Bottom Line Bakery

Raised in the ‘90’s on the island in Lynbrook, New York, Kelsey Burack loved to cook with her parents and grandparents. It wasn’t until 2006 after moving to Augusta, Georgia, that Kelsey found her true passion in everything sweet. Through student council, Kelsey held bake sales around her middle school to raise money for various local needs – the children at JMS burn center in need of toys during their recovery, a teacher’s daughter with Muscular Dystrophy in need of medical equipment.
Seeing how food could make a difference in the lives of those around her, Kelsey continued her education at Johnson & Wales University in Charlotte, North Carolina. Receiving an associate’s degree in baking and pastry arts was her priority, but she continued on for a dual major with a second associate’s degree in culinary arts and bachelor’s degree in food service management. Johnson & Wales University was home for opportunity and Kelsey seized them all. Traveling to Alain Ducasse’s specialty pastry school in Yssingengeaux, France, Kelsey was able to study pastry at ENSP in depth with French experts. Having the opportunity to learn cuisine techniques in Rome, Barcelona, and Paris has aided her imagination and personal flair for the pastry arts.
In 2016 at 23 years old, Kelsey became the Executive Pastry Chef of Daniel Boulud’s DBGB in DC. Running the sweet show there for 3 years, Kelsey was nominated for a James Beard Rising Star Award in 2018. Submitting desserts that included Rhubarb Vacherine with Stawberry Elderflower Consomme, Goat Cheese Mousse with Fig and Hazelnut cake, and Praline Paris Brest with candied Hazelnut Spike.
In March of 2020, Chopped Sweets episode Million Dollar Desserts aired featuring Kelsey battling it out in the Chopped Kitchen for the Champion Title. As Covid struck and shut down the in-dining food service industry, Kelsey took the opportunity and jumped into her dream of opening a custom bakery – Bottom Line Bakery was established. 

In 2024 we opened the doors to a savory side in Aiken, SC which quickly transformed into a second Bottom Line Bakery location after Hurricane Helene. Downtown Aiken was in need of a great coffeeshop scratch bakery, so we decided to fill that void with delicious La Colombe coffee and our classic Bottom Line Bakery house made pastries, cakes, and more. 

As we near October 2025, Bottom Line Bakery will be celebrating our fourth birthday in Evans, Georgia and second birthday in Downtown Aiken, SC. Thanks for all the support!