This month-in-review is a real behind-the-scenes look at what it takes to keep a sourdough microbakery going strong through a full season of life. Between homeschooling, baking at home, prepping for a brick-and-mortar space, and managing two markets plus a popup and a workshop, it’s been a big month. I’m breaking down exactly where my revenue came from, what worked well, and what I’d do differently. I’ll also share why adding one simple new revenue stream made such a difference — and how you can do the same, even as a home baker.

I’m also getting real about where I hit capacity. From trying to do everything myself (again) to learning the hard way that help makes a huge difference, I’m pulling back the curtain on both the numbers and the realities behind them. Whether you’re just starting out or deep in the thick of it, this episode will help you reflect on your own business rhythms, consider new ways to simplify or expand, and hopefully walk away with a few ideas you can put into action this week.

Resources:

• Grab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products. http://carolinebower.com/calculator
• Follow me on Instagram for more microbakery tips: @carolinebower_sourdough
• Find links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/links
• Download the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!