Maddy Mikhail from Luke Avenue
Sydney-based Maddy Mikhail from Luke Avenue started baking as a side hustle, delivering artisanal cookies and cakes by taking the bus – her journey is a testament to her unwavering passion and fierce determination.
Photography: Hande Renshaw
What began as a side project eventually sprouted into a thriving business, earning Maddy Mikhail recognition amidst Sydney's vibrant baking scene. Photo: Hande Renshaw
Maddy’s New York chunky salted chocolate chip cookies in the making! Photo: Hande Renshaw
Luke Avenue’s New York Chunky Salted Choc Chip. Photo: Courtesy of Jackelyn Bickell
Maddy Mikhail's story serves as a reminder that dreams don't come with guarantees; they require sweat, sacrifice, and, above all, an unwavering determination to forge ahead. Photo: Hande Renshaw
H&F: When did first start baking – has it been a passion for a long time?
Maddy: When I started baking it was basically a freak accident. When I was 21 I decided to bake my mum a birthday cake. First time baking I didn’t understand the science of it all. I thought Nigella made a mistake in her cook book and decided she meant 1/3 cups of baking soda not 1/3 teaspoons of baking soda. That night my whole family let me know she was right!
Tell us about the name Luke Avenue, how did it come about?
When I started baking for customers and cafes I use to take the bus all around Sydney before, I started the day at my full-time job, in Mosman. I couldn’t afford a car, but also had no clue how to buy one. I called up a few car dealers letting them know that I couldn’t afford to buy a car right now, but would they teach me how to buy one? Of course everyone said ‘no’ except for one guy in Burwood. He said many things including. ‘I wouldn’t put my enemy in a Kia.’ Long story short, two weeks later I got a massive catering order that allowed me to buy a brand new car, so I took the bus to Burwood where the car dealership was, which was on the street, Luke Avenue. And there you go.
When was the idea to start your business first sparked?
I had a full-time job as a receptionist at a beautician in Mosman. I started baking on the side and would just bring in treats to work for the crew and customers, delivering by bus mind you! My boss at the time recommend that I should supply a cafe across from road from us. They said yes to the cookies and cakes and from there I slowly started supplying cafes across Sydney. I say slowly because I would be delivering the goods by taking the bus. The family didn’t have a car so there were many times were I would be running for the bus both arms, hands and shoulders full. Customer found out I was a baker and I would get so many orders that I could no longer keep up baking, which I did everyday from 8pm-2am after work – so scarily at 23, I decided to quit my job and make it a full-time thing.
Do you remember the first cookie you ever made?
My first cookie was the salted choc chip – I truly got high on my own supply! It has evolved many times of the years but still it’s the one I’m super proud of.
How important is your team at Luke Avenue to you?
My team is everything – it’s the proudest part of my business. Talk to me about my team and you can see on my face how lucky I am. I adore each and every one one of them… we are a family and I love working with them. We truly look after each other and have gone through so much of life together; the highs and lows – I feel like we’ve grown up together. We celebrate each other and cheer each other on in life. Yes, there are times when we’re stretched by each other and almost want to kill each other, but we always laugh about it and I wouldn’t have it any other way.
What’s been your biggest pinch-me moment since you started the business?
The biggest pinch-me moment is the space we’re in now. It’s bigger and better than we could have hoped or imagined, in the perfect location – we’re hidden in the back streets of Newtown. I had put together a list of what I wanted in a property and even a property manager and we got it all. It’s a beautiful space to work in.
What’s the most valuable piece of advice you would give someone starting their own business as a baker?
The best advice I would give and have done so for years is that, ‘there is enough business for everyone.’ My mum said this to me once when I was having a hard time at the beginning, and I always remembered it.
What do you do in your downtime?
My downtime is coffee with friends or a good book at a cafe and a drive to the highlands. I love a good drive.
‘The biggest pinch-me moment is the space we’re in now.’ Photo: Hande Renshaw
‘My first cookie was the salted choc chip – I truly got high on my own supply! It has evolved many times of the years but still it’s the one I’m super proud of.’ Photo: Hande Renshaw
Photo: Hande Renshaw
‘Biggest pinch-me moment is the space we’re in now. It’s bigger and better than we could have hoped or imagined.’ Photo: Hande Renshaw
“The best advice I would give and have done so for years is that, ‘there is enough business for everyone.’ My mum said this to me once when I was having a hard time at the beginning, and I always remembered it.”
‘My team is everything – it’s the proudest part of my business. Talk to me about my team and you can see on my face how lucky I am.’ Photo: Hande Renshaw
Maddy’s New York chunky salted chocolate chip cookies in the making! Photo: Hande Renshaw
‘We [my team] truly look after each other and have gone through so much of life together; the highs and lows – I feel like we’ve grown up together. Photo: Hande Renshaw
Photo: Hande Renshaw
