Auzerais Bellamy is the founder of Blondery, a modern dessert brand that earned national attention for its cult-favorite blondies and luxury-leaning approach to digital food culture. After formal pastry training, an internship in France, and years at Bouchon Bakery in Yountville, CA, Bellamy moved to Brooklyn and built Blondery into a beloved online bakery with partnerships ranging from Bloomingdale’s to Chase. Although Blondery’s brick-and-mortar location has since closed, the brand remains open to collaborations, pop-ups, media features, and creative partnerships.
Today, Bellamy’s work extends far beyond dessert. Her content and commentary focus on recovering from burnout, self-improvement, and accessible business insights for small business owners across all industries—not just food. Known for her candor, depth, and ability to blend storytelling with strategy, she continues to shape conversations at the intersection of entrepreneurship, creativity, and personal reinvention.
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Auzerais Bellamy
Not recapping nothing. It’s been well documented. Happy New Year! ❄️
1 month ago | [YT] | 27
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Auzerais Bellamy
On August 16, 2025, my 35th birthday, I closed my bakery and headed into a lot of uncertainty. Now a few months removed, here’s where I’m at: open.substack.com/pub/auzerais/p/things-i-learned-…
1 month ago | [YT] | 26
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Auzerais Bellamy
I owe my landlord $40000.
Does that mean I have not paid rent at all? No. I pay what I can when I can.
When did I find out how serious it was? Today, June 22, I found a 14 day notice taped to the door of our Peekskill location. If we do not pay or make a plan, eviction proceedings begin.
But the first sign came on June 14, five minutes before opening our doors for Trio Box pickups. I was served a certified letter. I did not have time to open it, I was baking, packaging, and chatting with customers, but I saw the sender and figured it was what it was.
When I finally opened it hours later, I was not shocked. I was not afraid.
Around this time last year, I laid off my entire team. My pastry chef left in August because I could not give her enough hours to make a living. I was relieved not to make payroll, but that feeling was quickly replaced with the reality: I was overleveraged and underwater.
I committed to one year of digging myself and my business out. Alone. No dishwasher. No shipping help. No pastry help. No assistants. No days off.
My salary on paper is $90,000. But I have not been able to pay myself since 2022. No health insurance. No social life. No vacations. No off switch.
I did 75 Hard through the winter, during our busiest season, because I needed the discipline to not lose myself completely.
I’ll be honest: Lately, I have hit a wall. But I have also been carried by people who believe in me: Alex, Chioma, Iyanna, Keyla, Helen, Troy. You know who you are.
I am sharing this now because I value truth and transparency. Hiding this does not serve me or you. And I refuse to lead from a place of shame.
If you are reading this and thinking “See, this is why I will never start, finish, or try”—do not.
This journey, even in its hardest moments, has been the most rewarding experience of my life.
I am tougher than I imagined, more emotionally grounded than ever, and still working to prioritize my health. Sharing this is part of my healing. It is my release.
And I want to be clear. I am not giving up.
Clearing this debt will not fix everything, but it will give Blondery a real shot at the next chapter.
More details in my next post. For now, here is how you can help:
• Donate to our GoFundMe (link in bio)
• Purchase the Trio Box
• Order blondies online
• Share this post
• Leave a comment or kind word
Thank you for helping me live out my wildest dreams. I still believe in this.
With love,
Auzerais
P.S. The second slide is a note from my former pastry chef and forever friend. I keep a copy of it in my phone, my wallet, and my office. You know how a compliment can hit different when it comes from someone who truly sees you? If anyone understands what I have been up against with Blondery, it is her. These words written a year ago still bring me to tears. They remind me that even in the darkest moments, someone out there knows and believes.
7 months ago | [YT] | 21
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Auzerais Bellamy
Blondery’s second Forbes feature—this time for Women’s History Month!
Honored to be included alongside so many inspiring women founders. This recognition is another reminder that building something from scratch, especially in food, takes vision, consistency, and community.
Thank you to @forbes for continuing to spotlight Blondery and to everyone who’s supported this journey from the beginning.
#womenshistorymonth #foodbusiness #cpg #founder #blondery
www.forbes.com/sites/ronnymaye/2025/03/31/11-women…
10 months ago | [YT] | 20
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Auzerais Bellamy
In honor of Women’s History Month, here are some fun facts about me—the woman behind Blondery—but one of them is a lie! Can you guess which one?
1️⃣ Born and raised in the Bay Area
2️⃣ I’m 1 of 9 children
3️⃣ My dog’s name is Caviar
4️⃣ I played basketball all through high school and was even named MVP
5️⃣ I have my motorcycle license
6️⃣ I changed my name in 2006
7️⃣ I’m raising $100,000 to get our viral cake jars into grocery stores this year
8️⃣ I volunteered at an animal rehabilitation center most of my childhood and still really love animals
9️⃣ My biggest fear is moths, butterflies, and heights
Think you know which one’s the lie? Drop your guess in the comments—let’s see who gets it right! ⬇️
DONATE NOW: gofund.me/62cd1805
11 months ago | [YT] | 7
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Auzerais Bellamy
We did it! In just 7 days, we’ve already reached 2% of our goal—a huge milestone. I’m SO excited and grateful for this momentum.
Now, we need to keep spreading the word so more people can learn about Blondery and support this journey.
Please consider sharing the link with your friends, family, coworkers, or clients. Every share helps bring us one step closer to getting Blondery Cake Jars on grocery store shelves!
✨THIS IMAGE IS AI GENERATED AKA IT IS NOT REAL, YET ✨
gofund.me/62cd1805
11 months ago | [YT] | 14
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Auzerais Bellamy
Black bakers have played a crucial role in American history, yet the mainstream portrayal of Black-bakers often leans on outdated imagery. Many people still envision a servant-like figure baking in a pre-Civil War setting, a stereotype ingrained by historical narratives.
Ironically, this very imagery has made Black bakers “acceptable” in society, turning our identity into a marketable point. Every Black History Month, I notice an increase in orders—not just for my baked goods but also for headshots and imagery. I often wonder: when customers order from my non-Black peers, do they request a headshot too, or is their product simply enough?
Let’s get into it over on Medium.
auzeraisbellamy.medium.com/the-legacy-and-future-o…
1 year ago | [YT] | 8
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Auzerais Bellamy
The Spring Festival is more than a celebration—it’s a cosmic reset, marking the end of winter and the start of renewal.
In 2025, we welcome the Year of the Wood or Green Snake, an energy of transformation, resourcefulness, and deep intuition. The wood element adds themes of growth and steady evolution, encouraging deliberate progress.
This is a year to embrace change thoughtfully, align with the universe’s rhythm, and move forward with clarity. The Year of the Snake invites us to reflect, realign, and thrive in the opportunities ahead. Are you ready? Last chance to shop our Lunar New Year Collection 🧧🐍
1 year ago | [YT] | 5
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Auzerais Bellamy
Today is the day! Don’t miss your chance to order our exclusive collaboration with @food52 —available online starting today!
This partnership brings you four brand-new, never-before-seen or tasted cake jar experiences. Here’s the lineup:
✨ Frosted Ginger Biscuit: Pecan Oat Crumble, Gingerbread Cake, Butterscotch Blondie, Apple Compote, Orange Mascarpone Frosting, Apple Cider Buttercream
✨ Coconut Rum Cream: Toasted Coconut, Vanilla Cake, Coquito Blondie, Coquito Mousse, Russian Buttercream
✨ Cocoa Mint: Peppermint Candy, Chocolate Cake, Butterscotch Blondie, Ganache, Vanilla Butter Cream, Chocolate Butter Cream
✨ Pumpkin Marshmallow Crème: Graham Cracker Crumble, Chocolate Cake, Pumpkin Pie Cheesecake, Marshmallow Crème, Cookie Butter
Order by 12/9 for delivery on 12/12 or by 12/16 for delivery on 12/19.
Don’t forget to tag me and @food52 when your order arrives!
food52.com/shop/products/13515-blondery-cake-jars-…
1 year ago | [YT] | 7
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Auzerais Bellamy
Six years ago, I had this crazy idea to start an online bakery. I had no savings for this endeavor and no connections, relying solely on my experience as a pastry chef. All my knowledge has been hard-earned, sometimes the tough way. When I was looking for mentorship or advice on how to get started, I found nothing but success stories of celebrity chefs or business magnates, but rarely anything about how they funded their dreams, the strategies they used to connect with key people, and the resources instrumental to their growth. So when I started my business, I promised God I would share my journey. While this next iteration of Blondery is under construction, let’s chat about what I've learned so far.
Reserve your spot: calendly.com/auzerais/strategy-master-class
1 year ago | [YT] | 8
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