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Conversations with Allyson Rogers

Today we’d like to introduce you to Allyson Rogers.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Nine generations South Carolinian, studied @ BYU, then moved home & graduated culinary arts from Johnson & Wales University Charleston, SC. Opened bakery & catering business in Chattanooga, TN, then moved back to Bluffton. Worked with a friend who opened a restaurant here, then opened Pour Richard’s in October of 2010.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey has been a fairly smooth road?
My partner Richard Canestrari & I opened during a recession, but everybody has to eat & drink, so we’ve been here ever since. The pandemic did a lot of damage to our industry, but we held steady by offering our menu to go & staying open throughout. The cost of goods, in general, has been a definite struggle, but we depend heavily on local produce, etc, and that is a plus.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I specialized in baking & pastry, and have been making wedding & special occasion cakes for over 20 years. I am also my bartender during business hours and think that pastry chefs make excellent bartenders.

Can you tell us more about what you were like growing up?
Grew up in the Lowcountry, jumping off bridges & floating to the docks. Crabbing, fishing, and swimming were how we spent our summers. My family owned a local marina, so we were dropped off there most days during the summer.

My father was the headmaster at my school, and a Citadel grad, so there was plenty of structure & education.

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