~ be fresh ~
our products are baked fresh daily in our open kitchen for our customers to see. We bake everything from scratch using natural ingredients, which are locally sourced whenever possible. Even the raspberry and apricot fillings that go into our pinwheel danishes are made in-house, as is the caramel drizzled over our espresso drinks. We NEVER use shortening in any of our products nor do we source ANY of our baked goods from other purveyors.
~ be local ~
we use local ingredients whenever possible so that the money you spend at dulce stays in the local economy. Our flour is locally grown by Sangre de Cristo Agricultural Producers north of Taos. The free-range chickens that lay our eggs live in Estancia, NM, on a diet free of antibiotics and steroids. The all-natural milk we use comes from the cows at Rasband Dairy in Albuquerque. Our fair trade organic coffee & espresso is from Agapao of Santa Fe, a company locally owned and operated here in Santa Fe. And when the season allows, we purchase the fruits and vegetables we use in many of our baked goods from New Mexican growers.
~ be good ~
we strive to be as kind as we can be to the earth and the people, animals, and plants that call it home. The packaging we use for our food and drinks are made from eco-friendly, plant-based materials and are either compostable or recyclable...or both. And if you decide to stay and enjoy your baked goods and beverages in our dining area, they will be served with real plates, glasses, and mugs. In the kitchen, we have Energy Star-rated equipment, including the double convection oven, proofer, and dishwasher. We use energy-saving CFL bulbs wherever we can and our sign uses energy-stingy LEDs to light itself at night. The chairs, tables and flooring were manufactured by companies with sustainable practices. The heating and air-conditioning are new, energy efficient models as is the 40-gallon water heater in the kitchen. A recirculating hot water pump keeps hot water instantly available at all faucets in order to minimize water wastage. Even the toilets are conscious of the scarcity of water in a desert climate and use only 1.6 gallons of water per flush.
~ be sweet ~
dulce is Spanish for sweet. Not only does our name describe what we do, it embodies our overall business philosophy. If we are sweet with what we serve and how we serve it, then we hope to spread a little sweetness to our customers. Our goal is for all of our customers to walk away happy because of what and how we serve them.
about the owners...
Dennis Adkins is the co-owner and head pastry chef for dulce. Ever since he started watching his mother bake as a child, he has always had a passion for baking. He has spent most of his professional life in the food service business. He eventually turned his enthusiasm for baking into a career when he completed the Professional Baking Program at Los Angeles Trade Tech, where he finished at the top of his class. He then continued his education at Bellouet Conseil in Paris, France, where he further developed his skills and talents in pastry and viennoiseries. After returning to the U.S., Dennis held positions at The Four Seasons Hotel in Beverly Hills and other fine dining establishments in the Los Angeles area. In October 2008, Dennis and Kirk Barnett (see below) relocated to Santa Fe with the sole intent to open a bakery. Dennis has an intuitive gift for baking that complements his professional expertise and enables him to prepare baked goods that are superbly balanced in both taste and texture.
Kirk Barnett is the other co-owner of Dulce. He earned his MBA from the University of Texas and was employed in the marketing and advertising finance areas of the film industry for 20 years in Los Angeles. He completed a professional baking program while living in Los Angeles and also competed the Patisserie Certificate Program at Santa Fe Community College. Though he occasionally provides assistance as a baker, he is primarily responsible for the day-to-day operations of the bakery.
