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Benjamin

Founder, Executive Baker

Benjamin Vickers is a native of Lakeland, Florida and was raised with a deep appreciation of all things sweet and yummy.

After studying literature in Tallahassee, he moved to New York for formal culinary training at the Culinary Institute of America, chasing his dream of opening a bakery named Honeycomb. During his time in New York, he worked at Dominique Ansel Bakery; became Pastry Chef of Serendipity Catering in Ithaca, NY; then baked breads, pastries, and desserts for the prestigious Relais & Châteaux resort Blackberry Farm in Tennessee.

He returned to his hometown in 2017 to become the pastry chef of Nineteen61 before founding Honeycomb. The breads, pastries, and desserts you enjoy owe their distinct style and exceptional flavor to Benjamin’s unique experiences and background.

His favorite dessert is mint chocolate chip ice cream. Yum!

To contact Benjamin directly, email
benjamin@honeycombbread.com

Maryssa

Artisan Bread Baker

Born and raised in Tampa, Maryssa Gonzalez graduated from Brandon High School in 2012. After four years in the piercing industry, Maryssa changed careers in March of 2018, becoming Honeycomb’s very first apprentice.

These days she thrives as a fully-fledged artisan, baking the rustic hearth loaves and pastries adored by Lakelanders.

When she isn’t baking up a storm, she is hanging out with her devastatingly adorable two-year old son, Milo. Maryssa not only channels her creativity into baking and pastry, but also paints, creates minimalist artwork, and brings her excellent taste in music to the bakeshop; everything from Wir Sind Heldon to Etta James.

Her favorite dessert is Tiramisu… Good choice!

To contact Maryssa directly, email
Maryssa@honeycombbread.com

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“Life is what you bake of it”