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Check Out Aubrey Wellington’s Story

Today we’d like to introduce you to Aubrey Wellington.

Aubrey, we appreciate you taking the time to share your story with us today. Where does your story begin?
I developed a love for baking at a very young age. I even pretended I had a little café that I would serve people fake food. I have always wanted to own a business even little me knew that. I began working in the industry around 14 years old in a small café in Manhattan, KS where I grew up. I kind of fell in love at that point with baking. Having people try my creations and enjoying them. When I left Manhattan and came to Kansas City, I moved around to different pastry jobs learning from every place I went. In my skills, I am completely self-taught. My journey in the pastry world expanded when I became vegan 14 years ago. I wanted to achieve making all the wonderful pastries and desserts I knew and make them vegan. One pastry that was always my favorite was the classic croissant. My goal is to bring vegan croissants to the Kansas City area among other classic French desserts. Currently today I am working as the Executive Pastry Chef at the Nelson Atkins Museum of Art, along with doing events for my business.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The obstacles I’ve encountered these last few years with the pandemic is finding key ingredients for my croissants. It really changed the environment out there for businesses in getting products.

What matters most to you?
What matters to me and my business is always having quality vegan ingredients, being as eco-friendly as possible with packaging, ingredients and through composting. KC can compost is an excellent program. And well of course making great food for people, sharing vegan pastries with everyone. Letting people know that vegan pastries can be absolutely delicious.

Contact Info:

  • Email:
  • Instagram: @saoirsesbakery

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