Side Husstles: Baked by Brooke Owner Brooke Chambers Reveals Her Recipe for Success
- Rachel Huss
- 3 days ago
- 4 min read
We live in a culture obsessed with making and getting that bread. But, how many people you know bring that dream into reality? Well, I met one at Alma Matcha in Fort Lauderdale. Brooke Chambers works a remote corporate role by day, and by night (and weekends), she makes and gets that bread. On a random Saturday, I met Chambers selling her bread. After trying her pumpkin sourdough, I knew I had to write a piece about her. I spoke with Brooke to learn how she incorporates her mission and vision into her work.Â
Baked by Brooke Owner Brooke Chambers's Interview
1. What inspired your business?
I have always loved baking and cooking for my family since I was young. My passion really took off about 3 years ago when I moved into my own apartment and started cooking every day. Through that, I began my own health journey, learning more about nutrition and closely reading ingredient labels at the grocery store. I was shocked by the number of unnecessary additives and preservatives in most store-bought breads. That’s what led me to start baking my own. I wanted something simple, real ingredients I could actually recognize. Once I discovered how much better naturally leavened bread made me feel (and how amazing it tasted), I was hooked. What started as a personal passion quickly evolved into a small business dedicated to sharing better, more nutritious bread with others. I started selling it at my co-working space, and word got around quickly, which allowed me to expand to where I am today!
2. What makes Baked by Brooke different from other bakeries?
One of my main values is keeping things simple, intentional, and real. Every loaf is made by hand using slow, traditional sourdough methods. no shortcuts, no additives, and no yeast. I use high-quality ingredients, which create bread that’s not only more flavorful but also easier to digest. What really makes my bakery stand out, in my opinion, is the creativity that goes into each loaf. I love experimenting with unique flavor combinations and offering new seasonal sourdough flavors every month — things you won’t find in your typical bakery. From key lime pie to strawberry matcha and toasted marshmallow to cozy fall flavors, there’s always something fun happening. Every loaf is made in small batches with great care. I mix, shape, and bake everything myself, which I intend to continue doing.
3. How has Baked by Brooke evolved since its founding?
Baked by Brooke started very simply — just me, my starter, and a few loaves of sourdough I’d bake for family and friends. What began as a side hobby quickly grew into something much bigger as people started asking for more. Over time, I’ve learned a great deal about baking, scaling recipes, and what it takes to run a small business. Now, I get to share my sourdough at local pop-ups and collaborate with other small businesses, which has been an amazing experience! I had my first in-person pop-up in October, and it was the best experience - something I never thought possible when I first started out, especially making 40 loaves at once. My menu has also evolved significantly — I’ve transitioned from offering just classic loaves to creating seasonal flavors, English muffins, and more! It has been a truly rewarding experience to watch this grow over the past two years.
4. What advice would you give to students and young professionals who want to start their own business?
I love this question because even though I majored in business in college, you really don’t know what it’s like to start a business until you’re thrown into it. My biggest advice is to start simple — use what you already have at home. You don’t need to go out and buy a ton of supplies right away; you’ll get there eventually! It can definitely be intimidating to put yourself out there and start building a customer base, but it’s so worth it. I was overwhelmed at first with all the various business and legal aspects that go into starting a business. Don’t be afraid to reach out to other business owners or do your own research — there’s so much valuable information out there. Honestly, I’ve learned SO much from other small business owners on TikTok and in online communities.
5. What’s the next chapter?
With one in-person pop-up event under my belt and another scheduled for November, I would love to continue hosting them at local coffee shops and wellness events in the area. It’s such a fun way to connect with new people in the community. I also want to expand past sourdough loaves and start offering treats such as cookies, brownies, and muffins. Ultimately, my goal is to unite the community around gut-healthy, flavorful bread that people can feel good about consuming.
Brooke Chambers demonstrates that making bread and getting bread go hand in hand. Her small business is poised to take off during the holiday season. Make sure you place your orders with her today.
