Bake from Scratch

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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. 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

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Editors Letter
MY LOVE FOR FRANCE—THE PASTRIES, THE BREADS, THE CULTURE—GOES BACK ALMOST AS FAR AS MY LOVE FOR BAKING. The Bake from Scratch team has been to France many times over, constantly mining the land of pâtisserie, gâteaux, and boulangerie for sweet inspir