Auzerais Bellamy
Auzerais Bellamy, a professional pastry chef and lifelong advocate for women and people of color, is the founder of Blondery, a direct-to-consumer virtual bakery. Blondery’s distinctive collection of blondies includes four core flavors with rotating seasonal flavors that solves the essential question of what to give when you want a unique and delicious gift for yourself or others any time of year.
During Blondery’s first holiday season, Auzerais filled more than 500 orders for her best-selling pecan and salted caramel blondies, a recipe inspired by a childhood flavor memory of a pecan praline candy an older lady at her parents’ church gave her. Every order is hand-made with the butterscotch base characteristic of blondies and carefully-sourced natural ingredients. Blondery ships nationwide with next-day service to individuals, events and clients including Bloomingdale’s, Netflix and Salesforce.
Blondery is in the process of expanding its Brooklyn kitchen to a factory in Upstate New York.
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Michelle hernández
Michelle Hernández is a Latina and Pacific Islander chef and owner of Le Dix-Sept Pâtisserie, a botanically inspired pastry and confection company based in San Francisco known for custom Celebration Cakes, Brioche, Focaccia, Cookies, Tea Cakes, and a modern take on Nougat.
After a successful career in digital and brand marketing, Michelle moved to Paris to pursue a formal culinary education and stayed on after graduating to train and work in Michelin-starred restaurants. Using the technical skills she learned in Paris, Michelle created Le Dix-Sept where she crafts unique pastries that show off her passion for art and design with a focus on working with flowers and plants. This past October, Michelle opened the first retail location of Le Dix-Sept in San Francisco’s Mission district.
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erin patinkin
Erin Patinkin is the Co-Founder, former CEO, and Board Chair of Ovenly, New York’s beloved bakery chain, and founder and former
Interim CEO of Seemore Meats & Veggies, am innovative nationally distributed blended sausage company. Erin writes about business and helps women launch and scale their food companies via her consultancy practice. She has been named a “world changing woman” by Conscious Company Magazine and as one of the most “badass” women in food by Zagat. Her best selling cookbook, Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery will be rereleased in January with a new chapter.
