'We’re only just getting started': Co Antrim baker turns home kitchen into award-winning gluten-free bakery business that delivers luxury without compromise

After graduating with a BA (Hons) in Hotel & Tourism Management, I started my career in retail management.

At the time, I thought it would be a stepping stone into the tourism industry, giving me broad experience in business operations and customer service. But very quickly, I found myself drawn to something else entirely.

I loved the pace of retail, the daily problem-solving, and especially the people side of it — building and developing strong teams. What was meant to be temporary turned into a 20-year career in retail management.

Like so many others, the 2020 lockdown gave me time to stop and properly reflect. While on furlough, I started thinking seriously about what I actually wanted from my working life. I realised I was ready for something that was mine — something I could build from scratch. I’ve always loved baking, so I started exploring whether that passion could become a business. Through the Go For It programme, I was able to shape the idea properly, and that’s when Gold & Browne’s really began to take form.

Gold & Browne’s is a small, family-run business, owned and run by myself and my husband Adrian, from our home kitchen in Co. Antrim. We create handcrafted gluten-free sweet treats that focus on luxury, flavour and quality without compromise. Our speciality is our award-winning Belgian chocolate brownies, along with cookies, blondies and traybakes, all made in small batches in our bakehouse.

What makes us different is simple: everything we produce is completely gluten free, but still designed to taste every bit as indulgent as traditional baking. That’s really important to us. We want people to realise that gluten-free doesn’t mean sacrifice and people choose it not because they have to, but because it genuinely tastes amazing.

We use the finest ingredients we can source, including local produce where possible, and we put real care into every part of the process — from baking right through to packaging and presentation.

Our products are sold online, at artisan markets, at major events across Northern Ireland, and every weekend at St George’s Market. We also provide bespoke corporate gifting, which has become a really important part of what we do. It’s been incredible seeing how far the business has come from those early days baking in a home kitchen.

A typical day for me starts the night before, going through my lists and planning what needs to be done. I usually divide the day into baking, packaging, meetings and admin, but in reality, things often shift as orders come in or priorities change. Mondays and Wednesdays are slightly different because online orders close at 1pm, so baking is scheduled for the afternoon to make sure everything is included.

One thing I’ve learned from my years in management is the importance of balance. I’m very conscious of setting a finishing time each day so I can properly switch off in the evenings. I’ve seen how burnout can affect people in previous roles, so protecting that balance has been a priority from the very beginning.

There have been so many highs along the way. Receiving a Great Taste Award for our double chocolate brownies was a huge moment, as was being named Most Promising Small Business in Ballymena. Moving from our home kitchen into a dedicated bakehouse felt like a real turning point — it showed the business had outgrown its original space.

Celebrating our fifth birthday was also incredibly special. It gave us a chance to look back at where we started and reflect on how much has changed. Seeing old photos from the early days was emotional, but also motivating. It reminded us of the risks we took and how far we’ve come together as a family business.

But honestly, one of the biggest highs is still being out at events and hearing customers recognise the brand instantly. When people talk about our brownies with real enthusiasm, it never gets old.

Of course, it hasn’t all been easy. One of the biggest challenges has been the rising cost of doing business. Ingredients have increased significantly, especially chocolate, and energy and fuel costs have added further pressure. For a small business, those increases are felt immediately across everything we do. We’ve worked hard to absorb as much as we can while maintaining the quality we’re known for.

What I’m most proud of is that we’ve stayed true to our brand. Even with rising costs, we’ve refused to compromise on quality or cut corners. Maintaining that luxury feel and high standard has always been non-negotiable for us.

If I could change anything, I’m not sure I would. Every decision, challenge and opportunity has shaped the business into what it is today. We’ve learned as we’ve gone, and that journey is part of the story.

Looking ahead, we’re always developing new ideas and products. Getting face-to-face feedback at markets is a really important part of that process. We’re especially looking forward to attending the Lough Neagh Artisan Market on Sunday, June 7, where we’ll be showcasing new products and hearing directly from customers. Those conversations help shape what we do next.

As a business, we’ve always valued being part of the local community. Supporting local events and working alongside other independent producers has been a big part of our journey. It’s not just about selling products — it’s about connection, learning and growing together.

We recently marked our anniversary, and while it was a moment of celebration, it also felt like a checkpoint. It reminded us that we’re still evolving and still building. In many ways, it feels like we’re only just getting started.

Finally, we’re incredibly grateful to our customers, who have supported us from the very beginning and continue to champion what we do. Whether online or at events, that support has been fundamental to our growth. We’re also thankful for the businesses and people we’ve met along the way — it’s been a shared journey in many respects, and one we’re excited to continue.