Alfred Bird registered as a pharmacist in 1842. He had served an apprenticeship to Phillip Harris of Birmingham and qualified as a chemist and druggist. His grandfather had been an astronomical instrument maker and his father was an astronomer.

He opened his own pharmacy in Bell Street, Birmingham in 1937 and hung up a sign "Alfred Bird F.C.S., Experimental Chemist". The title referred to his interest in scientific experiment. As a Fellow of the Chemical Society, he lectured locally and wrote for the Philosophical Magazine.

Bird's wife suffered from a delicate digestion and was unable to digest any dishes prepared from eggs or bread containing yeast.

Bird turned his experimenting to trying to manufacture substitutes for eggs and for a raising agent (yeast being the only raising agent available at that time).

His first invention was baking powder. The Illustrated London News, 24 April, carries a report that "Mr Alfred Bird, chemist, Birmingham, communicated with the Duke of Newcastle, as head of the War Department, offering to supply the troops in the East with his baking and fermenting powder, which would admit of their being regularly supplied with fresh bread, as well as prove invaluable in the hospitals for the supply of the sick and wounded with bread, light cakes, light puddings, and other articles of food suited to their condition." In due course Bird received an order to supply his baking powder to H M Forces.

It is said that Mrs Bird was very partial to custard which at that time was prepared from eggs and milk. Bird turned his attention to custard and invented an eggless version. It brought relief to Mrs Bird's delicate digestion and was soon proven to do the same for many others. Bird launched production on a commercial scale.

Advertising started around 1875 and Bird's Custard quickly became renowned as a wholesome and nutritious food.

Bird was later joined by two sons and a company was formed under the name of Alfred Bird & Sons. He died in 1878 aged 67.