Bakers, Makers, Movers & Shakers You Need to Know

THE GAME CHANGER

Auzerais Bellamy
Auzerais Bellamy, Photography by Melanie Dunea

AUZERAIS BELLAMY

BLONDERY / BROOKLYN, NEW YORK

Bite into one of Auzerais Bellamy’s gourmet blondies and you’ll wonder how something so simple and comforting could also be so exquisite and refined. This butterscotch-rich baked good is an encapsulation of Auzerais’s accomplished career as a pastry chef, a 10-year saga in the fine dining circuit including with the Thomas Keller Restaurant Group. When she met the fine dining glass ceiling, she broke through not by playing the game but by changing it entirely. She started her own business, Blondery, a bakery originally based out of her home kitchen, with four signature flavors available for order: Pecan and Salted Caramel, Brooklyn Blackout, Cinnamon Sugar, Birthday Cake. The classic Pecan and Salted Caramel Blondie is the base recipe she’s been serving to her family for years, inspired by her favorite flavor for a blondie. “I wanted a blondie to taste like those incredible pecan pralines you can find in New Orleans,” she says.

The Blondery
Blondies Package, Courtesy of Blondery

With this blondie ideal packed into each golden square, it’s unsurprising that Blondery turned into a smash sensation, picking up considerable steam during the COVID-19 pandemic shutdowns and stay-at-home orders. For Auzerais, the end game isn’t necessarily a brick-and-mortar bakery in Brooklyn, New York. Instead, she relishes the freedom of a homegrown bakery that ships nationally and can launch pop-ups across the country. “Blondery can go anywhere, reach anyone,” she says. At the time of this interview, Auzerais had 3,000-plus people on Blondery’s waitlist. She’s expanded her baking operations to a commercial bakery space, fighting to keep up with the hot demand. “I feel like the blondie has become the forgotten pastry,” Auzerais notes. Thanks to Blondery, it’s making a long-overdue comeback.

FOLLOW: blondery.com

INSTAGRAM: @blondery

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