Replace the 3 B’s: Bouillon cubes, Boxed broths and concentrated Bases typically filled with sodium and preservatives. At Stocks & Bondy, we offer fresh, organic, local grass-fed, high-protein, high-collagen, soy-free, gluten-free, preservative-free products.
Chef Joanne Bondy grew up in Lakeland, Florida and discovered an interest in food early on. She grew up surrounded by the adventurous flavors and fresh ingredients of the southeastern United States—an area rich with southern traditions and coastal Florida seafood. Her Southern heritage and combined with her love of travel has inspired her passion as the chef/owner of Stocks & Bondy.
After pursuing a degree in banking and finance , Joanne began her career as a trainee in Marriott's world-renowned Corporate Individual Development Program. But it wasn’t long before her passion for food led her into the kitchen as Food Production Manager.
After a time as Sous Chef and Pastry Chef at The Worthington Hotel, she worked her way up to becoming Banquet Chef at The Fairmont Hotel (Dallas) and later Chef de Cuisine at the Arizona Biltmore Hotel (Phoenix). In 1999, Joanne was asked to join the Mirage Corporation as the opening chef for three restaurant concepts at The Beau Rivage Resort and Casino in Biloxi, MS, the largest casino development in the country outside of Nevada at the time
In 2000, Joanne decided to open Ciudad D.F. with longtime friend and renowned Dallas restaurateur, Monica Greene. The two shared a passion for fine Mexico City cuisine, which combined French, Spanish, Aztec, and Mayan cultures. Joanne and Monica launched with the goal of sharing the history and flavors of this long misunderstood and under-represented cuisine. Ciudad opened in the fall of 2000 to glowing reviews and accolades, including “20 Best New Restaurants in America’ by Esquire Magazine and a 4 1/2 star review from The Dallas Morning News. Joanne and the staff of Ciudad cooked at the James Beard House for Dia Des Los Muertos. The following year, Joanne was invited back to cook for the James Beard Annual Culinary Awards Ceremony.
In 2006, Joanne left Ciudad D.F. to become an Executive Chef at The Gaylord Texan Resort. While there, she created a number of popular programs, including Junior Chefs, winemaker dinners, quarterly promotions of exotic ingredients, Star Chef competitions, and James Beard Foundation events.
Chef Joanne Bondy and her team of talented chefs paired up with Palmaz Vineyards for a very special evening at The James Beard House.
Joanne knew there was a need in the market for artisanal stocks and bone broths. In 2014 she created Stocks & Bondy with the aim of producing the highest quality culinary commodities using fresh, local, organic and sustainable ingredients.
Joanne has contributed recipes to local and national cookbooks Her many television appearances include The CBS Early Show, various Food Network programs and local morning shows, the annual James Beard Culinary Awards Ceremony, and the PBS Tribute to Julia Child.
Over the years, Joanne’s become a favorite guest chef on culinary tours from Napa and Tuscany to Havana and San Miguel de Allende, as well as one of the most sought-after hosts at community, charity, and national cooking events. Joanne shares her enthusiasm for food history, culture, flavor combinations, and ingredients with everyone she meets. Joanne and her staff at Stocks & Bondy are proud to stock-up on all your culinary commodities needs in hopes that you have a long life of healthy returns.
“Old McDonald had a farm, not a drive-thru.”
Our hand-picked vendors are the best in the area. Each day they provide us with the best ingredients available locally and seasonall that are always fresh and organic and delicious. Animals are never given hormones or antibiotics and each one has been humanely treated. We believe the best stocks and meals begin with best ingredients and we're extremely proud to partner with these extraordinary suppliers:
The Cultured Cup spent the last 20+ years creating an incredible array of top quality teas and coffees infused with joy. Our chef pairings include a beef broth infused with Texas chia chili tea and chicken broth infused with oolong black tea. Our soothing broths can be enjoyed as a drink or used to poach any meat, poultry or seafood dish.
Monday- Saturday | 9am to 6pm
Sunday | 12nn to 5pm
4306 N. Central Expressway, Dallas, TX 75206