OWNER
Rhoby Schempp
I was lucky enough to be raised eating seasonally out of big garden beds in an alternative artist community growing up. This thread of organic seasonal eating from the garden has been a constant thoroughout my life. Starting out as a cashier at the local health food store at 16 and working my way up, eventually working for larger corporate health food stores such as Whole Foods Market. Building out and opening five new stores with Whole Foods in the Northeast region of New England. And later partnering up with with renowned holistic Chefs to create and execute two raw, vegan and paleo juice bars on the East Cost. I hope to elevate the natural/health food industry with my own shop by creating an eclectic seasonal organic menu. Our menu is curated from recipes from my childhood, hippie cook books used by my mother in the 60's-70's and creative modern day tic tocs lol Offering Vegan, vegetarian and Meat Lovers options. We also have vegan/vegetarian chefs and meat chefs working daily and adding their own flavor to our recipes.We use local and 100% organic ingredients made from scratch daily. Also addressing some of the common allergens such as: gluten free, dairy free and safe natural sugars for diabetics. 20+ years in the natural/organic food industry including marketing, operations and development. I have played just about every role in the natural/organic food retail business and worn every hat in partnered organic food companies. It has given me tremendous insight and intellect into executing new business ventures start to finish. As well as the ability to elevate existing brands reinvigorating presence and profitability in the industry.
How Does Bedrock work?
The building that is 5333 4th St NW ABQ was acquired December 2022. We went into construction immediately, taking 6 months to build out two commissary kitchen spaces. The building is now 80% production space and 20% retail. We are fully loaded with two commissary kitchens today!
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HOW ARE YOU ABLE TO DO VEGAN & MEAT DISHES?
This concept is well thought out with vegans as a priority. Our vegan kitchen is full service as well as our meat kitchen. We have our meat kitchen in the back end of our building and our vegan/vegetarian kitchen in the middle. This allows for zero cross contamination and much production space.
We are accentually two restaurants under one roof.
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WE ARE CONSIDERED AN OMNI RESTAURANT HOWEVER OUR HEART IS VEGAN!
Bedrock Kitchen is a Vegan forward Grab & Go. This style of vegan is an old classic. Nut & mushroom based. Similar to Selma from "The Bad Vegan" I actually had a shop in Old Greenwich Connecticut when she was running Pure food and Wine in NYC in 2012. We are still using some of these recipes.
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WHY DO WE SERVE MEAT?
We believe EVERYBODY deserves to eat clean! We are clean across the board! If it is someones preference to eat meat, let us provide you with CLEAN MEAT from our local cattle folks. We do donate our organic food scrap waste to these animals, so we know what they are eating as well. After all you are what you eat!
Same goes for animal meat.
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WHAT IS YOUR VEGAN "MEAT" MADE FROM?
We are a whole food operation. We use anything from the ground, from the land to make our meat. We do not use soy, tofu, seitan or gluten. We are working with a 15 year old recipe for our "Meat". It is nut and mushroom based.
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WHERE DO YOU GET YOUR INGREDIENTS FROM?
Right now we are working with 13 local New Mexico farmers. We are always looking to work with more so, reach out! lol The rest of our ingredients are 100% organic, using La Montinita as our distributer.
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CHEFS!
We have been training new seasoned Chefs and turning them into creative production chefs. Learning 15 year old, vegan recipes, vegetarian recipes and newly trending recipes seasonally.
We are an equal opportunity employment operation that is woman owner.
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Follow us on Instagram @Bedrock-Kitchen