Auzerais Bellamy

Teaches at Blondery

Born in California into the food and hospitality industry: grandmother was a restaurateur, mother was a entrepreneur, father was a transportation operator. Auzerais worked in the family barbecue business but always loved baking. She studied at Johnson & Wales University and Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France.

She holds a degree in both Baking & Pastry Arts and Food Service Entrepreneurship. She is the former pastry sous-chef at Bouchon Bakery, former executive pastry chef at Pies -N- Thighs and Alain Ducasse’s Benoit Bistro. Now, founder of Blondery, an emerging brand that seeks to democratize high-end pastry techniques.