OWNER
Rhoby Schempp
Rhoby was raised eating seasonally from big garden beds of organic produce and herbs in an alternative artist community growing up on the East Coast. This thread of organic seasonal eating from the garden and herbal healing has been a constant throughout her life and career. Starting out as a cashier at the local health food store as a teenager and working her way up. A major turning point in her career was moving to Burlington Vermont and working closely with Katy Lesser at Healthy Living Market sourcing and buying. And later on a team, learned the logistics of turning Health Living Market from a 8,000 SQ ft Mom & Pop shop into a 30,000 SQ ft Health Food Store.. Eventually she started 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. Her culinary journey started in Maui Hawaii in the late 90's. Learning classic raw vegan culinary arts. Combining her love of sourcing fresh organic ingredients with holistic cooking and eating. This led to partnering up with renowned Holistic Vegan Chefs to create and execute two organic raw, vegan and paleo juice bars on the East Coast. After moving to New Mexico in 2017 she hopes to elevate the Natural/Health Food industry here in New Mexico with her own shop by bringing an eclectic seasonal organic menu and culinary skills with something for everyone. "I curate the menus pulling 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 use local and 100% organic ingredients and create dishes from scratch daily. We also address most of the common allergens such as: gluten free, dairy free, safe natural sugars for diabetics and low salt for high blood pressure. Rhoby possesses extensive knowledge in holistic eating & wellness, vegan culinary arts and herbal healing remedies.
How Does Bedrock work?
THE BUILDING
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.
Similar to Selma from "The Bad Vegan" Rhoby actually had a shop in Old Greenwich Connecticut when Selma 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".
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WHERE DO YOU GET YOUR INGREDIENTS FROM?
Right now we are working with 15 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 train Seasoned Chefs and turning them into Creative Vegan/Vegetarian Production Chefs.
Learning decades old, vegan recipes, vegetarian recipes and newly trending recipes seasonally.
Rhoby herself is a non meat eater and depends and trusts Chef Andreas in the meat kitchen to throw it down!
We are an equal opportunity employment operation that is a woman owned business.
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