About Taos Love Partners

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 That’s where Taos Bakes comes in. We’re obsessed with great taste, the kind that you can see, smell, and feel. Our snacks (not to be confused with those lumpy cardboard-tasting bars you may have run into) live at the intersection of people, process, and food.

We’re here to shift the conversation from over-analyzing nutritional facts and health claims to celebrating and upholding taste as the most important aspect of any culinary experience…from a quick snack to fuel your next meeting, workout, or school, all the way to enjoying a five-course meal or a perfectly designed craft beer. 

THE TAOS HUM· MAKE IT STOP HOT SAUCE is made from a variety of fresh peppers that are all grown by us at Walking Trout Farm. Read about us and the farm below. Fresh peppers are hand harvested, sorted, de-stemmed, some are roasted over an apple wood fire. The fresh and roasted peppers are blended with local wine vinegar with a touch of salt right here in Taos, New Mexico. Our hot sauces highlight the flavor of each individual pepper, never masked or overpowered by dehydrated onion, garlic powders or other flavors or bulked up with carrots, tomatoes or other fillers.

We harvest and bottle the Taos Hum once a year starting in December. Flavors vary slightly each year depending on the annual yield of each pepper, annual differences in temperature and water supply as well as additions of new pepper varieties. We listen to our customers and believe these annual changes result in the Taos Hum being more like a wine with unique flavor characteristic specific to each year. Our small batch production, process and locally derived ingredients separate us from so many of the other hot sauces that are available.  As Nathan Moore says "Git you some!"

When the kitchen of her old adobe hacienda became the preferred gathering spot for friends and family, it seemed only logical to take the next step: open an actual restaurant! Before long, “Dori’s Bakery and Cafe” became the ultimate Taos “hang out.”

Locals, commune members, artists, skiers, and tourists alike whiled away many an hour sampling the house specialties, from “Hash Brown Heaven” and “Taos Swedish” to traditional Green Chile Stew. And, of course, on every table could be found a bottle of Dori’s special seasoning, “Seasons of Taos.” Inspired by the culturally diverse Taos Valley, Seasons of Taos is truly a taste of New Mexico… A “flavor fiesta” combining traditional and gourmet ingredients. Taos traditions continue to thrive today, as does Seasons of Taos…

Friends from far corners of the world enjoy Seasons of Taos, and now we offer the same opportunity to you, our new friends! Seasons of Taos…Seasonings from the heart…still hand-mixed and packaged with care in beautiful Taos, New Mexico.

I grew up in Maine. I currently live and cook out of a mini-skoolie in the Taos area.

I’ve been a chef for a few years, 20 plus. I’ve cooked in a lot of high end busy areas and learned from some very good-high quality chefs. I’m proud to have been a personal chef for a James Beard Award winning Chef, Chris Hastings in person for a week in his home state of Alabama. I’ve cooked for former president Obama and the First Lady on 4 different occasions, including his recent 65th birthday in his Martha’s Vineyard home.

I’ve traveled all over the world and gathered inspiration to form different takes on flavors and dishes. I currently enjoy working as a freelance private chef on yachts, hunting season at private lodges or estates.

I strive to make your experience as unique and memorable as possible.