Today we’d like to introduce you to Taylor Bass.
Hi Taylor , please kick things off for us with an introduction to yourself and your story.
It all began with a dream to serve local sourced, insanely good, hand-crafted food. Taylor Bass, CEO, of BakeChop Co. has taken that dream and built a hospitality group including 6 entities in DeLand, FL.
After attending culinary school in New York City at the Natural Gourmet Institute of Health and Culinary Arts Bass began to work as sous chef for DeLand restaurant, Daly in the Alley. When it’s owners were ready to close the doors Bass knew the importance of continuing a restaurant in Artisan Alley. So became the creation of BakeChop Co. with her first endeavor, BakeChop scratch kitchen.
The name BakeChop is a combination of culinary pursuits: baking and chopping. All BakeChop Co. locations highlight fresh crafted eats and homemade bakery goods.
For the last 9 years, BakeChop has offered high quality, handcrafted food and baked goods winning much local recognition and awards such as several Best of the West over the years.
In 2021, Bass extended the BakeChop brand with BakeChop Market, a traditional butchery with a fresh perspective. BakeChop Market offers fresh cut meats, provisions, and chef inspired meals to go.
In 2022, Bass took over Venue 142 an event hall in historic Downtown DeLand. With it came an awesome catering kitchen leading to BakeChop Events. Allowing delicious catering both on and offsite.
In 2024, Bass opened Hunters & Gatherers a tribute to long time local favorite Hunters diner. Visit H&G for brunch or dinner and enjoy a menu filled with bold flavors, fresh-pressed juices, handcrafted cocktails, and creative twists on classic dishes. From hearty favorites to refreshing smoothies, we have something for everyone.
And soon, Bass will open her sixth concept: Reefers Rolls and Bowls — a fast-casual concept built on fresh, seasonal ingredients, craveable flavors, and playful, munchie-inspired fare.
Taylor Bass leads an all-women-led senior leadership team, fostering a culture of empowerment, innovation, and excellence across the BakeChop Co. family. Under her leadership, the group gives back over $75,000 annually to the community through in-kind donations, fundraising support, and philanthropic partnerships.
Bass was honored to be named one of Daytona Beach News-Journal’s 40 Under Forty, receive the Heart of the Community Award from the Junior Service League of DeLand, and be selected as Young Innovator of the Year by the DeLand & Greater West Volusia Area Chamber of Commerce. Each of those honors reflects not just my work, but the strength of the team around me and the amazing community we’re part of.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Definitely not a smooth road — but every bump has made us stronger. One of the biggest challenges was navigating the COVID-19 pandemic. Like so many in the hospitality industry, we were forced to adapt overnight. When in-person dining shut down, we had to rethink everything: how we operated, how we served our guests, and how we supported our team.
We quickly pivoted to a contactless dining model and created a family meal system that allowed customers to safely pick up fresh, fully prepared meals. These were comforting, nourishing dishes designed to take the stress off families during an already overwhelming time. That shift not only kept our doors open but helped us stay connected to our community when it mattered most.
The experience tested our resilience — but it also reminded us why we do what we do. We’re not just in the business of food, we’re in the business of care, connection, and community.
Alright, so let’s switch gears a bit and talk business. What should we know?
BakeChop Co. is a hospitality group rooted in creativity, quality, and community. We specialize in chef-driven concepts that highlight locally sourced ingredients, from our original scratch kitchen to a traditional butchery, a full-service event venue, a modern diner, and fast-casual concepts. Each of our locations has its own identity, but they all share a commitment to bold flavors, hand-crafted food, and genuine hospitality.
We’re probably best known for our attention to detail — whether it’s the way we build a menu, plate a dish, or train a team. Our guests trust us for consistent quality, friendly service, and a menu that’s both approachable and inspired.
What sets us apart is our deep-rooted connection to our community. We’re proud to be locally grown and women-led, and to give back over $75,000 each year through donations, partnerships, and events that uplift the people around us. We don’t just serve food — we show up. For our customers, our team, and our town.
Brand-wise, I’m most proud that BakeChop Co. has stayed true to its values as we’ve grown. Every concept we open is thoughtful and intentional — designed to meet a real need or create a memorable experience. Whether you’re picking up a family meal, planning your wedding, or grabbing a juice and smoothie on the go, we want it to feel personal and elevated.
At its core, BakeChop Co. is about more than just dining — it’s about building community through food.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Absolutely. I’m a big believer in staying curious and constantly learning — especially when it comes to food and hospitality. One of my favorite things to do when we’re exploring a new concept is to dive headfirst into the cuisine we’re focusing on. I’ll buy as many cookbooks as I can on that particular style or region, not just to study recipes, but to really understand the history, culture, and traditions behind the food.
That research phase is where a lot of our inspiration comes from. It helps us honor the roots of a dish while also figuring out how to give it our own BakeChop Co. twist — something fresh, unexpected, but still familiar. Whether it’s a flavor pairing, a technique, or a plating idea, I love taking what people know and love and reimagining it in a way that’s unique to our brand.
Outside of that, I’m always tuned into podcasts and industry publications that keep me sharp on leadership, team building, and running a sustainable business. But cookbooks? Those are my creative fuel.
Contact Info:
- Website: www.bakechop.com | www.hgdeland.com | www.bakechopcateringevents.com
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