.png)
Founder of Boston Mills Bakery, Lindsay Cammish creates beautiful cakes from her baking space in Henley. Here, she explains how it's grown from side hustle to a flourishing, creative business.
Tell us a little about your work and your background.
I used to work as a PA in Private Equity and baking was my side hustle; it was a great way to relax and be more creative. I started out baking for friends, then friends of friends, and then cafes and strangers. Over lockdown, the business really took off, and in August of 2021, I made it my full time gig.
I now supply to Drifters in Henley, The Cheese Shed in Nettlebed and the Barn at The Bottle and Glass in Binfield Heath. I also take orders for custom treat boxes and celebration cakes and run workshops at The Live Well in Caversham.
What made you decide to start your creative business
I’ve always been passionate about baking, so when it took off during lockdown it seemed like the obvious next step. I really love the freedom and creativity of it - getting to test and create new recipes and seeing people enjoy my cake is honestly brilliant. Being a PA was a 24/7 job, which was fine in my 20s, but after I had kids I really wanted a role that fitted in with my life, rather than made my life fit around it and baking offered that.
Where do you find inspiration?
Everywhere! I have heaps of cookbooks and food magazines, and love hunting out independent coffee shops and bakeries for new ideas and flavours wherever I go. It’s also important to me to change my bakes with the seasons, and use local products where I can; we’re definitely spoilt for choice in Henley with wonderful local producers and businesses, and it’s a fantastic and inspiring community to be a part of.
Describe your typical working day
On days I deliver, I’m up quite early and in the bakery by 4am (with LOTS of coffee). I bake all of the minis and cookies fresh each morning, and once it’s ready I take over getting the kids ready for school while my husband delivers. After the school run I’m back in the bakery to prep brownies and bars for the following day and finish any treat boxes or celebration cakes. I usually finish around 3pm for pick up.
What has been the biggest highlight and biggest challenge to date?
The biggest highlight has been opening my baking space. It really is a game changer to move out of my home kitchen and have a dedicated space - for all of my stuff AND my ideas!
The biggest challenge has been learning to say no and believing in myself. When I first started I’d take any and every cake, even if it wasn’t something that fit my style. As I’ve gotten more experienced I’ve learnt that saying no to something I don’t want to do means that I can say yes to things I do want to do and will help me grow in the way I want to.
Best nugget of wisdom you can share with your fellow Creative Ducks?
My dad always used to say that the best way to eat an elephant was one bite at a time. Teenager me cringed, but I think of it a lot now when I can’t work out how to start something or what the ‘best’ way to do it is. Just get stuck in and keep going, and you’ll get there in the end - thanks dad!
Where can we find out more?
www.bostonmillsbakery.com or follow me on Insta @bostonmillsbakery