It all began in our home. In those early days, we had a 7 quart mixer that would hold enough mix for 10 pies and our home oven, where we could only bake 10 eight inch pies at a time, with some serious rotation and turning to make sure our crusts didn't burn. Those 10 pies took a little over 1 hour to bake. So on an order of 100 pies, we were up all night, many nights!! As our orders increased and we introduced new pies, like our cheese pies, with fruit fillings made from scratch, we outgrew our home oven and eventually had to move our baking to a nearby commercial bakery where we paid for the use of their kitchen and oven. 

To save time and money, we would get up at 2:00 a.m. and make up 5 gallon buckets of our mixes at home. At the bakery we poured up the pies, baked, cooled and wrapped them. We would arrive at the bakery 5:00 in the morning. The brother who owns the bakery, produces a vegan cookie called "The No Cookie Cookie" that he ships throughout the U.S. The facility was huge compared to our home kitchen, with a rotating rack oven where you put everything on a rolling rack, push the entire rack into the oven, the rack is lifted and rotates during the entire baking cycle! His oven could bake 240 pies at one time in 45 minutes! So we went from walking using our home oven, 10 pies at a time, to flying! The image here has 96 pies on the rack! Initially the owner would come in the morning, open the door for us and come back and lock it when we were done. After he saw the care we took in his bakery, he gave us a key and we let ourselves in and locked up when we were done. He stated if it wasn't for the smell of the pies, he would not have known we were there. These are some of the Blessing we have received along the way!

Prior to leaving California in 2014, I took some bread making classes from a master baker, which started our journey into bread baking for sale. At first, I was so excited that I wanted to bake everything.

In 2015, we began developing The Bronwood Bakery, in Bronwood, GA, with more Blessings Along the Way! We received a loan from our family to purchase some previously owned commercial equipment; our double convection ovens, our 20 quart mixer, and the electrical connection needed to run the ovens. We started baking and selling our products within our new congregation, shipped them to family, sold them at Farmers' Markets, and to various customers that enjoyed our products. Word of mouth increased, our customer base increased and The Bronwood Bakery became a reality and every month, without fail, we paid our commitment on our loan until it was repaid in full!

During the pandemic and the lock down of businesses, bread baking, specifically sourdough bread baking increased dramatically. Folks were at home and had the time. Some turned their interest into micro bakeries. 

One thing that did not shut down was the need for food. With health concerns in the forefront, the need for quality foods increased, raising the demand for our products to be shipped. In that scarcity and businesses struggling to get the supplies they needed, we had difficulty finding the kosher pie shells we had been using for years. We would go to the supermarket to purchase them and there may be one or two packs (2 shells per pack), or limits were imposed due to shortages, where you can only get 2 or 3 packs at a time. Many times there were none, at all, from one store to the next and we would have to tell our customers we won't have pies this week. My daughter and I had the intention for years, that one day we would make our own pie shells. That day came, during Covid. We had purchased a pie press some months back but had not used it. When we could not get pie shells week after week, we were forced to develop our own and we did. So after making our pies with other folks pie shells for over two decades, Jennifer produces our own quality pie shells, which we sell to our customers. 

Our bakery products are unique in that first, as it was when we baked in California, we make it a point to use quality ingredients. Second we make sure that all of our bakery products incorporate Muhammad Farms Premium Whole Wheat Flour; naturally grown, harvested, milled and shipped to 80+ cities throughout the U.S., Bermuda and The Virgin Islands. We as bakers know that the ingredients we use attribute greatly to our end product: Taste, Texture, Performance, etc., so the flour we use makes a difference.  

In the beginning we were so eager to bake everything we could think of, and our website initially reflected a larger variety of products. Then reality set in, when folks ordered two of these and one of those, streamlining what we offer became a must. When you visit our store, only the items listed there are the items we currently ship. 

We are ServSafe Certified. We are not a storefront, brick and mortar that you can walk in to. We are baked goods distributors, a micro bakery and we look forward to delivering or shipping to you, our customer. 

Future Plans For The Bronwood Bakery

Continue to grow, developing ourselves and our craft.

Conduct Bread making classes for young girls interested in learning a valuable skill that can serve a need and produce income for themselves, working with their hands.

We want to encourage getting back into our kitchens and preparing quality foods from scratch, for our health's sake. 

"Baking The Best For You"!