By Sarah Golibart Gorman
Foodie Q&A is a series showcasing the Harrisonburg food community. Food enthusiast and storyteller Sarah Golibart Gorman interviews food and drink makers behind the Friendly City food scene. You’ll read about their origins, creative processes, aspirations, and go-to spots in town. Fresh articles drop the second Tuesday of each month from June 2024 to June 2025.
This month Gorman sat down with Isabelle Vento, co-owner and operator of Heritage Bakery & Cafe, to hear about what inspired Vento to open Heritage 10 years ago, and what keeps her going.
Gorman: Can you tell me where you grew up and about the food you grew up eating?
Vento: I grew up in Pennsylvania. My dad is a chef—he’s originally from France, and he’s incredible at what he does. He came here in his twenties and didn’t know any English. He started working at a few restaurants and eventually met my mom. That’s one of the things that brought them together—the mystery of him speaking French and Italian while she was trying to understand and learn. It’s a really romantic story, though they’re not together anymore. They’re still great friends, though, which is wonderful.
He’s had his own restaurant for 25 years now. Growing up, my siblings and I were all involved in the restaurant. It was our first job. I worked in the kitchen with my dad, while my sister and brother were usually in the front of the house. From him, I learned a deep love for hospitality, for the connections that food can create.
His restaurant is called The Birchrunville Store Cafe, in Birchrunville, Pennsylvania. After my parents split, my dad lived above the restaurant for 15 years. We’d sleep there sometimes, and I have vivid memories of falling asleep to the sound of music playing downstairs, wine glasses clinking, and my dad coming up the stairs late at night. It’s a warm memory that I cherish. My dad is my greatest inspiration—he’s always been on a pedestal for me.
Beyond my dad, my mom is an amazing baker and cook, so food has always been central to our family. Even now, one of my greatest joys is going to new restaurants, soaking in the atmosphere, and eating everything on the menu. I love it.
Gorman: What led you and your mom to open Heritage together?
Vento: My mom, sister, and I had always talked about opening something together, but it just kind of happened organically. At the time, I had no idea what I was doing. My mom and I almost moved to Asheville, North Carolina, to be closer to my sister after a bad breakup. I was ready to leave town, and my mom, being the selfless person she is, was all for it. She’s always been like that—her heart is so full, and her main concern has always been what makes us happy. I honestly wish she’d be more selfish sometimes.
So really, it’s because of her that Heritage got started. I’m not ashamed to say that; it feels very European to me. It’s about family, you know? Everyone’s so quick to be independent and chase after recognition, but for me, it’s about connections, family, community, and carving out your little corner in the world. I love the quiet life that comes with that.
Half of the success of the current business is because of my mom—she really knows how to run things. I was 23 when we opened this place in 2015, and I had no clue what I was doing! We worked together for about a year, and then, honestly, we wanted to kill each other. So, she ended up getting a job at UVA as an engineer project manager. She was there for years and worked on some big renovations—she even led the project to renovate the UVA library, which just wrapped up. She retired about a month ago, and we’re all going to Disney World to celebrate.
Now, she pops in a few times a week to help out. She bakes a bit, handles recycling, does the Costco runs, and meets with our accountant. Meanwhile, I’m more focused on the front of house, visuals, and making sure the pastries and orders go out each morning. It took a little while to find that balance, but now it just fits. I couldn’t do it without her or our team. She’s incredible.
Gorman: When did you begin baking? Who taught you?
Vento: My mom was always baking when I was growing up. She had this butterscotch bundt cake she made—it wasn’t fancy or decorated, just simple, but I loved it. My grandma baked a little too, but funny enough, she wasn’t very good at it. My mom always jokes about how she wasn’t a great cook or baker, even though she went to school for home economics! But really, it was my mom and dad who got me into baking. I’d help with desserts at my dad’s restaurant and with my mom at home.
I always tell people you don’t need to go to pastry school to open a bakery. You just have to put out what you’re comfortable with, what you’re good at, and what you know. A lot of our recipes are from my family—my grandma’s church cookbook, my mom, my dad. Many came from our team over the past 10 years. I have this huge binder filled with pages of recipes, even ones customers have handed me.
Gorman: What are your staples at the bakery right now?
Vento: Shortbread, for sure. I’m very adamant about keeping things affordable, especially being near the library where there’s such a diverse crowd. I think it’s important that everyone has access to something. So, shortbread for 25 cents is my thing—I just love it. I love the joy it brings, the color, the sprinkles. Kids know that even after we close, they can pop in, and I’ll always have a plate ready to pass out. That’s a staple.
Muffins and scones are always on the menu too. I actually plan the display case by thinking about colors and variety each week. And then there’s usually some kind of tart. The rest of the case is filled with whatever the team feels inspired to bake that day. We usually offer seven to eight things now. We used to do 12 or 13, but I think it’s really important to sell out so that everything’s fresh for the next day.
Every day is different, which keeps things exciting. While I love showcasing the bakery side, I always remind people that we’re first and foremost a restaurant. But I do have a soft spot for the cuteness, the visuals, and the baked goods.
Gorman: What brought you to Harrisonburg and what’s kept you here?
Vento: I think I was the only one in my family—out of my brother, sister, and me—who went out of state for school. But we’re all climbers, and honestly, that’s one of the reasons I chose JMU, because it’s so close to West Virginia. We were avid climbers, and still are. I worked for JMU’s adventure program all throughout college.
Climbing at JMU was a big part of my life. I also worked at Earth & Tea Cafe for many years, and that’s where a lot of inspiration for my menu items comes from. It felt like a home away from home. I loved that place and met so many people there. In fact, some of those people still come into the bakery today. A JMU professor comes in a few times a week and sits for hours. I even order a special tea just for her—Decaf Earl Grey.
I love the sense of community in Harrisonburg. I worked at so many restaurants downtown. The people you work with become your family, and it becomes part of who you are. Plus, I love small things—small places, small homes, small rooms. Harrisonburg is a good size for me. It feels big, especially compared to where I grew up, but it’s not overwhelming like DC or other bigger cities. It’s the perfect fit.
Gorman: Can you share about the places you worked before opening Heritage and the lessons you learned that help you in your current position?
Vento: My first experience was working at my dad’s restaurant. I did pastries and helped him plate food. I remember tending to his garden, picking nasturtiums for the butter dishes before service, and helping with all the prep. It was a gritty, tough experience. He had this mint garden, with different kinds of mint, and he’d make me smell and taste and guess which one was which. Those little lessons stuck with me.
I also worked at Shank’s Bakery, which is where Bella Gelato is now, and at JMU’s adventure program. Then I worked at Earth & Tea. After that, I worked a bunch of restaurant jobs in Harrisonburg—Blue Nile, Chop House, I even did valet for a bit, despite not knowing how to drive stick.
One of the biggest lessons I learned along the way was that when you take on too much, you crumble. I’ve seen how burnout affected some of my former employers, so I promised myself that if I ever ran a business, I wouldn’t let it consume me. I also vowed to create a positive environment. I didn’t want to be a mean or intimidating boss—I wanted Heritage to be fun and welcoming, which is crucial in a place like ours with an open kitchen.
When we opened Heritage, it was special because I had this personal connection to the space. I used to come here all the time for the passion fruit puff pastry when it was the Hardesty-Higgins Tea Room. When that closed, a pastry chef named Sean opened New Leaf Pastry Kitchen, but he passed away suddenly, and the space was empty for a while. We ended up fighting for this space and worked with the Small Business Development Center to make it happen.
Gorman: Can you share about your creative process?
Vento: I draw a lot of inspiration from Pinterest and Instagram, paying attention to what’s trending. Some trends don’t resonate with me, but others really speak to me—like bows right now. I know they drive some people nuts, but I find them beautiful.
I navigate the world through color. It affects me deeply, even subtle hues. I’m very particular about it all—it might sound strange, but I just love having everything just right. For me, the display case is like a painting or an art show, especially for those first few people who walk in each morning.
I’m really into dusty tones right now. Pastels are a bit much for me. If you look at our older Instagram posts, it was all bright colors, but we’ve evolved over time. The case used to be so vibrant, and now everything’s more vintage and toned down. For example, shortbread can only be white, pink, or green, but the green has to have a hint of blue so it’s not too lime. I’m so particular that sometimes I’ll make a whole batch of something and just throw it out if it doesn’t fit the case’s aesthetic.
We’re also inspired by vintage tea sets. Employees will thrift them, and customers even donate them. Faded flowers, delicate designs—it all fits perfectly with the vibe we’re trying to create.
Gorman: What aspirations do you have for the future? What’s next for you in your food journey?
Vento: People ask all the time if we’re going to expand, but the answer is no. We’ve worked so hard over the years to scale things back, so expanding isn’t really on the table. We’ve learned what works for us in this space, and we’re committed to sticking to that. I’m sensitive to feedback, though, so if someone mentions being disappointed that we’re closed on Mondays, I carry that with me all day. It builds up when more people say little things like that, but at the end of the day, we have to prioritize what works for us.
Before the pandemic, we were open until 5 PM, and those were 12 to 14-hour days, seven days a week, for about five years. It was crazy—it became a lifestyle, but not in a healthy way. When the pandemic hit, it was awful for so many people, but for us, it was a blessing in disguise. It forced us to rethink things and simplify. We never closed during that time, but it made us slow down, and we realized how much stress we were carrying.
Right after the pandemic, when I was pregnant with Felix, we started closing at 2 PM, which really helped. I remember the days when we’d be here after closing, doing classes. My husband and I would wrap up and then head over to Billy Jack’s until midnight. It was just the lifestyle we were living.
But now, I feel like we’ve found a good flow. I’m really happy with where we are—stable, comfortable, and doing our best work. It’s not about flourishing in the traditional sense, but about doing what works for us. It’s never been about the money for us; it’s more about creating something sustainable and fulfilling.
Gorman: What are some of your go-to spots in town to eat? To drink?
Vento: The Wilton House is definitely one of my favorites. We got married there, and it’s always held a special place in my heart. Jeff Hill and I were really close, and it was heartbreaking when he passed away from ALS. I love their bar; it has this Great Gatsby vibe, and the patio is just beautiful. There’s so much history there, which I really appreciate since I’m not into that modern vibe; it feels a bit too emotionless for me. I even love the smell of the place—it reminds me of visiting my family in Italy growing up, with that warm scent of firewood and a fireplace.
Gorman: Who would you love to serve at Heritage?
Vento: Definitely my dad. He comes by often with his wife, Nui, who used to own a Thai restaurant. Now they have a restaurant and a bakery together, and it’s interesting to see how his French style has blended with Thai flavors—such a unique twist. I really appreciate their support and enthusiasm.
Stay up to date about specials at Heritage here. Check out the menu or make a special order here. Visit Heritage at 212 S Main St, Harrisonburg, VA.
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