Our story
In May 2022, Brooke Bellamy opened a 41 square metre bakery on Marshall Street in Fortitude Valley. Four years on, Brooki bakes across Australia and the UAE, with a team of more than 200 and a community of more than four million. This is how it happened, from the ground up.
The journey
Brooke grew up in Tasmania, where she learned her love for baking and all things sweet from her mum. In January 2022 she moved to Brisbane with one plan: to chase her lifelong dream of opening a bakery.
Brooki opened at 15 Marshall Street in Fortitude Valley, in a kitchen of just 41 square metres. The early days were dough testing, small batches and plenty of trial and error.
And for about eight months, nobody knew it existed.
Brooke started posting the real thing: the early starts, the bakes, the building of a bakery. People watched, then they started turning up. The queue on Marshall Street became part of the story.
Within months Brooki was selling around a thousand cookies a day in store and thousands more online. The team grew to ten, cookie dough moved to a production kitchen, and we outgrew that in less than a year.
Our second store opened at Gate 25 in Brisbane Domestic Airport, on the same day Brooke's first baby arrived. Talk about timing.
Weeks later came Bake With Brooki: 100 recipes, written and photographed by Brooke, so the recipes from the bakery could be made at home.
Brooki reached the Gold Coast with a bakery on Surf Parade in Broadbeach, then left Queensland for the first time with Sydney Airport.
In November, UAE developer Arada invested AED 60 million (about A$25 million) to take Brooki international, with a goal of 100 stores worldwide by the end of 2028.
We launched the world's first cookie vending machine in Brisbane International, opened our largest flagship yet in South Brisbane, and arrived in Adelaide and Melbourne, where Brooke baked on opening day on Chapel Street. Then came Barangaroo, our first Sydney flagship.
In the UAE, Brooki now trades from a drive thru at Al Qana in Abu Dhabi and a kiosk in Aljada, Sharjah, after pop-ups there drew queues of more than two hours.
What's next
Every new store still starts the same way it did on Marshall Street: real ingredients, baked fresh, and a team that cares whether you leave happy. Here's where you'll find us next.
Every cookie is baked in our own kitchens. We bake until we sell out rather than baking to a number.
Every new cookie still starts with Brooke in the kitchen, and you usually get to watch it happen.
No big ad campaigns. Brooki grew because people shared it, queued for it and kept coming back.
Thank you
We wouldn't be here without our team, our suppliers and everyone who has queued, ordered, shared or sent a box to someone they love. Thank you for being part of the journey so far. The best bits are still ahead.
Brooke & Justice Bellamy, co-owners, and all the team at Brooki
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