ABOUT ME

Alison Very is the essence of my name Alison Bailey Vercruysse.

Moving to Portland, Oregon, with my husband and son gave me the space to create, bake, design, and discover a new place with new surroundings. It’s a maker culture where entrepreneurship and craftsmanship thrive in many forms.

Before moving here, I founded 18 Rabbits, an organic granola and bar company, which had its roots at the Ferry Building in San Francisco. In 2005, I was granted the first food kiosk inside the Marketplace, under the name Divinely D’lish. It’s there I met the artisans and farmers that made the idea of having a national brand come alive. After over a decade of growing 18 Rabbits, the joy turned to anxiety. Ultimately, it proved too challenging to maintain artisanal quality at a large scale.

Now the journey continues as I share with you my style of baking, design, and discovering the new, whether it be places, artisans, or products.

BAKE

Baking needs to be simple, or I won’t do it. I'll share how.
Switching up from AP flour to ancient grains/alt grain and/or nut flours in baking
Recipes with reduced sugar and no refined sugars
Upgrading your pantry with regenerative and/or organic ingredients
Sources for baking ingredients, supplies, and equipment

DESIGN has to do with space, either physical, mental, or emotional

Advisor to regenerative and/or organic brands on cultivating the space to expand their vision while realizing self-actualization.
Design with the organic forms and landscapes of nature as inspiration
Help others bring a vision to life for their spaces.

Discover

My quest for the perfect pastry
Maker culture - artisans of craft, art, and food
Celebration of nature’s abundance around the world
Ways to reduce waste and the dependence on single-use plastic
Other ways to avoid or rid your household and everyday choices of PFAS