Local Hero: BAKER/BAKERY
An Interview with Stephanie Vigil, Owner
Photos by Stephanie Cameron
You choose. Will it be cinnamon rolls, scones, pie, gluten-free vegan cupcakes, a sandwich loaf? Get in line and ponder your selection until it’s your turn at the counter. Inside the modest storefront on a stretch of Fourth Street long known for its antique malls and repair shops, Los Ranchos Bakery is part of the growing bustle of the neighborhood. “I’ve loved baking since I was a child,” says owner (and mother of four) Stephanie Vigil. “I contributed to countless bake sales, made all the Thanksgiving desserts, and gave away homemade Christmas cookies every year. Becoming a baker is a dream come true.” At her bakery, you’ll find small-batch, fresh-baked goods and a full coffee menu in a friendly hangout space with local art for sale. Their goods can also be found at coffee shops around Albuquerque and, in season, at the Los Ranchos Growers’ Market.
From left to right: Malachi Mahboub, head baker; Jovee, managing partner; Stephanie Vigil, owner; and Andrea Gallegos, head baker.
How did Los Ranchos Bakery come to be?
I’ve lived in the North Valley since 2010 and wished there was a coffee and pastry shop along my morning commute. One day I saw the bakery near me was for sale and decided to take a leap. I bought the equipment, took over the lease, and started perfecting my recipes. I opened in February of 2018 with a simple menu and one baker friend helping me. In January of 2019 Jovee came to work for me and we have evolved and grown so much since then.
A scone is a scone is a scone is a scone—or is it? What makes a good one, and why do they hold such coveted space on your menu and counter?
I adore a good scone with a crunchy outside and soft interior. It was very important to me to get that right. We worked hard on perfecting our scone recipe. The imaginative flavor combinations our bakers come up with are a bonus!
What were some of your early inspirations in baking? Can you share the tale of your first loaf/pie/cake?
My earliest memories in the kitchen were eating biscochitos while my grandma rolled out tortillas. As an adult, I lived in some rural areas of New Mexico and the hippie in me always wanted to cook everything from scratch. I started with cookies and cakes (my older kids rarely got store-bought sweets), and I loved learning how to bake bread when the stores were too far away to run out for a loaf.
What do you consider when sourcing ingredients?
We’ve had a booth at the local growers markets every year, so we’ve built relationships with local farmers. Incorporating locally sourced and fresh-picked fruits and veggies into our menu is so important to us!
Left: Malachi Mahboub shaping pie crust dough. Right: Andrea Gallegos rolling out pie crust dough.
Do you have a favorite house sandwich? Outside the bakery, where do you like to dine in Los Ranchos?
The BLT is my favorite sandwich right now, but my main focus for all of the sandwiches is a foundation with fresh-baked bread, which really makes a difference.
Sadie’s is nostalgic for me because I grew up eating there when it was in the bowling alley. Don Choche’s tacos are a staple and, of course, Campo for ambience and a nice date night out!
Along with offering local coffee and kombucha, you’ve been known to host pop-ups and sell local artwork. Was that always part of your vision for the bakery?
It wasn’t initially, but there are so many amazing artists in our community that I felt called to use our space to share their hard work. I began doing pop-ups in our parking lot several years ago and keep rotating local art adorning our space. We’ve had several amateur artists make their first sales at our spot and that really warms my heart.
Your baked goods can be found at numerous coffee shops around town. What are some of the challenges and rewards of expanding distribution?
Expanding is always a lot of work but when some of my favorite coffee shops inquired about pastries, I just couldn’t say no! It’s so rewarding to deliver fresh-baked pastries every morning and see folks get excited to see what I brought today. I also get a chance to say hi to my favorite baristas, regulars, and friends in the community.
Anything else you’d like to share with edible readers?
I’m excited to be opening a new food pod in the recently renovated Imperial Inn in EDo. Ursa Minor will have breakfast and lunch and Suffocakes will have sinful, late-night desserts. Collaborating with Chef Liam Kimball from Tuerta on this project has been a blast. I love being inspired by all the amazing chefs in New Mexico and meeting some of the minds behind my favorite dishes.
6920 Fourth Street NW, Los Ranchos de Albuquerque, 505-859-4727, instagram.com/losranchosbakery
