Allison D’Aurizio | Owner + Baker, 1748 Bakehouse
Allison is the owner and a baker at 1748 Bakehouse, a bakery and eatery in Jacksonville, Florida’s Historic Springfield neighborhood. She started baking with her grandmother as a child in Virginia, built a loyal following through her former businesses, My Grandmother’s Pie and Provision Goods, and has honed her skills working all over the Southeast. Her days at 1748 might not always look alike—whether she’s working on payroll, pies, dishes, pesto, maintenance, or social media—but one thing remains the same no matter what: customers are always welcome at her table.
The Basics:
Hometown: Lynchburg, VA
Current city: Jacksonville, FL
Alma mater: Virginia Commonwealth (VCU)
Degree: N/A, school was not a fit for me
Very first job: Retail
Hustle: Owner + Baker, 1748 Bakehouse
The Interests:
Babe you admire and why?
Poet Kate Baer—her power to change the paradigm of what and how women are supposed to walk through this life has been profoundly poignant for me.
What's your favorite dish to eat, but not make?
Kouign-Amann. I’m too impatient to master it.
What's your favorite dish to make, but not eat?
I have a rule not to make anything I wouldn’t like to eat.
What’s one thing you can count on to put a smile on your face?
My children, every time.
Your favorite celebrity/on-screen baker or chef?
Baker Erin McDowell.
The Hustle:
Tell us about your hustle, providing a summary of your roles and the work you do daily.
My days ebb and flow. At the Bakehouse I do everything—from payroll to pies, maintenance to pesto, and dishes to social media. I start every day the same though: I look at the staff, the prep lists, and agenda, and see where I can be the most helpful. Speed and efficiency are number one in my skill set, so often I can push through a task to free up others and be more productive.
What’s your professional journey been like so far? How did you find yourself in your current position?
I started baking as a way to make ends meet. I’ve always been at home in the kitchen, and it was a natural transition. I started out doing pop-ups and markets. One of the things that set me apart from the others was my visual understanding of how to draw people to your booth. I reached back to my retail and merchandising days, and created an aesthetically beautiful tablescape. That, coupled with real, honest, imaginative baking, was a winning combination.
When and how did your love for baking begin? When did you decide to pursue it professionally, and what has that journey looked like for you?
I have been baking since I can remember. My grandmother made a pecan pie that was legendary, and it seemed like a good starting point. The professional part just happened organically.
Why 1748? What inspired the name of your biz?
We were struggling with a name. I knew I wanted to use Bakehouse and nothing was meshing. The street address is 1748 N Main, and one day I wrote out 1748 Bakehouse, and that was it.
What’s your process for fostering and maintaining connections with your farm and partners?
We look for as many local farmers and producers as we can incorporate into the Bakehouse. We try to promote them, connect with them about the season or new products, but we are also in community with them—we know how their kids are doing, we help each other out, and know each other’s employees. We seek out ways to build and strengthen relationships.
How have your past professional and academic experiences and lessons prepared you for the work you do today? How have they not prepared you?
Work for me reaches into many areas: Am I using the right tone & tenor to reach my social media audience? Are the display cases tidy and welcoming? Are the tomatoes ripe enough? These are the lessons I've learned. They were gleaned from a thousand tiny moments, watching others move through life with excellence, grace, and beauty. Because of those moments, I have learned the hard lesson that there is always room for improvement.
Why are community relationships + local businesses so important to 1748 Bakehouse?
What are we without community? Life would be an empty vessel. Women in particular need shoring up, and local businesses are the backbone of communities—these should be important to every business owner. I'm working and creating in a male-dominated field. I find it so interesting that women are expected to cook three meals a day on a budget, while juggling a family, careers, and caring for aging parents—yet it's the Celebrity Male chefs that dominate the industry.
How does your community impact your work? How has your business has impacted your local community?
When we set out to create 1748, I knew that we would need support. So, we went to our friends and neighbors and asked for it. We are a center of hospitality; we know when folks lose a job, when they have first dates, when mothers are sick and babies are born. We know, because like our customers who support us, we support them as well.
How has being a woman impacted your professional experiences? What can we collectively do to support and empower women in your industry today?
It's not easy to be a woman in business in general. I've had my fair share of patronizing conversations and dismissals—but I just move through them. I get mad when it's appropriate, I learn when I can, and I always try to listen first.
What’re some of your favorite dishes to create at the moment? Where do you get inspiration for new dishes and stay on top of industry trends?
Fortunately, industry trends aren't that important if what you're baking is honest and delicious. I tend to reach into the past for inspiration, and I have an incredible staff who often brainstorm new flavor combinations. Changes in growing seasons are a huge part of our collaboration.
What’s the energy like in your kitchen on a busy day? How do you keep your staff organized and motivated in high-pressure moments?
Staying calm and positive is important to me—but I'll be the first to tell you I don't always succeed in that. The staff at the bakehouse is well-rounded and respectful of customers. Kindness is something I talk a lot about, and act out as much as I can.
What’s one thing you’re proud to have accomplished in your career thus far?
Creating a space for community. It's not easy, and doesn't always come naturally to me. I'm relatively introverted, and so much personal interaction comes at a cost for me, but it's what makes 1748 Bakehouse such a special place.
Who are some women in your field that you look to for inspiration?
Oh gosh! Cheryl Day, Lisa Donavan, Erin MacDowell, Zoe Francois, Rachel Caygill, Sarah O'Brian, Dorie Greenspan, Kelly Fields, Joanne Chang, Tzurit Or, Samin Nosrat, and too many more to list!
What’s one feeling or thought you want your customers to walk out the door with?
You are always welcome at our table.
Career and/or life advice for other babes (both inside and outside of your industry?)
Be forthright and honest—it will get you far. But you must be kind, because without the kindness part, you'll just make a mess of things.
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