Golden Crown Panaderia Menu

Why try like to be New York Pizza or The Chicago deep dish pizza. Be a New Mexico Pizza.This was our mantra when we set out to do pizzas. Why is everyone trying to be like some other place other then their local cuisine. You always hear from others is this a New York style pizza? A lot of chemistry that goes into being a New York pizza number one the water. Then of course the flour and that is where we stand out. We are bakers first and foremost, We have made so many different kinds of baked goods over the years and the one thing that stands out for us is we know flour and the chemistry around baking. That is where we started out in our quest to make a New Mexican style pizza and who would know crust better then a baker.

Why try like to be New York Pizza or The Chicago deep dish pizza. Be a New Mexico Pizza.This was our mantra when we set out to do pizzas. Why is everyone trying to be like some other place other then their local cuisine. You always hear from others is this a New York style pizza? A lot of chemistry that goes into being a New York pizza number one the water. Then of course the flour and that is where we stand out. We are bakers first and foremost, We have made so many different kinds of baked goods over the years and the one thing that stands out for us is we know flour and the chemistry around baking. That is where we started out in our quest to make a New Mexican style pizza and who would know crust better then a baker.

For hundreds of years the Biscochito (biz-ko-cheeto) has been New Mexico’s favorite cookie. In fact, the Biscochito was adopted as the official state cookie by the 1989 New Mexico State Legislature.The origin of the cookie is primarily Spanish; but, the recipe has been influenced by both Native American and Mexican cultures. Traditionally, the Biscochito is served during fiestas, weddings, and especially at Christmas.For over 30 years, we have been making the Biscochito by hand and continue in this proud tradition today. We are the first to make the Biscochito available in cappuccino and chocolate flavors.Respectfully, we continue to say it’s almost as good as Grandma’s!

Why try like to be New York Pizza or The Chicago deep dish pizza. Be a New Mexico Pizza.This was our mantra when we set out to do pizzas. Why is everyone trying to be like some other place other then their local cuisine. You always hear from others is this a New York style pizza? A lot of chemistry that goes into being a New York pizza number one the water. Then of course the flour and that is where we stand out. We are bakers first and foremost, We have made so many different kinds of baked goods over the years and the one thing that stands out for us is we know flour and the chemistry around baking. That is where we started out in our quest to make a New Mexican style pizza and who would know crust better then a baker.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Fruit filled flaky layered pastry

16' vegetarian pizza with a choice of crusts: Peasant, Blue Corn, Green Chili. Sauce options: Marinara, Olive Oil, or No Sauce.

Why try like to be New York Pizza or The Chicago deep dish pizza. Be a New Mexico Pizza.This was our mantra when we set out to do pizzas. Why is everyone trying to be like some other place other then their local cuisine. You always hear from others is this a New York style pizza? A lot of chemistry that goes into being a New York pizza number one the water. Then of course the flour and that is where we stand out. We are bakers first and foremost, We have made so many different kinds of baked goods over the years and the one thing that stands out for us is we know flour and the chemistry around baking. That is where we started out in our quest to make a New Mexican style pizza and who would know crust better then a baker.

14' large pizza. Crust options: hand-tossed or thin, including peasant, blue corn, and green chili. Sauce options: marinara, olive oil, or no sauce.

Combination pizza with your choice of crust: Peasant, Blue Corn, or Green Chili. Select from Marinara, Olive Oil, or No Sauce.

Why try like to be New York Pizza or The Chicago deep dish pizza. Be a New Mexico Pizza.This was our mantra when we set out to do pizzas. Why is everyone trying to be like some other place other then their local cuisine. You always hear from others is this a New York style pizza? A lot of chemistry that goes into being a New York pizza number one the water. Then of course the flour and that is where we stand out. We are bakers first and foremost, We have made so many different kinds of baked goods over the years and the one thing that stands out for us is we know flour and the chemistry around baking. That is where we started out in our quest to make a New Mexican style pizza and who would know crust better then a baker.

Why try like to be New York Pizza or The Chicago deep dish pizza. Be a New Mexico Pizza.This was our mantra when we set out to do pizzas. Why is everyone trying to be like some other place other then their local cuisine. You always hear from others is this a New York style pizza? A lot of chemistry that goes into being a New York pizza number one the water. Then of course the flour and that is where we stand out. We are bakers first and foremost, We have made so many different kinds of baked goods over the years and the one thing that stands out for us is we know flour and the chemistry around baking. That is where we started out in our quest to make a New Mexican style pizza and who would know crust better then a baker.

14' large pizza. Choice of hand-tossed or thin crust: rustic, blue corn, or green chili. Select marinara, olive oil, or no sauce. Generous meat toppings.

Medium 12' vegetarian pizza. Choice of crust: Peasant, Blue Corn, or Green Chili in Hand Tossed or Thin. Sauce options: Marinara, Olive Oil, or No Sauce.

12' pizza with various crusts including Peasant, Blue Corn, Green Chili. Choice of Marinara, Olive Oil, or no sauce.

12' medium pizza with options for crust (Peasant Hand Tossed, Blue Corn, Green Chili) and sauce (Marinara, Olive Oil, No Sauce).

8' personal pizza with various crust choices including Peasant Hand Tossed, Blue Corn, and Green Chili. Choose marinara, olive oil, or no sauce.

Hawaiian pizza topped with ham and pineapple. Choose from crust options: hand tossed, thin, blue corn, green chili. Available sauces: marinara, olive oil, or no sauce.

14' large Hawaiian pizza. Crust options include Peasant, Blue Corn, or Green Chili in either hand-tossed or thin. Sauce choices: Marinara, Olive Oil, or No Sauce. Pineapple and ham as toppings.

8' personal pizza with choice of Peasant, Blue Corn, or Green Chili crust. Marinara, olive oil, or no sauce options available.

8' personal pizza with vegetable toppings. Crust options: Peasant, Blue Corn, Green Chili. Choice of marinara, olive oil, or no sauce.

16-inch pizza with choice of crust: Peasant, Blue Corn, or Green Chili, hand tossed or thin. Select Marinara, Olive Oil, or no sauce.

Pineapple, ham, and mozzarella, with choice of crust (hand-tossed, thin, or flavored) and sauce (marinara, olive oil, or no sauce).

16' XL pizza with choice of Peasant, Blue Corn, or Green Chili crust. Select marinara, olive oil, or no sauce.

16' pizza with your choice of Peasant, Blue Corn, or Green Chili crust, and Marinara, Olive Oil, or no sauce options.

14' large pizza with choice of crust: hand-tossed or thin, peasant or blue corn, green chili available. Sauce options: marinara, olive oil, or no sauce.

Medium big meat pizza. Choice of crust: hand tossed or thin in styles like peasant, blue corn, or green chili. Sauce options: marinara, olive oil, or no sauce.

Personal 8' pizza with a choice of Peasant, Blue Corn, or Green Chili crusts. Select from Marinara, Olive Oil, or No Sauce.

16' vegetarian pizza with a choice of crusts: Peasant, Blue Corn, Green Chili. Sauce options: Marinara, Olive Oil, or No Sauce.

12' medium Hawaiian pizza with options of Peasant, Blue Corn, or Green Chili crusts. Choose marinara, olive oil, or no sauce.

Sandwiches are made with a hefty amount of quality meat & cheese, crisp lettuce, juicy tomato, fresh red onion, mayo, spicy mustard and Italian dressing for a delicious bite, add avocado or green chili to any sandwich

Sandwiches are made with a hefty amount of quality meat & cheese, crisp lettuce, juicy tomato, fresh red onion, mayo, spicy mustard and Italian dressing for a delicious bite, add avocado or green chili to any sandwich

Sandwiches are made with a hefty amount of quality meat & cheese, crisp lettuce, juicy tomato, fresh red onion, mayo, spicy mustard and Italian dressing for a delicious bite, add avocado or green chili to any sandwich

Fruit filled flaky layered pastry

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Flaky pastry filled with sweet raspberry jam and creamy filling.

Crispy tostada topped with a blend of cinnamon and sugar.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

Our New Mexican Empanadas is a pocket of tasty fruit fills these delicious stuffed pastries, the crust a perfect blend of recipes- not as flaky as traditional pie and lighter than what you find in a Mexican Empanada. The result , Like the bakery, is a savory treat you won’t find anywhere else.Our Empanadas are made fresh daily.

For hundreds of years the Biscochito (biz-ko-cheeto) has been New Mexico’s favorite cookie. In fact, the Biscochito was adopted as the official state cookie by the 1989 New Mexico State Legislature.The origin of the cookie is primarily Spanish; but, the recipe has been influenced by both Native American and Mexican cultures. Traditionally, the Biscochito is served during fiestas, weddings, and especially at Christmas.For over 30 years, we have been making the Biscochito by hand and continue in this proud tradition today. We are the first to make the Biscochito available in cappuccino and chocolate flavors.Respectfully, we continue to say it’s almost as good as Grandma’s!

Soft, pig-shaped cookies with a hint of molasses and spices, offering a sweet and slightly spicy flavor in each bite.

For hundreds of years the Biscochito (biz-ko-cheeto) has been New Mexico’s favorite cookie. In fact, the Biscochito was adopted as the official state cookie by the 1989 New Mexico State Legislature.The origin of the cookie is primarily Spanish; but, the recipe has been influenced by both Native American and Mexican cultures. Traditionally, the Biscochito is served during fiestas, weddings, and especially at Christmas.For over 30 years, we have been making the Biscochito by hand and continue in this proud tradition today. We are the first to make the Biscochito available in cappuccino and chocolate flavors.Respectfully, we continue to say it’s almost as good as Grandma’s!

For hundreds of years the Biscochito (biz-ko-cheeto) has been New Mexico’s favorite cookie. In fact, the Biscochito was adopted as the official state cookie by the 1989 New Mexico State Legislature.The origin of the cookie is primarily Spanish; but, the recipe has been influenced by both Native American and Mexican cultures. Traditionally, the Biscochito is served during fiestas, weddings, and especially at Christmas.For over 30 years, we have been making the Biscochito by hand and continue in this proud tradition today. We are the first to make the Biscochito available in cappuccino and chocolate flavors.Respectfully, we continue to say it’s almost as good as Grandma’s!

For hundreds of years the Biscochito (biz-ko-cheeto) has been New Mexico’s favorite cookie. In fact, the Biscochito was adopted as the official state cookie by the 1989 New Mexico State Legislature.The origin of the cookie is primarily Spanish; but, the recipe has been influenced by both Native American and Mexican cultures. Traditionally, the Biscochito is served during fiestas, weddings, and especially at Christmas.For over 30 years, we have been making the Biscochito by hand and continue in this proud tradition today. We are the first to make the Biscochito available in cappuccino and chocolate flavors.Respectfully, we continue to say it’s almost as good as Grandma’s!

For hundreds of years the Biscochito (biz-ko-cheeto) has been New Mexico’s favorite cookie. In fact, the Biscochito was adopted as the official state cookie by the 1989 New Mexico State Legislature.The origin of the cookie is primarily Spanish; but, the recipe has been influenced by both Native American and Mexican cultures. Traditionally, the Biscochito is served during fiestas, weddings, and especially at Christmas.For over 30 years, we have been making the Biscochito by hand and continue in this proud tradition today. We are the first to make the Biscochito available in cappuccino and chocolate flavors.Respectfully, we continue to say it’s almost as good as Grandma’s!

For hundreds of years the Biscochito (biz-ko-cheeto) has been New Mexico’s favorite cookie. In fact, the Biscochito was adopted as the official state cookie by the 1989 New Mexico State Legislature.The origin of the cookie is primarily Spanish; but, the recipe has been influenced by both Native American and Mexican cultures. Traditionally, the Biscochito is served during fiestas, weddings, and especially at Christmas.For over 30 years, we have been making the Biscochito by hand and continue in this proud tradition today. We are the first to make the Biscochito available in cappuccino and chocolate flavors.Respectfully, we continue to say it’s almost as good as Grandma’s!

For hundreds of years the Biscochito (biz-ko-cheeto) has been New Mexico’s favorite cookie. In fact, the Biscochito was adopted as the official state cookie by the 1989 New Mexico State Legislature.The origin of the cookie is primarily Spanish; but, the recipe has been influenced by both Native American and Mexican cultures. Traditionally, the Biscochito is served during fiestas, weddings, and especially at Christmas.For over 30 years, we have been making the Biscochito by hand and continue in this proud tradition today. We are the first to make the Biscochito available in cappuccino and chocolate flavors.Respectfully, we continue to say it’s almost as good as Grandma’s!

Assorted empanadas with fruit fillings such as pineapple, apple, cherry, lemon, and guava. 12 pieces per order.

Rich and warm hot chocolate. Available sizes: Small, Medium, Large. Try Mexican variant for a hint of spice.

Solo espresso with choice of milk, including dairy and non-dairy options like soy, oat, almond, and coconut (additional cost for non-dairy).

Rich, concentrated espresso. Milk choices available, including dairy, soy, oat, almond, and coconut for a small additional charge.

Bold and robust coffee, available hot or cold. Choose from small, medium, or large sizes.

Did you know that the only way latté art happens is when your espresso is pulled perfectly and your milk is frothed perfectly. The pouring of the milk into the espresso is all about flow and the skill of the barista. In other words, a perfect latté is a work of art! We use our coffee beans roasted in house to provide the rich espresso blended with creamy milk, topped with delicate latte art. Available in small, medium, and large sizes, both hot and cold

$45

Caramel macchiato with options of hot or cold, available in small, medium, or large sizes.

Raspberry-infused mocha with a hint of cream. Available in different sizes and served hot or cold.

Spiced tea blend with milk. Available in hot (small, medium, large) or cold (large).

Creamy blend of rooibos chai and steamed milk. Sizes: small, medium, large; hot or cold.

Mocha with caramel. Hot or cold in small, medium, or large.

Brewed coffee available in small, medium, or large sizes. Hot or cold options.

Small, medium, or large. Served hot or iced.

Bohemian Raspberry Tea. Options: Hot in small, medium, or large sizes, or iced.

Ginger Cinnamon Tea - Available in small, medium, large hot, and iced options.

Available in small, medium, large, and iced. Select your preferred size.

Available in small, medium, large hot, or iced.

Earl Gray tea, available hot in small, medium, or large sizes, or iced.

Classic English Breakfast Tea in various sizes: Small, Medium, Large, and Iced.

Robust Irish Breakfast Tea available hot or iced, in small, medium, and large sizes.

Jasmine green tea with options: small, medium, large hot, or iced.

Variety of Lucky Summer Tea. Available hot in small, medium, or large sizes, and as an iced option.

Mango mist tea with options for hot or iced, in small, medium, or large sizes.

Masala chai tea with a blend of spices and tea leaves. Available hot (small, medium, large) or iced.

Available in small, medium, and large sizes, hot or iced.

Available in hot (small, medium, large) or iced.

London Fog - Hot or iced tea, available in small, medium, and large sizes.

Jasmine-scented tea available in hot (small, medium, large) and iced versions.

Classic Coca-Cola in a large bottle.

Large fountain soda choices: Pepsi, Diet Pepsi, Sierra Mist, Dr. Pepper, Mountain Dew, Root Beer, Big Red, or Pink Lemonade.

A refreshing sports drink with a lemon-lime flavor, designed to help replenish electrolytes and hydrate effectively.

Pepsi, Diet Pepsi, Dr. Pepper, Mountain Dew, Sierra Mist, Root Beer, Big Red, Pink Lemonade

Choose any Biscochito

Medium fountain soda. Choices: Pepsi, Diet Pepsi, Sierra Mist, Dr. Pepper, Mountain Dew, Root Beer, Big Red.

Electrolyte-rich orange sports drink designed to rehydrate and replenish essential nutrients.

Worlds Best Coffee Milkshake - shots of espresso, decadent chocolate sauce and vanilla ice cream blended for a refreshing way to perk up your day - Featured in the New York Times

Blended milkshake infused with antioxidant-rich Kula watermelon flavor.

Pure and refreshing bottled water.

Electrolyte-rich fruit punch flavored sports drink.

choose any Biscochitos

Choose any Flavor Empanada

Getting back to basics we move to more raw ingredients unlike white breads which are overly milled we work with whole grains or peasant grains. During medieval times and even further back in time. Mills where not readily available to the common man. People who did not have access to mills had to come up with inventive ways to prepare their breads. Peasant breads often involved skill in preparation and vast knowledge of baking. Usually such skills where passed down from generation to generation. Thought at the time because the the ingredients where less expensive and in more of a raw state people believed they where not very healthy. Now we know better, the more raw our ingredients are the more healthy our breads become because we are not loosing the minerals and oils that that come in Rye, Spelt Wheat, Barley, Corn, Rye Berries, Brown Rice, Triticale, Millet, Oats, Soybeans and Flax Seed. These are the main ingredients in our Guess how many Grain Bread.

Our French bread is in the shape of the traditional round loaf which is the predecessor to the Baguette. legend has it that a labor law prevented bakers from working before 4 am and forced bakers to mold the traditional round loaf to a small size which we now all know as the Beguette. We hand mold the french bread with the larger amount of dough into a shorter but more rounder shame more like an ovel. Because of the add amount of dough it takes longer for the bread to rise it gives dextrose longer to work into the crust melts deeper into the bread which creates a very think and crispy crust. . Once the bread reaches its proper shape we then put it in our 40 year old oven at 325 degrees and bake until the proper color and crust is uniformed on the bread. Each loaf cost 4.45 and is made daily. It is always best to place an order ahead of time

Our Original New Mexico Green Chile Bread is made with only the finest ingredients. We add fresh tomatoes, onions, cilantro, green chile, Parmesan cheese, and select spices. As a final touch before going into the oven, we decorate each loaf with our signature design of a coyote howling at the moon. The bread is then baked slowly to seal in the flavor and aroma of all these fresh ingredients into one delectable taste sensation!

Our Honey Whole Wheat bread (not Sweet) is a made with stone ground whole wheat which is entirely milled from a whole wheat germ. We do not used granulated sugar with this bread but instead use a very dark and rich Honey called bakers honey. We also add a Little bit of molasses to add to the flavor and to make the bread a little bit on the moist side. In traditional artisan style we coat the bread with Wheat Bran.

Essential for baking, this 2oz yeast packet ensures dough rises perfectly for breads, pastries, and other baked goods.

1 LB Stone ground whole wheat flour

$47

$48