What began as a simple home bakery in 2014, baking cupcakes and choux pastries in a tiny kitchen, has blossomed into Flourish by The Homebaker, a beloved café in quaint Kuala Belait serving artisanal sourdough and croissants to a growing community of loyal customers.
For co-owner Jasmine Yeo, the journey has been one of passion, perseverance and unexpected blessings.
The Birth of Flourish: A Love Story in Baking
Flourish’s story starts with Jasmine and her husband, Aaron Lim, bonding over their shared love for baking and bakes. What began as a weekend hobby took a transformative turn in 2017 after a trip to Australia.
“We discovered sourdough bread with three ingredients: flour, water and salt. It was natural, healthy and unlike anything common in Brunei back then,” Jasmine recalled. Inspired, they began experimenting with their own sourdough starter, affectionately named “Peter Pan” after the peanut butter jar it was cultivated in.
But sourdough was not their only innovation. Leftover starter led to another breakthrough, sourdough croissants. “It was not planned. We just thought, ‘Why not try?’ Soon, people loved them, and we realised this was something special,” said the chemical engineering graduate.
In 2017, they rebranded as Flourish by The Homebaker, a name blending ‘flour’ and ‘nourish’.
“We bake as if we’re feeding our own family; honest, wholesome and with love,” Jasmine explained. Even the name was destined. ‘Flourish’ was already taken when they wanted to register their business and so they added ‘by The Homebaker’.
From Cabin to Café: The COVID Turning Point
For years, Flourish operated on a micro-scale; hand-rolling dough in their home kitchen, delivering orders themselves, even waking at 3AM to bake and personally deliver to Bandar.
“We never charged for delivery. It was about sharing good food, not profit,” Jasmine said.
Then came COVID-19. With more people working from home, demand surged. What was once a weekend side hustle became a daily operation.
“We took a leap. Opening orders two weeks in advance, baking almost every day. Our skills grew exponentially,” she shared.
In July 2022, they opened their first physical space, a garage transformed into a cosy cabin outside their home. The response was overwhelming.
“Customers who had been with us since 2014 were so excited. They would line up before opening and soon, it was not just about pastries, it was about friendships,” Jasmine said, smiling.
The Big Break: A Café in BSP
Just as Jasmine decided to take a break from her day job in 2024 to focus on Flourish and her young children, an unexpected opportunity arose – a tender to operate a café in Brunei Shell Petroleum (BSP) headquarters.
“We submitted without expectations. How could we, a small home bakery, cater to larger patrons?”, she admitted. Yet, they won the contract, opening on 1 May 2024, coincidentally, the same time her sabbatical leave was approved.
The challenge? Scaling up overnight. They rented a bungalow as a central kitchen, hired a team and streamlined production.
“My parents even helped—my mum served customers, my dad drove deliveries. It was all hands on deck. I was so glad to be able to witness our first day of operations in BSP,” Jasmine recalled.
Flourish Today: A Community Hub
Now, Flourish has two locations: their BSP café and a Kuala Belait storefront opened in May 2025, ensuring their other customers were not forgotten.
“We missed our regulars, those who could not go to BSP. This space is for them,” the mother of two emphasised.
The café thrives on rotating menus, crafted with seasonal ingredients and team collaboration.
“I dream up dishes, but our kitchen team, especially our head chef, helps execute them practically. It’s a partnership,” she said.
The Secret to Success: Heart, Grit & Teamwork
Jasmine credits their growth to authenticity and resilience. “Social media only shows the highlights, not the 3AM wakeups or failed batches. But if you love what you do, the hard days do not break you,” she reflected.
Her advice to aspiring entrepreneurs? Start small, stay true, and build relationships.
“Don’t chase trends, chase what you believe in. And remember, success is not just profit; it is the people who walk through your door and leave happier.”
Asked on what’s next for them, she said that while Flourish could expand to Bandar, Jasmine is content for now.
“My daughters come first. Opportunities will come when the time is right,” she concluded.
At the moment Flourish is grateful serving the Belait community for every croissant, every smile, every thank you makes the journey worthwhile.
THE BRUNEIAN | BELAIT
