Baker / Owner

Born & raised in Nassau my parents kept my hands working, in the garden helping remove tomato horn worms, planting bean seeds while I was close to the ground and crafting mud based inedible desserts.

Summers were spent in Briland where my fathers family is from. I’d chase behind my cooler, older siblings & run free, catching hermit crabs, building forts from Chacaras discarded boxes and explored the graves with our elders.

Through my childhood I’d always aspired to live up here, with lofty dreams of having a farm on the mainland. In my teenage years I discovered my passion for baking, and have somehow persisted on this culinary path.

Front of House

From Current, North Eleuthera Talliah runs the front end of the bakery, giving me much needed additional time to bake.

She’s wise beyond her years, and seamlessly keeps the bluwatur bakery show running. shares her families passion for growing things, even if we can’t commit much time to it. She’s the green thumb keeping the patio plants alive.

Consistently coming up with improvements Talliah is often thinking ahead, and scheduling us like a pro. Her can do attitude can’t go unmentioned here, as like myself there’s few things in the bakery we’d admit we can’t do.

Baker

Also from Current, North Eleuthera ‘Niro’ is committed to learning and perfecting his culinary skills.

Growing up in Current is akin to growing up in the Briland my Grammy was born to. Things are quiet there, with endless bush to roam, trees to climb - and general trouble to get into. It’s great for ‘building character.’

Hardworking, and fully subscribed to our philosphy of using local ingredients and creating fresh handmade pastries Niro handles much of the processing of our produce. Nearly every proscuitto & gruyere croissant is rolled by him, his enthusiastic commitment to quality is not to be overlooked!