A Hearthside Chat with
Grace Garay & Amy Halloran
As part of our June Bread Celebration, this program has been donated by the contributors. All proceeds will directly benefit the mission, members and programs of the Guild, and support the craft, culture and business of artisan baking.
Grace Garay started Nomad Bakehouse out of house, with a home oven, a gang of skillet combo pans and her own two hands. While she now has a bigger oven, and a small spiral mixer and other tools to make the work more manageable, the focus of Nomad remains community and sustainability. Amy Halloran, writer, teacher, cook and Flour Ambassador, will talk with Grace about how she manages her operation, what success means to her, and how she places people over profits.
June 20, 2023 via Zoom
5:00 PM to 6:00PM EDT
Grace Garay is the owner and founder of Nomad Bakehouse in Orlando, FL, a cottage law bakery producing real bread and thoughtfully created pastry made with solely cold-stone milled regional grains and timeless fermentative processes. She graduated with a degree in Baking and Pastry Arts in San Antonio before relocating to Chicago to study at the prestigious French Pastry School. She would then embark on a path that would eventually lead her to Orlando in 2018 to start her own bakery business.
In over a decade in the hospitality industry Grace has worked in boutique hotels, resorts, bakeries and restaurants in Chicago, Miami, Las Vegas and Orlando. When the Covid Pandemic threatened our food supply, she was presented with the opportunity to feed her community on her terms and from within her own home, with ingredients she respected and processes that resulted in gut friendly bread, like natural fermentation. Thus, Nomad Bakehouse was born.
A writer and change agent, Amy Halloran works to add social values and economic viability to farms, cities, families, the emergency feeding system, and communities. Her love for pancakes led her to write a book about flour, THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf.
