The Story of Banyan Breads

The first kitchen I ever worked in was a Banyan tree.

I grew up in Miami, FL - one of the only places in the contiguous U.S. that is home to the mighty legend, the Banyan (/ˈbænjən/) tree. One of these mighty trees was in the park across the street from the house I grew up in. Its roots and branches hold a lot of dear memories, including playing endless games of “kitchen” with the leaves and dirt. This Banyan tree means a lot to my family and the name Banyan Breads is meant to invoke that feeling of love and security I’ve always felt while sitting under this incredible canopy.

The second kitchen I ever worked in was Klinger's Bread Bakery during my university days in Burlington, VT. I was drawn to the tactile, addictingly delicious lifestyle of godforsaken early mornings, working with my hands, and leaving the bakery completely spent with a few warm loaves to share with my roommates. One year later, I was living in Costa Rica when the Covid pandemic began, and like many of us - my Covid project was baking. When the world was shaken up and the path I thought I wanted to be on was put on pause - it was the simultaneous simplicity and complexity of making bread that grounded me.

I started selling bread and cinnamon rolls on the beaches of a small town in Costa Rica when the borders were shut and social distancing protocols were in place. I got so much positive feedback from my little community down there that I never looked back. After moving to back to the States, I wanted more experience in professional bakeries and found my way to Salida, CO and the Little Red Hen.

After working three years at the Little Red Hen, learning as much as I could possibly absorb and eventually becoming a manager and the head baker - it was time to move on. Banyan Breads had been a dream on the back burner and I was ready to get to work.

My home is Salida, CO and I am so incredibly lucky to have found my way here to start my business. In early 2025, I turned my breakfast nook into a micro-bakery - complete with a three-tier electric stone oven, a small mixer, a second refrigerator, and lots of cooling racks. I bake absolutely everything myself.

You can find all my sourdough goodies at the Salida Farmer's Market and Howl Mercantile and Coffee. As my business grows, the next dream is to move into a brick-and-mortar space here in the Heart of the Rockies. Thanks for being on this journey with me, it truly means the world.