Who Am I?
Hi, I’m the baker behind NOMS—and I’ve been in the kitchen for as long as I can remember.
Some of my earliest memories are standing on a chair at the counter, helping my mom cook dinner, stirring bowls, tasting everything, and learning that food is about so much more than eating. It’s about care, comfort, and connection. As I grew older, cooking became my responsibility, my pride, and eventually my passion. I didn’t just love the food—I loved the process, the timing, the details, and the way a good bite could make someone pause and smile.
Baking, in particular, stole my heart.
I went on to pursue formal training in Baking and Pastry Arts, earned a degree in Business Management, and have worked professionally in bakeries, restaurants, assisted living facilities, and culinary education for over a decade. I’ve maintained my ServSafe Manager certification since 2005, and I believe deeply in doing things the right way—safely, thoughtfully, and with intention.
Mission Statement:
All too often, life asks us to move faster than our hearts can keep up. We rush from task to task — getting ready for work or school, meeting deadlines, hurrying home, throwing dinner together, collapsing into bed — only to begin again the next day. In all the rushing, we forget to pause. We forget the little joys that make life meaningful: a warm breeze on our face, the scent of rain on pavement, the bright burst of flavor from a perfectly ripe strawberry.
Our mission is to bring back those moments. We believe that slowing down isn’t a luxury; it’s a necessity. Our goal is to create wholesome, affordable treats crafted with care, flavor, and a touch of classic elegance that invites our guests to savor rather than rush. We strive to evoke the feeling of simpler days — the memory of sitting in Grandma’s kitchen with gingham curtains swaying in the window, flour in the air, warm bread cooling on the table, and love woven into every recipe.
Every item we bake is made with intention. We pour love into every recipe, because comfort food nourishes more than the body — it nurtures the spirit. Each recipe begins with a memory and ends with a smile. Each bite is designed to transport you, to reconnect you with cherished memories, to rekindle joy. We bake the way our grandmothers did — with patience, laughter, and plenty of butter. Food should do more than fill you up — it should fill your heart.
At NOMS, we aim to create a space where life slows down, conversations linger, and every flavor tells a story. Our mission is simple: to have each bite welcome our customer home.
Guiding Principles:
Wholesome Foods
Wholesome food is honest food, and we take pride in offering products that reflect care, integrity, and respect for the ingredients that go into them.
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Friendly Service
We aim to be adaptable to the unique needs of our clientele, celebrating and learning from the diverse cultures and cuisines that enrich our community. Our customers are more than visitors—they are part of our extended kitchen table.
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Respect for the Product
We avoid shortcuts that compromise quality; ensure continuity from batch to batch, and never serve sub-par, stale or unacceptable items.​​
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Dedication​
​We promise to continually improve so that what we serve tomorrow is even better than what we serve today, utilizing discipline, passion and heart.
Thrift and Stewardship
We value our resources and our community. We practice sustainability, responsibility and respect by saving wisely and making thoughtful decisions balancing quality with affordability.
​Humanitarian
We are human first, business second. We hold ourselves to high standard, maintain professionalism, and engage actively with our community to support local businesses and neighbors.
Inspiration
"I dislike serving a wedge of pie or cake to a guest, because the wedge is a fractional part of a whole and the implication, to me, is that I see my customer as fractional. So, I would instead make multiple individual pies or cakes, perhaps 4-5 inches in diameter.
A wedge does not look as attractive to me as a complete circle does. So, when the kitchen takes a whole Boule and cuts it in half, and then cuts each half into slices and lays those slices into a bread basket, that's just too damn easy to my way of thinking.
A dinner roll is not a fractional part of something greater; it is a complete whole made just for you and no one else. You don't have to break it and share it with a community of others. It's polite and proper. A dinner roll is damn civilized. It shuns community and exists for the exclusivity of you."
~ Executive Chef (Anonymous)