Uppercrust was founded in 1981 by Jacqueline “Jackie” Dufty. She started a small bakery informed by her travels, experiences, and fiercely independent recognition of inspiring flavors and textures. By 1986, Jackie’s crunchy baguettes, hand-laminated croissants, and sparkly, auteurial hospitality developed a following that outstripped her cramped quarters. She moved the operation to The Gainesville Marketplace in NW Gainesville.

Uppercrust now comprises two artisan bakeries - our original location and Petit Uppercrust in Haile. Truly fresh baked goods are a unique pleasure of life, and it is thrill to make them and serve them to you daily. Uppercrust also showcases specialty artisan products. These foods, stationery, gift ideas, and wines (!) are specially curated by our team to complement our homemade offerings.

Owner

Ben tries to build upon Uppercrust’s storied legacy and place in the community. He thanks Alton Brown for initiating him into the world of feeding people. Ralph Waldo Emerson, Mr. Rogers and Josh Ozersky are personal heroes. When not at one of the bakeries (this is rare), Ben likes to watch YouTube video essays, play very aggressive openings in blitz chess, and the feeling of a committed, dialed in wedge shot in golf.

Croissantier

Jef has been Uppercrust’s primary croissantier for over 9 years. This position requires discipline, attention to detail and, above all, an all-consuming desire to get a teensy bit better at the same task every day (and every action, as is often the case). Jef possesses these qualities, and executes his work with Platonic quality and speed. No hyperbole: Jef works two to three times as fast and clean as the kitchen leads who would fill in for him if he ever took a vacation. Jef is also a vegan who made 11,000 calls for Bernie. He would have told you those two things before mentioning anything about his Yoda-like croissant-making, and it would be irresponsible not to mention them here.

Kitchen Manager

When Trip first asked Natalie if she would be interested in a kitchen shift lead position, Natalie was surprised. And then she absolutely crushed it. Natalie is our preppin weapon. Thanksgiving 2022, we were in a tight spot. I remember distinctly when Mike, our former kitchen manager said, “it’s going to be pretty rough until 6am, but then Natalie’s here. From there, it’s smooth sailing.” It was. She corralled the herd while assuming an silly-long prep list. Natalie does work, and serves as an excellent model for technique and workflow for the entire kitchen team. In her free time, Natalie hangs out with her dogs and works on craft projects.

Petit Uppercrust Manager

Trip is a Gainesville native, and earned his undergraduate degree in economics at the University of Central Florida. Trip is an avid soccer fan and a lover of books, and can often be found reading. He also enjoys cooking, and joined our team initially to learn more about the art of baking. He’s gotten (and earned) significantly more than that in the bargain. Trip has a methodical, clear-minded approach to work and organization, and a profound sense of personal responsibility when something is entrusted to him. If something can be converted into a spreadsheet, Trip will make that happen.

Mothercrust Service Manager

Libby started at Uppercrust in search of a respite from the Starbucks' drive-through cacophony. Libby understood immediately and connected with the potential we have to make days through our moments with guests. Mr. Rogers says, “There are three ways to ultimate success: the first way is to be kind. The second way is to be kind. The third way is to be kind.” Libby leads with kindness, even in the most challenging aspects of our work. Difficult feedback to our team members and information to our guests feels better with Libby.