Today we’d like to introduce you to Mallori Jackson.
Hi Mallori, thanks for joining us today. We’d love for you to start by introducing yourself.
My love for food started when I was a little girl. Food has always been in my family, in my blood, and in my life for as long as I can remember. My mom introduced me to different vegetables and cuisines at a young age, and my grandma kept those Southern traditions alive. So for me, cooking has always been about blending the new with the traditional — honoring those deep Southern roots while also exploring creative, innovative techniques that inspire me.
I grew up watching the Food Network and chefs like Emeril Lagasse, but I didn’t see anyone on TV who looked like me. That planted a seed early on — I wanted to be that representation and show that culinary is an art form anyone can shape. As I got older, I started researching what a career in the culinary arts could look like, and the more I learned, the more I realized it was inevitable: I was meant to be a chef.
I started off working in fast food and casual dining, and for a while I tried other careers. But no matter what I did, I kept coming back to food. Culinary is more than just working in a kitchen to me — it’s a way of expressing creativity, building character, and connecting to people and culture. It’s truly my purpose, and I wouldn’t trade it for anything.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely hasn’t been a smooth road. Before culinary, I was a licensed cosmetologist and worked in the beauty industry for years. That industry taught me how to take criticism and build thick skin, but I quickly learned the culinary world is even more cutthroat. Kitchens aren’t always collaborative, and navigating different personalities, management styles, and environments was a real adjustment.
Starting a business came with its own set of challenges too. I’ve rebranded, changed menus, and shifted concepts more times than I can count. A lot of that came from trial and error — learning about production, menu development, and the realities of running a food business without having a clear guidebook. But the biggest obstacle, and one I still face, is access to capital and financing. Being a Black woman in the South, it can be harder to be taken seriously and to secure funding or support, even when I know the quality of my work speaks for itself.
What keeps me moving forward is my inspiration. Beyoncé is a huge role model for me — not just for her artistry, but for her discipline, work ethic, and business mindset. I also look up to culinary trailblazers like Edna Lewis, Chef Mariya Russell (the first Black woman to earn a Michelin star), Kwame Onwuachi, and pastry chefs like Auzerais Bellamy of Blondery. Seeing their journeys reminds me that the obstacles are real, but they’re not impossible to overcome. I try to stay consistent, driven, and most of all, lead with love. That’s what keeps me grounded and motivated no matter how tough it gets.
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m a pastry chef who specializes in Southern, plant-based desserts. My work is rooted in tradition and nostalgia, but I also love to elevate and reinvent classics—making something new while keeping it familiar at the same time.
I’m most known for my cakes—especially my red velvet, carrot cake, hummingbird cake, and cheesecakes. Cakes are where I really shine, because I approach them with a lot of character, creativity, and respect for flavor. That said, I’m proud to say I execute just about any dessert I take on. If I don’t know how to do it, I’ll figure it out until I can deliver it.
What I’m most proud of in my work is the integrity behind it. From the quality of ingredients I choose, to the way I package and present everything, to the story my brand tells—I pour myself into every detail. I’m also proud that my business isn’t just about me. It’s about community. My roots are in the Southern Black community, and that’s the heart of my business. I want Flour to the People to be more than a bakery—I want it to be a resource. We plan to create community gardens in Durham so families have access to fresh fruits, herbs, and vegetables. We offer baking classes, workshops, and custom cakes. We make sure our work is reaching back to the same community that supports us.
That’s really what sets me apart. So many businesses take from the community but don’t give back. For me, it’s about building something for the people, with the people. I want to share knowledge, create opportunities, and open doors instead of gatekeeping. Information and access can change someone’s life, and I believe it’s my responsibility to give that back.
At the end of the day, Flour to the People is about more than desserts—it’s about legacy, love, and lifting others up.
What’s next?
I definitely have some exciting plans for the future, and while I can’t share everything just yet, I can say that we’re working on changes that will feel new, innovative, and unlike anything people have seen before. My goal has always been to create something that feels both luxury and accessible, and I’m looking forward to bringing that vision to life.
In the near future, one of my main goals is to launch a dessert truck or trailer. That way, instead of customers having to come to me, I can come directly to them. I want Flour to the People to be more mobile—able to pop up at events, move through different neighborhoods, and meet people right where they are. Accessibility is really important to me, and a dessert truck is the next step in making sure more people can experience what we do.
Beyond that, I’m excited to keep growing, reaching new audiences, and continuing to show what Southern plant-based desserts can look like at their best.
Pricing:
- 1 Dozen Cupcakes – $35
- 8-inch Red Velvet cake – $45
- Sweet Potato Pie – $25
- Peach Cobbler Cheesecake Bars (Dozen) – $40
- Signature Celebration Cake (2-tier, custom flavors) – $95
Contact Info:
- Website: https://Www.flourtothepeoplebakery.com
- Instagram: @flour_2theppl
- Facebook: Flour to the People
- Twitter: @flour_2theppl
