Growing up, Lacey Evans obsessed over the Food Network and enjoyed whipping up tasty treats but she had no idea she’d turn her love of baking into a career.
After graduating from St. Paul’s Episcopal School in 2018, Evans relocated to Los Angeles to train at the Fashion Institute of Design & Merchandising. There, she met her business partner, William Allam, who was studying interior design. Evans eventually decided fashion wasn’t for her, and she and Allam dropped out of school, moving to Mobile. Then came COVID-19.
The pandemic gave Evans time to rediscover her love for food and baking. She developed her recipes, and created an online bakery that wowed customers on social media. When her award-winning king cakes went viral, Evans and Allam decided to expand the business.
Dropout Bakery made its brick-and-mortar debut on St. Louis Street inside Innovation Portal in May. Allam used his interior design background to create a modern and eclectic style for the bakery. The interior features hanging skateboards, original artwork and neon signs around the white exposed-brick walls, where customers can write suggestions of treats they want to see on future menus.
Pastries from the popup are made at home by Evans and Allam. The two venture to Costco each week to purchase ingredients for their dough, such as farm eggs and Kerrygold butter. Croissants, one of their best-selling items, require a three-day process to create, and contain nearly 100 hand-formed layers.
Altogether, there are over a dozen pastries and sweets on hand, with a new menu posted every Monday. From the time the bakery opens, customers line up outside the door, hoping to get in before the goodies sell out, which happens frequently.
“It’s been growing really fast,” says Evans. “I can’t believe I’ve only been doing this for one year.” She plans to build an open kitchen so that customers can watch her make her inspired creations. She also hopes to grow Dropout Bakery across other states. When you hear the word “dropout,” the last thing you think of is an achievement, but Lacey Evans has turned “dropping out” into a sweet success.
From left to right, Field Day Cookies and Red Raspberry Cruffins
On the Menu
Cruffin
Half croissant and half muffin, cruffins are as fun to eat as their name is to say. Dropout Bakery keeps it fresh with weekly flavors, and red raspberry gives just the right festive touch.
Chocolate Croissant
Perfection takes time, which is why this croissant takes three days to craft and hand roll. Filled with milk chocolate, the savory treat will leave you wanting more.
Honey Herb Ham & Swiss Croissant
A flaky croissant is filled with honey ham and freshly-grated swiss cheese. Topped with a mix of dried Italian herbs, it’s a lunchtime delight — if it’s not sold out!
Strawberry Toaster Pastries
This fun take on a classic 80s breakfast is a made-from-scratch nostalgia rush. With a buttery crust and vanilla bean icing, you can never have just one.
Field Day Cookies
Continuing the bakery’s school theme, these cookies are mixed with brown butter, milk chocolate, toffee and espresso. The end result is a taste worth skipping school for.
Dropout Bakery & Company • 358 St. Louis St. • 472-5456 • 8 a.m. until sold out Fri – Sun
