From page B1
deteremined "to preserve New Mexico cooking, history and tradition." He wanted to retain the classic taste and
texture, while upgrading the nutrition of the state cookie his version was years in development. First, he removed
the lard. Then he blended three fl ours-- wheat, soy powder for eggs and milk, fi nally, he mixed soy shortening
and canola oil, blending these ingredients in the proper sequence necessary to eliminate sogginess
Now, even native New Mexicans who are quite particular abou their bizochitos are astounded by how au-
thentic and melt-in-your mouth this healthful version tastes.
Give life to bread
Morales is also know for his bread sculptures. He began shaping dough into shapes of dogs, roasted turkeys,
cowboy boots, yucca, cacti and alligators because he "wanted to give life to his bread." Now, his bread sculpu-
tres are seen around town during festive occasions; He made a castle for the visit of the Duke of Alburquerque;
he sculpted koalas for a show of Australian culture; a trombone for a University of New Mexico professor; and
one year; he made an entire state fair boot, including the vigas, from bread.
Born and raised in San Antonio, Texas, Morales fi rst came to Albuquerue with the Air Force with a
degree in accounting. but as a CPA, he found " the accounting profession didn't allow for creativity." he says. "I
wasn't in love with it."
While in the military, he sought out and visited local bakeries throughout the world. He explored his true
love -- breads and baking. When Johnny's Bakery on 14th and Central went out of business after a half-century
in Albuquerque, Morales made his move. Although he hadn't had any formal training, he decided to "just jump
in." and he learned as he went.
In hi current loccation at 1103 Mountain Nw for the past 12 years, Morales is today running the kind of
bakery he most loves, the kind he remembers from his own childhood. each day he creates bred for his commu-
nity that is nutritious, delicious and beautiful