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 Ingredients
Our breads and pastries are additive and preservative free, and baked from scratch.
Ted Louloudes, Head Baker
“Knowing is not enough; we must apply. Willing is not enough; we must do.”
- Anthony Bourdain
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.
Proudly served at our Restaurants, Farm, and Events
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.
