Adventures start with a leap of faith—and a little bit of “pure Providence.”
If you’ve walked down Commercial Street recently, you’ve likely seen the newest addition to Trinidad’s historic landscape: Brique Road Bakery. Behind the counter, you’ll find the award-winning smile of owner Karen Montoya, a woman who turned a sudden opportunity into a dream destination in just thirty days.
The story of Brique Road Bakery isn’t one of long, agonizing business plans; it’s a story of serendipity. “I knew the location was for sale, but I was looking at other things,” Karen explains.
It all changed the day before Thanksgiving. Karen heard a rumor that Colie’s Bakery was selling off equipment and sent a simple message asking what was available.
“She could’ve ignored me, and it would’ve been okay,” Karen laughs. “But she didn’t.”
The owner replied with a deadline that would make most people dizzy: everything was going to auction on December 1st. Karen had to move fast. She shot her price, the owner said yes, and the race was on.
“We literally built this from scratch in a month,” Karen says, tearing up at the memory. “It was just the coolest thing in the world that everything worked out exactly the way it was supposed to.”
The name—Brique Road Bakery—is a clever smile to two things Karen loves: Trinidad’s historic brick streets and the art of French baking (brique is the French spelling for brick).
“We wanted to pay homage to the beautiful brick road on Commercial Street,” she says, “but I really wanted to pay homage to the French pastries that we create.”
And create she does. Karen is in the kitchen by 4:00 AM every morning, dedicated to a “small batch, from scratch” philosophy. She envisions the bakery case as an “ever-turning carousel” of color and flavor.
While you can count on staples, the daily surprises are what make the early morning trek worth it. Think cannoli cream croissants, cinnamon rolls, custard tarts, and sticky cardamom buns.
Ahhh but the “Great Donut Question”
Since opening in January, the community support has been overwhelming—but Karen admits she has fielded “about one million donut questions.”
To set the record straight: “Unfortunately, we cannot do fried donuts,” she explains (due to equipment and ventilation constraints). However, there is hope on the horizon for donut lovers. “We do want to add cake donuts eventually—healthier, baked options.”
This new chapter is just one of many recent milestones for Karen. She recently married Sean Rogan (Director of Planning and Land Use), and together they are putting down deep roots in the community.
“I want to be known for small batch, from scratch,” Karen says of her vision for the bakery. But watching her greet customers, it’s clear she’s already known for something else: bringing a little more sweetness and light to downtown Trinidad.
Visit Brique Road Bakery
- Hours: Tuesday—Friday: 8:00 AM — 3:00 PM | Saturday: 8:00 AM — 12:00 PM
- Sundays coming later in the tour season
