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About


Blondery was founded by Auzerais Bellamy who used her skills and more than 10 years of experience in baking and pastry arts to produce a distinctive collection of handmade blondies and other sweets.

In November 2016, Blondery launched her business online due to the overwhelming demand for blondies from friends and family. She began shipping her products beyond the NYC area. Now in business for nearly 2 years, she has shipped blondies and other sweets to almost every state in the US.

Auzerais developed a love for pastry early on in life. Even at the young age of eight, she was taken by the joy and happiness emanating from friends and family during her time as the "family baker". She later discovered the complexity of both Baking and Pastry while studying at Johnson & Wales University and sought to gain more experience by traveling to Yssingeaux, France for a 3 month internship at Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie. She holds a degree in both Baking & Pastry Arts and Food Service Entrepreneurship. While working as a Pastry Chef in the kitchens of NYC & California restaurants for more than 10 years, the influences from her early culinary experiences naturally made their way into her desserts, which always focused on classic and palatable combination of flavors. Auzerais previously served as pastry sous-chef at Bouchon Bakery, executive pastry chef at Pies -N- Thighs and Alain Ducasse’s Benoit Bistro before founding Blondery.

She is also and advocate for women and minorities by speaking directly on issues that face her community and including vivid  portraits of black hands in all of the company's branding and creative efforts. She works with women and minority creatives, designers and photographers who are responsible for the company's marketing, package design, website design, styling and product photography.

 

Auzerais

 

// What kind of ingredients do you use?

We source our ingredients with integrity and practice simplicity. We use european butter, real vanilla, free range eggs and unbleached flour. For the vegan products, we use Aquafaba instead of eggs and to minimize the food waste from the leftover chickpeas, we grind them up and add them to our chocolate blondies, and no: you can't taste any difference! Yay for extra protein!

Never any complicated artificial flavors, colors or preservatives.