About Us

Award-winning Chef Laura Crucet is a Texas native whose culinary career spans 20 years and two continents. She is a graduate of the world-famous Le Cordon Bleu in Paris, France, co-author of several cookbooks, an acclaimed cooking instructor and now the owner of a gourmet restaurant.

Before graduating from Le Cordon Bleu in Paris, Crucet began her culinary career at Brennan’s of Houston in 1998. She worked her way through the traditional brigade system and two years later was promoted to sous chef at the Gulf Coast landmark Zagat calls a “peerless Creole classic.” While there, she helped co-author two cookbooks and was on the opening team for Commander’s Palace in Las Vegas, Nevada.

After graduating from Le Cordon Bleu Paris in 2001 where she studied cuisine, pastry, bakery, wine and restaurant operations, Chef Crucet worked at Houston’s acclaimed Rainbow Lodge where she was nominated three times for Best Pastry Chef in Houston. During her tenure at Rainbow, Crucet assisted in the successful execution of hundreds of wine dinners, wedding receptions, banquets and special events. 

In 2004, she helped launch the Vic & Anthony’s steakhouse concept, and as Executive Pastry Chef, created another award-winning menu and was once again nominated for Best Pastry Chef in Houston. 

Since 1998, Chef Crucet has taught cooking classes at Sur La Table, as well as at Brennan’s and culinary schools throughout the Southwest. She also taught classes at the Holthouse Boys and Girls Club in Houston where she volunteered with underserved inner city youth, teaching them to cook nutritious meals for themselves using limited resources.

 

After moving to Los Alamos, New Mexico, in 2009, Crucet decided to take a short break to spend time with her young family. Then in 2012, she joined Pajarito Brewpub and Grill where she enjoyed creating both sweet and savory dishes. In January of 2016, Crucet opened Pig + Fig Cafe in White Rock where she is combining her passion for gourmet comfort food with her love and appreciation of wine.

Warm up with our coffees and teas

Our Meats

PICACHO COFFEE ROASTERS

NEW MEXICO EST. 2009

Our coffee comes from a very special place - Las Cruces. Picacho Coffee is a family owned and operated business from Las Cruces that roasts nothing but 100% specialty grade, fresh crop, shade grown arabica: the highest grade coffee in the World. They work closely with individual farmers, mill operators and coffee pickers who produce coffees at prices and wages that far exceed industry standards. These Fair-Trade practices also happen to produce great coffee that you can feel good about drinking.

About Teatulia — so much more than just tea.

Teatulia's garden-to-cup teas from Bangladesh not only taste good but also do good…for the land, for the people, and for the environment. Established in 2000, their organic tea garden is one of the largest in the world and has successfully regenerated the ecosystem and rejuvenated the economy of the entire map.

 

Co-op members working in Teatulia’s garden and surrounding communities now benefit from innovative education, health, and cattle-lending programs that help families out of the cycle of poverty.​ The co-op teaches organic farming, providing families with food and a way to strengthen their socio-economic condition by selling crops to local village markets and city supermarkets.

Their teas will warm your body - and your soul.

 

Our Pork: 

Kyzer Farms, based out of Albuquerque, produces pork that has exceptionally mouth-watering flavor, texture and juiciness by striving to raise happy, healthy and natural pigs with a good quality of life. Their pigs are fed locally-grown grains and vegetables, to produce the highest quality of pork. 

 
Our Beef: 

Sweet Grass Co-op is a cooperative comprised of western tradition family-owned Ranchers. These Ranchers have a passion for the land and for the well-being of their animals, families and communities. Many of these Ranchers are organically certified and all their cows are grass-fed and grass-finished to produce the best beef. 

 
Our Chicken: 

Mary's Free Range Chicken is a family-owned business that has been around since 1954. Their chickens are pasture raised on an organic, non-GMO verified vegetarian diet. Mary's Free Range Chicken has joined the 5-step animal welfare rating standards - a program that encourages higher welfare practices and systems to the benefit of farmers, consumers, retailers and the animals.

Our Bacon and Ham: 

Beelers Pure Pork has been around for 6 generations and they have a passion for raising superior tasting pork. They are committed to a higher standard by providing pork that is humanely raised for a taste that delivers a flavor explosion, tenderness and juiciness. 

Our Latest News!

"Pig + Fig Café now serving Tapas!"

Published in the Los Alamos Daily Post

1

9

"Pig + Fig to host wine dinner with Tablas Creek Vineyard Jan 10"

Published in the Los Alamos Monitor

December 28, 2016

2

"Pig + Fig Hosts Special Wine Dinners"

Published in the Los Alamos Monitor

January 11, 2017

10

"The Pig + Fig just might have you dancing a jig"

Albuquerque Journal

April 8, 2016

3

"Follow the Flavor"

Published in Local Flavor Magazine

March 2017

11

"Pig + Fig, Laura Hamilton's Casual White Rock Café"

By Sophie Putka

Photos by Ashlie Hughes

Published in Edible's annual Travel Issue, April/May 2017

"Beer Dinner at Bathtub Row Brewing Co-Op with Pig + Fig"

Published in Edible

February 3, 2017

4

5

"Pig + Fig Becomes White Rock Institution"

Published in the Los Alamos Daily Post

February 16, 2017

6

7

"Be First To Hear About Pig + Fig Wine Dinners"

Published in the Los Alamos Daily Post

January 7, 2017

12

"Pig + Fig Eatery Open For Business in White Rock"

Published in the Los Alamos Daily Post

January 20, 2016

13

14

15

"The Perfect Fall Road Trip in New Mexico!"

Published in Best Things New Mexico​

"Pig + Fig Café Now Serving Tapas!"

Published in the Los Alamos Daily Post

May 5, 2017

"On The Job In Los Alamos: At Pig & Fig Cafe"

Published in the Los Alamos Daily Post

May 21, 2017

8

"Pig + Fig Hosts Special Wine Dinners"

Published in the Los Alamos Monitor

January 11, 2017

16

17

"Letter To The Editor: Thank You From YMCA"

Published in the Los Alamos Daily Post

July 10, 2017

18

"Pig + Fig Café Hosts Fundraiser For Self Help, Inc."

Published in the Los Alamos Daily Post

August 28, 2017

19

"Heart To Table Wine Dinner Benefits Self Help, Inc."

Published in the Los Alamos Daily Post

September 11, 2017

20

20

"Los Alamos Derby Dames Roller Derby Skate School"

Published in the Los Alamos Daily Post

September 15, 2017

21

"LAPS Foundation Presents Taste Of Knowledge Oct. 14"

Published in the Los Alamos Daily Post

September 16, 2017

22

"Scenes From UWNNM Board Celebration Of Philanthropy With LANL’s Charlie McMillan"

Published in the Los Alamos Daily Post

September 19, 2017

23

"The Wine She’s Been Dying To Try"

Published in the Los Alamos Daily Post

September 19, 2017

24

"Pig + Fig Cafe – White Rock, New Mexico"

Published at Gil's Thrilling (And Filling) Blog

September 1, 2017

For press inquiries, please contact:

Mandy Marksteiner, Marketing manager

505-515-7001

email@mandymarksteiner.com