MOUNT VERNON — Chef Navin Ajodhya had an idea 60 days ago. In December, that idea will come to fruition.
Sammy’s Sourdough, the latest project from Ajodhya and his wife, Rebecca, is set to open in Mount Vernon’s Founders Food Hall in early December. The concept grew out of a summer project to improve efficiency at existing restaurants and an opportunity to fill a gap in the local dining scene.
Ajodhya’s Half Baked Bistro opened in Mount Vernon in 2019 after he and Rebecca spent four years serving customers from a food truck. The restaurant, located at 1 W. High St., offers a fusion of Caribbean and European cuisine, with specialty pastries and savory dishes.
The couple expanded to Centerburg in May 2025, opening a second location at 15 E. Main St. Now, they’re preparing to bring a new concept to the area.
Filling a gap in the menu
“Throughout the summer we were working on an efficiency project with both locations to see how we can scale, increase capacity but cutdown on the amount of prep time per order,” Ajodhya said.
As the couple explored ways to expand their business, a new concept began to take shape. The name, graphics and menu for Sammy’s Sourdough came together in about two weeks.
Rebecca Ajodhya’s background in corporate finance and accounting helped the couple evaluate the project’s possibilities and determine what they could take on next.
“What don’t we have? Good sandwiches,” Ajodhya said about the though process that went into expanding the menu.
Sammy’s Sourdough aims to fill that gap with a menu centered on sourdough bread, sandwiches and bagels. The menu and prices are still being finalized.
“It is hands down, our most aspirational project to this date,” Ajodhya said.
The opportunity to open at Founders Food Hall helped move the idea forward.
“Once we had that plan, what really kick-started it was when we reached out to Founders and we saw there was a space available,”
New flavors, new possibilities
Sammy’s is all about expansion and trying new things, even if those things fall outside of Ajodhya’s original wheelhouse.
Rather than making every component themselves, Sammy’s will partner with central Ohio artisans and bakers to create the sourdough, with a specific flavor profile in mind.
The menu will offer wide-cut sandwiches and chewy bagels. Customers also will be able to turn their sandwiches into salad bowls, offering another option for those looking to change things up.
When asked about his favorite dish on the menu, Chef Nav pointed to the Lower East Side Lox — smoked salmon, microgreens, avocados, whipped scallion cream cheese on a toasted bagel.
For Ajodhya, the concept is also an opportunity to introduce customers to flavors that reflect his background, and that many locals may be unfamiliar with.
“It’s things that I want to share — some more flavors from back in the Caribbean,” Ajodhya said.
The expansion has already brought changes to the business. Ajodhya’s original team of four has grown to eight in the past 45 days. By Spring 2027, the team will be between 14 to 20.
Meet Sammy the Sloth
First-time visitors to Sammy’s Sourdough will be greeted by the shop’s mascot, Sammy the Sloth.
“The sloth thing is fun, it’s a family thing but it’s also something I enjoy as well,” Ajodhya said.
The playful, and slow, mascot embodies a “slowly savor every bite” philosophy, while the menu encourages customers to step outside their usual orders.
“Before you know it you’re trying something different, you’re trying something new,” Ajodhya said.
The Founders Food Hall opening is targeted for early December. The Centerburg location’s reopening is scheduled for March 16, 2027. The menu and prices are not yet finalized.
(Here are Alexandra Hopkins’ photos of a private tasting held by Half Baked Bistro to announce the opening of Sammy’s Sourdough).
