About the baker.
Nomad Bakehouse is founded and run by me, Grace. I’m First generation Honduran/Puerto Rican and have a passion for food pathways that connect us to those around us.
At the age of 20 I graduated with a degree in Baking and Pastry Arts in San Antonio before relocating to Chicago to study at the prestigious French Pastry School. I would then embark on a path that would eventually lead me to Orlando in 2018 to start my own bakery business.
In over a decade in the hospitality industry I’ve worked in boutique hotels, resorts, bakeries and restaurants in Chicago, Miami, Las Vegas and Orlando. When the Covid Pandemic threatened our food supply, I was presented with the opportunity to feed my community on my own terms and from within my own home, with ingredients I respected and processes that resulted in gut friendly bread, like natural fermentation. Thus, Nomad Bakehouse was born.
Small. Manageable. Effective.
Community Supported Bakery…
Nomad Bakehouse was founded in 2020 as a response to the lack of bread in stores as a result of the covid-19 pandemic. In its early days, Nomad operated out of a 90 sq ft room out of my home in Delaney Park. One home oven, a gang of combo skillet pans to bake bread in and my hands were all I had in the beginning to provide for those nearby.
Little by little, and with the growing support of my community, I was able to invest in necessary equipment to alleviate the physical demand of baking.
I currently operate under the Florida Cottage Law which allows you to operate a home-based food business which has afforded me a pathway to ownership without the highly risky jump into a commercial brick and mortar. Though I have dreams of expanding the business to be able to provide more bread to a city with so little option for it, for now this is what makes sense for me and my family’s life. When you support by purchasing our bread and pastry you are directly supporting myself, a full-time baker that I employ and my mother who is an integral part in this operation as well as the local family run farms that provide the local bounty featured on our menu.
A commercial brick and mortar is not the only path a small food business can take and I truly thank you for following me on this journey. It is my goal to find balance in an industry that has been historically toxic to those immersed in it while still being able to produce for those in demand, always placing people over the profit. You are playing an important role in the life cycle of this local, family run bakery making it truly community supported.
