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A Oaxacan micro-bakery specializing in traditional Mexican sweet breads and pastries, located in a 125-year-old farmhouse in Randolph, Vermont.
Mauricio Lopez Martinez is a chef specializing in baking, particularly known for his work with conchas. He co-founded Atla's Conchas with Caroline Anders, a business that started in New York and later relocated to...
Last updated: 8/28/2026, 4:35:49 AM
Atla's Conchas is a Oaxacan micro-bakery founded by partners Caroline Anders and Mauricio Lopez Martinez, who bring a combined thirty years of bread baking experience. They specialize in traditional Mexican sweet breads, particularly conchas and other Oaxacan pastries. The bakery recently relocated from a year-long run in New York City to Randolph, Vermont, where they operate out of a 125-year-old farmhouse and sell their goods at local farmers markets, such as the Chelsea Farmers Market.
The bakery garnered national press during its operation in New York City, suggesting a positive reception and high-quality products. Their relocation to Randolph, Vermont, marks a new chapter for their popular Oaxacan-style micro-bakery.
The decision to relocate to Randolph, Vermont, was partly influenced by Caroline Anders developing baker's asthma. The bakery operates from a historic 125-year-old farmhouse, which they converted into their baking space.
As a micro-bakery that sells at farmers markets, the best times to visit would align with the operating hours of markets like the Chelsea Farmers Market in Vermont. Specific schedules should be checked directly with the bakery or market listings.
Photos land here from the first review.
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