1748 Bakery opens in historic Springfield with artisan bread, artisan pastries and boards

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A team of wife-husband bakers and chefs invest in their historic Springfield neighborhood serving artisan breads, artisan pastries and pasture-raised cheese boards, fine charcuterie, fresh fruits and vegetables.

Allison and Kurt D’Aurizio hope to open 1748 Bakehouse — a 34-seat bakery and restaurant featuring their innovative and original culinary creations — at 1748 N. Main St. on Labor Day weekend.

The brick-and-mortar restaurant will be in addition to their regular stand at the Riverside Arts Market each Saturday.

The 1,600 square foot bakery and restaurant with an outdoor front patio will be in the space formerly occupied by Carl’s Main Street Restaurant.

The couple have lived in Springfield for about eight years. Moving to Jacksonville from Myrtle Beach, SC, they chose the historic district for their home and restaurant because of the community.

“We have a lot of support from our neighborhood and no one else has come up with a concept like this in Springfield,” Allison D’Aurizio said.

It’s also about people coming together.

“One of the things that’s important to us is introducing different foods to different cultures and different socioeconomic people. You know, having a real place of community and that’s really what we’re aiming to build. “, she said.

The couple share a passion for good food as well as a 27-year marriage and two children. They have been in the restaurant business for over 20 years.

1748 Bakehouse evolved from the kitchens of Flour and Fig and its predecessor bakery, My Grandmother’s Pie and Provision Goods.

These were Allison D’Aurizio’s first business ventures after the couple arrived in Jacksonville. At that time, she sold her baked goods at the Riverside Arts Market, community events, and farmers’ markets across Jacksonville.

Allison D’Aurizio started out as a home baker. Kurt is a career professional chef who has worked in many highly respected restaurants in Atlanta, Charleston and beyond. Together, as well as individually, they have earned culinary accolades.

She was a child when she started cooking with her grandmother in Virginia.

“I’ve always been in the kitchen and my grandmother has always been a huge influence on me,” she said.

D’Airizio said his first market-based business was My Grandmother’s Pie and Provision Goods. This venture was a tribute to her grandmother and the care and time they spent together in the kitchen, she said D’Aurizio.

She honed her baking skills through travel, experimenting with different flavors, spices and ingredients, researching recipes and advice from her husband.

“We test, test and test until something is exactly what I want,” she said. “Because Kurt is such an amazing chef, a lot of my culinary influences come from him and are on the savory side.”

Award-winning chef Kurt D’Aurizio cooked at the prestigious James Beard House. Former section head of Slow Food First Coast, he was delegated to Terra Madre. He has also won numerous awards for his work, including two AAA Four Diamond awards. In addition, he previously held the position of Executive Chef at Sulzbacher.

Food and Wine magazine recently recognized 1748 Bakehouse — formerly Flour and Fig Bakehouse — as one of the reasons Jacksonville is a cool place.

The bakery customers love the food. The patties and turnovers — both sweet and savory — are “awesome,” and the cashew cheese spread is “wonderful,” they said.

Snails – not the snail kind – are as popular with customers as they are unique to Bakehouse.

Stuffed with sausage, cheese and broccoli or other savory fillings, including vegan offerings, their escargots are sourdough buns. Literally a handful, the buns look like cinnamon rolls and look like a snail shell when baked

Kurt D’Aurizio, whose grandparents were emigrated bakers from Italy, always baked bread like sourdough and other natural sourdoughs. She was experimenting with different types of baking, when she tried sourdough and used a jelly roll method and “it was just spectacular,” she said.

“My favorite snail is a street corn snail. It’s cotija cheese with roasted local corn, some typical spices…and our cilantro pesto and a candied jalapeno, then roll it up and it’s so perfect… It’s really delicious,” D says Aurizio.

Other Bankehouse specialties include Virginia tomato pie, carmelita’s, which are brown butter Callebaut chocolate cookies, and a vegan galette made with fresh local peaches, orange cashew cream and glazed with its Cara Cara marmalade.

She said they buy from local growers, including hydroponic farmers. The focus is on high quality ingredients. Responsible farming practices and buying local whenever possible are key factors for them.

“We know our farmers. We know their practices. We know what they do, what they grow, and we trust them,” D’Aurizio said.

D’Aurizio said construction should be completed by early August. The rest of the month will be spent training employees and fine-tuning everything for their opening.

“We are moving full speed ahead on building our brick and mortar. … We are choosing tiles, chairs, tables, sofas and all the little details that will make it perfect,” they said in a Facebook update. .

Their request to serve beer and wine is being considered, she said.

She said when they do open, hours will initially be 8 a.m. to 4 p.m. Tuesday through Sunday.

Bakery updates, menu and other information can be found at Restaurant and Facebook

Teresa Stepzinski: (904) 359-4075

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