From Bob's Biscuits to Bob's Brittle
What started as a kitchen-table idea during lockdown became a market-stall sell-out, then a family-run brittle business handmade in the Blue Mountains.
Origins
I never thought I would be a business owner. With a massive sweet tooth and a love of food from my parents — both excellent cooks and Mum a great baker — I started baking cookies for friends and family as Christmas gifts in 2019. Dad said, 'You know, this could be a business.' I thought it was crazy. But the idea stuck. We started talking about how it would work, what we'd call it, and what I'd make. Dad came up with the name 'Bob's Biscuits'. At the time I saw a gap in the market for quality freshly baked cookies. Finding myself unemployed, and then Covid hitting at the start of 2020, I decided to take the leap and give it a shot for a year. If nothing else, I'd have some good cookie recipes at the end of it.
Development
I studied every cookbook on cookies and every author I trusted to learn the science of cookie baking. I tested recipes extensively, comparing 10–20 at a time, using what I learned to craft my own perfect recipe, tweaking and improving it as I developed more experience. A recipe is not done until I'm satisfied it is as good as I can make it.
Beginnings
I stayed up all night baking cookies for my first farmers market. It went astonishingly well and I sold out. I was blown away. But it motivated me to keep going. For the next 5 years I worked to grow Bob's Biscuits, learning a lot in the process. I added brownies due to demand and then eventually Peanut Brittle.
Peanut Brittle
Peanut Brittle has always been a childhood favourite of mine. I remember Mum would bring it home often when she visited the markets. After a little tweaking, I had a recipe that was better than any Peanut Brittle I had ever tasted and I knew I'd found something special. The brittle sat alongside the biscuits and brownies for a while but it wasn't really getting its chance to shine, even though everyone who tried it said it was the best they'd ever had. Through 2024 and into 2025 I realised the brittle was what people loved most, so I made the call to go all in on it. We officially changed the name from Bob's Biscuits to Bob's Brittle and transitioned everything to our new name and website. Now with 4 flavours as of 2026, we are working hard to grow and expand, with my family officially coming on board to keep up with demand.
"Thank you to everyone who has been part of the journey so far and thank you to everyone who has been a customer and supporter, I appreciate every one of you. I hope that you will enjoy my Brittle as much as I do."
Where we are now
We make small batches of the Best Ever Brittle in the world by hand right here in the Blue Mountains, using Australian ingredients wherever we can. All our brittle is gluten-free.
If you ever want to get in touch you can use the contact form or email us directly at admin@bobsbrittle.com.au.