Today we’d like to introduce you to Taylor Bass.
Hi Taylor, thanks for joining us today. We’d love for you to start by introducing yourself.
I actually started as a picky kid. I grew up in DeLand and couldn’t wait to get out. I went to UCF on a pre-med track, but along the way I fell in love with nutrition and food. That led me to find a small health-supportive culinary school in New York City. I left UCF and followed that passion.
Living in New York was an incredible experience and I learned so much, but what it really taught me was that I wanted to come home. My family was here, the love of my life was here, and I realized I wanted to bring what I had learned back to downtown DeLand.
I did my internship at Dally in the Alley and eventually worked my way up to sous chef. When the owner decided to close, I was honestly upset. It was such a special farm-to-table place with strong relationships with local vendors. I knew I wanted to create something similar, but a little more casual and approachable. That idea eventually became BakeChop.
When we first opened BakeChop, my partner Stevie was a pastry chef — that’s where the “Bake” came from — and I was the “Chop.” We were just 26 years old when we jumped into opening a restaurant. It’s been 10 years now, and I’ve learned a lot along the way.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I wouldn’t say it’s been a smooth road. In this industry you have to be comfortable pivoting, because there’s always a new challenge around the corner. Some of the struggles have been the obvious ones — rising food costs, minimum wage jumping nearly five dollars in just a few years, and of course navigating COVID. Those were big hurdles for the entire industry.
What’s helped me push through is surrounding myself with people who are better than me in certain areas and learning from them. I really value other people’s knowledge and experience and try to lean into their strengths. I’m also thankful that I’m still young and adaptive, and I have an incredibly strong team behind me. Being open to learning and evolving has made all the difference.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
At this point in my career, and with the evolution of our other locations, a lot of what I do happens behind the scenes. I’d love to be more hands-on inside the restaurants, but I’ve realized my role has shifted. A big part of my job now is being out in the community, building relationships and helping represent the company.
Our restaurants specialize in local, sustainable ingredients and using eco-friendly products whenever possible. We’re known for scratch cooking and creating really great vibes in our spaces. One of the comments we hear most often is that our staff seem genuinely happy to work there, and I think customers can feel that when they walk in.
That’s probably what sets us apart the most — the combination of great food and a great team culture. We really want people to feel like family when they walk through the door. A lot of places say that, but I’ve had many team members tell me this kitchen feels very different from places they’ve worked before, and that they truly enjoy being here. That’s something I’m incredibly proud of.
If we knew you growing up, how would we have described you?
I was always getting into something growing up. I’ve always loved adventure and I’m a pretty spontaneous person, which I think really feeds the creative side of what I do now. My mom used to call me “Tornado Taylor” because I would come in, create a little bit of havoc, and then move on to the next thing.
In a funny way, I still do that — just with ideas instead. I’ll go to my team, throw out a bunch of ideas, and then say, “Alright, now help me execute.”
At my core though, I’ve always been interested in building community and relationships. That’s something that has carried through from childhood into the work I do today.
Pricing:
- we have four different concepts. REEFERS rolls&bowls is our more casual location. Ranging from $11-$16.
- BakeChop is also casual but with a little more elevated feel. Price ranging $16-$22 a person.
- Hunters And Gatherers is our newest location. It’s a little bit higher and with pricing ranging from $22-$45
- we also have BakeChop catering and events which is totally customizable. We do everything from small gatherings to full scale weddings
Contact Info:
- Website: https://bakechop.com
- Facebook: https://www.facebook.com/bakechop
