Tucked in the middle of Countryside Village is Camille’s Bakery, a charming café reminiscent of the kind of establishment one might stumble across in a quaint cobblestoned town alongside the California coast. Parasols float from the ceiling, overlapping an eclectic blend of art and textiles. Menu items, charmingly hand-written in thick print on chalkboards, are within easy view behind the counter. The bakery cases are stacked with delectable selections like scones, macaroons, Russian Tea Cakes, cookies, and truffles. More savory menu offerings include cauliflower curry, turkey enchiladas, and quiches.
Co-owners Camille and James Nimtz boast 20 years of cooking and baking experience in fine restaurants, bakeries, and catering companies. Camille, the assistant baker and cook, has a bubbly personality as light and fluffy as one of the bakery’s tarts. She makes customers feel instantly welcome as she greets them at the front counter with a smile. James, the head baker, is her quieter counterpoint. The two have a heartwarming rapport—as they prepare food in the back, their playful chatting is audible, making the bakery feel like their kitchen at home.
Their love radiates around them as they work side by side, elbow to elbow.
“I love working with my best friend. I’m able to talk to James about anything,” Camille averred.
Noting his partner’s more extroverted personality, James added with grin: “Camille also loves talking to the customers.”
Camille was born in Omaha but left Nebraska in her late teens. She lived in numerous places, including Las Vegas, Kansas City, Portland, Santa Cruz, and the Bay Area. She also worked in the food industry, holding every possible job from waitress and hostess to cook and assistant manager. While in California, she ran an event facility where her passion for catering began.
It was on the West Coast that James and Camille met. The two shared a passion for food, and Camille confessed that she had always wanted to own her own café. Soon, James shared her dream, and the two of them began imagining what their own business might look like.
James, a California native, began his baking career when he was just 18 at Ladyfingers, a beloved Oakland bakery. The owner, Anna Corriveau, whose culinary approach was heavily influenced by Julia Child, taught him to bake from scratch. James uses a lot of the same techniques that he learned from his mentor, like rolling dough by hand.
“Most of the things that I make, Anna taught me. I’ve adjusted the recipes to make them my own. When you bake from scratch, it’s easy to change something,” James explained. “Baking is creative. It’s art. There’s an immediate response. You can tell if people enjoy it or not.”
In 2012, Camille’s father had a stroke, and the couple moved to Omaha to take care of him, simultaneously working towards their goal of owning their own café. In 2019, Camille and James finally realized their dream and opened Camille’s Bakery. It was off to a solid start until 2020, when the COVID-19 pandemic hit. They struggled during this time, but found ways to stay open such as making “Breakfast Tacos” outside, where patrons purchased them from the sidewalk in front of the bakery. While challenging at times, the couple is grateful for Camille’s loyal clientele.
Despite such early struggles, there are advantages to being a small family business. “The flexibility when there’s a family emergency is great. When we first opened, our youngest child, Ziggy, would stay in the back with us while we worked,” James said. The Nimtz children are now 13, 10, and 6, and they’ve all enjoyed growing up in the café, helping where and when they can.
While the sweets might be a little on the indulgent side, the savory menu is simple and healthy and includes both gluten-free and vegetarian options. One savory dish features sweet potatoes, feta, and almond crema wrapped in corn shells. Fried corn bits add a crunchy layer. Breakfast tacos are served in a mozzarella crust folded over with scrambled eggs, chile oil, onion, and cilantro. The Mexican Caesar is Camille’s own recipe.
“When I look at our menu, I see ingredients. All our items have four or five,” James said. “In doing that, it simplifies things. It’s old-fashioned, but it’s coming back around.”
With the baked goods, Camille and James focus on single-serving selections. Their bakery treats range from items like fruit tarts, raspberry scones, mini cheesecakes, and cream puffs. The chocolate almond torte, mousse cups, and truffles are all gluten-free. Camille’s favorite is the Grand Marnier truffle, which is a hard exterior shell of dark chocolate filled with creamy chocolate and layers of orange inside.
Cake decorating parties are popular at Camille’s. The events began as a fun activity for the couple’s daughter to celebrate her birthday with her friends. Now, the bakery holds cake decorating parties for customers. Children receive their own miniature cakes to decorate and take home—if they can be patient enough to wait until they leave.
The establishment additionally offers specialized catering, which Camille personalizes for clients’ events. Drawing on her event planning experience, she enjoys developing creative, healthy dishes to fit specific themes.
“Real food. Good food. Made from scratch. Homey, good energy, and fun,”—that’s how Camille likes to describe the family business.
“I want people to have an experience here. No one else has a sweet potato taco or a cauliflower curry. I won’t serve food that I won’t eat. It must be eclectic. I’m always trying to think up something yummy to make,” she said.
To learn more about Camille’s Bakery, visit camillesbakery.com.
This article originally appeared in the June 2024 issue of Omaha Magazine. To receive the magazine, click here to subscribe.
