Auzerais Bellamy

The Climb

In pastry kitchens, technique is often built by moving through rooms where the standards stay high and the margin for error stays small. Auzerais Bellamy’s early path reflects that kind of formation: intern at Alain Ducasse’s Ecole Nationale Superieure de Patisserie in Yssingeaux, France, then staged pastry chef at The French Laundry in Napa Valley, California, staged pastry chef at Daniel in New York, New York, and staged pastry chef at Per Se in New York, New York. The sequence shows training through pressure, repetition, and pace rather than through a single narrow specialty. Bellamy later served as executive pastry chef at Pies ‘n’ Thighs, then executive pastry chef at Benoit Bistro, roles that require consistency as much as execution. In 2015, Bellamy became pastry sous chef at Bouchon Bakery in Yountville, California (from 2015), before continuing on as pastry sous chef at Bouchon Bakery in Rockefeller Center, New York, New York. Since 2018, Bellamy has been founder and owner of Blondery, gathering that kitchen experience into a brand with a single, focused grammar.

Today

Blondery is built around handmade, bite-size blondies, a format that asks for control in portioning and finish without losing the appeal of something direct and immediate. Bellamy has said, “I started a website because I couldn’t keep up with the [blondie] orders.” The line points to a business shaped by demand and by a product that found its audience quickly. Ingredient choice sits at the center of how the brand is framed. Bellamy has said, “My strategy was always to go where my customer is, and my customer is someone who appreciates the skill and importance of all natural, ethically sourced ingredients.” That position places Blondery in the lane of small-format baking with standards attached: fewer moving parts, no excess, and a clear emphasis on what goes into the finished piece. The result is a company rooted in Brooklyn but informed by years of pastry work across France and the United States.

Signature

Auzerais Bellamy’s signature dishes include pecan and slated caramel blondy and blondies. The name says exactly what the work is: a familiar bar dessert treated with enough attention to keep the textures and flavors distinct. Pecan and slated caramel blondy and blondies fit the broader logic of Bellamy’s practice, where clarity, portion, and finish do the work that decoration usually tries to do.

In Their Words “My strategy was always to go where my customer is, and my customer is someone who appreciates the skill and importance of all natural, ethically sourced ingredients.” “I started a website because I couldn’t keep up with the [blondie] orders.”

Recognition

No major awards are listed.