We are a scratch-artisan bakery. We support King Arthur Flour (Norwich, VT), Lindley Mills (Graham, NC), Carolina Ground (Ashville, NC) and try to incorporate as much of their organic flour as possible in all of our products. We make many different types of breads, pies, cakes, desserts, charcuterie etc. both savory and sweet. Anna Maria Bake House started in 2015 at the Sandbar restaurant. We began by replacing each and every bread we bought by making it in-house. We now make all of the breads, crackers, and desserts for all three of the Chiles Hospitality restaurants and the farmer's market at Gamble Creek Farms. Some of our bakery items are available for pick-up and delivery. Let us help with your next dinner party, celebration, or special event.
Our breads and pastries are additive and preservative free, and baked from scratch.
Ted Louloudes, a Bradenton native hailing from a family of restaurateurs (his grandfather owned 6 Greek pizzerias), introduced him to the craft of baking from a young age. Today he is Head Baker for Chiles Hospitality, who initially joined in 2003 as a busser at the Sandbar during high school.
At that point, he went on to earn a Business Management degree from Florida State University before deciding to attend the Culinary Institute of America in Napa Valley. Upon finishing the culinary program, he worked in several NYC restaurants including Lafayette Grand Café & Bakery. He would then return to Florida, holding positions at Tampa’s Bern's Steak House, the Epicurean Hotel, and SideBern's restaurant.
He rejoined Chiles Hospitality in 2015, where he was set on establishing baked goods to service all our restaurants. Spending time at Gamble Creek Farms gave him a chance to grow, harvest, and process many of the products we use in the bakery’s recipes. Ted’s passion for baking is the driving force that shines through rustic sourdough, ciabatta, brioche, muffins, and focaccia, made daily with rave reviews.
Today, all of our bread, crackers, and desserts are housed under Anna Maria Bake House, with plans to further expand our reach.
Helena joins us as a recent transplant from California, where she lived for 11 years. She went to the Culinary Institute of America, and the innovative food scene is what kept her there for over a decade. She learned and ate some of the best food in Northern California and now has a true appreciation and understanding of the importance of the food supply chain from planting seeds to presenting a plated dish to a customer.
Growing up in Europe, she helped on her family's properties by harvesting produce, making stockpiles of preserved foods for the winter, and tending to the animals that were being raised for consumption. "It’s this foundation in combination with my appreciation for food that has brought me here today. When I read about Chiles Hospitality and the concept behind the restaurants, I knew that this was where I was supposed to be. I am meant to be working with people who have a collective goal in mind to utilize and highlight the offerings that Florida presents us with. It is a true honor to be part of Chiles Hospitality."
Jacky started with the company as a Line Cook and quickly was promoted to Head Banquet Chef/ Sous Chef. From there, she was promoted to Assistant Baker where she is able to work on what she really loves to do.
Originally from the Philippines, she has a B.S. in Hotel and Restaurant Management from the Lyceum of the Philippines University. Right after college, she took a two-year course at Most Institute Philippines and was able to study Base’s des Artes Culinaries which is another credential that brought her to the position.
She is very passionate about her work and expanding more of her knowledge and skills of the cooking industry. Honored that Chiles Hospitality has put their trust in her, Jacky genuinely loves the family-like relationship with the people that she works with at Chiles Hospitality.
Our commitment to fresh food and fresh ingredients is exemplified with our house made breads and specialty confections. Fresh from the oven, the Anna Maria Bake House supplies all of the breads, house made buns and desserts to all three of our restaurants. Our bakery items complement our locally sourced and freshly prepared foods and our desserts are the perfect ending to a delicious meal.