How did Labour of Love Bakery come to be?
Since I can remember, I’ve always wanted to own my own bakery. Growing up, my mornings regularly consisted of me pretending I was South Africa’s very own Nigella Lawson who could whip up the best toasted cheese anyone had ever tasted…
Labour of Love Bakery began way back during Covid. While everyone was going through the banana bread and sourdough craze, I was going through (and still am) a bit of a laminated pastry obsession. Every week I would try a new croissant recipe, and every week I would fail. But with every batch came another lesson, and an even bigger love for pastry.
After enrolling in culinary school, but not being able to start when planned due to lockdown, I thought, why not get my food career started in the meantime. Labour of Love bakery initially began as a food photography and recipe-sharing Instagram page. It was a platform for me to showcase how beautiful pastry can be with minimal styling, while still capturing the labour of love that baking entails.
Before long, I started receiving order enquiries, and I realised it was time to create the bakery that little 10-year-old Chef Robyn would have been proud to own.
Today, Labour of Love Bakery is an online bakery, specialising in laminated pastries, and where every pastry I make is a reflection of my labour of love.