Ruth “Chugga” Bell grew up surrounded by women who baked. Ruth’s mother and grandmother taught her to make their sweet, sticky Monkey Bread when she was only 9 years old. Her Grandma Loretta was known around the neighborhood for her delicious breads, pies, and cookies, and Ruth quickly picked up the family recipes. Ruth followed Grandma Loretta’s tradition of baking for family and friends using fresh, quality ingredients and old-fashioned techniques.
In 2011, Ruth teamed up with her son Robert to launch Chugga’s Bakery after she was laid off from her job at a local retail store.
From their Southwest Detroit kitchen, Ruth and Robert began baking Grandma Loretta’s monkey bread and bringing their community together around the comfort of their scratch-made pastries. They still bake the way Loretta did: no preservatives, non-GMO ingredients, and no chemicals. As Ruth always says,
Naturally Made, Naturally Best.
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