Atla's Conchas is a Oaxacan micro-bakery by partners Caroline Anders and Mauricio Lopez Martinez. With a combined thirty years of bread baking experience, we integrate a passion for milling and baking our full-inclusion flours with a love of the Mexican pan dulce tradition.
We opened Atla's Conchas in Spanish Harlem, NYC, on the first day of summer in 2024. After a highly successful first year, which included landing a spot on Infatuation's The Best Bakeries in NYC list, we were given a wonderful opportunity to move Atla's Conchas to Vermont. We took the leap and selected an 125-year-old farmhouse in Randolph which, after many months of construction, has become our dream bakery. You can find our baked goods at farmers markets around the state.
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