Rising Stars: Meet Hailee Brinton of Gilbert

Today we’d like to introduce you to Hailee Brinton

Hi Hailee, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Brinton Bakery started as a simple passion for having fresh healthy food at home. What began as me experimenting with flour, water, and patience quickly turned into sharing loaves with family, friends, and neighbors. Word spread, and soon, I found myself baking daily to keep up with demand.

As my sourdough gained a following, I expanded the menu to include seasonal flavors, handmade charcuterie cutting boards, and baking mixes like sourdough pancake mix and herb dip blends. Along the way, I started selling at farmers markets, where I connected with customers who appreciated high-quality, handcrafted bread.

Brinton Bakery has grown into more than just a bakery—it’s a place where community and fresh, simple ingredients come together. Whether it’s our signature sourdough sandwich bread, a rotating selection of scones, or a special fall-inspired loaf, every item is made with care. I love seeing how something as humble as bread can bring people together, and I’m excited for what’s next!

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Like any business, Brinton Bakery has had its challenges. In the beginning, it was a balancing act—perfecting my sourdough process while managing growing demand, all from my home kitchen. Scaling up wasn’t just about making more bread; it meant refining my workflow, sourcing high-quality ingredients in larger quantities, and ensuring consistency in every loaf.

One of the biggest challenges has been balancing the bakery with my other ventures—and raising two toddlers at the same time. Baking sourdough is a time-intensive process, and there have been plenty of late nights and early mornings, often squeezing in dough prep between nap times and snack breaks. Some days feel like a whirlwind, but I wouldn’t trade it for anything. Seeing my kids grow up in an environment where hard work, passion, and creativity are part of everyday life makes it all worth it.

Despite the challenges, every hurdle has been a learning opportunity. The road hasn’t always been smooth, but it’s been incredibly rewarding. Seeing Brinton Bakery grow from a home kitchen passion project to a thriving local favorite has made every struggle worthwhile.

Can you tell our readers more about what you do and what you think sets you apart from others?
Brinton Bakery is all about handcrafted, high-quality sourdough made with simple ingredients and lots of care. I specialize in naturally leavened bread, from my signature sourdough loaf to unique seasonal flavors like apple cinnamon, white cheddar and dill, and cookie butter sourdough. Beyond bread, I’ve expanded the bakery to include homemade sourdough baking mixes, scones, muffins, and even handmade charcuterie cutting boards to elevate the experience of enjoying fresh bread.

What I’m most proud of is the community that has formed around Brinton Bakery. It started with just a few loaves shared among friends, and now, it’s grown into a local favorite where customers come back week after week. Seeing families enjoy my bread at their tables, hearing stories of how it’s become part of their routines, and watching people get excited about each new seasonal flavor—that’s what makes it all worth it.

What sets Brinton Bakery apart is the personal touch. Every loaf is made with attention to detail, and I love connecting with customers, whether it’s at a farmers market or through special orders. There’s something special about knowing exactly where your bread comes from, and I take pride in making each batch with the same love and care as if I were baking for my own family.

Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I believe that taking risks is essential for growth—both personally and in business. What began as a small passion project quickly grew into something bigger, and choosing to invest time, energy, and resources into turning it into a real business was a major risk. There were no guarantees that people would buy my bread, that I’d be able to keep up with demand, or that I could balance it all with raising two toddlers and managing other ventures.

One of the biggest risks I’ve taken was expanding beyond just sourdough loaves. Introducing new products—like scones, pancake mix, and even handmade cutting boards—meant stepping into unfamiliar territory. Would my customers be interested? Would it make sense for the business? Thankfully, those risks paid off, helping Brinton Bakery grow into something even more special.

I’ve learned that risk-taking doesn’t always have to be reckless—it can be strategic. I weigh decisions carefully, but I also know that growth doesn’t happen without stepping outside of my comfort zone. Some risks don’t work out, but even those moments teach valuable lessons. At the end of the day, I’d rather take a chance on something I believe in than wonder “what if.”

Contact Info:

• Website: https://www.hotplate.com/BrintonBakery
• Instagram: https://www.instagram.com/brintonbakery
• Facebook: https://www.facebook.com/people/Brinton-Bakery/61561526548236/?sk=reels_tab

Image Credits
Annily Hall