journey of bakery

How Starting a Home Bakery has Changed My Life

by Aurelia Lambrechts | Home Baking Biz Tips

How Starting a Home Bakery Has Changed My Life

Hey there Home Baker!

I usually share posts about Baking Tips , Home Bakery Business Tips or Refined Recipes . But today I want to break from my usual format and share a side of my story with you that I rarely ever talk about…

I want to give you a closer look inside my life as a full time home baker and more importantly I want to share with you how my Home Bakery has CHANGED my life.

Because my Home Bakery Business HAS changed my life – in ways I NEVER thought possible.

There’s so much to say, but I think the best way to go about it is to share the top 11 ways my Home Bakery has changed my life.

So get your cup of coffee, laughing abs and tissues ready!

1. My Home Bakery has Given me the Opportunity to Work at Home

Pencil skirts, heels and hair do’s have never been my thing at all. The whole corporate scene in fact just wasn’t a good fit for me… I used to feel “weak and pathetic” for not coping in that stressful environment, but thankfully I see it differently now!

The corporate system is what it is – but I have been made to be ME. It’s like a square peg in a round hole. They just don’t fit and that’s okay 🙂 It doesn’t make either of them “better” or “weaker” but just DIFFERENT.

Some people (like my husband *cough-cough!*) love going on road trips, all kinds of adventures and outings to just “get out”, but honestly I just don’t get that! Lol!

I LOOOOOOOOOOOOOOOOOOOOVE being at home!! Always have. Even as a kid I always wanted to stay at home. Sure, I was very insecure, but that’s not why I loved being at home. I love home now for the same reason I did back then.

Home is cozy, friendly, accepting and fun.

I can wear WHATEVER I want! A bad hair day has ZERO relevance. I can have dance parties while I’m baking and sing along to the endless string of musicals I watch on max volume. And NO, after 6 years I’m still not over it!

Along with this comes all the other perks of working at home like never sitting in traffic – like ever! Going for walks outside when I want. Having pets and a garden around (corporate doesn’t offer that benefit). Having peace and quiet. Knowing my bed is only 10 feet away at all times.

These are the kind of things that really boost life’s AWESOME factor for me!

2. I Can Decide How & When I Spend My Time

Want to know something REALLY cool? I pretty much never wake up with an alarm clock. Baking is a very physical profession, so I decided to grant my body all the rest it needs to recover from the day’s work.

I sleep till about 07h30, spend time with the Lord, eat breakfast on our couch in the sunshine, shower and only start working at about 09h30.

I realize that things are a bit more complex when you have kids. But I fully believe and have seen that God grants parents the physical strength they need to get through a day when they haven’t had enough sleep.

But the bottom line is that when you have a Home Bakery, you can decide what’s more important to you and structure your work day according to that.

RELATED: How to Plan Your Home Bakery’s Weekly Work Schedule

When I have our car I can go shopping when the grocery stores are totally empty . Yes I totally do dance moves when a good song is playing!

If I have something urgent happening on any given day, I can just clear my schedule – simple as that.

When a friend or family member needs me, I can plan my work day around that.

I can work and stop working when I choose to.

I don’t take this for granted. It’s such a huge blessing to live this way and I wouldn’t ever want to change it!

3. Baking has Helped Me to Understand My Value

This is a more intense one. Have that tissue box close by my friend!

So, my life has not been easy – I mean, whose really has?

But here’s the true story.

I had a tumour (Astrocytoma) in my spinal cord and brain as a baby. It started developing when I was about 2 weeks old, but they only discovered it when I was 1 year old.

MRI scan technology wasn’t available yet in my parents’ small town. I kept on screaming my head off every day and my mom knew something was very wrong with me, but nothing showed up on the X-rays. The MRI when I was 1 year old revealed everything that was going on…

The doctors said that if they operate I’d be paralyzed, but if they don’t operate I’ll die because the tumour was growing rapidly and was already at the breathing centre of my brain.

Everyone my parents knew started praying. The church started a 24 hour prayer chain. My dad came into my room every day and rebuked the growth in the name of Jesus Christ and spoke life and healing into my body in the name of Jesus Christ.

The doctors could finally operate when I was 15 months old because until then I was just too small to operate on.

After a gruelling 8 hour operation, the Neuro Surgeon reported that they could only remove about half of the tumour and by some miracle I wasn’t paralyzed yet.

They recommended radiation, but my parents just didn’t have peace about putting such a small baby through that.

Everyone kept on praying.

My mom said that after the operation I was finally calm and she could see that having so much of the tumour removed definitely increased my comfort.

I made it past the one month mark, then 2 months, 3 months…

At the age of 2 (on my birthday) I started walking for the very first time, down the aisle at church while everyone celebrated and cheered at the Lord’s faithfulness…

I went back for check-ups with the Neuro Surgeon, but somehow the remaining half of the tumour had vanished completely. The Doctor wrote “MIRACLE” on my file.

If you look up case studies on Astrocytomas, the mortality rates are practically 100%. Because they usually grow back. After going for check-ups for nine years, the Doctor told us with a chuckle that he thinks we can stop coming!

So yes, that’s what Jesus Christ has done. He is alive. He is beyond powerful. He is 100% REAL and He loves us like no one has ever loved.

Where it gets tricky is that a lot of permanent nerve damage was done to the entire right side of my body. My whole right side is smaller and weaker . My shoes differ 2 sizes, I have scoliosis, limited function on the entire right side of my body and had a skew right leg (which doctors operated on when I was 12).

Unfortunately kids aren’t very tactful – especially when you look different.

So I was excluded, rejected, bullied, tripped, and ridiculed in public throughout my school years…

This made me believe that I am worthless, faulty, not good enough, unworthy, embarrassing to people and that I have no real value to offer anyone.

But baking was a haven. It’s something that I can do WELL. And somehow, cakes I made with my own two hands made people HAPPY … What a gift to bring HAPPINESS to someone’s life?!

It took a while, but seeing that I bring joy, comfort and inspiration to people’s lives through baking made me SEE that I have so much to share with the world and that I am incredibly valuable…

All that stuff that happened with those other kids was a total lie.

4. My Business has Helped to Heal My Confidence

A very interesting thing happens whenever you start any business; whatever is going on inside you WILL come out.

Over my last 6 years of full-time baking it’s become crystal clear that  our baking talents or resources are not the key factors that determine our business’s success at all!

We keep thinking the reasons our Home Bakery is struggling are our recipes, abilities and lack of resources, but they are not to blame.

It’s not really everything outside you that’s holding your business back, but everything that’s going on INSIDE YOU.

Michael Gerber wrote this incredible book from his own experiences of working with struggling small businesses (The E-Myth Revisited). At one point he says:

“Your business is nothing more than a distinct reflection of who you are . So if your business is to change – as it must to continually thrive – you must change first. If you are unwilling to change, your business will never be able to give you what you want.”

The moment you decided to start a Home Bakery was the moment you agreed to a never-ending journey of personal growth and transformation.

There’s no escaping it and trust me, you’ll learn to love it!

YOU are the center of your business. Not your baking, but YOU as a person.

YOUR inner constitution directly shapes your business every single day. Your thoughts influence your feelings, your feelings influence your actions and your actions determine your results.

RELATED: 5 Mindset Shifts of Successful Home Bakery Owners

So when my business was struggling at first, it FORCED me to start opening up my issues . I had to! There was no way around it! So I gradually started releasing and repenting (because I’m a Christian) from my false beliefs that I embraced as “truth” for most of my life.

Actual TRUTH started replacing those lies and guess what? A confident, secure Aurelia started emerging on the other side 😀 How extraordinary, right?!

The Lord works in mysterious ways!

5. My Home Bakery has Helped Me to Mature

Now because of my difficult childhood, I subconsciously expected (even demanded) that the rest of my life should be smooth sailing.

Out of the thousands of kids in all the schools in my hometown, I was the only one that had to put up with such physical and emotional struggles.

I remember always feeling like I’m not disabled enough to get all the benefits and I’m also not normal enough to be accepted.

It was TOTALLY unfair.

And after my sister died… Man… That was just ridiculous.

The world owed me – BIG time. I was the victim and at a massive disadvantage.

I blamed God and the world for EVERYTHING. And when my business wasn’t doing well it was also obviously God’s fault.

It also seemed like everyone around me that had rich parents that pulled out their credit card whenever their kids want to start a business, or travel places or study anything.

Why can’t my life just be “easy” like everyone else’s? Why doesn’t God send me more clients? Why does everything have to be this constant struggle? I work super hard; can’t God just let it go WELL for me just once?

Oh boy I was so deeply snuggled in my twisted victim blanket…

Through the Lord’s mercy He never answered those questions directly. He patiently and faithfully SHOWED me, over time, what was really going on.

I blamed God for not sending me more clients and not “blessing” my business, when in fact He was not to blame.

Truth is, it was MY FAULT.

I’d been ignorant and didn’t educate myself in business, marketing and sales. A successful business doesn’t fall out of the sky for ANYONE.

Starting my business was one thing, but GROWING it forced me to start taking RESPONSIBILITY for my situation.

We all are dealt a hand of cards.

Are we going to spend our entire lives grumbling about our hand OR are we going to say: “Hmm, interesting. Let me humble myself and ask God what I should do next. Let’s be teachable and read a book on cards and interview and learn from some experts to see what a good move will be.”

I’ve had to GROW UP and MATURE in order for my business (and relationships) to grow and mature.

And for this I’m DEEPLY GRATEFUL. Maturing has meant throwing away and repenting from my victim blanket.

And you know what – I don’t miss that blanket AT ALL. In reality it just WEIGHED ME DOWN my whole life.

Maturing has brought freedom and joy.

6. My Home Bakery Eliminated the Need for Anxiety Meds

Back in 2012 I worked as an Architectural technologist for about 7 months and it was one of the most challenging times of my life. The work itself was totally fine, but the office environment was absolutely horrid.

You see, the Architecture industry is intense in its very nature. It’s kind of a given when millions are at stake. But this pressure unfortunately brings out the worst in people and my boss was no exception.

She was in a difficult position with starting her own company and securing great projects to sustain her new business.

The pressure she carried on her shoulders hung like a thick cloud in the office on a daily basis. Whenever something didn’t work out the way she wanted, she shouted; at herself, the printer, the phone – whatever wasn’t cooperating.

Fortunately she never shouted at ME, but every day I was petrified that she would. This is what caused my anxiety to rage out of control, keeping me lying awake every night, completely unable to sleep – for up to 3 nights in a row. And so I had to go on medication to help me cope.

I remember it so vividly; crying while swallowing my anti-depressants, thinking… “ I’m only 24. Is this going to be my whole future??  I used to be happy and enjoy life. How did I get here?”

I was completely stuck. And I didn’t feel like I could go on like this for another 40 years. I was only at the 6 month mark now!

Looking back I realize it was my boss’s first experience having an employee so she didn’t necessarily know how to interact with me or how to be a good boss.

She was incredibly hard on herself and that completely dominated the office environment every day.

My negative first job experience as an Architectural technologist is not necessarily the rule for every architecture firm, but come on, it’s not exactly a low-stress job or industry. PLUS, I’m a softie! And that’s not “weak” or “bad”, but just different.

I basically had to choose:

High pressure job with secure income and meds, or low pressure job with more risk and without meds.

I chose the latter.

And it’s BAFFLING to me how the first option has become “normal”?

I decided to take the road less traveled – with less prestige and less security, BUT also with less (in fact NO) meds.

I had baked after hours to keep me sane while I was working in Architecture and like you, perhaps,  I dreamed of baking at home…

Baking at my own pace, surrounded with beautiful aromas and the calm of home.

But I had NO training or any idea how to start a business or if anyone would even PAY for my goods! But I gave it my all, educated myself through books and constant practice and my Home Bakery steadily grew into a full time Home Bakery Business (YES, I’m still baking).

And also a Home Bakery Blog so that I can support you in your Home Bakery goals!

I’m BEYOND GRATEFUL that I took this road.

And in the process I learned that WE HAVE THE CHOICE to remove ourselves from abusive situations… Be it work or relationships. We always have a choice – if we are open to it.

7. My Business has Connected me With Others in Unexpected Ways

Wow. This is a big one…

Most of my life I’ve felt misunderstood – it happens to so many creatives.

I didn’t (and couldn’t) follow the traditional path of studying and working my way up in a prestigious job.

So many family members and friends were really awkward about me baking from home. They thought I was “capable of so much more”.

My husband, late sister and cousins were always SUPER SUPPORTIVE!! And they mean the world to me.

And although they were always supportive and eager to help at Markets, Events, etc. – I wasn’t able to share my PASSION for home baking with anyone.

That is, until I finally started an Instagram account…

I never realized HOW MANY dear, amazing home bakers there are right around the world!

Connecting with all of you on Instagram has literally changed my life and I’m so grateful to now have friends who’s hearts are also made of butter.

And honestly – I never feel lonely or misunderstood anymore. And it’s all thanks to all my baking friends on Instagram! Love you guys!

8. Baking Lets Me Express My Creativity

Back when I was working as an Architectural Technologist, the only day I got excited was Thursdays because Thursdays it was “Cupcake Night”! I baked after work, late into the night and LOVED every second of it!!

MANY of my University friends that have remained in Architecture often express how the REALITY of working as an Architect is so much different than the IDEA we were presented with while we were studying.

In our studies we could go crazy with our creativity! But in the REAL world, it isn’t like that at all. Your creativity hardly ever gets expressed – especially when you’re starting out.

What’s also been awesome in this journey is that you get to be creative in MANY different areas, not just in your baking. This includes graphic design, website design and food photography!

All of them are so fun and definitely satisfy my need to be creative in my work.

I’m just SO THANKFUL that I have been in a work setup where I get to be as creative as I want to be. My Home Bakery Business is a platform for my creativity – what a blessing and JOY!

RELATED: 6 Ways to Restore Your Baking Inspiration

9. My Work Environment Smells INSANELY Amazing

There are so many creative careers out there, BUT there are very few that smell like Butter, Cinnamon, Chocolate, Berries, Caramel… Wow, let me stop and wipe the drool off my keyboard!

Geez we are SO LUCKY to do work that smells so incredible!! Smells are therapeutic man. Working in such an environment every day does something to your happiness.

I’m quite convinced that my bones smell like cinnamon rolls by now. And that’s why I have little dance parties while I bake J

10. My Skills & Experience have Grown Like CRAZY!

I was under the impression that I would just BAKE in my Baking Business and therefore only grow my BAKING skills. Wow – I was so naïve!

You see, what most bakers don’t realize about Starting a Home Bakery is that they are willingly stepping into the BUSINESS WORLD. We’re not just bakers anymore! When we don’t learn how to become GREAT businesswomen/men, we stunt the growth of our Home Bakeries.

So I have learned WAAAAYYYYYY MORE skills than I bargained for (once I stopped being stubborn and whiny and finally became TEACHABLE) – and I’m so grateful!!

I’ve learned all the following skills since I started my Home Bakery:

Food Photography

Social Media Strategy

Brand Strategy

Website Design

Copywriting

Graphic Design

Business Mindsets

People Skills

And of course my Basking Skills have also grown massively!

RELATED: 4 MYTHS That are Delaying You from Starting a Home Bakery Business

When we don’t have money to employ pro’s to do all these things FOR us in our business, we inevitably need to LEARN how to do it ourselves! And I honestly see that as an INCREDIBLE opportunity!

Other businesses (outside the world of baking) started approaching me a while back to help with their Brand Strategy, Website Design and Marketing – SO RAD!

So yes, starting ANY Business is an opportunity to dive in and become excellent at a whole range of new and INCREDIBLY VALUABLE skills . I got way more than I bargained for and my skillset has grown way beyond anything I ever imagined was possible.

11. Starting My Business has Helped Me to Discover Who I REALLY am

I guess this one ties in a lot with point number 4 (My Baking Business has helped to heal my confidence).

When you start any business, whatever is going on inside you WILL come out.

So just as much as it is an uncomfortable process of growth, it’s also incredible to see all the AMAZING things that were was hiding inside you – often your entire life!

I’ve discovered that I can be confident in my baking abilities for what they really ARE – a talent from God that truly makes a difference in people’s lives and brings them joy.

In the process of embracing this talent, my desires to please people (instead of expressing my creativity) started to fall off me.

Slowly, but surely my own style started to emerge. Who knew I had a style?!? I still find it hilarious, but also awesome!

I discovered that I do actually have a voice… And that’s it’s a valuable and interesting voice. Yours is too. I’m 100% convinced of it.

Through being exposed to (and learning) so many different skills in growing my Baking Business, I’ve discovered many other hidden talents I never knew I had! And they are also part of me.

We all have so many hidden talents – many of which might never see the light of day – but starting a business has done the inevitable…

It has crushed me (in a GREAT way) and refined me so that everything that was false and oppressive could fall off me.

This gradually uncovered the TRUE Aurelia and I just feel so free, humbled, grateful and excited!

Starting a Home Bakery has Changed My Life.

If I had to do it all over again, I would.

Lamentations 3:23 -24: “Because of the LORD’s loving devotion we are not consumed, for His compassions never fail. They are new every morning; great is Your faithfulness!”

And that concludes my story 🙂 Feels good to have finally written it down!

If you have any fears or doubts about Starting a Home Bakery Business , I’d love to help. Share your thoughts below in the comments section.

What info are you looking for?

Hi! I’m Aurelia 🙂

I help home bakers create a Home Bakery Business with consistent orders so they never have to worry about a stable income.

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Baking has been my lifelong companion

It's carried me through highs and lows.

The twists and turns of life have taken me from the throngs of Bangladesh to the bustle of New York City, from the serenity of Italy to the labs of NASA. I’ve gone from fetching coffee and making copies to advising decision-makers in the halls of Congress. Through most of my journey, an unlikely companion has been a constant: baking. 

A baking journey that started early 

As the daughter of immigrants growing up in New York City in the '90s, most extracurriculars were out of reach for me. My parents worked long hours to survive. There were no sports teams or chess clubs for me to participate in. The one outlet I had was TV. On it, I’d watch hours and hours of Food Network: Giada making a bolognese or caponata, or Ina and her chocolate cake. Inspired, I’d pop into the kitchen to try my hand at various dishes. 

In the kitchen, I could make something with my hands while immersing myself in another culture.

How many times did I overwork my dough, or plop buttercream on a too-warm cake, or even serve cheesecake straight out of the oven, only for it to ooze out and trigger baking anxiety for years to come?   

Somewhere along the way, I began to get the hang of baking. For my 19th birthday, my mother and sister scraped together enough money to buy me a KitchenAid stand mixer, which I put to work right away at a campus bake-off. My friend and I were sure one of us would nab the win with our extensive baking experience. Alas, we lost to a cupcakes-from-the-box submission! That one hurt. It would be the first of many baking disappointments to come. It was an important lesson for me: anytime I approached baking with an iota of pride or overconfidence, I inevitably failed. 

It wasn’t until years later that I learned baking demands humility. When I bake with care, precision, and a deep respect for the process, that is when my best work shines through. Cooking can be cavalier. Baking must be disciplined. 

Sharing my recipes with the world

I kept baking throughout college. After graduating in an economic recession, I struggled to find my professional footing, taking a part-time job and eventually staying at home to raise my daughter since childcare was out of reach. And as I began to get the hang of motherhood and not fall over in exhaustion each day, I looked for a creative outlet. 

My husband suggested a blog to compile my favorite recipes, and thus, Kitchen3N was born (named after our apartment number). 

One of the notable recipes I developed for the blog was Mughlai Paratha . Inspired by various stuffed flatbreads I’d seen other bakers making online, I wanted to share Bangladesh’s own fried meat-filled version. A savory treat that my mom would occasionally pick up on the way home from work, mughlai paratha was something I’d long enjoyed, so I thought I’d try my hand at a homemade version. 

It was certainly new territory for me, as we rarely made savory dough from scratch growing up. But after consultations with my mother and plenty of online research, I rolled up my sleeves and jumped in. This recipe became part of my journey, leaning into my identity and comfortably sharing it with the world.

Thus, I continued blogging, and for years I posted recipes and shared anecdotes with the tiniest of audiences. With children of my own, it served as a way to record and pass down the recipes I was making for them.

But with readership numbers low, I all but gave up; my kids had started school and I wanted to contribute to our family’s finances. Then, one of my readers requested a cake. So I started dabbling in custom cakes, and when the requests increased, I began to constantly work on my craft by watching online videos, reading cake-decorating blogs, and practicing. 

Baking holds us together

My cakes got better. I started drafting a business plan to open my own bakery with a few friends. However, when 2016 came along I could no longer sit on the sidelines of our political system, so I rolled up my sleeves and got involved in my community. I managed to intertwine my baking with my activism by baking cakes for organizing events and yes, even a victory party or two! 

Since then, my following has grown. When I had all but thrown in the towel on gaining any benefit from my blog, I started getting some amazing opportunities through it. I got to audition for a televised cooking competition, work with brands like King Arthur, and use my platform to talk about social justice, community organizing, and civic engagement. 

During those years of baking, raising my family, and writing a blog that few people read, I often beat myself up for not meeting the expectations I had set for myself. In hindsight, those years offered immeasurable growth. I have an expertise in baking that I can now pass along to my children. I have unique content to share with the community I’ve grown in person and online.

If I could talk to my 26-year-old self, I would tell her to value her work and experiences. Followers and job opportunities come and go. But baking will always be one of the few things holding so many of us together in a time when everything else seems to be unraveling.

For more personal recipes and baking stories, see our Let Good Things Rise homepage. 

Cover photo by Zoe Yi

• Mughlai Paratha
• guest author
• power of baking
• let good things rise

About Naureen Akhter

Naureen Akhter is a Muslim American mother, amateur baker, and public servant. Born in Bangladesh and raised in Queens, NY, Naureen is committed to educating and empowering her community. She currently lives in New Jersey with her husband, mother, and three children. 

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April 18, 2021 at 2:08pm

I am a farmer in New Mexico. Before my career in agriculture, I served as a Marine for twenty-six years traveling the world and meeting many people of different cultures. A common denominator in all the varied regions with their specific culinary venues, baking was universal. Thank you for sharing your story about how your baking improved and you continued to progress. Now, because of my travels and agricultural experience, baking has become a form of relaxation, therapy and a sense of fulfillment and pleasure. It is gratifying to me that I share these attributes with someone that I have never met and comes from a completely different experience. Again, thanks for sharing your story.

March 29, 2021 at 4:01pm

Wonderful story! I really enjoyed learning about you and your path to baking. Thanks for sharing this with us!

November 29, 2020 at 1:49pm

Thank you for this post. Baking bread is my solace. It can take the abuse that releases my pains. Your advocacy is necessary and needed and your family beautiful. Look forward to reading more from you!

November 27, 2020 at 11:34pm

Thank you for sharing. Baking has always been my solace, my happy place even thru disasters I have always learned something; whether about what I did wrong in a recipe or learning something about myself. Thank you for your beautiful writing. Many blessings!

November 27, 2020 at 7:40pm

This was wonderful. As an exhausted and overwhelmed first-time mother, I know how it is to be so tired and unable to feel creatively fulfilled. Thanks for giving me a little inspiration!

November 27, 2020 at 3:31pm

Loved your story. A Bengali immigrant myself from Kolkata, my mouth watered when I was reading about Mughlai Paratha. Looking forward to more recipes from you!

November 25, 2020 at 4:14pm

Nice Post. Interesting and inspiring.

November 22, 2020 at 10:29pm

This is such a wonderful post. Thank you so much for sharing your experiences and your journey. I look forward to learning from you!

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Meet Thrina Low: The Heart and Soul Behind Bakery Brera's Inspiring Journey

"Love the Lord your God with all your heart and with all your soul and with all your mind and with all your strength.’ The second is this: ‘Love your neighbor as yourself.’ There is no commandment greater than these.” Mark 12:30-31

It's hard to believe it's been five years since I first stepped into Bakery Brera & Fine Foods and had the pleasure of meeting Thrina Low. This was long before the world grappled with the outbreakof COVID-19, and my mission at the time was quite simple: find a pastry supplier for the F&B company I was working with. Bakery Brera & Fine Foods was one of the establishments on my list, and it was nestled in Empress Mall at Empress Road.

I remember the day vividly. I timed my visit just right, arriving as the bakery was nearing closing time. This fortunate timing allowed me to strike up a conversation with Thrina, who, to my surprise, had some time to spare. What was meant to be a brief visit turned into a nearly hour-long chat. Thrina's warmth and her genuine interest in hearing my stories made a profound impression on me. We found common ground and shared our own life experiences during our conversation. And, of course, I couldn't leave without picking up some of the delectable pastries to share with my colleagues.

That chance meeting marked the beginning of a meaningful connection. Over the years, I've come to deeply appreciate Thrina's strong work ethic, deeply rooted in her Christian values and her unwavering commitment to following God's path in her unique way. Even during the hustle and bustle of bakery life, she always makes time for enriching conversations.

Thrina's story deserves the Spotlight, embodying the beautiful blend of faith, work, and an unwavering dedication to helping the community.

You have a background in engineering and human resources; what inspired you to open Bakery Brera & Fine Foods, and what sets Bakery Brera apart from other bakeries in Singapore?

I'm not your typical bakery owner in Singapore. My career has taken me from eight years as an engineer to another decade as a Human Resources professional. But eight years ago, I embarked on a different journey by starting Bakery Brera & Fine Foods. This decision came at a point in my life when the corporate world had become challenging for my husband and it was after we returned from an overseas postingand I felt a deep need to do something more meaningful as I considered retirement.

During this transformative period, as much as I was reluctant to start my own business, I felt a strong calling in my heart. It was as if I had a deep sense of purpose to open a bakery that not only offered the delicious treats my family cherished but also served as a platform for helping others. Immediately I thought of using this bakery as a mission field to make a positive impact on our community.

The inspiration behind this mission was the significance of bread as a symbol of sustenance and the importance of fostering community and relationship with God.

My mission is clear:to serve the community with high-quality and health-conscious baked goods and to make a positive difference. I aim to do this through every possible means and opportunity that comes our way, embracing and living out our core values while striving to be a beacon of goodness in our community.

As someone who values community outreach or "Kampung Spirit," how does Bakery Brera actively engage with and give back to the local community?

Our Bakery Brera community has become familiar with my faith and the positivity that our artisanal boutique bakery conveys on social media. I firmly believe in "loving God and loving neighbor," and this is reflected in our online presence. Amidst images of our delicious creamy Basque burnt cheesecake, buttery croissant, and caramelized kouign amann, you'll also find earnest posts encouraging our Bakery Brera community to engage in initiatives such as the "Welcome in My Backyard" campaign. We sponsor croissants for migrant workers who've contributed to the nation, provide care packs for healthcare staff affected by Covid clusters, and collect reusable jars and containers after Chinese New Year to support the eco-forward Project bECOme.

I don't see our almost 35K Instagram followers merely as customers; they're a community I want to nurture with more than just baked goods. I aim to foster a "kampung spirit," a sense of close-knit community, which I believe even urban Singaporeans possess. I truly feel that God has entrusted me with these precious 34,500 followers, and it's a responsibility I take seriously. My goal is to take care of them faithfully, offer them uplifting content, and provide opportunities for them to make a positive impact. I firmly believe that together, through community effort, we can achieve far more than we could alone.

While I may appear at ease as a digital citizen now, it wasn't always this way. Seven years ago, when we first launched Bakery Brera, I was in a completely different place.

How do Bakery Brera and Café Brera's commitment to inclusivity, which includes hiring staff, including seniors, with special needs and mental illnesses, enhance the distinctive ambiance of the establishment and contribute to its success? Furthermore, can you elaborate on the strategies and initiatives employed to prioritize the well-being and mental health of your staff, and create a nurturing and supportive workplace environment?

Our commitment to inclusivity and employing staff with special needs, including seniors and individuals with mental illnesses, is a core foundation that defines the success and unique atmosphere at Bakery Brera and Café Brera. We firmly believe in providing opportunities for all, ensuring that everyone can be part of our community, contribute their unique talents, and find fulfillment in meaningful work. This approach not only enriches our team but also fosters an environment of acceptance, support, and a sense of belonging.

Of the 45 people on our payroll, 40% are seniors. Working with seniors requires patience, as their work hours can't be as long, and sometimes instructions must be repeated. However, being an older woman at 58, I understand their challenges and respect their needs. I believe in allowing them to be themselves, to enjoy their work, and to chat. We simply need to learn to listen and slow down with them.

Some of our older employees may have limitations and specific preferences. I embrace these differences and cater to their needs, utilizing their strengths to complement the weaknesses of other workers. Even our cafe's opening hours are designed with our elderly employees in mind; we close at five to ensure they have time to rest. I cherish their wealth of experience and skills and love that they can share their wisdom and the things they enjoy.

Prioritizing the well-being and mental health of our staff is of paramount importance. We've implemented several measures to create a supportive and mindful work environment. Regular check-ins ensure that each team member feels valued and supported while offering a safe space for expressing concerns and flexible work hours.

Our approach is anchored in a culture of patience, understanding, and inclusivity. We place great importance on celebrating each person's unique strengths, ensuring that every team member feels genuinely appreciated and respected. This, in turn, contributes to the overall success and the uniquely warm and inviting atmosphere of Bakery Brera and Café Brera at Reunion (located at National Museum Singapore). I love the opportunity to be able to connect with people and to hear their stories. We want more encounters like that. It’s about connection and linking up.

How do you incorporate mindfulness practices into your daily life, and how does this influence your approach to running your bakery and cafe?

Incorporating mindfulness practices into my daily life is crucial in shaping my approach to running the bakery and cafe. I believe in the value of recognizing the abundance of blessings that surround us, often surpassing our requests. This awareness of the richness of life reinforces our reliance on a higher source of strength, wisdom, and all our needs.

The presence of Bible verses throughout the bakery serves as a consistent reminder of the core principles that guide our business. It's a visual representation of our commitment to values that extend beyond the workplace. In this mission, I take on the role of a humble servant and steward, emphasizing our dedication to these principles. We advocate and lead by example as a leading bakery in hiring inclusively, protecting the environment by reducing waste, cutting down plastics, recycling, and up-purposing all that we can, we believe in giving everyone a fair opportunity, and we aim to mentor and disciple the young.

Our journey together as a team has been marked by a deepening of our collective spirit. There have been moments when I've engaged in heartfelt conversations with my staff, particularly during challenging times, such as when they face family illnesses. These experiences provide our team with tangible examples of grace at work in our daily operations. It's through these experiences that they witness my reliance on a higher power, acknowledging my own limitations. I make it clear that we find strength in unity, a truth that guides our journey. I believe everyone is created precious, if given time, space, and proper support, everyone can flourish.

Incorporating mindfulness practices keeps me grounded in a spirit of humility and gratitude, which directly influences the way I lead and manage the bakery and cafe. This fosters an environment of respect and support for my team, promoting a sense of community and shared purpose.

Looking back at your journey with Bakery Brera and Cafe Brera, what are you most proud of accomplishing?

As I reflect back on my journey with Bakery Brera and Café Brera, what I'm most proud of is how everything fell into place according to God’s design for my life. It's clear that our life's path is deliberate, everything happens for good. My upbringing from a family who loves serving and hosting plus my corporate experience, lasting just the right number of years, was the perfect preparation for the success of Bakery Brera. Furthermore, my time in the Philippines for biblical training was a significant step in understanding the importance of serving the community.

The humble loaf of bread, a staple food for many, serves as a beautiful symbol of God's heart. It mirrors His desire to nourish, comfort, and abundantly provide for us, as emphasized in John 10:10.

My journey with Bakery Brera and Café Brera has been marked by a purposeful impact through business. Firstly, I'm grateful for the opportunity to provide employment to people in need or those who lack job opportunities. This allows us to make a positive difference in their lives and the community.

Our influence extends beyond the confines of our business. It encompasses our staff, customers, and the broader community. We have the privilege of living out our Christian values, not only in our professional roles but also in our daily lives.

Additionally, our reach indirectly touches various charities, social causes, and individuals in need, driven by a sense of purpose. This extends our capacity to make a meaningful impact beyond our immediate surroundings.

Our business provides diverse platforms for outreach, from our physical shops to our regional and even global social media presence. I find great joy in sharing our business journey on social media, where I discuss overcoming challenges and celebrating the joy that comes from life's blessings. It's a space to delve into aspects like lifestyle, daily experiences, and the role of faith as a business owner.

Furthermore, our work environment offers opportunities for coaching and discipleship. Walking alongside our team members in their professional journey allows us to go deeper into their lives and offer targeted support in a meaningful way. This has been instrumental in fostering growth and breakthroughs, especially among the younger generation within our team.

What I'm most proud of in this journey is the synergy of faith and business, where we not only find success in our work but also make a positive impact on our employees, customers, and the community, while staying true to our Christian values and principles.

Introducing the visionary force behind Bakery Brera & Fine Foods: Thrina Low. Her journey into the world of artisanal baking began in February 2016, upon her return from a four-year job assignment in the Philippines, alongside her husband. In her prior professional life, Thrina worked as an engineer and held a prominent roles in the Human Resources field such as t AIA Singapore, Dresdner Bank (now Commerzbank AG), General Motors & Seagate

Fate played a pivotal role in this serendipitous foray into the bakery realm. Situated adjacent to their church, an opportunity to assume ownership of the bakery was presented by its previous owner. Thrina, a devoted artisanal bread enthusiast, recognized this as the perfect moment to embark on a new adventure. They understood that the journey ahead would not be without its challenges, but the prime location and a community that shared their passion for high-quality food made it an irresistible opportunity. With a team of skilled bakers on board, they set out to create an array of delectable treats, including the renowned cruffins.

For those acquainted with Bakery Brera, Thrina is not just the owner but also a community pillar known for her engaging conversations, support for young bakers through internships, charitable fundraisers, community exchange drop zones, and outreach initiatives such as care packages for healthcare and migrant workers.

This same unwavering commitment to people and genuine warmth now finds an even larger platform to flourish at Café Brera at Reunion, a collaboration with the National Museum of Singapore in serving seniors, persons with dementia and mild-cognitive-impairments

Instagram: https://www.instagram.com/bakerybrera/

Facebook: https://www.facebook.com/bakerybrera/

Website: https://bakerybrera.com/

References:

https://saltandlight.sg/business/back-to-the-kampung-cafe-brera-at-reunion-sees-elderly-rekindling-spirit-of-the-good-old-days/

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The art of baking: A journey into the world of bread

**Title: The Art of Baking: A Journey into the World of Bread**

Introduction:

Welcome to the warm embrace of the kitchen, where the aroma of freshly baked bread fills the air, and every knead and fold is a meditation in itself. In this blog post, we'll embark on a journey into the heart of bread-making, exploring its history, techniques, and the joy it brings to both the baker and the eater.

The History of Bread:

From ancient Egypt to modern-day bakeries, bread has been a staple food for civilizations across the globe. Discover the fascinating evolution of bread-making techniques and how different cultures have shaped its diverse array of flavors and textures.

The Science Behind Bread:

Unravel the mysteries of yeast, gluten, and fermentation as we delve into the science behind baking the perfect loaf. Learn how these ingredients and processes work together to create the airy crumb and crispy crust that we all crave.

Techniques and Tips:

Whether you're a seasoned baker or a novice enthusiast, there's always something new to learn in the world of bread-making. Explore essential techniques such as kneading, shaping, and proofing, and discover tips for troubleshooting common baking pitfalls.

Exploring Bread Varieties:

From crusty sourdough boules to pillowy soft brioche, the world of bread is as vast and diverse as the cultures that produce it. Join us as we journey through a tantalizing array of bread varieties, each with its own unique flavors and textures.

The Joy of Baking:

There's something truly magical about the process of transforming simple ingredients into a delicious loaf of bread. Experience the satisfaction of pulling a freshly baked loaf from the oven, and savor the simple pleasures of breaking bread with loved ones.

Conclusion:

As we conclude our journey into the world of bread, I hope you've gained a newfound appreciation for this timeless culinary art form. Whether you're a passionate home baker or simply enjoy the occasional slice of toast, may your love for bread continue to rise with every batch you bake.

**Title: A Sweet Journey Through the History of Chocolate Chip Cookies**

Few culinary delights evoke as much joy and nostalgia as the beloved chocolate chip cookie. But how did this iconic treat come to be? Join us on a journey through time as we uncove…

Posted on January 17th, 2023.

Greetings, dear readers! I'm thrilled to have you here at Simple Delights Bakery, where I take immense pride in crafting exceptional artisanal breads. Join me on a delectable journey as we delve into the captivating world …

Sweet Talk With Simple Delights Bakery

Ready to sweeten up your special occasion? Let's chat! Schedule a free consultation with me and together, we'll bring your culinary dreams to life. I can't wait to hear your ideas and make them a delicious reality. Contact me now!

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'life is what you 'bake' of it': a nola woman shares journey from homelessness to owning a bakery.

'Life is what you 'bake' of it': A NOLA woman shares journey from homelessness to owning a bakery

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From homelessness to running a business — it's a story of a New Orleans woman whose journey you will remember.

WDSU reporter Shay O'Connor joins us with the story of a Mid-City bakery owner who was on the streets just years ago.

The owner of Nolita's, Martha Gilreath, explains why life is what you "bake" of it.

Nolita Bakery is located at 3201 Orleans Ave.

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A Baking Journey

French inspired pastry for the home baker

Join me on a Baking Journey through Cakes, Pastries, Breads and Desserts with a French touch . Gain confidence in the kitchen with easy-to-follow recipes , no matter your skill level!

I am so excited to share that my debut cookbook "Bite-Sized French Pastries for the Beginner Baker" was released in December 2023!

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Exploring the Journey: What Happened to Joanna Gaines’ Bakery?

Exploring the Journey: Trajectory and Story of Joanna Gaines’ Bakery

Scouring through the history of business ideas and revolutionary establishments, many successful stories pique the curiosity of entrepreneurship enthusiasts and food lovers alike. The same goes for bakery lovers who explore and ask, “What happened to Joanna Gaines’ bakery?” Bakery business is often seen as a way to cultivate creativity, passion, and precision while yielding delicious treats. Joanna Gaines’ bakery, named Magnolia Market Bakery, is no different; the journey of her bakery narrates a story of resilience, passion, and transformation.

Joanna Gaines, the multi-talented persona of the real estate and culinary world, has excelled in each venture she has embarked on. With ‘Fixer Upper,’ she built a sturdy base in the real estate business, while her bakery became an epitome of culinary success. Her passion for delivering handcrafted, indulgent pastries created a thriving business and a staple of the local food scene. But enthusiasts ongoingly ask, what happened to Joanna Gaines’ Bakery?

Magnolia Market Bakery, the brainchild of Joanna Gaines, started its journey in 2016 in Waco, Texas. The charming bakery offered an extensive menu boasting Gaines’ personal favorites such as cupcakes, cookies, and other confectioneries. Owing to Gaines’ popularity from ‘Fixer Upper’, the bakery quickly became a hit, attracting locals and tourists looking to taste Joanna’s famous cupcakes.

Gaines’ bakery was more than just an enterprise; it was a dream turned reality for Joanna. Though it faced challenges like any other business, it continued to thrive, buoyed by the love and support of the Gaines family and their vast fanbase. The bakery became a space where not just taste, but experiences were shared; a place where new relationships were formed and old ones rekindled amid the delightful aroma of baked goods.

So, what happened to Joanna Gaines’ bakery? Contrary to negative speculations that may surround such a question, Gaines’ bakery has not closed doors or met an ill-fate. Instead, the bakery has evolved and adapted with the changing times, embracing modern business methods in stride.

As the digital revolution unfolded, Joanna Gaines, too, ascended her bakery business to the internet bandwagon. Recognizing the potential of the e-commerce platform, Gaines transformed her brick-and-mortar bakery into an online food hub. Her baked delicacies are now easily accessible with a few clicks and taps, delivering sweet goodness to doorsteps nationwide.

This shift to e-commerce not only expanded the reach of Magnolia Market Bakery but also made it possible for Gaines to maintain business continuity during the challenging pandemic times. The move protected both the staff and customers, emphasizing the importance of safety during these unprecedented times.

At this juncture, it is crucial to perceive that the move from physical to digital space doesn’t indicate a decline but a strategic transition. It’s a smart move, considering the growing trend of online shopping and consumption of food.

Therefore, what happened to Joanna Gaines’ bakery? It graduated to the future, opening a new chapter in the industry’s history, setting an example and a course for other businesses to follow.

Aspiring entrepreneurs can learn from Joanna’s journey. Just like she did with her bakery, one can leverage modern technology to perpetuate and expand their business. E-commerce platforms are ready to assist, making it possible to reach customers globally. They offer increased visibility, reduced overhead costs, improved customer service, and uninterrupted 24/7 service.

With a well-structured plan, understanding of customer needs, and a commitment to quality, anyone can replicate Joanna’s success story. The key aspect is noting that consumer behavior is changing; it’s becoming more digital and comfortable with online purchasing. So, consider this as an invitation to join the e-commerce bandwagon, embark on your entrepreneurial journey, and possibly create your very own “Joanna Gaines’ Bakery” – a thriving business rooted in passion and sweet delights.

Journey Farm

Life's a Journey, Make it Sweet!

At Journey Farm, we scream for CUPCAKES (& so much MORE)!!!

We offer a core menu of farm-made, decadent baked goods along with special, scrumptious, limited edition flavors & treats that can be ordered by the dozen or pan. You can visit our bakery location to choose from our weekly available treats. Custom orders can be placed for pickup from the bakery at arranged times.

Orders may be placed via phone, text, in person, or on our Social Media messaging. Orders placed within 1 week of the date needed must choose from that week’s designated flavor list. Custom orders may be made 10 or more days in advance in quantities of 6 or more (note that some flavors are seasonal).

Call the bakery or check our social media pages for our weekly flavor list.

Feel free to message or call if you have any questions!

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Baking Certifications

Asb training & certifications.

Visit our Education Hub to see the full list of courses and resources available to support your professional development here: https://asbe.org/education/

BAKERpedia BakerCertified Bread Certified Courses A collection of 10 courses covering topics from the fundamentals of flour, yeast, and water; fats and emulsifiers; salt, sugar, and dough conditioners; to packaging, quality, and shelf life; this course has everything you will need to know to become Baker Certified in all things bread!

Industry Certifications

Certified Baker A Certified Baker prepares and produces baked goods while assisting with general commercial bakery operations. He/she has considerable responsibility and autonomy and participates in a broad range of both complex and routine work activies, including supervision of other staff and allocation of resources. He/she must demonstrate a basic knowledge of bakery sanitation, management, retail sales/merchandising and staff training.

• Certification offered by: Retail Bakers Association. 
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Certified Decorator A decorator at this level and for this designation prepares and finishes sweet baked goods for a commercial bakery. Duties include preparing icings, decorating a variety of cakes using various techniques, seasonal displays and specialty designs, and working with customers. He/she demonstrates a basic knowledge about sanitation.

Certified Journey Baker A baker at this level assists in the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery. Duties may include stocking ingredients, preparing and cleaning equipment; measuring ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing. He/she must demonstrate a basic knowledge about the principles of sanitation.

Certified Master Baker A baker at this level and for this designation participates in a broad range of complex, technical or professional work activities, performed in a wide variety of contexts with a substantial degree of personal responsibility and autonomy. Responsibility for the work of others and allocation of resources is present. He/she must have the technical and administrative skills necessary to operate and manage the production area of a full-line independent or in-store commercial bakery. He/she must produce high quality bakery foods, and demonstrate a basic knowledge about the principles of sanitation, management, retail sales/merchandising and training.

Certified Master Pastry Chef A pastry chef who possesses the highest degree of professional knowledge, skill and mastery of cooking techniques as they apply to baking and pastry.

• Certification offered by: American Culinary Federation. 

Certified Pastry Culinarian An entry level culinarian within a pastry foodservice operation responsible for the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods.

Certified Working Pastry Chef A pastry chef who supervises a pastry section or a shift within a foodservice operation and has considerable responsibility for preparation and production of all pastry items.

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Why this patisserie owner in Brooklyn went viral for accepting SNAP/EBT at her business

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• Robin Young
• Gabrielle Healy

At Jatee Kearsley’s Je T’aime Patisserie in Brooklyn, you’ll find classic baked goods like croissants, cakes and biscuits. But something sets Kearsley’s shop apart: Her business welcomes customers using EBT and SNAP, government food assistance programs.

Her business can do that because she sells products the government categorizes as staples: orange juice, bread and milk.

Kearsley went viral after she appeared on Righteous Eats, a social media feed highlighting New York City restaurants. Kearsley says she wanted to make her treats accessible to the community around her.

“There's still millions of people in America who will receive these benefits. And they just want a snack, right? They just want something sweet to eat. And many places don't offer these things for the community,” she says. “I made sure that whenever I opened my bakery, I was going to be for the community and affordable, something that anyone on any budget could afford.”

When she first opened, Kearsley said it took some convincing to get the neighborhood interested. She recounts a story about some school-age kids who wandered into her store a few months after it opened.

Kearsley says the kids asked about pastries they’d never seen before, like quiche, and she let them try some of the baked goods.

“I was giving away a lot of food because they were just so curious,” she says. “This is how I got the neighborhood to just come in and try everything. And as a new business, giving things away for free is not ideal. But my mission was literally to just change their mindsets.”

Kearsley says that same group of boys still visit her shop to buy her cookies, and they eagerly await her regular menu changes to see what else is in stock.

6 questions with Jatee Kearsley

Why do you accept SNAP/EBT?

“Growing up, my mom did receive [SNAP and EBT benefits]. As her child, I was also a recipient of these benefits. And knowing that there were limitations on what you can and cannot receive via these benefits – as a child, you want to go there, you want to get candy and you can't. It resonates with my heart very much.

“It was never a second guess for me to have these SNAP benefits taken in my store. A lot of people questioned me, ‘Why?’ Like, ‘You don't want that image attached to you.’

“And it's just like, what image? The image of helping the community? The image of feeding people quality and good food? So it is a mission. It's my life's mission to help people in any way I can. And God just happened to make me do it through food.”

How was the response from neighbors when you first opened? 

“I'm in the middle of Bed-Stuy, Brooklyn. Before gentrification, this was a very well-populated Black neighborhood. And stereotypically in Black neighborhoods, what do you find? Corner stores, liquor stores, fried chicken places. And growing up in Queens, you would find the same thing.

“These are items that I sell in my store that are not normal, that are not typical, that are not seen in these neighborhoods where the store is. So for me to put this bakery here, I got so many questions: ‘Why? Why are you here? You belong in Williamsburg. You belong in Greenpoint. This is too fancy for this neighborhood.’

“My question back to them was: ‘Why not? Why don't I belong here? Why don't you believe that this type of bakery belongs in your neighborhood? You deserve good quality food, just as those other neighborhoods.’

“So I'm not going to lie. It took a lot of convincing for the people in this neighborhood to try my store. We did not get busy until maybe the fifth month. And because people were just so skeptical about trying what is considered new food to them.”

What do you say to other business owners, who say it’s too complicated to accept EBT?

“Get rid of the image of what you think your bakery should be like and do it for the community. Because if you don't have the community, you don't have a business, right? And if your community needs a certain income level to support your business, but you can provide them alternate options than cash. Why not, right?”

What do you say when people call it ‘white people food?’

“I don't call it white people food. I call it elevated food. I did not indulge in elevated food until I reached college. So this saying of ‘white people food,’ it's totally about access.

“A certain culture may like to eat a certain food. So we, as a society, just latched on to that culture. But there's no such thing as white people food. It is totally about access and attainability and sustainability, honestly. So I don't believe in white people food.”

How are you staying creative with croissants?

“Every weekend, we do different specialty croissants. We’ve done strawberry shortcake. This past weekend, we did peach cobbler. We've done a chocolate chip cookie. We've done a blueberry cheesecake. We love to take this classic croissant and put our own little spin on it, because why not have fun with food, right?”

What advice do you have for new business owners?

“For anybody who feels a little bit troubled, not knowing what to do with this small business, just trust your instincts. Just go with what you feel. You can never lose when you’re trying your best.”

Gabrielle Healy produced and edited this interview for broadcast with Todd Mundt . Healy also adapted it for the web.

This segment aired on May 7, 2024.

Robin Young Co-Host, Here & Now Robin Young brings more than 25 years of broadcast experience to her role as host of Here & Now.

Gabrielle Healy Producer, Here & Now Gabrielle Healy is a producer at Here & Now.

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