About

Our Story

Some people start a bakery because they love sweets. I'm not one of them.

When I moved out of my family home, I couldn't cook pasta. Not in a charming, just-needs-practice way. Properly couldn't cook. Soggy pasta. Didn't know how rice worked. I had to learn everything from scratch.

Somewhere along the way, I discovered baking. Not because I had a sweet tooth (I don't), but because it was the one thing that calmed me down. I was working in supply chain. The days were long, the nights longer. A tray of brownies at 1am was how I came back to myself. That's how I got so good at brownies. Repetition, not ambition.

Made with Love (literally)

When you bake constantly and don't eat sweets, you have to give it all away. So I did. Brownies turned up at friends' apartments, on colleagues' desks, at family dinners. "Made with Love" isn't a tagline I picked because it sounded nice. It's what was actually happening. I made things for the people I loved, because I wasn't going to eat them myself.

The name

The name is an inside joke. At university, baking tended to happen after a specific kind of evening with friends, the kind where someone gets the munchies and someone else is suddenly very interested in making cookies. "Baked" worked on three levels at once, and the wink stuck.

In our final year we turned it into a creative business project. We sold at markets, on campus, and it worked. After graduation, I continued on with my corporate job. Eventually, I quit.

Where Baked is now

Four staples I refuse to compromise on. One limited flavour that changes every month. And bespoke flavours for businesses who want something only they can sell. Because anyone can put a chocolate chip cookie on a shelf, but not everyone can translate a brand into something you can taste.

Still made by someone who doesn't have a sweet tooth.

Still made for the people I love.

That now includes you.