“Our menu focuses on simple preparations of fresh, wholesome ingredients. Our Country Sourdough is made of as little as three ingredients, and we specialize in natural sourdough fermentation to promote complex flavor and good gut health,” explains Vickers. In addition to their creative variety of breads, Honeycomb Bakery features sit-down classics such as The Lox on Rye, Heirloom Caprese Bruschetta, and Baked Brie and Apple Butter. Each dish is intentionally crafted as an experience, with an unforgettable warmth and flavor.

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With such a rich and delicious selection, Vickers gives credit to two major creative elements that inspire Honeycomb Bakery’s palate: nostalgia and nature. “Many of our most beloved breads and pastries are reimagined versions of classic loaves and pastries. Bread making has been practiced for literally thousands of years, but there is something deeply rewarding about putting your own spin on it, adding to the traditions of our ancestors.”

Vickers recalls baking with his sister and his mother for the first time as a child in the comfort of their home in Lakeland. From meringues and birthday cakes to biscuits and hushpuppies, his love for the art and passion for professional baking was birthed out of his familiarity with traditional home-made goods. After the hobby developed further, Vickers enrolled in culinary school to refine his craft.

With so much passion and love for the Lakeland community, the best is yet to come for Honeycomb Bakery. As for future goals, Vickers shares: “We are almost finished with building our wholesale production bakeshop, which will allow us to move out of Catapult’s shared kitchen and grow our ability to serve the local restaurants and cafes of Lakeland.” There are also plans for lunch services to be added at Honeycomb Bakery’s brick-and-mortar, including the addition of soups and salads.