Today we’d like to introduce you to Alexa Izzet.
Hi Alexa, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I’m not even sure how far back to go. I think my journey with food started a very long time ago, and I believe I’m only just now beginning to truly understand it all. I went to culinary school during what I’ve heard people refer to as a quarter-life crisis. After attending UWG, moving to Jasper GA, and basically living a stagnant life. I attended culinary school on a whim. Felt like I need to go with my gut. I loved every second of it. I attended Chattahoochee Tech, and I am so grateful I did it. It was scary at first, but I had a wonderful Chef as our Head Instructor, Hillary Gallagher. That lady is BOSS. She can see the light in her students, and her support on my own journey was immensely appreciated. Don’t let that fool you, though. She’s the most difficult professor I’ve ever had. She challenged me in so many ways, and I am so much stronger for it. She helped me get my foot in the door in Roswell in 2014. That opportunity blew my mind open to the possibility that I could satisfy this desire I had, a passion in this industry. I worked between a couple of Roswell restaurants for the majority of this story, being a savory food person, never once baking. In 2016, I met the girl who would soon hire me. Jasmin Willis, owner of Gracious Plenty in Roswell, took a chance and hired me to help open her Biscuit Shop. I became the best version of my kitchen self I had ever been working there, and I am grateful. 2020 rolled around and changed my life. I have an unpopular opinion about that year, and it was everything I needed to happen to me.
At the time, it was terrifying to lose my job. I have a daughter and fiance, and we couldn’t afford to lose my income. A regular customer from GP asked me if I was still slinging loaves of bread on the side. It’s funny because I was maybe making $14 extra a month selling bread. In that moment, when everyone was in quarantine, I created an essential business. A mobile bread delivery service: sourdough and bagels for the most part. That customer started a huge wave of support for me, and the power of community was immediately felt by many people in Roswell. From March 2020 – May 2020, I was set free. I was asked to come back to work when restaurant capacity mandates were put into place and people could go out to eat again. It wasn’t the same for me. It didn’t feel like I held a place there anymore, and it wasn’t a bad thing. If anything, it’s one of the best things I could have done for myself, to go back and see if it was meant to be or time to grow. So, here I am leaning into what I’ve built over the last two years, simply by word of mouth and social media. I don’t know what’s to come, but I’m completely open to the ride.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Not at all. Raising a young daughter with a partner during a pandemic when we’re not even certain how our next dollars will be made was the toughest period of my life.
As you know, we’re big fans of Good Grains Co. For our readers who might not be as familiar what can you tell them about the brand?
Do you like bread? Everyone does. I get it, some people don’t/won’t/can’t eat it.
I love bread. Always have, always will. I grew up in Europe as a State Department kid. Paris, France is the city I associate with homesickness. The bread and butter of my dreams.
But I didn’t start making bread until three years ago, Good Grains Co. was born during a time of necessity for me, Metro Atlanta, and the city itself. 2020 hit and took away my job but birthed a revival! I think my customers all agree that the bagel is the best thing on the menu. I make these beautiful loaves of sourdough, but the people are buying the bagels. They’re chewy and not dense at all and come in a variety of traditional bagel flavors: everything, plain, cinnamon raisin, asiago, and chocolate chip. I’ll add in flavors as seasons change including: Pumpkin Spice, Blueberry, and Jalapeno Cheddar.
I was making and delivering bread to Roswell during quarantine. As word got around, my delivery range started expanding, and I just kept going with it. The power of social media and just showing kindness to people. It can feel like magic. There’s something about having fresh bread delivered to your door. Like, when the milkman would deliver fresh milk. I dream of living in those days, and this satisfies that somewhat for me. While I encourage everyone to try and make their own bread at home (because you totally can do it!), I also enjoy being part of warm meals and shared conversation in so many homes around Atlanta. Nothing compares to breaking bread with everyone simultaneously.
Brandwise, I’m most proud of the fact that it’s still just owned, run, and operated by myself. I have a couple of helping hands, but the majority of it all is done by yours truly. It’s the first time in my life that I’ve felt truly proud of my work. I’ve poured so much of myself in, and it feels incredible to reap the rewards of my hard work. If you had told me two years ago that this is what I’d be doing…..Working for myself and carving time in my life for things I want?…. I would have laughed because it’s just not possible. I spent years believing that I could never do anything more than what I was doing, that I couldn’t climb any higher, but the truth is I was being held back by so many people that I couldn’t even see my own ability. I love my customers. They are all so wonderful, and they are my motivation, and it’s all fueled by gratitude.
I have a linktree in my IG bio @goodgrainsco where you can place an order for some carb goodness, as well as a couple of other order forms for catering orders and meal kits. The latter are two new services that are offered along with the bread delivery. I use IG for all updates and information: including upcoming events and popups.
We all have a different way of looking at and defining success. How do you define success?
I think success is so subjective. Some people just define it as an accomplishment of a goal, but what if that’s only part of being successful because it has so many layers? To me success is looking around at my life and feeling absolute happiness. To feel like I have expanded as a human in my career, in my personal relationships, and as a mother shows that I am growing. Success is being able to pour into the people and places you love. Success is the ability to welcome others into your world and your life with open arms. I’ve had many successes over the last two years, but I know there is so much more to be had. Success is peace of mind.
Contact Info:
- Instagram: https://www.instagram.com/goodgrainsco/
Image Credits:
Alexa Izzet Randi Curling Photography
