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The Teahouse Has a New Bakery

The Teahouse is getting ready to open a new bakery, and baker extraordinaire Lisa Goodman is cooking up a storm of sweet treats, gluten-free loaves and brioche, and artisan loaves.

A Santa Fe native, Lisa is a creative whiz in the kitchen, producing homemade biscotti, chocolate-dipped macaroons and assorted cookies including ginger snaps, palmiers and Mexican wedding cookies that are the best on the planet. Baked with cinnamon and ground pecans then powdered with confectioner’s sugar, they are full of goodness.

Lisa also bakes amazing sour cream coffee cake, with a layer of cinnamon sugar  that is out of this world, and exceptional muffins, from crystallized ginger pumpkin to carrot raisin ginger,  blueberry and more. Her flourless chocolate cake is deliciously decadent, made with Belgian Côte d’Or dark chocolate. Dark and rich, it’s simply incredible.

“Also I’ve added to the cornbread, making a delicious jalapeno cornbread that goes well with our Salad a La Cornbread,” Lisa says. “And I’ve made some English toffee that has been selling well, with either pecans or almonds. They’re sold in little bags up front.”

The bakery is still in its opening phase, but soon we will offer fresh-baked artisan loaves gluten-free breads from an outside table set up on our garden patio. We’ll also have Lisa’s amazing challah bread, which we will use to make our  famous French toast.

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