Sweet beginnings

Leah Jones

For the News-Leader

Nestled in the back of the shops at Beech Street sits a charming, newly restored historic home.

Built in 1903, the structure was recently moved from North 10th Street to its new location at 121 S. Ninth St. For 22 months, the building was painstakingly restored, keeping as much of the original house as possible. Several items were salvaged, including the front porch beams as well as part of the original ceiling. The outside was initially a slightly alarming shade of khaki green but now sports several coats of fresh white paint. The front porch is large and welcoming. Inside you’ll find vintage and antique pieces as well as ornate stained glass and hardwood floors, adding the perfect touches to the interior. While the decor inside is eye-catching, some might argue that the best part is the large display cases filled with yummy desserts. The woman behind it all is Tina Pezzella. She is the proud owner of Thirteen, a dessert bar that showcases gluten-free desserts, and can be credited for the design of the building as well as for creating the beautiful and tasty treats sold inside.

Pezzella moved to Nassau County in 2016 and attended pastry school at Virginia College at Jacksonville, graduating top of her class. She had an intense love for sweets but had also been diagnosed with Celiac disease. That posed the challenge of being a completely gluten-free pastry chef and making modified pastries that still taste amazing. After years of trial and error, Pezzella has perfected her recipes, and the best part is, you’d never know she isn’t using regular flour.

“I work really hard on you not being able to tell the difference,” Pezzella said, “and if you can taste a difference, I’m not doing my job correctly.”

You may have tried gluten-free baked goods in the past and thought they tasted grainy, dense or just a bit off, and you may be wondering if the desserts at Thirteen could actually be decadent and delicious. I’ve tried several items there and the definitive answer is yes.

Pezzella says that she’d love for people to come out and give it a chance.

“You’re getting the good stuff, you’re not getting anything artificial,” she said.

She doesn’t skimp on ingredients and uses things like real vanilla bean paste and only Philadelphia cream cheese to make sure the best flavors shine through.

Although gluten-free has been a bit of a buzz phrase lately, some people experience severe issues when ingesting gluten or even using topical products that contain gluten like shampoos or lotions.

“I love desserts, and I was diagnosed when things weren’t listed as allergens on packages,” noted Pazzella.

Luckily, the packaging is now more clearly marked and there are businesses like Thirteen dessert bar that offer alternatives for those with Celiac or gluten sensitivities.

Pezzella is excited that she can help people enjoy things like birthdays and weddings by providing great-tasting cakes and desserts for them to enjoy without having to worry about side effects from the ingredients.

Pazzella chose the name “Thirteen” after careful consideration. While most people might consider it an unlucky number, she has found it to be quite the opposite and says 13 is a number that has always played a part in her life. It was the number on her jersey when she played softball, it’s a baker’s dozen, and Amelia Island is 13 miles long. The number also mysteriously showed up stamped on the plywood on the bakery’s front door when it was being remodeled.

“The number just kept coming up,” said Pezzella, so after polling friends and family members, Thirteen was the name that stuck.

Careful consideration was also given when deciding where to open the bakery. Pazzella told me she knew from the beginning she wanted to be on Amelia Island because of the strong sense of community here. She said Fernandina Beach residents have already embraced her with open arms. Before the bakery even opened, she was welcomed and cheered on by locals and other business owners. When I asked her what the response from the community has been, she was almost moved to tears.

“Everybody has been so supportive. Even people I don’t know,” she said.

She has plans to incorporate classes and events for locals to get involved in.

“I wanted someplace where the community could come together, that's why I chose here,” she said. “I want to feel like a part of this. I want people to have a place they can come to.”

The menu at Thirteen will rotate with seasonal items and whatever creative and flavorful desserts Pezzella can whip up, but there will always be cake, macarons and her famous cheesecakes. Blackberry swirl cheesecake is her favorite and one of the first recipes she perfected so make sure to keep an eye out for that. I love her decadent brownies and chocolate torte, but you can’t really go wrong with anything you choose. So, stop in and try one of the fabulous desserts at Thirteen, and let’s see if you can tell a difference.

Thirteen dessert bar hours are Tuesday 10 a.m. to 6 p.m., Wednesday by appointment only for bridal consults, tastings, etc., Thursday 10 a.m. to 6 p.m., Friday and Saturday noon to 8 p.m. and closed on Sunday.