Olivia Girard is well-known in the Valley for being the local baker with the most Instagramable pasteries! Check out her aethstetic Instagram account HERE. leDinersaur isn’t your typical bakery, they also run a lunchtime delivery service. You can expect to receive a delicious sandwich, chips, sparkling water and a sweet treat! The menu varies each week but can be found HERE. To get one of these adorable boxes all you have to do is fill out her currated email form and bam a homemade meal delivered straight to you. I love this whole concept and appreciate that the menu varies each week. The Dark Room will be hosting a Pop-Up with leDinersaur presenting Savories, Sips and Sweets on Saturday, May 13th 9 AM to 11 AM. Don’t miss out on this rad event!
Photography By John Wagner
Tell us a little bit about your background and how you came up with the concept of leDinersaur?
My obsession with bread started young. I remember grocery shopping with Dad & never leaving without fresh bread. On more than one occasion, when we were finished unloading the car I’d be in trouble for not just eating the heel of the bread but then picking out all the soft inside; leaving a hollowed out baguette. Fast forward to spring 2015. I decide to start baking some of my own bread & I found myself surrounded by an array of different sizes, shapes & flavors. I wanted to share what I was making & thought, ‘on my day off, I’ll make a lunchbox with a sammie on my bread & deliver it’. I started by sending texts to friends, then creating an Instagram – and then delivering 4 days a week. leDinersaur has grown into the sweets world, thanks to Jorge of FUTURO who first inquired about offering them.
leDinersaur is happily adjusting and molding to change all of the time & provides bites for all sorts of happenings.
Photography by Olivia Girard
Are your recipes family secrets or did you curate them on your own?
Some of the recipes are family secrets – my father’s side of the family came from France while my mother’s came from Slovenia. Between the two, there are some tasty traditions and shared recipes. It’s John’s (my boyfriend) side of the family that brings the Italian recipes.
For the most part though I curate them on my own. I like our flavors to reflect the season and be globally influenced.
Photography by Olivia Girard
How did you come up with the idea of a lunchtime delivery system?
This was directly influenced by wanting to share my bread – and what better way to enjoy the finished product than a sammie!?
Photography by Olivia Girard
Do you have a background in the culinary/hospitality field?
Cooking was a very common activity growing up & always a big part of visiting family. As an adult I always find myself in the kitchen wanting to feed everyone that comes over.
At 15, I got my first job in the kitchen of a retirement home. I fell in love with the industry and have been a part of it ever since – although, I found myself working front of house. It wasn’t until leDinersaur that I really started working back of house.
Photography by Olivia Girard
What do you envision the future of leDinersaur looking like?
leDinersaur is still in its baby phase – constantly learning, adapting & figuring out how things work best. By keeping that openness as we grow up, I envision a long future for leDinersaur with strong community relationships.
Photography by Olivia Girard
What is the most fun client you have worked with or project you have worked on with leDinersaur?
The relationships I have formed with coffeeshops around the valley have really influenced & encouraged my growth in sweets. It is the trust they put into leDinersaur to create & experiment with recipes week to week that keep baking so fun.
