Our breads are what the French call “pain tradition,” which means they are naturally leavened, hand-formed, slowly fermented, and baked directly on the hearth of our French oven. You’ll find our breads at the bakery itself and in northern New Mexico’s finest food shops, restaurants and hotels.
Satisfy your morning craving for a tender, yet flaky croissant, grab a cookie that is more chocolate than cookie, treat yourself to a rustic apple tart, or pick up a chocolate-hazelnut torte for dinner at home.
We’re a bit food-obsessed, not about fussy presentations, but about the sweet caramel of a burnished brown crust paired with a goat cheese crottin that has wrinkles outside and a nutty tang inside. Join us for tartines that pair our breads with ingredients we love, or a market salad and soup.
In 1996, Andrée Falls and Amy Cox opened Sage Bakehouse.
Amy grew up on an apple orchard overlooking the Columbia River in Washington state, where gathering the ingredients for dinner meant stepping outside and picking from the garden or orchard. She moved with Andrée to Santa Fe in 1996 with the intention to help launch the bakery and then continue her graduate studies, but the bakery drew her in and hasn't let go.
Amy has a B.S. in Forestry from Washington State University and an M.S. in Biology from Texas Women's University.
Andrée grew up in the restaurant business. At age four, she was sitting on the kitchen counter of her mother's restaurant watching the cooks prepare the day's lunch. By the time she was eight, she was wearing an apron and has been cooking and baking ever since. In 1981, Andrée went to Paris for a semester abroad that turned into a 3-year stay. When she returned home to Dallas in 1984, she opened Parigi Restaurant and was chef/ owner until 1995, when she sold Parigi to move to beautiful Santa Fe and open the Sage Bakehouse.
Andrée has a B.A. in International Economics from the American University of Paris, an M.A. in Liberal Arts from the University of Chicago, and an M.A. in English from Middlebury College.
