by Heather Hunter
breakfast and lunch fare with a twist
CORRALES IS ON ITS WAY to becoming a culinary destination. For the last year, a one-stop dining experience with multiple concepts at 4940 Corrales has attracted hungry and curious customers from near and far. During the day, patrons stop into Fancies Bakery, Market and Cafe for strong coffee, stellar bakery items, unique breakfast and lunch options, epicurean goodies, and a collection of well-curated gifts. These same customers and others then return for an elevated dining experience in the main restaurant, Forty-Nine Forty, at night.
Erin Williams, the visionary behind Fancies and Forty-Nine Forty, realized she was no longer passionate about building custom homes—her previous career—after her mother and business partner retired. But Erin knew she had a knack for traveling well and finding the best shops and stores with the best merchandise. Couple that with her love for good food and a background in design and architecture, and why wouldn’t she partner with a stellar baker from Argentina, Paola Savastano, and building owner, Scott Norman, and his son, Jace, to open a hospitality business with a smart, approachable style, a celebrated menu and various revenue streams in the town where she lives?
With “bakery” in the name, it must be smashing—and it is. The scones are beautiful, the muffins are mighty and the croissants are crispy, buttery perfection. Known also for her desserts, Savastano hails from Argentina, attended culinary school in Paraguay and brings a vivid South American influence. This means the creations aren’t too sweet, and customers enjoy the different flavors and options, like guava and mango, burnt Basque cheesecake and alfajores, a traditional confection typically made of flour, honey and nuts.
The Fancies baked goods menu intentionally offers something for everyone— gluten-free, vegan and omnivore. “Paola will continue to develop gluten-free and dairy-free items because it is important to us,” Williams says.
Though the bakery is a draw, the breakfast and lunch dishes are alluring, fresh, healthy and satisfying, from avocado toast to huevos rancheros. “I have heard people say we have the best breakfast burrito in town,” says Williams. “Chef Javier uses the trimmings off the dry-aged meat in the breakfast burrito, taking the burrito to a whole other level.” The chef takes a similar approach with the ranch-style beans—his preference over refried beans—where he uses Lone Mountain Wagyu beef sausage.
The lunch menu features a salad called The Runner-Up that pays homage to chef Javier’s attempt on “Chopped,” a Food Network show, where he was the runner-up. This Italian “chopped” salad includes guanciale (Italian cured pork), smoked burrata, fried capers, pickled onions and a rosemary vinaigrette with chicken. Heartier diners will flock to two dishes that are becoming fan favorites—the classic Cubano sandwich and the 4940 burger, which also uses dry-aged meat trimmings.
Whether you come for a coffee meet-up and stay for lunch, need a fabulous gift to grab for a friend’s birthday or want an assortment of baked goods to inspire your team at work, Fancies Bakery, Market and Cafe is calling your name.
