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IN THE NEWS

Zion's Bank, Speaking on Business: Flourish Bakery, May 11, 2018

KUTV Channel 2, Pay It Forward, April 4th, 2018

We were guests on KRCL 90.9 Radioactive Again! April 6, 2018

We were guests on KRCL 90.9 Radioactive! March 23, 2018

SALT LAKE MAGAZINE Good Food: Feeding the Soul, October 26, 2017

DEVOUR MAGAZINE New Bakery Rises Up To Teach And Transform, September 1, 2017

THE LIVING CHURCH Broken Bread, Broken Chains, July 24, 2017

 

For media materials or press inquiries, please submit a message in the contact form below.

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ABOUT US

Flourish Bakery is a supportive community that fosters hope and health, in addition to personal and spiritual growth, while teaching the art and skills of professional baking. Flourish Bakery employs individuals in recovery from substance use disorders as well as those working to reintegrate their lives after incarceration. This employment opportunity, in the Flourish community, assists individuals in the healing process and works to reduce recidivism and relapse through life and job skills training. Flourish provides a community of support, mentorship and friendship, and is a space of life transformation.

OUR VISION & MISSION

Our Vision is to heal lives and communities broken by substance use disorder and incarceration, and to reduce recidivism and relapse through life and job skills training. 

Our Mission is to be a supportive community that fosters hope and health, in addition to personal and spiritual growth, while teaching the art and skills of professional baking. We exist to demonstrate hope to individuals in recovery from substance use disorders as well as those working to reintegrate their lives after incarceration. Flourish provides a community of support, mentorship, and friendship, and is a space of life transformation. 

HUMANS BEING

 
  AJ COLLETTE   Bakery Intern   A.J. Collette moved out of South Central, Los Angeles in 2013 and came to Utah and successfully completed the one-year inpatient drug treatment program at Odyssey House. AJ currently lives in Salt Lake City with his wife Jessica and his five daughters: Angelina, Mariah, Alyssa, Kandileria, and Patience.

AJ COLLETTE
Bakery Intern

A.J. Collette moved out of South Central, Los Angeles in 2013 and came to Utah and successfully completed the one-year inpatient drug treatment program at Odyssey House. AJ currently lives in Salt Lake City with his wife Jessica and his five daughters: Angelina, Mariah, Alyssa, Kandileria, and Patience.

  PATRICIA FAVA   Community Development   Patricia has a B.S. degree in Social Change and Development and Women’s Studies from the University of Wisconsin and has been a dedicated volunteer for various non-profits in Salt Lake City. Patricia has worked with the ESL program at the Guadalupe School, with the Chef and the Child, and the IRC. Patricia is a true lover of food and its presence in all cultures. If there is such a thing as a Food Sociologist she would be one! Her Italian heritage has played a predominate role in her exposure to foods deeply rooted in culture which lead her to a long career immersed in the food industry; working, as a caterer, a baker and eventually an Executive Chef for 7 years.

PATRICIA FAVA
Community Development

Patricia has a B.S. degree in Social Change and Development and Women’s Studies from the University of Wisconsin and has been a dedicated volunteer for various non-profits in Salt Lake City. Patricia has worked with the ESL program at the Guadalupe School, with the Chef and the Child, and the IRC. Patricia is a true lover of food and its presence in all cultures. If there is such a thing as a Food Sociologist she would be one! Her Italian heritage has played a predominate role in her exposure to foods deeply rooted in culture which lead her to a long career immersed in the food industry; working, as a caterer, a baker and eventually an Executive Chef for 7 years.

 
  ERICA SOUCIE   Bakery Intern   Erica Soucie is 28 years old and from Layton, Utah. She is proud to be a part of Flourish, having struggled with addiction for 15 years. Erica has been clean since early 2017, and thanks to Odyssey House and Flourish Bakery she now feels like she has a purpose to live.

ERICA SOUCIE
Bakery Intern

Erica Soucie is 28 years old and from Layton, Utah. She is proud to be a part of Flourish, having struggled with addiction for 15 years. Erica has been clean since early 2017, and thanks to Odyssey House and Flourish Bakery she now feels like she has a purpose to live.

 
  REV. AIMEE ALTIZER   Executive Director/Instructor   Aimee Altizer is the Executive Director of Flourish Bakery and Unshackled.  She brings with her a unique blend of skills being both an award-winning, classically trained pastry chef and Episcopal Priest. With nearly 30 years of culinary industry experience, Aimee has directed the opening and operations of pastry programs at several notable locations like – Firewood Restaurant, Zermatt Resort, and Talisker Club & Canyons. To support the work of transformation and reconciliation in the Unshackled & Flourish community, Aimee brings a holistic understanding of recovery and her passion for mentoring young culinarians.

REV. AIMEE ALTIZER
Executive Director/Instructor

Aimee Altizer is the Executive Director of Flourish Bakery and Unshackled.
She brings with her a unique blend of skills being both an award-winning, classically trained pastry chef and Episcopal Priest. With nearly 30 years of culinary industry experience, Aimee has directed the opening and operations of pastry programs at several notable locations like – Firewood Restaurant, Zermatt Resort, and Talisker Club & Canyons. To support the work of transformation and reconciliation in the Unshackled & Flourish community, Aimee brings a holistic understanding of recovery and her passion for mentoring young culinarians.

  REV. SANDRA JONES   Volunteer Coordinator   Sandra is an ACPE trained Chaplain who has worked as a staff Chaplain for two hospice organizations, in addition to providing pastoral care to staff and members of her parish, where she serves as an ordained Episcopal Deacon. She brings to Unshackled her love of new challenges, and learning opportunities, her skills as a Chaplain, her humor, her commitment to social justice and the excitement of being a part of something that will make a difference in the lives of others through creating a space of renewal and wholeness. Sandra finds relaxation and rejuvenation through hiking, knitting, exploring spiritual practices and volunteering at the VA.

REV. SANDRA JONES
Volunteer Coordinator

Sandra is an ACPE trained Chaplain who has worked as a staff Chaplain for two hospice organizations, in addition to providing pastoral care to staff and members of her parish, where she serves as an ordained Episcopal Deacon. She brings to Unshackled her love of new challenges, and learning opportunities, her skills as a Chaplain, her humor, her commitment to social justice and the excitement of being a part of something that will make a difference in the lives of others through creating a space of renewal and wholeness. Sandra finds relaxation and rejuvenation through hiking, knitting, exploring spiritual practices and volunteering at the VA.

 
  JAYNANNE YENCHIK   Assistant Instructor   Jaynanne, 26, born and raised in Salt Lake City, has been in the restaurant industry for 10 years. Having gone the alternate route to culinary school, she apprenticed in many of Salt Lakes top restaurants, as well as Europe, specifically Norway where she was able to dig into her family roots and traditional Scandinavian baking. Flourish Bakery is a continuation of her collaboration with Aimee Altizer (Executive Director) after having worked together opening a restaurant in Park City.  This is a new phase of life for Jaynanne. After stepping back out of the kitchen for a short time, she steps back into a space knowing this is exactly where she wants to be.

JAYNANNE YENCHIK
Assistant Instructor

Jaynanne, 26, born and raised in Salt Lake City, has been in the restaurant industry for 10 years. Having gone the alternate route to culinary school, she apprenticed in many of Salt Lakes top restaurants, as well as Europe, specifically Norway where she was able to dig into her family roots and traditional Scandinavian baking. Flourish Bakery is a continuation of her collaboration with Aimee Altizer (Executive Director) after having worked together opening a restaurant in Park City.

This is a new phase of life for Jaynanne. After stepping back out of the kitchen for a short time, she steps back into a space knowing this is exactly where she wants to be.

  ED TURNER   Chair, Unshackled Board of Directors   Ed moved to Utah in 2017 having retired after a 32-year career at the Supreme Court of the United States. Prior to his position as a Special Assistant to the Counselor to the Chief Justice, providing support to the Chief Justice’s broad-ranging administrative responsibilities within the Court and with external stakeholders in his leadership role as head of the judicial branch of government, Ed served as the Court’s Deputy Public Information Officer. Previously, he served as an Assistant Clerk in the Clerk’s Office and started his career as Secretary for the Public Information Office in 1982. Ed graduated from LaSalle University in Philadelphia with a degree in political science.

ED TURNER
Chair, Unshackled Board of Directors

Ed moved to Utah in 2017 having retired after a 32-year career at the Supreme Court of the United States. Prior to his position as a Special Assistant to the Counselor to the Chief Justice, providing support to the Chief Justice’s broad-ranging administrative responsibilities within the Court and with external stakeholders in his leadership role as head of the judicial branch of government, Ed served as the Court’s Deputy Public Information Officer. Previously, he served as an Assistant Clerk in the Clerk’s Office and started his career as Secretary for the Public Information Office in 1982. Ed graduated from LaSalle University in Philadelphia with a degree in political science.

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