Dough’s consistency is what translates to bread’s soft, chewy texture. “We’re making bread out of batter,” Chase says. It’s a tough product to make texture and flavor-wise, especially in comparison to traditional bread. Customers new to Shambala will often exclaim “This is actually good!” They were expecting cardboard, but what Shambala puts out is soft, delicious bread.Ĭhef and owner Nancy Chase explained why “health bread” gets a bad reputation. If you’re eating bread from Shambala Bakery and Bistro in Mount Vernon, you’d be absolutely wrong. If someone offered you a slice of non-GMO, gluten-free, vegan bread, what would you expect it to taste like? You might guess flavorless cardboard.