BTB: Lindsay JONES
This week we introduce you to:
Lindsay Jones
For one longtime Orange County local, the road to Deli Admin Manager at our beloved bakery, began with a childhood spent among gardens, beach bonfires, and the comforting hum of family meals. Growing up in San Juan Capistrano, surrounded by Southern California’s uniquely subtle seasons, food was more than sustenance, it was memory, rhythm, and joy.
“My family has been in Orange County for generations, San Juan has always been home. I feel really connected to the landscapes here and the way our seasons kind of sneak in quietly”
Her earliest inspirations were homegrown: two parents who cooked well, and a household where the kitchen was the heart of it all. Christmas dinners with roast beef and horseradish crème, cioppino cooked over driftwood fires, and her grandmother’s “cowboy beans” created a sense of place and occasion around food. That sense only deepened with the family's garden, which taught her to follow nature’s lead.
“When the blackberries came in, we made jam, froze pies and cobblers, even syrup—so nothing went to waste. That rhythm of cooking with the seasons and preserving what you can really stuck with me.”
The spark to cook came early. At ten years old, she was finally allowed to use the stove, an event she calls “the moment I became a menace in the kitchen.” Soon, she was attempting Food Network recreations, baking constantly, and turning her parents’ kitchen into a delicious kind of disaster zone.
In 2021, she officially joined Rye Goods after discovering their pastries at The Ecology Center, where she was working as a culinary consultant. One particular thumbprint cookie sparked a daily craving, eventually leading her to reach out to Rye founder Sara. “I had to know who made it. That email started everything.”
Since then, her role at Rye Goods has evolved into a blend of creativity and structure: recipe testing, menu planning, operations, and systems building. A self-described translator of ideas into action, she works closely with the team to bring culinary visions to life. Making sure new concepts don’t just sound delicious, but actually work in the chaos of a high-volume kitchen.
What keeps her coming back to the bakery day after day? “My coworkers’ dogs,” she jokes, before adding more sincerely: “And the people. They make the hard days easier and the good days even better. There’s something about being in a management meeting with a dog or two that just keeps you grounded.”
Humility, collaboration, and a deep respect for process define what she believes it takes to thrive at Rye Goods. “You have to love the process. And lately I’ve been focused on staying adaptable and grounded, even when things get hectic.”
On days off, you’ll find her hiking with her husband and their dogs, or discovering new restaurants with her daughter Wynne, her ultimate dining partner.
As for what lies ahead? She’s all in. “There’s always more to learn and more ways we can improve how we serve our customers and our team. I’m excited to keep growing, building, and evolving alongside Rye Goods.”