Born and raised in DeLand, Taylor always knew this community was home. After attending the Natural Gourmet Institute in New York City, she returned with a renewed passion for food, people, and purpose—ready to build something lasting in the place that shaped her.

Taylor began her local culinary journey as Sous Chef at Dally in the Alley, where she deepened her connection to DeLand’s vibrant food scene. When Dally closed, she recognized how important it was to preserve a strong restaurant presence in Artisan Alley—a spark that led to the creation of BakeChop Co.

The name BakeChop was born from the marriage of two foundational culinary terms—baking and chopping—a nod to the balance of precision and creativity that defines Taylor’s cooking philosophy.

In 2016, she opened BakeChop Scratch Kitchen, a community-focused restaurant built around fresh ingredients, local partnerships, and genuine hospitality. That passion has since evolved into a family of concepts under the BakeChop Co. umbrella:

2021: BakeChop Market – a modern butcher shop and meals-to-go concept.

2022: Venue 142 + BakeChop Events – a hub for community gatherings, celebrations, and full-service catering.

2024: Hunters and Gatherers – a refined yet playful dining experience celebrating bold flavors and craftsmanship.

2025: Reefers Rolls and Bowls – a fresh, fast, and fun take on coastal cuisine.

Through every venture, Taylor remains rooted in the same mission: to bring people together through food that’s thoughtful, local, and full of heart.