Blume Bakery Wants to Grow the Menu, Ship Nationally

Since April 2024, Jennifer Robertson has owned and operated Blume Bakery, a dairy-free bakery. But that’s not stopping her from dreaming big with new menu additions and the hopes of taking her brand across the country.

As the sole proprietor, Robertson handles every aspect of the business, from baking to social media.

“Honestly, it's been challenging, but I do work really well by myself,” Robertson says. “It's been a really great year; I've done a ton of marketing, and I feel really good about meeting so many business owners and making new friends. I'm really proud of myself.”

One of the main inspirations was her late mother, Ruby, who would bake dairy-free treats for Robertson, who had a severe dairy intolerance. She used alternatives like goat's milk, soy milk and rice milk to bake and would also sell her famous pound cake to local restaurants.

“My mom really gave me a good, strong foundation in the kitchen; she's the one who taught me how to bake, how to cook, and she was also an entrepreneur back in the day, so I got to see her doing that growing up, and I just knew that I wanted to do that and follow in her footsteps,” Robertson says,

Her mother's entrepreneurial spirit and her love for sharing desserts inspired Robertson to start a business and continue sharing that legacy. Ruby also introduced her to coffee and red roses, which helped inspire her dream of opening a dairy-free bakery that doubles as a coffee and flower shop, mixing all her passions.

“I've been doing markets for a year, so my next step is to hopefully get a coffee cart so I can show people the bigger vision then eventually, when I get my flower license, I can start adding and running it small so that I can see what it's gonna look like when it's an actual building; I've had all this experience, and I just want to put it all into one place,” Robertson says.

Robertson strives to make everything dairy-free; her primary food focus is cookies. Her signature selections are salted chocolate chip, Biscoff drizzle, iced lemon and iced oatmeal. She also has gluten-free chocolate chip and seasonal cookies like s’mores and chai spiced cookies.

She also sells carrot and lemon blueberry cakes that look as good as they taste. Recently, at the first date of her current pop-up series at The Beeman Hotel in Dallas, she debuted her fresh focaccia bread (almond croissant, garlic and chive, pepper and thyme).

“I'm going to be expanding into sourdough and breads, just because it's fun,” Robertson says. “I like making bread, and everything's organic, like all organic sugars, extracts and flour, so that's important to me, like, really high-quality stuff.”

She also wants to start doing special, limited-edition cookie drops. These will be continuous cookie drops; her starting goal is to sell 10 boxes. Customers can purchase a preselected box of cookies online through Instagram until it sells out.

Robertson plans to continue expanding the business and building capital as she grows and develops the menu. Her biggest goal is to have her cookies shipped nationally by August.

She hopes her dairy-free baked goods attract more curious customers who want to expand their palates. She knows it might not be everyone's go-to choice, but she wants to be the exception.

“I saw that there was a gap in the market for good tasting dairy-free desserts, and I was like, ‘You know what, I can fix that,’ because I know I can bake really great stuff; I've never gotten a bad review, which is awesome, but I'm also always looking to improve, and I feel like really solid about it, and so do my customers.”

Once Robertson has achieved these goals, she plans to move toward opening a brick-and-mortar location for Blume Bakery, but for now, she is committed to growing her business in other ways.

Check out Blume Bakery on social media to see when the next pop-up will be.