Sugar and Spice
at Swiss Bistro
I
t’s a quiet morning at Swiss Bistro. The bar facing the espresso machine is the perfect spot for munching a buttery croissant before heading off to work. Behind the counter, owner Julian Marquez answers the telephone, takes orders and greets the regulars who begin to file in. “I remember as a little kid, this restaurant used to be down the street. I’d go in and pick up pastries, and I enjoyed it,” relates Marquez, who has managed Swiss Bistro for three years. “The pastry chef reopened
By Elaine Ritchel Photos Luke Montavon
the restaurant here, and when he put it up for sale, I thought it was a unique opportunity to keep something in Santa Fe that had been here for a long time.” Today, the pastries that Marquez loved as a child are a still a source of pride for Swiss Bistro. “Everything is made here,” he reveals. “The pastry chef arrives at 4:30 in the morning to fill the pastry case every single day.” This morning, the pastry case is brimming with flaky croissants, fruit
Danishes, apple strudel, swan-shaped cream puffs, Napoleons layered with kiwi and strawberry, carrot cake, chocolate mousse cake, truffles, macaroons, rhubarb pie and butter cookies. A plate piled high with cinnamon mini-palmiers tops it all off – the perfect partner for a cappuccino. Apart from delectable pastries, Swiss Bistro is also known for its unique custom cakes. “We can do pretty much anything you can think of,” says Marquez. His team once created a blue cake decorated with
a blueprint for an architect’s birthday. A recent custom birthday cake features fondant shoes and a Chanel purse. Swiss Bistro also makes the Zozobra cakes. Each year, the team ensures that the cake looks as much like Old Man Gloom as possible. For all of Swiss Bistro’s cakes, Marquez uses quality ingredients and looks to European recipes. “We’re the only ones in Santa Fe who do a traditional black forest cake. Instead of using an American chocolate cake, we use a European chocolate cake with cherries soaked in kirsch. And for all of our cakes, we do multiple layers instead of the traditional American cake with two layers,” he explains. This approach has made Swiss Bistro a favorite among Santa Fe’s European community for seasonal treats, such as the Yule log, a traditional European rolled cake decorated with a bark-like texture and sprigs of holly. For the holidays, Swiss Bistro makes around 600 yule logs ranging from six inches to three feet. Another popular holiday treat is stollen, a dense bread filled with candied fruit and dusted with powdered sugar. “It’s similar to fruit cake – but better!” confides Marquez. “We’re one of the few that still make it in town.” Whether you’re on the hunt for a quick morning pick-me-up or the perfect holiday cake, Swiss Bistro is your one stop shop for all of life’s little indulgences. Who knew Santa Fe could be so sweet? Swiss Bistro and Bakery 401 S. Guadalupe St. 505.988.1111 Swissbakerysantafe.com