A Sweet Stop in Chama — and a Sizzling Showdown in Santa Fe

In the small mountain town of Chama, New Mexico, Jazzmyn Cramer has made something more than just pastries—she’s created a sense of belonging. “I’ll always be an outsider, but I don’t really feel that way,” says the Wilder Bakeshop owner, who moved to Chama from the Pacific Northwest. Cramer’s journey, which began with a love for baking and a desire to serve a community, has turned into a local staple—and not just for the flaky ham-and-swiss croissants or the elegantly airy pain au chocolat. Locals and visitors alike line up for her sticky buns, which strike the perfect balance between refined and approachable.

As Briana Olson discovered in her recent conversation with Cramer, it’s this spirit—thoughtful, generous, and a little sweet—that has helped Wilder Bakeshop become a beloved part of Chama’s culture. Cramer’s pastries aren’t just baked goods; they’re warm invitations to pause, connect, and indulge in something thoughtfully made.

Meanwhile, just a few hours south, another kind of culinary celebration is heating up. The Green Chile Cheeseburger Smackdown returns to Santa Fe, and it’s already nearly sold out. Set for September 6 from 12:30–5:30 pm at the Beer Hall at Santa Fe Brewing Co., the Smackdown brings together top chefs from across the state for one epic throwdown. With spatulas flying and grills fired up, contenders will battle to claim the title of best green chile cheeseburger in New Mexico.

The event has become a fan favorite, drawing in food lovers eager to taste, judge, and celebrate this spicy staple. With fewer than 30 tickets remaining, now’s the time to grab your spot before they’re gone.

And if all that savory goodness leaves you wanting something refreshing, the late summer Cooking Fresh feature has just the thing. This season’s standout? A Smashed Cucumber Chili Crisp Salad—a playful twist on the classic Sichuan dish. Crisp, spicy, and endlessly snackable, it’s the perfect sidekick to a charcuterie board or the unexpected star of your next picnic. By smashing (not crushing!) the cucumbers and salting them to draw out water, the salad captures every drop of the bold, tangy dressing.

Whether you’re venturing north for a croissant in Chama, south for a burger showdown in Santa Fe, or staying home with a spicy salad in hand—New Mexico’s late summer flavors are full of surprises, and worth savoring.