CHEF Q&A

Chef at Ossorio in Cocoa Village turned her baking hobby into a career

Maria Sonnenberg
For FLORIDA TODAY
Carly Cleare is executive chef at Ossorio Bakery & Cafe in Cocoa Village.

It took no time at all for Carly Cleare to get up to speed as executive chef at busy Ossorio Bakery & Café in Cocoa Village, but as you’ll see, Cleare always lives on the fast track, whatever she does.

Question: Some history, please? 

Answer: I have moved a lot through-out my life, so a hometown varies. I was born in Texas, early years and middle school I spent in Arkansas, and high-school was in Alabama. I went to college in Orlando.

I have a passion for the beach, so after college I started looking for places in Brevard so I wasn't driving out every week.

Q: How did you get into the restaurant industry?

A: Like a lot of people at 18, I was given so may options for a career path. I started college with the idea of becoming an elementary school teacher. After a year and a half of college and a couple classroom sit ins, and learning what teachers are required to put up with, I decided teaching was not for me. 

During the holiday season, my brother saw I was lost on what I wanted to do with myself. He suggested that since I was always baking a birthday cake or holiday pie. I should just see what was out there in the culinary world, so I went online and found Le Cordon Bleu in Orlando and decided it was worth a tour. I fell in love with the school.

Mr. Submarine has kept Titusville in sandwiches for almost 30 years

Once I was moved to Orlando, I needed a job. I started searching and was hired at Cici's Pizza. Towards the end of my schooling, I entered into my externship at Disney's Chefs de France in Epcot. It was a great experience and opened my eyes to high-volume kitchens. After my externship ended, I moved to Cocoa. The drive started to become too much, and I started searched for a job out here.

I found my next job at Ruby Tuesday. While working at Ruby's, I was looking to get back in my career passion of baking. With some searching, I found Ossorio Bakery & Café and started in June of 2013. 

Q: Signature dish?

A: We are typically known for our Sara's Curry Chicken Salad and our cinnamon rolls. 

Q: What must first-time visitors try?

A: I really enjoy the Buddy's Beef Sandwich, the Asparagus Pizza or Morgan’s Salad. If you’re looking for a pastry, I would recommend the almond croissant.

Q: What can't you do without in the kitchen?

A: The Hobart mixer. It’s how we make all the dough. 

Q: Family?

A: I am one of four kids, Oldest daughter. I have two older brothers, myself and a sister. My mom lives in Alabama, and my father in Texas.

I got married in November of 2015 at the Sea Aire in Cocoa Beach. Chris and I met on the beach. He was surfing and I wanted to learn. We started talking and found we both enjoy being outside, motorcycles and car rides. He is a great partner and I couldn't have found someone who matched me any better. 

Melbourne Beach woman turns passion for chocolate into sweet success

Q: Hobbies?

A: Along with the beach, my husband and I also enjoy spending time around our cars and motorcycles, We have attended the Daytona 200 (motorcycle race) and have made our way to Sebring, too.  

Q: Three words that describe you?

A: Quirky, spontaneous, happy.

Q: What is in your bucket list?

A: I would like to visit New Zealand, travel around with a Formula 1 team and be a personal chef. 

Q: Famous person you'd love to see at Ossorio?

A: Daniel Ricciardo (Australian racing driver), Lewis Hamilton (British racing driver), Florence Welch (English musician and singer).

Ossorio Bakery & Café

Where: 316 Brevard Ave., Cocoa Village

Call: 321-639-72423

Web: ossorio.com 

Hours: Open from 8 a.m. until 8:30 p.m. Monday through Saturday and 9 a.m. to 6 p.m. Sunday.

Of note: Ossorio is currently taking orders for holiday pastries. A word to the wise: order early.

Email toastofthecoastfloridatoday@gmail.com.