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Meet Alexandria Patchett

Today we’d like to introduce you to Alexandria Patchett.

Hi Alexandria, so excited to have you with us today. What can you tell us about your story?
Ironically enough, I never enjoyed cooking or baking until I started eating plant-based roughly four years ago. I spent six months exploring Latin America, and I took a job on an eco-resort on the Pacific Coast of Panama. It was completely secluded, meaning no restaurants and no grocery stores. I ate mainly what was grown on the permaculture farm that was part of the resort; this pushed me into getting way more creative with my cooking. Fast forward to 2020, and my boyfriend and I are living and working in the Cayman Islands within the tourism industry, COVID hit, and we lost everything. We had two days to pack up a year of our life and jump on the last plane out of the island before a national, very strict lockdown. We spent the next four months with my boyfriend’s mom in a town called Leamington Spa, just outside of London. We had to reevaluate our lives completely, and we were insanely bored being stuck inside nonstop. This was when Organically Alex was created. I spent roughly eight hours a day in the kitchen, baking, cooking, just creating, really. My boyfriend and his mother Fiona were my testees, and our daily meals together became our lifeline. It was a way we could almost pretend that everything was okay and that the world wasn’t in chaos. I started compiling these recipes and created my website, Organically Alex.

I moved home to San Diego once flights began again and I started university. Then, on a trip back to the UK last Christmas, I was given the opportunity to take over the baking department at a cafe in Leamington Spa called The Muse. I created their range of vegan and gluten-free desserts and realized I adored baking, even more so than cooking. So when I got back to San Diego, I decided to keep the ball rolling and began doing events and local farmer’s markets.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
It’s been an incredibly smooth road, and business has moved much quicker than I could actually keep up with. I balance Organically Alex Desserts along with being a full-time student and working part-time at another job. It has grown and taken popularity so quickly that sometimes I feel as though I haven’t had a moment to catch my breath. I don’t mind it, though, as I love baking and giving people healthier dessert options so much.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My passion is the environment, and that in turn dictates pretty much my entire life. I am currently studying sustainable agriculture and food systems and will be transferring to UC Davis in the fall of 2022. I have spent most of my young adult life trying to see as much of our natural world as I possibly can, and this has inspired me to live as sustainably as possible. It’s one of the many reasons I started Organically Alex Desserts. I would love to be able to lead people to eat sustainably sourced, plant-based foods that are not served in toxic plastic. All of my packaging is compostable, and my ingredients are all organic. I truly believe that finding a way to feed our ever-growing population with locally sourced, organically grown foods will be a huge step in saving our planet and humanity’s health.

If we knew you growing up, how would we have described you?
I was a dreamer growing up. I grew up listening to my English Father’s stories about traveling the world and meeting the most interesting people. This shaped my development massively, and I spent the majority of my time as a teenager reading Jack Kerouac and Ernest Hemingway and dreaming of turning 18 and traveling the world. I was also obsessed with fashion and would go thrifting constantly and sew up all my own clothes; I guess I was into slow fashion before I even knew that it was an eco-friendly lifestyle choice.

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