[{"width":768,"height":852,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/08\/Sergios11b-768x852.png","type":"image\/png"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"11 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=67886#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=67886"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Sergio’s Bakery & Cafe – Albuquerque, New Mexico","datePublished":"2025-06-06T06:01:30+00:00","dateModified":"2026-04-03T17:25:59+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=67886"},"wordCount":1973,"commentCount":9,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=67886#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/08\/Sergios11b-scaled.png","keywords":["Bibles Plus","Boston Cream Pie","Calzones","Cannoli","Cookies","Green Chile Stew","Italian Beef Sandwich","Kitchen Fresh Bakery","La Dolce Vita","Long Johns","Meatball Sandwich","Pastries","Pie","Pizza","Sandwiches","Sergio DeBari"],"articleSection":["Albuquerque","Bakery","Italian","New Mexico","Pizza"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=67886#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=67886","url":"https:\/\/www.nmgastronome.com\/?p=67886","name":"Sergio's Bakery & Cafe - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=67886#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=67886#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/08\/Sergios11b-scaled.png","datePublished":"2025-06-06T06:01:30+00:00","dateModified":"2026-04-03T17:25:59+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=67886#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=67886"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=67886#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/08\/Sergios11b-scaled.png","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/08\/Sergios11b-scaled.png","width":2308,"height":2560,"caption":"Muffaletta"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=67886#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Sergio’s Bakery & Cafe – Albuquerque, New Mexico"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/67886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=67886"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/67886\/revisions"}],"predecessor-version":[{"id":78877,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/67886\/revisions\/78877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/70388"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}