Those standing in the queue eye the display of one-of-a-kind mustard, honey, olive oil and bread knives as they wait for their chance to scoop up a loaf of sesame sourdough (sells out quickly) or olive fougasse (Saturdays only) and perhaps order (for breakfast) the egg-in-a-jar (purple potato puree, Gruyère, poached egg, lardons, crème fraiche and chives) or the avocado toast tartine. If the weather’s fine, they head out to the tables under the oaks, where they might tuck into the croque monsieur or the BLT tartine (for lunch). Bob mans the register most days, keeping the line moving along nicely (check out the tattoo on his arm of the bakery logo, a three-pronged Victorian bread fork that belonged to his great-grandmother).
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https://www.laweekly.com/los-alamos-road-trip-the-future-of-food-in-an-old-western-town/