The Doorstep Baker is an idea that has evolved from my experiences over the years. It’s a home baking food delivery service within my local area of Bewdley, Kidderminster and Stourport.

I’m a passionate cook and baker with at least 25 years home experience and 3 years professional experience. I hold the level 2 Food Hygiene and Safety qualification and I am insured as a home baker. If you want to know more about me and what The Doorstep Baker has evolved from, read on…

Seven years ago, my passion for baking and cooking presented me with a choice. At the time I was working as a family support practitioner, managing a caseload and delivering parenting courses.

I started to work my one day off, at a local cafe. It was always a dream of mine and if I’m honest it was helping me to de stress from my work role. Of course I was hooked and just loved bringing my home learned foodie skills to life. After being there a couple of months I was asked to join the team more permanently. I weighed up what I should do and what I really wanted to do. It was a weighty decision to make because I had spent a lot of time and effort completing my Open University degree in order to become a family support practitioner. Now the decision seems so simple! I wasn’t happy or entirely comfortable in my role.

So the choice was made after supportive converstions with family and friends. I left my career and I followed my dream of cooking for others.

I became a cook and baker and worked at the cafe making quiches, soups, fresh sandwich fillings, afternoon teas, cakes, scones and all that comes with it.

It was a brave leap for me, but the happiness it brought to me every day made me realise I was on a path that was my dream. And the wonderful team I worked with were, and still are, fabulous supporters. Being offered that opportunity literally changed my life.

Since then I have worked as a baker in another local coffee shop and also returned to my career in support work as a coordinator for a local charity. I have also volunteered as an assistant to the cooking facilitator at a local day facility for vulnerable adults.

I’d been sharing my hobby baking experiences on Instagram for two years too. This was about nut free bakes I create, inspired by my son’s severe allergy. But the common theme with all the day jobs I’ve held has been my want to return home and bake for others.

To enhance my skills I have learned more from: a sweet breads and viennoiserie baking course at Loaf in Stirchley; cake courses at Blue Door Bakery in Redditch and a fun cooking course at Simpsons Restaurant in Edgbaston. Check out their websites, if you get the chance, they’re great inspirations.

All of these experiences and more helped me develop my idea to run my own small bakery from home. I design my weekly baking / food menu and deliver within the local area. To make this achievable and minimise food waste I operate the orders as 1 month and 3 month subscriptions, with different options to choose from. As a one woman small business my time is precious. I do all the making and baking along with all the management, administration and deliveries. This is why I select certain produce to make on certain days and also why I have limited numbers of subscriptions. We cannot do everything we want to at once, but we can focus on doing smaller things really well.

I also offer seasonal specials for subscribers and non subscribers – look out for these bi monthly on my Facebook and Instagram page. Be quick to snap them up!


I use local produce suppliers to make use of fresh seasonal vegetables and fruit, where possible. I use quality flour for my sourdough from Shipton Mill that is as close as possible to the area. Shipton Mill has a well earned reputation amongst professional and artisan bakers. I also use Matthews Cotswold flour for other grains when the recipe requires it. Again they hold a well earned reputation for milling. Free range eggs are also a must to have in the Doorstep Baker sweet stuff. These are a great basis, ethically and taste wise, for any cake or cookie that is going to be great!

Subscribers have helped me to reduce packaging waste too. I have already introduced kilner jar options for soup deliveries. The next step would be to reduce cardboard packaging for cakes.

What people say about The Doorstep Baker

Well the sweet treats went down a storm. Apparently I’m the best Grandpa ever! Thanks again.

A ‘seasonal special’ customer text

Thanks for the subscription reminder. By the way, the soup was amazing!!!!

A Kidderminster subscriber text

I don’t know how I would cope without my weekly sourdough delivery.

3 month subscriber email

%d bloggers like this: