{"id":175379,"date":"2026-03-02T20:03:09","date_gmt":"2026-03-02T20:03:09","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/175379\/"},"modified":"2026-03-02T20:03:09","modified_gmt":"2026-03-02T20:03:09","slug":"from-scratch-the-community-paper","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/175379\/","title":{"rendered":"From scratch – The Community Paper"},"content":{"rendered":"

We didn\u2019t just break the bread story at Audubon Park Community Market. Here are some other local oven-masters who are making the baking scene in Central Florida even more delicious.\n<\/p>\n

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Kaya\u2019s executive pastry chef Clarice Lam keeps up with demand at Kap\u00e9 Kaya, the weekly bakery pop-up. (NICK GEORGOUDIOU)<\/p>\n

Kap\u00e9 Kaya<\/a>\n<\/p>\n

Instagram.com\/Kaya.Orlando\n<\/p>\n

Kap\u00e9 Kaya only happens once a week \u2014 for now. The restaurant\u2019s executive pastry chef, Clarice Lam, has owned her own bakery and restaurant, and this in-house pop-up is her way of scratching a creative itch. Based on the popularity (and the long lines), Lam said she hopes Kap\u00e9 Kaya will be open two or more days a week.\n<\/p>\n

\u201cI\u2019m classically French trained, but I have lived all over the world, so I have a really strong background, especially in eight different Asian techniques,\u201d Lam said of her approach.\n<\/p>\n

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Picket Fence Bakery pivoted from a front yard shop to doing preorders. (NICK GEORGOUDIOU)<\/p>\n

Picket Fence Bakery<\/a>\n<\/p>\n

Instagram.com\/PicketFenceBakery\n<\/p>\n

Marcy Blake didn\u2019t let a challenge like losing her sidewalk shop slow her down. The home baker, who turned a gifted sourdough starter into a popular neighborhood pop-up, mainly sold her loaves and cookies from an Instagram-friendly setup in her front yard. When the city of Orlando asked for the shop to be taken down, Blake didn\u2019t miss a beat and now offers preorders and pickup instead of the honor system.\n<\/p>\n

\u201cWe have this little ADU in the back that I rent out to nurses,\u201d Blake said. \u201cThere was a girl back there, and we just got to be really good friends. She gave me some of her starter, which is like 50 years old. And if anybody gives you a sourdough, it means they love you.\u201d\n<\/p>\n

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Jamar Allen and his kids pop up with their Slangin\u2019 Dough at the Packing District Farmers Market regularly. (NICK GEORGOUDIOU)<\/p>\n

Slangin\u2019 Dough<\/a>\n<\/p>\n

Instagram.com\/1SlanginDough\n<\/p>\n

Slangin\u2019 Dough is a family affair for Jamar Allen. Already a baker, he was introduced to sourdough as part of a summer school science project two years ago. Helping the kids ferment things led to testing out the starter with a loaf or two. That experiment turned into a regular pop-up business. Allen\u2019s sisters serve as taste testers, his sons help with the market setup, and his daughter Sameenah makes the sweets.\n<\/p>\n

\u201cI actually think the regular cookies have lots and lots of sugar, and they\u2019re really sweet,\u201d Sameenah said when describing the difference between regular and sourdough cookies. \u201cThe sourdough cookies have a good balance of that sweetness with the base flavor. It\u2019s just the right amount of sweet.\u201d\n<\/p>\n

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Kaley McNeil and her occasional helpers get set up as the Slow Rise Sourdough Company at Shaka Donuts. (INSTAGRAM.COM\/SLOWRISESOURDOUGHCO)<\/p>\n

Slow Rise Sourdough Company<\/a>\n<\/p>\n

Instagram.com\/SlowRiseSourdoughCo\n<\/p>\n

Family is also front and center for Kaley McNeil. She started baking to have higher-quality foods for her family. After dropping off some sourdough bagels to a friend at her office, McNeil started getting requests for her goods and turned it into a cottage business called Slow Rise Sourdough Company. Along with pickup orders, she also provides bagels at The Burrow Cafe and Play<\/a>, Grounding Roots<\/a> and Shaka Donuts<\/a>.\n<\/p>\n

\u201cI think a lot of cottage bakers that start out in the way that I do, they pivot to farmers markets and pop-ups and that type of thing,\u201d McNeil said. \u201cBecause I am a mom of two toddlers, I was trying to be mindful and think about how I could do this a little bit differently. And so I had the idea of partnering with other small local businesses and coming up with a way that we can help support each other.\u201d\n<\/p>\n

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Billy and Joedel Zaballero have become a popular stop for cookies and pandesal whenever they pop up as The Wooden Fork & Spoon. (NICK GEORGOUDIOU)<\/p>\n

The Wooden Fork & Spoon<\/a>\n<\/p>\n

Instagram.com\/TheWoodenForkandSpoon\n<\/p>\n

All Billy Zaballero wanted was some good granola. Unable to find the exact mix and consistency that he liked, he decided that the do-it-yourself route was the way to go. He roped in his wife, Joedel, and the two soon began selling granola at the Lake Eola Farmers Market. That led to cookies and, eventually, to the traditional Filipino bread, pandesal. The Wooden Fork & Spoon is about the customer experience, but it\u2019s also a very personal experience for the couple.\n<\/p>\n

\u201cI\u2019m an engineer by nature, and I\u2019m good with numbers, and I like things to be very set, which is baking,\u201d Joedel Zaballero said. \u201cIt\u2019s my stress reliever, and I get to enjoy it with my husband.\u201d\n\t\t<\/p>\n

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