An embattled baker, Brooke Bellamy, who faced allegations of recipe plagiarism, has announced she is expecting her second child and plans to open two new Brooki Bakehouse locations. The announcement was made on Sunday as Bellamy celebrated the third anniversary of her successful bakery chain.
Brooki Bakehouse currently operates three locations and is set to expand with two additional stores. “It’s kind of crazy how much has happened over the past three years,” Bellamy shared in an Instagram video. “And if you haven’t heard the news already, I’m excited to say that a second baby Brooki is on the way.”
The announcement comes as Bellamy returns to social media following a brief hiatus. She had stepped back after two high-profile chefs accused her of using their recipes in her bestselling cookbook, Bake with Brooki. In her comeback post, Bellamy admitted she did not “invent” the recipes, clarifying that she was “inspired from somewhere and someone.”
Controversy Surrounding Recipe Origins
The controversy began when Nagi Maehashi, founder of RecipeTin Eats, claimed that Bellamy had copied her caramel slice and baklava recipes. The allegations sparked widespread discussion online. Bellamy addressed these claims in a video, acknowledging that while each of the 100 recipes in her book is “personal” to her, they are inspired by existing recipes.
“While all of these recipes are personal to me, I cannot say that I have invented the cookies, cupcakes, brownies, or cakes in the recipe book. They are all inspired from somewhere and someone before me,” she stated.
“I have been so inspired by bakeries and bakers the world over, but the biggest inspiration in my life is my mum because I learnt to cook and bake with her in the kitchen growing up,” Bellamy said.
Penguin Australia, the publisher of Bake with Brooki, has supported Bellamy, denying the plagiarism claims. The book, which retails for $49.99, was published in October last year.
Further Allegations and Industry Reactions
Following Maehashi’s public claims, American baker Sally McKenney also accused Bellamy of plagiarizing her vanilla cake recipe. McKenney emphasized the importance of crediting original recipe creators, especially in a bestselling cookbook.
“Original recipe creators who put in the work to develop and test recipes deserve credit – especially in a best-selling cookbook,” McKenney wrote.
Bellamy has consistently denied these allegations, maintaining that her recipes are a reflection of her own experiences and passion for baking. “I do not copy other people’s recipes. Like many bakers, I draw inspiration from the classics, but the creations you see at Brooki Bakehouse reflect my own experience, taste, and passion for baking,” she said.
The Broader Context of Recipe Sharing
The debate over recipe originality is not new in the culinary world. Many chefs and bakers argue that while baking allows for creativity, it is also a precise science, leading to inevitable similarities in recipes. Bellamy echoed this sentiment, stating, “Many recipes are bound to share common steps and measures: if they don’t, they simply don’t work.”
This development follows a growing conversation about intellectual property in the culinary arts, where the line between inspiration and imitation is often blurred. Experts suggest that as the food industry becomes more interconnected through digital platforms, such disputes may become more common.
Looking Ahead: Expansion and Innovation
Despite the controversy, Bellamy’s focus remains on expanding her business and nurturing her growing family. The new Brooki Bakehouse locations are set to open soon, marking another milestone in her entrepreneurial journey.
As Bellamy navigates these challenges, she continues to engage with her audience, sharing her love for baking and the personal stories behind her creations. The move represents not only a business expansion but also a testament to her resilience in the face of adversity.
With the support of her followers and the backing of her publisher, Bellamy is poised to continue her success in the competitive world of baking, while also addressing the complex issues of creativity and originality in her industry.
