About Us
Atla's Conchas is a full-inclusion flour, Oaxacan micro-bakery in a 125-year-old farmhouse in Randolph, Vermont.
Our Tradition
Young Mauricio (bottom right) apprenticing in his family's traditional bread bakery in Oaxaca, Mexico, in the mid 90's.
Our Philosophy
Atla is short for Atlacoya, the Aztec goddess of the drought and famine. She is our figurehead because she reminds us to protect the environment in everything we do.
Our Values
At Atla's Conchas, we value supporting farmers everywhere. That means selecting organic, fair-trade, and ethically-sourced ingredients as much as possible. It also means sourcing directly from farmers or from producer-owned cooperatives. This ensures that the folks who work so hard to produce the ingredients we depend on are compensated fairly for their labor and are empowered to keep doing the important work that they do.
Our Conchas
Made by hand in our micro-bakery in Vermont, our Conchas use full-inclusion flour and are based on Mauricio's traditional family recipe. Conchas are the most iconic pan dulce: lightly sweetened buns, flavored with vanilla and anise, and topped with a crunchy sugar cookie.
Our Experience
We have a combined 30 years of professional bread baking experience. We originally opened Atla's Conchas in Spanish Harlem, NYC, where we spent a year developing our business and refining our vision before relocating to Vermont in 2025.
Our Vision
At Atla's Conchas, we value quality, sustainability, and community. We source our grains from farmers who work proactively to combat the devastating effects of climate change. We mill all of our flour in-house, and everything is full-inclusion, meaning completely unsifted. We acknowledge the rich history of grains in the Americas, and we seek to celebrate each varietal's unique flavor, history, and wholesomeness.