When husband-and-wife team Aubrey and Tyler O’Laskey opened Perenn Bakery in Franklin last May, they brought with them not just artisan breads and finely crafted pastries, but a philosophy rooted in warmth, community, and timeless craft. The O’Laskeys have quickly made Perenn a gathering place where tradition and creativity rise together, fresh each morning.
What first inspired you both to pursue baking as a career and lifestyle?
Aubrey O'Laskey: Tyler and I met while studying at the Culinary Institute of America in New York and have spent the last 15 years working across a variety of kitchens and culinary spaces. We started our journey together with Butter + Salt, a private chef and catering company in the Lake Tahoe area. We both studied culinary arts at CIA, so baking was more of a hobby, particularly for Tyler who started baking loaves of sourdough for our catered events. We opened our first Perenn as a "just for fun" bakery in 2018, followed by a few more locations in Reno including a Perenn at the Nevada Museum of Art. We moved to Tennessee and opened Perenn Franklin in May, followed by Perenn Bakery in Berry Hill in August. We love the industry and our entire ethos behind what we do is to be in the industry in a sustainable way.
What was the original vision for Perenn Bakery when you first opened, and how has that vision evolved as you’ve grown?
When we first opened Perenn, we wanted to create a space that felt warm and timeless. We wanted a place that was about slowing down, making things from scratch, and creating meaningful connections over meals. As we’ve grown, that core idea has stayed the same. What has evolved is our understanding of how much a space like this can become part of people’s daily rhythm. We’ve leaned into community and connection as we've expanded, and knowing our customers is our favorite part.
How did you choose Franklin as the location for your newest bakery, and what excites you most about joining this community?
We moved our family to Middle Tennessee in 2024 and were drawn to the family-friendly nature of the city, the purveyors and the sense of community. We found a home in Franklin with everything we love. We’re thrilled to welcome our neighbors and become a staple for the community. Whether it’s starting your day with a croissant and an espresso or joining us for dinner, we are grateful to be a part of people’s day-to-day life.
The name “Perenn” evokes a sense of something lasting and timeless. What does the name mean to you, and how does it connect to your philosophy?
Perenn is a nod to the perennial, meaning things that endure and return season after season. We’re inspired by that idea of rhythm, and we carry it through everything we do. Each of our locations is designed to feel welcoming and familiar, with menus grounded in seasonality, sustainability and simplicity. It's ever-evolving.
What can guests expect to find at the Franklin bakery? Any signature items or new creations unique to this location?
Perenn Franklin offers an all-day menu, and we just launched dinner service as well. You’ll find classics, like soft scrambled eggs on a croissant, as well as new dishes that highlight our rotisserie. All breads are naturally leavened, and we will soon be milling some of our own flour from local surrounding growers. Everyone loves our Lemon Ricotta Pancakes with whipped citrus butter and blueberry compote, and recently our Matcha Cloud Latte has been having a moment on social media. With the launch of our dinner menu, we’re excited to welcome guests to try new dishes such as Hokkaido Scallops, Bear Creek Farm Bavette Steak and the Perenn Sunday Roast, which includes seasonal veggies, crispy schmaltz potatoes, gravy and Yorkshire pudding.
Do you each bring different strengths or perspectives to the business? How do you complement one another in running the bakery?
Definitely. We each bring something different to the table. Tyler leads our bread and pastry programs and is hyper focused on the financial operations. I focus on the culinary creativity like menu writing and guest experience. I have a background in wine, and front-of-house service, so I really enjoy managing the business side of things. I also run our social media. I love being connected with our patrons. All that aside, we are both dabbling and crossing over all the time. We are truly a unit and we are so incredibly lucky.
Looking ahead, what are your plans for Perenn—both in Franklin and beyond?
We’re excited to plant deep roots here in Franklin and build something lasting. Our focus right now is getting to know our new community, joining in local events and finding opportunities to collaborate with like-minded makers and farmers. We recently opened Perenn Bakery in Berry Hill, and have plans for another concept and location next year – so stay tuned!
PerennBakery.com
"Whether it’s starting your day with a croissant and an espresso or joining us for dinner, we are grateful to be a part of people’s day-to-day life."
"Each of our locations is designed to feel welcoming and familiar, with menus grounded in seasonality, sustainability and simplicity. It's ever-evolving."