The Full Story Behind Claude & Marilynn Bakehouse
Where It All Began
My journey with baking began long before I became a mother—it started when I was just 11 years old, as a student at an international school in China.
That's where I met Claude and Marilynn.
They were educators who opened not just their classrooms, but their home to students like me. After school, we'd gather in their kitchen, and there were always cookies—warm chocolate chip cookies, brownies, and other treats that were rare luxuries in 1980s China. But more than that, they taught us how to bake. They handed us mixing bowls, shared their recipes, and guided us through the process.
The first time I successfully made cookies on my own, I felt an incredible sense of accomplishment. Seeing people smile as they tasted what I'd made filled me with joy. That's when my passion for baking was born.
One day, my science teacher brought oatmeal cookies to class that were so delicious, I had to ask for the recipe. The next day, she handed me a handwritten recipe card—the old-fashioned kind, carefully written out just for me. I still have that card today. And I still use those recipes.
A New Chapter: Baking for My Children
Fast forward nearly two decades. When my first child was born, I made myself a promise: I would bake their birthday cake every year. Not store-bought, not outsourced, but made with my own hands and filled with love.
That promise became a tradition. Year after year, I created cakes based on whatever theme my children dreamed up—police cars, princesses, superheroes. Along the way, I expanded beyond cakes, experimenting with cookies, brownies, cupcakes, and pies, just as I'd learnt all those years ago.
For 20 years, I baked with passion. Friends and family raved about the taste and quality, encouraging me again and again to turn this into a business.
But I couldn't. Not yet.
Choosing Family First
Growing up, I watched my parents pour everything into their business. They worked tirelessly, but the cost was high—we had so little time together as a family. Those memories left a mark on me, a fear that if I started my own business, I would repeat that pattern. I didn't want my children to feel the absence I had felt.
So I made a choice: family over business. I built a career, ensuring my children had the time and presence they deserved. But even as I climbed the corporate ladder, I never stopped baking. It remained my creative outlet, my joy, my way of showing love.
The Journey to Healing
For years, that childhood fear held me back. But deep down, I felt a calling—a sense that I was meant to do more with this gift. I began to realise that running a business didn't have to mean sacrificing my family. It could be different. I could be different.
With the help of mentors and counselling, I started the hard work of healing. I confronted those old fears, reframed my beliefs, and slowly began to see a new possibility. By mid-last year, I finally felt ready. Ready to take the leap. Ready to honour both my family and my calling.
And that's when Claude & Marilynn Bakehouse was born.
Why Claude & Marilynn?
You might be wondering—who are Claude and Marilynn?
They aren't me. But their impact on my life is immeasurable.
Claude and Marilynn are two extraordinary educators who, in 1986, founded one of the oldest international schools in China. Their vision wasn't just about education—it was about building community, fostering kindness, and transforming lives. The school they built has since expanded to other cities and countries, touching multiple generations of students and families.
I am one of those students. So is my husband. So is my sister. And so are my children.
Because of Claude and Marilynn's school, I learnt about kindness, humility, empathy, and confidence. I discovered who I was and found my voice—including my ability to communicate in English. Their influence didn't just shape my education; it shaped my entire life.
But it wasn't just the classroom that made the difference. It was their home.
The Warmth of Their Home
As an 11-year-old student, I remember going to their house after school. The door was always open. And there were always cookies—warm, freshly baked chocolate chip cookies and brownies waiting for us.
In the 1980s in China, treats like that were rare. But more than the novelty, it was the feeling those cookies gave me. They represented love, care, welcome, and belonging. In their home, surrounded by the smell of baking and the warmth of their hospitality, I felt seen. I felt valued. I felt like I mattered.
My parents were always busy with work, and while I knew they loved me, there was a gap. Claude and Marilynn's home filled that gap. It became a place of comfort, laughter, and joy—a place where I could just be a kid.
The Recipe That Started It All
One day, my science teacher brought oatmeal cookies to class. They were so delicious that I had to ask for the recipe. The next day, she handed me a handwritten recipe card—the old-fashioned kind, carefully written out just for me.
I still have that card today. And I still use those recipes.
That moment was the beginning of my baking journey. With the encouragement of my teachers, I started baking cookies myself. The sense of accomplishment I felt when I successfully made a batch—and saw people smile as they tasted them—was indescribable. It planted a seed that would grow for the next two decades.
What Makes My Cookies Special
Today, every cookie I bake is made with whole, quality ingredients. No additives. No shortcuts. Just fresh, handcrafted goodness made with love and passion.
But what truly makes them special is the intention behind them. I bake with one goal in mind: to bring joy. I want every person who bites into one of my cookies to feel a moment of delight—a pause in the chaos, a smile in the struggle, a reminder that beauty and goodness still exist in this world.
My hand-painted sugar cookies are especially meaningful to me. Each one is a unique piece of edible art, inspired by my own creativity and designed with care. No two are exactly alike. They're not just cookies—they're expressions of love and craftsmanship.
Explore our signature collection, including the Bliss Box—a curated selection that captures the warmth and care of those early baking memories.
My Philosophy on Baking
I approach baking with deep respect for the ingredients and the process. Good baking isn't about speed—it's about care, consistency, and quality. I believe in doing things properly, taking the time to get it right, so that every customer knows they can trust what they're receiving.
But beyond the technique, I bake with the customer in mind. How will it taste? How will it feel? How will it be shared? For me, baking isn't just about the product—it's about creating something comforting, memorable, and genuinely joyful.
Why Joy Matters
We live in a world that can feel harsh, rushed, and overwhelming. There's constant pressure to do more, be more, achieve more. People struggle with stress, comparison, and the fear of not being enough.
But joy—true joy—can exist even in the midst of difficulty. It's a light in the darkness, a moment of peace in the storm. The joy I received from those cookies in Claude and Marilynn's home gave me strength to keep going, to keep becoming the person I was meant to be.
That's the joy I want to share through my baking.
What I Hope You Feel
When you receive one of my cookies, I hope you feel more than just the taste. I hope you feel the care that went into making it. I hope you experience a moment of indulgence, a temporary pause from the noise of the world. I hope you smile.
Because that's what a good cookie can do. And that's what Claude and Marilynn taught me all those years ago.
From My Kitchen to Yours
Claude & Marilynn Bakehouse is my way of honouring the legacy of two people who gave so much to so many. It's my way of passing on the love, warmth, and joy I received as a child. And it's my way of finally stepping into the calling I've felt for so long—without fear, with healing, and with my family by my side.
From my kitchen in Sydney, I'm baking with purpose. Every cookie, every brownie, every handcrafted treat is made to bring a little more light into your world.
Thank you for being part of this journey.
With love and gratitude,
Diana Wing
Founder, Claude & Marilynn Bakehouse