Throughout the day, The Chocolate Maven Bakery & Café buzzes with visitors who dine on kitchen specialties while savoring aromas of fresh pastries from the onsite bakery. With a commitment to locally sourced ingredients and a flavor for international fare, the kitchen crafts dishes such as crispy Mediterranean pizzas with sun-dried tomatoes or empanada pastries with butternut squash. They regularly turn out decorative cakes, bread, and sweet treats as well. True to the eatery's name, the bakery offers vegan sweets and a selection of chocolate goods praised by the Santa Fe Reporter for being "utterly decadent."
Dionne Christian—who also owns The Teahouse—opened Revolution Bakery to put a gluten-free spin on desserts and baked goods such as bundt cakes, whoopee pies, and focaccia. Within the shop tucked in Santa Fe’s Railyard district, bakers work ensure no gluten-averse tongue goes without treats, fashioning peanut-butter-swirl brownies, mint-lavender cookies, and five flavors of bundt cake, including maple and chai. Not to be outdone by its sweet compatriots, savory fare, including artisan challah loaves, begs to be taken home like a snowman on a tropical vacation.
Helmed by cookbook author and television personality Jane Butel, Jane Butel’s Southwest Cooking School arms aspiring chefs with savory culinary artillery. For more than 50 years, Butel has sharpened her culinary prowess—authoring more than 20 cookbooks and hosting four television and national radio shows—by developing an insatiable catalogue of accessible demonstration classes that delve deep into American Southwest and regional Mexican cooking.
Hadley’s Tea founder Linda Butler has a passion for tea and invites customers to see what all the fuss is about inside a welcoming café stocked with teakettles, infusers, cozies, and canisters. While hot tea steeps and espresso shots tamp, baristas restock the season’s loose-leaf teas, decorative mugs, lidded coffee thermoses, and colorful teapots. Three ice teas are brewed each morning, available in flavors such as jasmine and the popular peach apricot. While noshing on a gourmet chicken-salad sandwich, guests can sip on an espresso drink or peruse a made-to-order tea menu that offers black, green, and oolong varieties from all over the world.
Patrons at Yobar mix and match 11 flavors of self-serve frozen yogurt with toppings such as gummi bears and fresh fruit, crafting a plethora of healthy frozen desserts. Doling out both regular and nonfat flavors, the dispensers fill cups with the exact amount of creamy yogurt that the customer desires before spoons swoop in to sprinkle toppings and spread juicy gossip from the hot fudge dispenser (all $.45/oz.). Customers get a choice from 18 sweets such as chocolate chips and shredded coconut, or festoon swirls with fresh fruits such as mango, banana, and pineapple. All Yobar's yogurts contain live and active cultures.
Bocadillos' chef and owner Marie Yniguez plates bite-sized and hearty fare and brews fresh coffees and teas within the cozy café, which also boasts an outdoor patio and complimentary WiFi. Southwestern superstar huevos rancheros ($5.50) anchors the breakfast menu, and the inventive Bird's Nest ($5.50) captures digestive hearts and minds with a duo of eggs nestled between two slices of toast and draped with a tapestry of red or green chiles. Pair meals with a 12-ounce coffee ($1.25) from the full coffee and tea bar, or opt for a homemade honey-drizzled granola and yogurt ($3.50) as light as the feathers of an astronaut. For lunch, Marie stacks signature sandwiches and burger favorites such as the New Mexico Green Chile cheeseburger ($8), which comes accompanied with a side, a soda, and a pamphlet about chilies' undeserved fiery reputation.