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

Moving to Portland, Oregon with my husband and son a few years ago has given 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 organic granola and bars which had its roots at the Ferry Building in San Francisco.  In 2005, I had been granted the 1st food kiosk inside the Marketplace under the name of 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.  In the end, it proved too difficult to keep the artisan quality at a massive scale.


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

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Bake. Design. Discover


  • Baking needs to be simple or, I won’t do it

  • Switching up from AP flour to ancient grains/alt grain and/or nut flours into baking

  • Recipes with reduced sugar and many with no refined sugars

  • Tips for making baking easier  


  • Design with the organic forms and landscapes of nature as inspiration

  •  Manifesting  a vision for spaces or furniture


  • My quest for the perfect pastry 

  • Maker culture - artisans of craft, art and food

  • Celebration of nature’s abundance

  • Ways to reduce waste and the dependence on single use

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