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 and Head Baker for the Chiles Restaurant Group moved to Napa Valley to attend the Culinary Institute of America after earning a Business Management degree from Florida State University. Upon finishing the culinary program, he worked in several NYC restaurants including Lafayette Grand Cafe and Bakery.
After returning to Florida, Teddy held positions at Bern's Steak House, Epicurean Hotel and SideBern's restaurant. He also became involved with Chiles's farm, Gamble Creek, where he spent time growing, harvesting, and processing many of the products we use.
His passion for baking is the driving force that shines where rustic sourdough, ciabatta, brioche, muffins and focaccia are being made daily and getting rave reviews.
Leilana was hired as a pastry chef to start the dessert division of the Anna Maria Bake House.
A graduate of the Oregon Coast Culinary Institute with a baking and pastry degree, her externship was in Seattle, WA and on Orcas Island, an island off the coast of Washington and Canada.
Friends and career advancement brought her to Florida. She loves to be creative and come up with new ideas to make people happy, making art that people can eat and talk about for years. Her dream is to one day open a bakery food truck and to operate a bed and breakfast that is a specialty resort wedding venue.