a little about us...
The People Behind
The Crumbs
We're not just a bakery. We're a small, slightly flour-dusted family of bakers who believe that food is the very best kind of storytelling.
2019
It Started With a Rainy Tuesday
In 2019, Mila — our founder and head baker — lost her corporate job on a rainy Tuesday. Instead of updating her resume, she baked seventeen loaves of banana bread and handed them out to her neighbours.
The neighbours, being sensible people, told her to do it again. And again. And again. By spring, The Storybook Bakery had a pop-up stall at the local market. By summer, we had a tiny shopfront. By winter, we had a waiting list.
We still bake everything by hand. We still use Mila's original banana bread recipe. And we still believe the best things in life are warm, slightly imperfect, and smell faintly of vanilla.
What We Bake On
Not just flour and butter — these are the values we knead into every loaf.
Made With Love (Literally)
Every item is touched by human hands. No industrial machines. No shortcuts. Just time, care, and a healthy amount of butter.
Local & Seasonal
We source ingredients from local farms. The menu changes with the seasons — if it's not growing nearby, it's not going into our oven.
Every Crumb a Chapter
We name our products after stories and feelings. Food should spark imagination, not just fill stomachs. Take a bite, turn the page.
Our Chapter Book
2019 — The First Loaf
Mila bakes her first batch of banana bread and discovers she'd rather bake than manage spreadsheets.
2020 — Market Stall Days
A small blue tent at the Sunday market. A handwritten sign. A queue that surprised everyone — including Mila.
2021 — A Proper Shopfront
We found a tiny yellow door on Elm Street. We painted it terracotta. We cried a little. Then we baked.
2024 — Still Baking
A team of 8 bakers, a custom cake studio, and a wholesale programme. The banana bread recipe is still the same.
Meet The Bakers
The ones with flour in their hair and love in their loaves.
Mila
Head Baker & Founder
"Every bad day can be fixed with the right loaf."
Sam
Pastry Chef
"Frosting is a form of self-expression."
Leo
Bread Artist
"A good sourdough takes 72 hours. So does a good story."
Priya
Cake Decorator
"I draw on cakes. I peaked early."
Come Say Hello
We're at 14 Elm Street, open Tuesday–Sunday, 7am to 6pm. The terracotta door is hard to miss.