//Why blondies?


auzerais making blondies

My name is Auzerais Bellamy and I am a former pastry chef from the Thomas Keller Restaurant Group. While working in the industry I found that the backbone of the kitchen, the immigrant and minority staff, did not receive the training nor mentor-ship they deserved. We are working to provide careers and resources to those men and women who may otherwise face lifetime economic insecurity. I have always sold blondies to friends and family and since they are so good, why not start there? We hope to add more items to the collection as we grow.


// 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.