Dee Monteleone has loved to bake since she was a teenager. After relocating to the UK in her early 20s she never looked back, and now shares her love of baked goods with the London crowd through her business, Dee Light Bakery.

It’s a common story: Aussie moves to London, falls in love with the city and decides to stay. However, for Dee Monteleone, there’s a bit more to the story than that.

Originally hailing from Sydney, Dee’s first job was in a bakery at Thornleigh. Even then, she spoke about one day opening her own bakery.

“I worked every day with my mate from school. We loved it and used to talk about opening our own bakery together one day,” she said.

By the time she was 21 Dee made the decision to travel to London, where she initially worked as a nanny and private chef, and continued to bake on the side.

Gingerbread men at Dee Light Bakery

It was while working for a private client that her first business, Dee Light Cakes, started.

“I loved to cook and bake, so always baked amazing birthday cakes,” Dee said.

“It changed names to Dee Light Bakery when I opened the bakery in Balham.”

In 2011 that Dee found a vacant shop close to her house and set up shop, before going on to purchase the space in 2018. Dee was adamant she wanted to have an open plan bakery where people could watch on as the baking took place and ask questions.

“The first day Dee Light Bakery opened its doors to the public we were swamped. I had been doing as many local fairs as possible to get people to know the foods I would be offering,” Dee said.

“I then opened my doors on December 2, 2011 through sheer customer pressure. I had no coffee machine and was using my kitchen table as a display bench. There were still work men out the back.

“I had been teaching on that day, and came back to not a crumb left.”

Dee Light Bakery

Dee Light Bakery was initially stocked with classic Aussie staples like pullaparts, Vegemite scrolls, and tea cakes, however the initial reception to the products could best be summed as somewhat confused.

“I quickly realised this was not Sydney and I adapted to the British ways of food. I created new mixed products like my Granzac – a mix between the British flapjack and the Australian Anzac biscuit,” Dee said.

“I then slowly reintroduced Aussie products like my carrot and thyme sausage roll, as well as lamingtons, Anzac biscuits and an amazing range of gluten-free products.”

The Australian touches don’t stop at the products, with many elements also brought into the Dee Light Bakery’s appearance as well.

Dee said there is a dunny out the back, and red corrugated boards and wood are used throughout the store.

“You won’t find another place that looks the same!” Dee said.

“It’s not just a bakery it is a place where people feel happy and comfortable to come to. I have an academy out the back where I teach classes and can host kids and adult parties. I am passionate about what I do and love to constantly create new fun food products – and my customers appreciate that too.

“I love the bakers and people that I have met on my journey. I am proud to have taught people and they have taught me!”