At Dunlin Place Bakery all of their products are made and packaged by hand in small batches thus insuring a consistent ‘premium quality’. Jim and Alex strive to provide for and satisfy their customers who prefer and value the finest baked cookies, biscotti and granola over those that are mass produced and use artificial flavors and preservatives. What’s our story?
Pastry Chef Alexandra Hazelton
Alex’s culinary career began when she first worked for Marcel Desaulniers (author of the ‘Death by Chocolate’ cook books) at The Trellis Restaurant in Williamsburg, Virginia. From there she went on to study at the Culinary Institute of America, graduating at the top of her class and earning the prestigious ‘Roth Award’.
While at culinary school, Alex developed a passion for the pastry arts (except for the early morning hours). Afterwards, she moved to New York City and over the next few years she worked with chef Larry Forgione of An American Place restaurant, chef Waldy Malouf and pastry chef Martin Howard of the Hudson River Club, before heading out on her own.
Somewhere along the way she met…
Chef James Hazelton
It was a rainy Friday in November 1991 when Jim, a recent convert to the culinary world from the canyons of Wall Street, met Alex Macdonald. Jim was working for Bobby Flay at his recently opened Mesa Grill restaurant
in New York City when Alex came by to visit her friend Billy ‘the bartender’. When Jim heard the soft tone of her southern drawl coupled with the black leather motorcycle jacket she wore, he quickly offered to share his umbrella. Ten months later they were Mr. & Mrs., and the following year they moved to South Carolina to be closer to their families.
Jim and Alex have continued to bring their culinary creations to their ‘low country’ clientele. With many of their customers living elsewhere part of the year, Dunlin Place Bakery is now expanding their retail sales through the ‘internet’ making their wonderful baked goods available to everyone everywhere. |
