Beginning of Blondery
1998
All From Cupcakes
I've consistently enjoyed preparing holiday treats for my family. While I tried making cupcakes both from a mix and from scratch, my skills weren't top-notch, and they didn't hesitate to share their honest feedback.
2009
Started Pastry School
I enrolled at Johnson & Wales University in Providence, Rhode Island, where I pursued studies in Baking & Pastry Arts and Food Service Entrepreneurship. My initial course focused on chocolates, and I thoroughly enjoyed the experience!
2011
A three-month internship opportunity in France.
I studied at Alain Ducasse's École Nationale Supérieure de Pâtisserie (ENSP) situated in Yssingeaux, France. During my time there, I delved deeper into the art of French pastry and achieved recognition by winning the "Most Improved" award. Additionally, I commuted to Paris every weekend by train.
2013
Bouchon Bakery
I officially commenced my career as a pastry commis at Bouchon Bakery in Yountville. The meticulous attention to detail and emphasis on high-quality ingredients captivated me. During my time at Bouchon, I had the privilege to undergo training at both The French Laundry and Thomas Keller's Ad Hoc.
2014
Moved To Brooklyn, New York
On August 24 at 3:20 PDT, a 6.0 earthquake struck South Napa, marking the most significant seismic event in the San Francisco Bay Area since the 1989 Loma Prieta earthquake. Unfortunately, my apartment was destroyed, compelling me to relocate and reassess my career. Fortunately, an opportunity arose at Bouchon Bakery in Rockefeller Center. In a matter of weeks, I sold my car and belongings, making a decisive move to Brooklyn.
2017
Blondery Beginnings
Upon relocating to New York, my family yearned for the holiday blondies we cherished. Determined to bridge the gap, I crafted multiple batches and devised a way to ship them. As November rolled around, I seized the opportunity and launched a website. To my delight, I received an overwhelming response, fulfilling over 500 orders within a mere two weeks.
2018
Blondery LLC
Recognizing the potential of my venture, I took a more formal approach and legally established an LLC. Throughout 2018, I dedicated my efforts to extensive networking within the vibrant food community of NYC, absorbing valuable insights along the way. By the year's end, I reached a significant milestone by hosting my inaugural pop-up event in Brooklyn.
2019
Bloomingdales
Striving to reach my target audience, I took a bold step by personally presenting samples of my products at the Bloomingdale's Flagship Store. This initiative marked the beginning of a fruitful four-year partnership, during which Blondery products became available on both Bloomingdale's and Macy's websites.
2020
NY Times, Forbes, Cosmopolitan, Bloomberg, and more.
In 2020, Blondery experienced substantial growth, surpassing a remarkable 200% increase within the year. Our success garnered attention, leading to features in prestigious publications like the New York Times, Forbes, and Cosmopolitan, among others. Additionally, we initiated a corporate gifting program, establishing partnerships with esteemed clients such as Viacom, Netflix, and Spotify.
2021
From Our New York Bakery Direct To Your Doorstep
After a remarkable year, in September 2021, we faced an unexpected challenge of relocating with just 8 days' notice due to flooding. Despite the urgency, the only available space I could secure was in Peekskill. Swiftly, the team and I packed up, making the move to the scenic Hudson Valley.
2022
Blondery HQ Opens
As destiny would unfold, we discovered a permanent residence in Peekskill that conveniently included a retail component. Opting for one final move, just a mere 100 feet away, we secured a lease for a spacious 2100 sq feet area. Our new location not only accommodates walk-in sales for the public but also serves as the hub for our continuous baking, packing, and nationwide distribution of online orders.
2023
CBS Mornings
Blondery achieved significant milestones in 2023, receiving the Citizens Small Business Community Champion Award, a $10,000 prize. I was interviewed on CBS Mornings with Gayle King, and the team enjoyed a memorable trip to Japan and Korea. We were also recognized as one of America's Top 70 Small Businesses by the U.S. Chamber of Commerce followed, along with a notable partnership with Win Son Bakery and securing the Judge's Choice Winner title in the NYCWFF Baking Championship.
