Blue Eyes Bakery LLC
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My love for baking started at a young age learning from my mother and grandmother. Using organic products, backyard eggs and the finest ingredients.
Homemade sourdough breads, baked goods and personalized sugar cookies are what i have to offer 🥰 I've just recently become a full-time stay-at-home mom, leaving the hospital I worked at for 14 years to pursue my lifelong dream of one day owning my own bakery. The name Blue Eyes for the bakery originated from my family; we all have baby blue eyes ;) My husband gave me the push to be home more and grow my business, leaving the corporate world behind. I have 2 young boys, homeschool, own 18 chickens, and run an in-home micro-bakery. My schedule works around my kids very busy school and athletic activities. I've always loved baking for my family and other people. After having kids, I wanted them to have foods that are better for their bodies, hence why I strive to use organic, natural, non-GMO products and foods that I can either grow myself or make for them. Knowing what's in your food is very important to me. I want to provide an option for those who want a more wholesome change to the nonhealthy foods that plaque our society. I strive to use Organic, natural, non-GMO products and want to share my passion for these healthier options for people and their families to enjoy.
From start to finish whipped TALLOW !! $8 4oz jars; scented or unscented
10/10/2026
What a beautiful fall day this is! As I sit here watching my son play football, fall flavors are on my mind. Take advantage of next weeks flavor hits: cinnamon roll cookies, and pumpkin swirl.
Can’t forget the classic homemade Oreos, mini apple pies (order a large for $20) and our Ever cheddar sourdough boule.
As always you can pre-order by Monday night or test your luck in the bake stand Thursday 8-6pm. 512 creekside ct. Oxford
https://pci.jotform.com/form/260276078898171
10/09/2026
Also this week I’ve been rendering 10 lbs of beef suet for our whipped tallow! Starting off with solid suet its easier to melt the fat when it is ground up. First wet rendering helps remove the impurities in the tallow. The 2nd and 3rd renderings help to remove the smell and allow it to be that pure white tallow that you are used to seeing. Next step after this final rendering will be to whip it up with organic jojoba oil, argan oil, shea butter and a couple essential oils. Yea it’s a process, but it’s all worth it when you have a clean, natural product to use in place of the toxic ingredient filled stuff you get from the store. I know where each and every product comes from that goes into the finished product.
10/08/2026
PRE-ORDER DROP: I know the stand is closed this week but I’ve been working on the new menu for next week and can’t wait for you to see it!!!!! Everything can be pre-ordered up until Monday night or you can try your luck at the stand next week Thursday 8-6pm at 512 creekside ct. Oxford
https://pci.jotform.com/form/260276078898171
Just because the bakery stand is closed this week.
Does not mean I’m not busy baking. End of season canning, tallow rendering and custom sugar cookies
10/06/2026
Tomatoes are thawed and the skins have been peeled and are being dried for tomato powder. 10 quart sauce roaster going. Tons of fresh basil added. Can’t wait for some fresh sauce!!!!!!
10/05/2026
Get to know me Monday 😉 so the bake stand is NOT open this week but that doesn’t mean I’m not busy in the kitchen. This week I get to can our spaghetti sauce for our family . I’ve been saving our tomatoes up all summer long and I’ve finally got enough to start making a batch. I start off by coring, slicing in half and freezing in gallon ziplock bags until I have enough. This morning I took them out and now I just have to wait until they all thaw. This process helps to reduce the amount of water in the spaghetti sauce. As the tomatoes thaw they release a lot of water, and this way I can strain some of that off. Tomorrow will be making the sauce and reducing it all day long.
Also this week I’ll be starting on another batch of tallow!!!!!
The Bake stand will be closed next week, but you can still get pre-orders: Italian sourdough bread, bagels, English muffins and scones
Thank you for a great day at the bake stand I was completely SOLD OUT!!! You all amaze me with your support each week🥰
Bake stand is open!!! 512 creekside ct. Oxford 8-7pm or until sold out! LOTS of cookies for sale and a Pesto Mozzarella sourdough boule. Everything is always made with natural/organic ingredients and bake yard eggs!!!
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Contact the business
Website
Address
Oxford, MI
48371
Opening Hours
| Thursday | 8am - 6pm |
| Friday | 8am - 6pm |
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