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Andre Kempton of Wild Leaven Bakery holds up a loaf of artisanal, sourdough bread.

Courtesy photo

If you have been a regular at the Taos Farmers Market on the plaza every Saturday this summer and fall, chances are you have tasted, and consequently become addicted to, Wild Leaven Bakery's exceptional sourdough breads and pastries.

Wild Leaven Bakery is a small, family-owned and -operated business that specializes in long fermentation artisanal sourdough bread and baked goods using organic, local grains and ingredients. The bakery sources organic ingredients and supports farmers and ranchers in Northern New Mexico and Southern Colorado, prioritizing heritage and heirloom grains.

Their breads are sold in over 20 locations in the state, but visiting their retail outlet in Taos, where breakfast and lunch is on the menu all day, is a real treat, with the added plus of being able to see loaves baked on-site.

Their 24-hour fermentation process has numerous benefits including lower glycemic index numbers, breakdown of anti-nutrients in grains like phytic acid, breakdown of gluten and carbohydrates by microorganisms, a longer shelf life and easier digestion.

Real bread like this deserves the moniker "staff of life."

Wild Leaven Bakery is located at 216 Paseo del Pueblo Norte, or visit the bakers online at wildleavenbakery.com.

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