Baked by Bloom began, like most good things, in the kitchen… Surrounded by chaos, cake tins, and a very persuasive husband.
Laura Bloom, our baker-in-chief, has always had a scientific brain and a sweet tooth. With a Master’s in science and a knack for experimentation, she’s spent years swapping lab coats for aprons, using her kitchen as a mini lab for flavour testing, texture tweaking, and perfecting the kind of desserts that make people pause mid-bite. It started with family birthdays, a few “please make this instead of buying it” requests from friends, a little one hanging off a hip and the other asking to lick the spoon, and a quiet joy in seeing the people she loves light up over something homemade.
After baby number two arrived, Laura made the huge and slightly terrifying decision to leave her role in science. She’d been nudged (okay, pushed) by family and friends for years to start something, and finally, with Callum, her husband, hype man, and occasional dishwasher, setting up the name, domain and website without asking... Baked by Bloom was born.
The name is as simple as the business itself. Laura Bloom. She bakes it. It’s that personal.
Everything is baked from scratch in our family kitchen. The first orders came from friends and family – people who wanted desserts that didn’t taste mass-produced, who craved thoughtful, flavour-packed bakes tailored just for them. And word’s been spreading ever since.
We don’t follow trends. We don’t do "that’ll do." We create the kinds of bakes you dream about, then try to make them even better.
This is still just the beginning. The kitchen’s busy, the oven’s always on, and the dream? To keep growing and bring on other passionate bakers. Maybe one day we’ll even have a space you can walk into, where the smell of something incredible hits you before the door shuts behind you.
Until then, everything is…
Baked by Bloom
