Honey Bunnies Bakery

How it all started

From a home kitchen to your table

Honey Bunnies started with one Bundt pan, a stand mixer, and a mom who needed something to do during her son's nap time. The first cake was a vanilla honey glaze for a friend's baby shower. The second was a chocolate hazelnut for that friend's mother-in-law. By the third month, the kitchen counter was permanently covered in cake stands and the family fridge had been demoted to "cake fridge."

Eight years and roughly 18,000 cakes later, we're a small team of bakers and decorators in Arlington, Texas, baking honest from-scratch Bundts for birthdays, weddings, baby showers, sympathy meals, and Tuesday nights. The original recipes haven't changed. Neither has the philosophy: real butter, farm eggs, local honey, no shortcuts.

We're a family business in the actual sense. Our youngest decorator is 19 and our oldest is 67. Three sisters, two cousins, four lifelong friends. We argue about glaze consistency, we cry when someone retires, and every cake that leaves the shop has at least three pairs of hands on it.

Baker decorating a bundt cake in a warm kitchen

eight sweet years

A short timeline

1

2018

First cake leaves the kitchen

A vanilla honey glaze for a baby shower. Word spread fast — friends kept asking, then strangers found the Instagram, then we started taking weekly orders out of the home kitchen.

2

2020

Pop-up at the farmer's market

Saturdays became our biggest bake day. Sold out by 11am every weekend that whole summer. The lines told us it was time to find a real space.

3

2021

Storefront opens on Cooper Street

200 square feet of bakery in a strip mall, painted cream and honey-yellow with a hand-stenciled bunny on the front window. We still bake here.

4

2023

First wedding season

Catered 14 weddings in one year, including one with 240 mini Bundt favors. Officially hired help. Officially stopped sleeping during May and October.

5

2026

Where we are now

A team of nine, eight signature flavors, four seasonal rotations a year, and zero plans to expand beyond what feels right. Slow growth, real butter, no franchising.

What we believe

A few things we won't budge on

Real ingredients

European butter, farm eggs from a Granbury family farm, local wildflower honey, and unbleached organic flour. No shortcuts, ever.

Slow over scaled

We could franchise tomorrow. We won't. The shop bakes about 80 cakes a week and that's intentional — quality is hard to manufacture.

People over orders

Our team eats lunch together every Wednesday. Hourly is well above minimum wage. Tips are pooled. Big celebrations get the day off.

Honest pricing

Our cakes cost what they cost because of what's in them and who made them. We won't shrink the size to keep the price the same.

Open kitchens

Walk in and watch us bake. Ask why we use brown sugar instead of white. We'll tell you. There are no secrets in our shop.

Local first

We source within 100 miles whenever the crop allows. We donate day-old cakes to a Fort Worth food kitchen each Sunday.

Come visit us

The bakery is open Tuesday through Saturday on Cooper Street in Arlington. Tours are unofficial but happen all the time — just walk in and ask.

Find us

Eight years of cake