Originally from Houston, Texas, Alex moved to New Orleans in 2011 and began working as a dishwasher at a local pizza chain. Moving up through the restaurant scene, Alex landed at Domenica in 2015, where he honed his cooking skills and developed a love and appreciation for baking traditional pizzas. From there, his interest in learning the roots of baking brought him to Bellegarde in late 2017, where he has since fine-tuned his skills and learned to bake beautiful sourdough breads. When he's not working at the bakery Alex enjoys watching and reading all things sci-fi and fantasy, biking around his neighborhood, and keeping his knives and culinary skills sharp cooking at home.

Photo: Denny Culbert Photography

In 2017 Freddie began baking professionally with an interest in scratch cakes and vegan pastries at a small cafe in Pensacola, Florida. In 2018 they went to work with Craft Gourmet Bakery, where they found an affinity for breads and laminated pastry. In October of 2021 they moved over to New Orleans to work with Bellegarde, where they are happy to be able to cultivate their experience with bread and pastry, as well as to venture further into recipe design.