We opened the doors to Brooki in May of 2022 and since then have grown to a team of 30 talented bakers, cake decorators, customer service professionals and our beloved delivery driver Milton!
Our journey began in a tiny 41 sqm kitchen on Marshall Street in Brisbane's Fortitude Valley. In the beginning the days were filled with endless cookie dough testing, small batch baking and many trial and errors.
After months of a slow and steady pace, Brooki started sharing behind the scenes videos of "a day in my life" videos which quickly grew an audience online. Followers were fascinated by the ins and outs, behind the scenes of a bakery and before too long, they were making their way into the bakery to try the products for themselves.
We quickly grew to a team of 10 as we moved our cookie dough production to an external kitchen, which we quickly outgrew in less than a year. It was a juggle managing the storefront and the e-commerce growth in succession, so we quickly hired more team members to keep up with demand.
At the same time we were getting ready to welcome our first baby, who made her arrival into the world on the same day we opened our Brisbane Airport location. Somewhere in there we made time to write and photograph a cookbook, host a pop-up internationally and open our third store at Chermside.
We would not be where we are today without everyone who has helped us along the way - our team, our suppliers and our long term supporters. So thank you for being a part of the journey so far.
Brooke Bellamy & Justice Bellamy (co-owners), and all the team at Brooki ❤️
