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About us

Founded in 2011 as Treats from the Kitchen, we’ve grown into a fully allergen free artisan bakery rooted in care and creativity.


We craft fresh, inclusive treats that are free from gluten, wheat, dairy, and eggs, for everyone to enjoy without worry.


We relaunched as Better Way Bakery in March 2026.

Our values

Baked into everything we do:

  1. Beauty, not just in how our cakes look, but in how they make people feel
  2. Ethics, not just in sourcing, but in every products story
  3. Celebration, not just for some, but for all.

Our belief. Indulgence should be intentional. Not rushed, not excessive, but crafted with care, with conscience, and with celebration in mind.

Our craft. We honour tradition and embrace innovation. Our recipes are rooted in heritage, yet reimagined for today’s world, allergen free, inclusive, and ethically sourced. We bake for birthdays, for quiet mornings, for grand gestures and everyday joys. Because every moment deserves to be celebrated and every person deserves to feel included.

Our promise. To bake with integrity. To design with intention. To celebrate with heart.

There is a better way and we’re here to make it delicious.

Better baking for a lighter footprint

Small enough to care. Big enough to make a difference.

Sustainability isn’t a side note, it’s baked into everything we do. From our packaging to our power supply, we make thoughtful choices that reflect our values and protect the planet.

  1. Eco-friendly packaging. All our packaging is compostable, recyclable, or biodegradable. We never use single-use plastics, and we recycle every box, bottle, jar, and carton
  2. Ethical sourcing. We only work with suppliers who share our high standards. That means full traceability, fair wages, and responsible practices across our supply chain.
  3. Local & seasonal ingredients. We choose organic, local, and seasonal produce whenever possible, supporting nearby growers and reducing our footprint.
  4. Zero-waste baking. Any unused raw ingredients are composted and returned to the soil in our garden. Nothing goes to waste.
  5. 100% green energy. Our bakery runs entirely on renewable energy because delicious treats shouldn’t cost the earth.

Why It Matters. We believe small businesses can make a big impact. Every decision we make is rooted in care for our customers, our community, and our planet.

Karen, our founder and creative director

Karen is the heart of Better Way Bakery. She began with the simple belief that indulgence should be luxurious, ethical and inclusive.


Karen is the architect of every seasonal recipe, campaign, and celebration. It all begins with Karen's creative spark.


From blending our unique flour in house to designing packaging that feels as beautiful as it is sustainable, she ensures the soul of Better Way Bakery is never lost.


“Better Way Bakery is more than food. It’s a movement around mindful indulgence, a better way to celebrate.”


Our Journey

2011 Humble Beginnings

A small table at Folk by the Oak, bakes inspired by Karen’s Nan, and a complete sell out. Requests for gluten free and diabetic friendly treats planted the first seed of what would become Better Way Bakery.


2012 Listening and Learning

Karen returned with an expanded menu shaped by customer needs. Another sell out confirmed that inclusive baking wasn’t just appreciated, it was essential.


2013 Expanding the Menu

More gluten free and dairy free options joined the lineup. Oak shaped lavender shortbread for festival artists introduced a thoughtful, signature touch.


2014 Catering for All

The stall grew busier. Gluten free, dairy free, vegan, and traditional bakes were offered side by side, all clearly labelled for safety and trust.


2015 to 2016 Flour Power

Karen began blending her own gluten free flours, creating a soft, moist sponge that didn’t crumble. A dairy free frosting followed, finally meeting her high standards.


2017 A Clearer Mission

A marquee of our own. Every bake now gluten, wheat, and dairy free, with vegan options too. Compostable packaging and full allergen transparency became core values.


2018 Vegan Breakthroughs and New Horizons

The vegan vanilla sponge was perfected. New festivals welcomed us, and card payments made our bakes more accessible.


2019 Overwhelmed but Inspired

A year of ambition, challenge, and learning, shaping the direction of the bakery’s future.


2020 A Global Pause

The world stopped. We paused, reflected, and held onto hope.


2021 A Strange Transition

A year of uncertainty, adaptation, and quiet preparation for a fresh start.


2022 A Bakery of Our Own

A former test kitchen became home. We baked through heatwaves, markets, festivals, and joyful community events.


2023 New Ideas, New Adventures

Seasonal catering at Mentley Lavender Farm, allergy friendly cupcake parties, and a full calendar of markets and shows.


2024 Weather, Wonder and Community

Sunshine, rain, cancellations, and connection. Every event brought new faces and familiar smiles.


2025 Loss, Change and New Beginnings

The year began with heartbreak as Karen lost her dad. A new unit offered space to grow, a kitchen, storage, and office ready for transformation.


2026 Better Way Bakery Is Born

After years of refining, learning, and baking with purpose, Better Way Bakery officially launched: rooted in joy, inclusivity, and ethical ingredients, crafting indulgent, allergy safe treats without compromise.

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