‘BAKING’ A DIFFERENCE
By Chris Wadsworth
Leesburg resident Alyssa Sobecki may be a local business owner, a wife to husband Jason and a mom to the couple’s three kids and three “fur babies.” But to lots of area families, Alyssa Sobecki is a godsend.
She’s the founder and proprietor of The Difference Baker, a bakery and retail shop that opened on Ashburn Road in Ashburn back in 2019. The team there serves up all types of sweet and savory treats – and all of them are free from the major allergens that haunt so many people.
Ashburn Magazine spoke with Sobecki about the best part of her job and her vision for The Difference Baker. Here are excerpts from our conversation.
Q: Let’s start with the name. What does “The Difference Baker” mean? Why not “Alyssa’s Bakery”?
A: The name “The Difference Baker” is all about purpose. I didn’t want this bakery to be about me – I wanted it to be about the mission. We’re here to make a difference – for families who’ve been told “no” their whole lives, for kids who bring their own cupcake to every party, for parents who worry every time they feed their child. I wanted a name that reflected impact, not ego.
Q: If I recall correctly, you started out focusing on gluten-free, but have expanded to be more broadly allergen-free? Why the change?
A: Yes – we began gluten-, soy- and peanut-free because that was my family’s story. But as I met more families in the community, I realized how many were dealing with so much more: nuts, dairy, sesame, eggs, corn, even fish. Every person I met reminded me – this isn’t about one allergy, it’s about inclusion. We started to say, “If not us, then who?” Expanding to create the majority of our products top-nine allergen-free was our way of saying everyone deserves a seat at the table.
Q: Some people might think allergen-free is too niche for a successful business. How would you respond to that?
A: I smile when I hear that, because what we do isn’t restrictive – it’s revolutionary. We’ve taken the ingredients people once feared and turned them into something they crave. We’re not niche – we’re necessary. This is the future of food. Inclusive, transparent, safe and delicious. The fact that our customer base keeps growing – from local families to universities and wholesale partners – says everything.
Q: You expanded with a location on the main George Mason campus in Fairfax. Why was that important to your growth?
A: George Mason was a divine alignment. College students with allergies are often forgotten – they end up living on granola bars and hope. We wanted to change that. The timing felt right because we’ve built a proven model in Ashburn, and GMU gave us the chance to bring inclusivity to a whole new community.
Q: What type of reactions do you get from customers the first time they see your wide menu of pastries and other dishes?
A: Honestly, tears. Joy. People freeze. They stare. They whisper, “I can eat that?” Some literally cry at the counter because it’s the first time they’ve had a donut or pizza or sandwich in years, if ever. Parents tell me it’s the first time their child can pick anything they want. That’s the moment I live for – watching someone move from fear to freedom.
Q: What are some of your best-selling products? Why do you think they are popular?
A: Our cinnamon rolls are legendary – gooey, soft and full of flavor without any of the top allergens. Our donuts, cupcakes and breakfast sandwiches also fly off the shelves. People love that they don’t taste “free-from” – they just taste amazing. We’ve also become known for our pizzas, which are a comfort food so many people miss.
Q: It must be challenging coming up with your many recipes?
A: It’s absolutely challenging, because every ingredient we remove affects structure, texture and taste. But I love the science behind it. I’ve spent years building on to our flour blends and have had to pivot hundreds of times due to ingredient sourcing. We don’t compromise. I test and tweak until the product tastes as good as, or better than, the original. It’s equal parts science, soul and stubborn determination.
Q: Have you ever tried to make something and you just couldn’t get it the way you wanted?
A: Oh, absolutely. There have been recipes that just wouldn’t come together – and instead of forcing it, I step back and say, “Not yet.” Sometimes the timing or the ingredients aren’t right, and that’s okay. I’ve learned to trust the process – not every idea becomes a bestseller, and that’s part of innovation. You win some, you learn some.
Q: What does the future hold for The Difference Baker?
A: The vision is bold – more locations, yes, but done with purpose. We’re scaling wholesale, growing our flour line, partnering with universities and institutions, and exploring franchising so this mission can reach every state. I see The Difference Baker as a movement – a blueprint for what inclusive foodservice should look like. My goal is to build something that outlives me – a legacy of love, leadership and difference-making.