The story
Hi, I'm Brandy. Owner and Baker of Bbakes
Every loaf is baked in my home, the same kitchen where my family gathers. This all started when I was a young, baking chocolate chip cookies with my mom. Now my love for baking is stronger than ever and I can't wait to share that with you!
How it started
It started the way most good things do, out of curiosity. I picked up a bag of flour, watched one too many sourdough videos, and decided to try feeding a starter. That was only a few months ago and here we are. I can't wait to see the improvement in my loaves as the starter continues to grow!
What began as a weekend hobby turned into something I couldn't stop thinking about. The process of making sourdough: the long ferments, the shaping, the moment you pull a loaf out of the oven, it's endlessly satisfying. I started baking for friends and family, and eventually for the neighbourhood.
Bbakes is still small on purpose. Small batches mean I can give every loaf the attention it deserves. No shortcuts, no preservatives. Just flour, water, salt, and time.
What we believe in
Small batches, always
Every bake is limited. That's not a constraint, it's the point. Smaller batches mean better bread and less waste.
Real ingredients only
No additives, no shortcuts. Just quality flour, water, salt, and a starter.
Slow fermentation
Good sourdough takes time. Every loaf is hand shaped and personally cared for so the flavour and texture can develop properly.
Baked for the neighbourhood
Bbakes started as a way to share something homemade with the people nearby. That's still what it's all about.
The process
Every loaf follows the same unhurried rhythm — mix, ferment, shape, proof, bake. No machines, no shortcuts.
Feed the starter
It all begins with the starter, a live culture of wild yeast that gets fed and watched until it's active and bubbly.
Mix & bulk ferment
Flour, water, salt, and starter come together. The dough rests and ferments for hours, developing flavour and structure.
Shape
Each loaf is shaped by hand and placed in a bannet awaiting the next step.
Score & bake
Straight from the fridge into a screaming-hot oven. The steam creates that signature crackly crust.
Want to try a loaf?
Bake days are Tuesdays and sometimes Thursdays and Fridays too. Reach out early and we'll set something aside for you.