At this charming spot in DeLand helmed by professionally trained chef Taylor Bass, “scratch” cooking takes the lead.
When a former owner closed a restaurant at the same location, Bass and several other employees decided to keep the space alive and turned it into BakeChop in 2016.
More recently, Bass also took over her family’s butcher shop, which now provides meat to the restaurant. This collaboration is apparent in signature dishes such as The Left Hander—a best-selling burger made with half beef and half chorizo.
Taylor also serves a creative mixed seafood dish, playfully called Who’s Wanda, with homemade adobo mayo. The Daily Dally is based on whatever one of the chefs brings in from the garden. Guests in the know always make sure to save room for the in-house freshly baked dessert.
For Bass, how she is bringing the food to the table is just as important as what she is serving. By supporting local farms, humanely raised animals, and locally caught, sustainable seafood, Bass hopes to change the future of the food scene one plate at a time.
Good food and good conversation create a community at BakeChop, where the regular customers are receptive to businesses with a green mindset.“
The amount of love you put into your food is also an ingredient,” Bass said.
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