Breaking Bread started as a home kitchen experiment — feeding neighbors, trading starters, and showing up at the Cabezon farmers market with a few loaves and a lot of hope.

Today we bake small-batch sourdough, pastries, and celebration cakes for Rio Rancho and Albuquerque. Every loaf gets a long ferment; every order is made to be shared.

What we believe

• Good bread takes time — our signature sourdough ferments for 48 hours.
• Community matters — the market table is as important as the oven.
• Ingredients should be honest — local flour, real butter, no shortcuts.

Visit us

Pre-order online and pick up Saturdays at Cabezon Community Center and Park, or book a workshop to learn the craft yourself.