At Taos we’re always excited to meet parents who are raising adventurous kids. Our company was founded by two ski bums and we love seeing the next generation of adventurers come up. All of this is why we were grateful to come across Zach Kline, 39, a stand-out dad from Albuquerque, New Mexico who’s exposed his six-year-old daughter Wren to everything from climbing to skiing to camping, and has already helped her develop a deep love of the outdoors.
Read More
Taos Bakes is brewing a beer. Yes, you read that right. For the past month we’ve been brewing up a special co-branded beer with High and Dry Brewing out of Albuquerque, New Mexico that uses shavings from our Almond Agave as the base.
Read More
Jeremy Morris, one of our production leaders, and a critical part of Team Taos, grew up in Questa, New Mexico, where our facility is located. He’s proud to be from this tiny community of 1,700 people that’s nestled against 13,000-foot peaks in the Sangre de Cristo mountains
Read More
If you’ve ever been to northern New Mexico you’ve likely seen folks on the side of the road with big “Piñon” signs. They’ll park their car, set up a little folding table, and sell roasted and salted versions of this nut that grows locally on Piñon Juniper trees.
Read More
Victor Manuel Bernal, otherwise known as “Manny,” was one of Taos Bakes’s first production employees six year ago. Today Manny is the Production Manager, which means he oversees every snack that rolls out of our factory.
Read More
We searched far and wide for the best ingredients on the planet, so that every snack packs a punch with fresh, pure taste. But don’t take our word for it. See what the folks around Aspen, Colorado had to say.
Read More
"People have such a different lifestyle here that they don’t even adhere to normal business hours. This lack of routine and structure can be hard at first, but eventually you grow to love the edginess and wild west aspect."
Read More
“Ultimately, we wanted the best of all worlds,” says Brooks. “We wanted something that was absolutely delicious but also healthier. It took a lot of experimentation, but eventually we got there.”
Read More
