Florida Foodie

An antique book became the inspiration for a growing bakery business. Gideon’s Bakehouse takes its title from a name found written in an old cookbook. Since then, it has become synonymous with cookies that tip the scales at nearly a half pound a piece.

The Gothic-themed bakery currently sits in less than 300 square feet at Orlando’s East End Market. However, before the end of the year, that is going to change.

Gideon’s is getting ready for a major growth spurt that will see it make the jump into Disney Springs, which will make it more accessible to the international audience that shops and dines there.

The bakery’s owner, Steve Lewis, joins Florida Foodie to talk about this growth for his business. He shares how he’s been able to weather the pandemic and his excitement over being able to hire people when so many businesses are furloughing their workers.

Lewis also talks about some of the changes and new experiences Gideon’s fans can expect when they stop by his new flagship store at Disney Springs later this year.

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The Covid-19 pandemic continues to cause issues across the food industry. Restaurants, resorts and bars all had to close their doors for weeks. That had a trickle down affect, ultimately hurting food supplies, especially agriculture. 

These problems also affected a Central Florida company that bills itself as the agriculture of the future. Kalera(https://www.kalera.com/) grows all of its produce indoors, hydroponically and a completely clean environment. 

Unlike other farms, it did not have to plow under its crops or leave them to rot on the vine, but their leafy greens still needed to be harvested. However, nearly all of its customers vanished when the pandemic forced the shutdown in March.

Kalera's CEO, Daniel Malechuk, tells us the company was able to pivot and find a new buyer for its product.

Malechuk shares with us some of the lessons the company has learned from this pandemic and its hopes for the future as we continue to reopen our economy.

Be sure to follow our host, Candace Campos, on Twitter (https://twitter.com/CandaceNews6) and Facebook(https://www.facebook.com/candacecamposnews6)

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The coronavirus forced restaurants all across Central Florida to close their dining rooms and switch to a delivery and pick-up only model.

For many, this cost them a lot of their normal business, forcing some to furlough workers and others closed altogether.

Even Dimov runs Too Much Sauce with his family in Orlando’s Mills 50 District. He struggled to secure a loan through the federal Paycheck Protection Program. Those funds ended up coming through, but he still faces issues making ends meet for business.

Dimov also got some personal protective equipment through Orange County, but admits, it could be difficult to secure more when that runs out.

He speaks with us about the some of the challenges his business has faced throughout this emergency and how he manages to stay positive despite those issues.

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On this episode of Florida Foodie, the team discusses "clean label food" with Dale Volkert of Lake Meadow Naturals. They talk about getting connected to with your food and more.

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The Florida Foodie team spoke with the founder of Eco Strategies Group, Andrea Ruiz-Hays. She discusses reducing Food Waste impact.

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This week on Florida Foodie, the team talks to Jim Marshall, owner of Kitchen AF, about Ghost Kitchens.

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of Nearby Naturals.

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The Florida Foodie team talks to "Edible Orlando" Publisher, Kendra Lott, about her foodie magazine and her book "Unique Eats and Eateries of Orlando"

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On this week's Florida Foodie, the team talks to Charlie Pioli about his new business, O-Town Compost, that helps with Food Waste through a unique approach to composting.

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On this episode of Florida Foodie we talk to Dave Green of "Feeding Children Everywhere". We discuss escaping poverty and how it has lead Dave Green to a life of serving others.

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