At Los Poblanos, the bakery is an extension of our Rio Grande Valley cuisine, shaped by the seasons, guided by the hands that tend it and rooted in a sense of place. We are pleased to introduce Pastry Chef Natalie Basarov, whose return to New Mexico brings both a personal homecoming and a thoughtful vision for the bakery and pastry program.
Born in Truth or Consequences and raised on her family’s ranch in Monticello, Natalie’s earliest experiences with food were grounded in a farm-to-table way of life. That connection has carried her through kitchens across the country, from the East Coast to California. After studying culinary arts, baking and pastry at Johnson & Wales University, she built a career spanning restaurants, hotels and independent ventures, including co-founding The Baker’s Son and the Farmer’s Daughter, before returning home to New Mexico.
Her arrival at Los Poblanos feels, in many ways, like a return to something familiar. “It’s hard to put into words without sounding cliché,” she says, “but being here feels like being home.” The landscape and pace of Los Poblanos echo the rhythms of Monticello, quiet, grounded and deeply connected to the land.
That connection shapes how Natalie approaches her craft. She describes her work as both intuitive and exploratory, guided by curiosity and a belief that food has the power to comfort and bring people together. “Everyone has their own kind of magic,” she says. “baking and healing through food is mine.”
Her style is rustic and eclectic, drawing from global techniques and flavors while remaining rooted in tradition. Whether refining a classic or experimenting with something new, her goal is to create something that resonates. For Natalie, the most meaningful moments come when a pastry sparks memory or offers a sense of comfort.
At Los Poblanos, that philosophy continues to evolve within a collaborative kitchen environment. The camaraderie among the culinary team and the spirit of a teaching kitchen offer both inspiration and momentum, while the property’s deep commitment to sustainability invites a continual process of learning and refinement. Reworking techniques and adapting to this approach, she notes, is a fun challenge and an essential part of the work.
As she develops the pastry program, the focus remains on strengthening the foundation while creating space for thoughtful growth. Guests can look forward to a balance of daily seasonal pastries in the Farm Shop bakery counter and a developing dessert menu at Campo, each inspired by what is growing in the garden and the broader landscape beyond. “The hope is always expansion,” she says, “with a sense of adventure alongside those homey favorites that spark happiness.”
From the garden to the bakery, each detail is considered, each ingredient given purpose. Under Natalie’s guidance, the next chapter of our bakery program is rooted in craft, curiosity and a deep sense of place.