Meet Caroline

I grew up in the hills of Southwest Virginia, spending much of my childhood in my mother’s garden. That’s where I first learned to love fresh ingredients and the joy that comes from creating something with your hands.

Food became my path early on. I went to culinary school and spent years in kitchens and catering, chasing the thrill of service and the craft of baking. Over time, my career shifted toward operations, and for more than 20 years I worked in corporate roles, leading teams and managing systems. It was rewarding work, but I always felt pulled back to the kitchen.

A few years ago, I went vegan. It was a change that felt right for me, but I quickly realized how much I missed certain things — especially croissants. That buttery, flaky pastry had always been one of my favorites, and I refused to believe I couldn’t enjoy it anymore.

The idea for Drift Bakeshop came to me in one of the most unexpected and perfect ways. My husband and I were surfing in Santa Cruz, and I found myself quite literally drifting along in the water when an otter floated past on its back. I’d been kicking around bakery ideas for years, but in that quiet, playful moment it all clicked — the name, the vision, and the reminder to follow the current toward what I love.

So I decided to take the leap. I’ve returned to the kitchen to create plant-based pastries that everyone can enjoy — vegan or not. For me, it’s about more than just food. It’s about bringing comfort, joy, and inclusivity into something as simple as a croissant.

This is my story, and this is the heart behind Drift Bakeshop.