Using local and seasonal ingredients is paramount to the Anna Maria Bake House products being produced. This not only creates the freshest and most flavorful breads, pastries and desserts - but also promotes small businesses and reduces our carbon footprint. Composting, using recyclable packaging, and pledging 1% of our annual revenue to environmental causes through the 1% for the Planet organization are all initiatives our staff is exceedingly passionate about as well.
Teddy Louloudes, a Bradenton native hailing from a family of restaurateurs (his grandfather owned 6 Greek pizzerias), that 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. Teddy’s passion for baking is the driving force that shines though rustic sourdough, ciabatta, brioche, muffins, and focaccia, made daily with rave reviews.
Today, all of our breads, crackers, and desserts are housed under Anna Maria Bake House, with plans to further expand our reach.