Bobo Bakery’s Decade-Long Dream to a Loved Market Bakery
Rowan Attwell spent more than ten years wanting to open her own bakery. That’s a long time to have an idea rattling around in your head, but when she finally took the plunge and launched Bobo Bakery in Sydney, she didn’t mess around.
Industry: Artisan Bakery, Specialty Brownies and Pastries, Markets and Online Retail
Location: Kingsford, Sydney, New South Wales
Vanrooy Equipment Used: Tekno Stamap LAM Pastry Sheeter, Salva Iverpan Classic Retarder Prover, Escher M100 Spiral Mixer
Starting as a pop-up and online bakery out of a commercial kitchen in Kingsford, Rowan built the Bobo Bakery reputation on a tight, quality-obsessed range: small-batch brownies made with 70% dark Belgian chocolate, brioche cinnamon buns and burnt butter cookies that people kept coming back for.
The market circuit became the engine of the business. Paddington Markets most Saturdays, Bondi Markets most Sundays, The Cannery at Rosebery on the first weekend of the month. Word spread, the following grew and the online shop started shipping brownies to customers across NSW, Victoria and Queensland.
The problem was a familiar one for any baker who’s grown through markets and online orders: the setup that got you here isn’t always the one that gets you to the next level. Doing everything by hand in small batches works beautifully at the start, but when demand grows and you’re either expanding to more markets or into a physical store, you need equipment that can scale with you without sacrificing the handmade quality that made people fall in love with your product in the first place.
Rather than rolling out one batch of dough at a time with a rolling pin, Rowan needed a proper commercial setup that could handle volume across her brioche, laminated pastry, brownies and cookie range, without turning Bobo Bakery into something she no longer enjoyed.
Getting the Right Equipment Behind a Great Product
Vanrooy started working with Bobo Bakery in 2025 and from the start it was clear that Rowan knew exactly what she wanted from her product. The brief was to find equipment that could support her range properly, from the laminated pastry work through to the overnight dough management that a quality brioche program demands.
The setup we put together for Bobo Bakery Sydney covers all of it:
Tekno Stamap LAM Pastry Sheeter: precision lamination for Rowan’s pastry and croissant work, delivering consistent layers at speed without the physical toll of doing it all by hand. For a baker who’s spent years doing it the hard way, this is a genuine game changer.
Salva Iverpan Retarder Prover: giving Rowan the ability to proof her brioche doughs overnight on a controlled schedule. This is the difference between waking up at 2am to manage your dough and having a repeatable, professional system that does it for you.
Escher M100 Spiral Mixer: serious mixer for serious dough volumes. The M100 handles the kind of output that a weekly multi-market schedule demands, consistently and reliably.
From Pop-Up to Proper Production
Bobo Bakery is a Sydney market staple now, turning up reliably week after week with a product that holds a genuinely loyal following. The equipment has helped Rowan move from scraping by on manual processes to running a real production schedule out of her Kingsford kitchen.
- Weekly multi-market presence across Paddington Markets, Bondi Markets, The Cannery Rosebery and Heffron Park, all supplied from a single commercial kitchen in Kingsford
- Online shipping across NSW, VIC and QLD, with Letterbox Brownies and signature cookies dispatched regularly
- Overnight retarding capability through the Salva Iverpan means brioche production is no longer dictated by early morning dough checks
- Laminated pastry range scaled up through the Tekno Stamap, allowing Rowan to offer croissants and pastry items at market volumes without the physical grind of hand lamination
- Catering capability added for weddings, birthdays, workplace morning teas and events, backed by a production setup that can handle the volume
Bobo Bakery is still everything Rowan built it to be: handmade, premium and personal. The equipment just means she can do a lot more of it without burning out.
Need Help Expanding Your Bakery Production?
Whether you’re a market baker ready to scale up your production, or an artisan bakery looking to add laminated pastry or brioche to your range, we’d love to talk with you to see what will suit your specific needs.
Get in touch or, if you’re close to deciding on a piece of equipment, book a time to visit our Dandenong South, Melbourne, Test Kitchen to see how it would work with your recipes!
Bobo Bakery is a Sydney-based pop-up and online bakery operating out of Kingsford, NSW. Find Bobo Bakery at Paddington Markets, Bondi Markets and The Cannery Rosebery. Follow along at @bobobakery__ for weekly market dates and specials.
