About

Why we're crazed about Bread

Before the brand, before the buzz, there was just my grandma and her banana bread. No recipe card. No fancy tools. Just real ingredients, a warm kitchen, and a loaf so good it could quiet a room. When she passed it down to me, I didn’t just inherit a recipe I inherited a legacy.

I started baking her bread for gatherings, parties, anything and every single time, people went a little… off the rails.

“Who made this?”

“Do you have more?”

“Can I buy a loaf?”

Turns out, banana bread this good gets people a little wild. So, I started selling it at my family’s concession stand at Hobgood Park just a side hustle with a few loaves in foil pans. But word spread. And spread. And the bread? It took on a life of its own. Soon, people weren’t just buying it; they were showing up just for the bread.

Now, you can even find it served at The Upper Room Bar at Ponce City Market. This thing got crazy, so I leaned all the way in.

Crazed Bakes: small-batch banana bread that’s part family tradition, part local legend, and 100% built from love. Real butter. Real bananas. Real people going bananas.

Get yours while it lasts because once you taste it, you’ll understand the name.

Meet the Baker

Tyra Stewart

Hi, I’m Tyra, the baker and heart behind Crazed Bakes. Before I’m anything else, I’m a proud mom to four incredible kids three biological littles (ages 1, 2, and 4) and one amazing 17-year-old son I adopted. Motherhood is my greatest role, but cooking and baking have always been at the center of who I am.

I’ve spent years exploring every corner of the culinary and hospitality world: fine dining kitchens, bakeries, grocery stores, hotels, concessions, and even concert in-box seat catering & event catering for companies like Proof of the Pudding and Talk of the Town. I served as an executive chef at a sports lounge and earned my degree in Culinary Hospitality and Sustainability with a focus on Leadership.

What drives me is simple: the joy of feeding people. Cooking is nostalgic, it brings people together, and it’s instantly rewarding to see someone light up over food I’ve made.

During the pandemic, I stepped back from professional kitchens to grow my family and began a new chapter in corporate America as a project manager at a global HR consulting company. But my entrepreneurial spirit never left leading me to create and sell a cognitive learning toy for kids on Amazon and ultimately pushing me to follow my heart back to food, launching a micro-bakery built on my grandmother’s legendary banana bread recipe.

Crazed Bakes is more than just a bakery; it’s my way of honoring my grandmother, building traditions with my own kids, and sharing something special with every customer.