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As microbakery owners, it’s easy to take everything personally—especially when a regular customer suddenly stops ordering. In this episode, I’m sharing a heartfelt and practical conversation that started inside my Inner Circle coaching group, all about learning to separate your personal identity from your business. This work is personal—handmade, heartfelt, and often built from your kitchen table—but it’s also a business. And learning how to protect your mindset is essential for long-term sustainability.
You’ll hear me talk about how to handle customers who “ghost” your bakery, how to shift your mindset so it doesn’t shake your confidence, and how to focus on what really matters—showing up, delivering a consistent experience, and nurturing the people who do show up. I also share real strategies for maintaining a sense of professionalism while still taking pride in what you do, so you can build a thriving bakery without burning out.
Resources:
Mentioned in this episode:
Try Sunrise Flour Mill Organic Heritage Flour
My kids have been DEVOURING the banana bread that I've been making with the Heritage White Flour, and my customers are so excited about the 50/50 Whole Wheat Heritage that I've added to my menu using the Heritage Whole Wheat Flour!
20% off Sunrise Flour Mill
5
2020 ratings
As microbakery owners, it’s easy to take everything personally—especially when a regular customer suddenly stops ordering. In this episode, I’m sharing a heartfelt and practical conversation that started inside my Inner Circle coaching group, all about learning to separate your personal identity from your business. This work is personal—handmade, heartfelt, and often built from your kitchen table—but it’s also a business. And learning how to protect your mindset is essential for long-term sustainability.
You’ll hear me talk about how to handle customers who “ghost” your bakery, how to shift your mindset so it doesn’t shake your confidence, and how to focus on what really matters—showing up, delivering a consistent experience, and nurturing the people who do show up. I also share real strategies for maintaining a sense of professionalism while still taking pride in what you do, so you can build a thriving bakery without burning out.
Resources:
Mentioned in this episode:
Try Sunrise Flour Mill Organic Heritage Flour
My kids have been DEVOURING the banana bread that I've been making with the Heritage White Flour, and my customers are so excited about the 50/50 Whole Wheat Heritage that I've added to my menu using the Heritage Whole Wheat Flour!
20% off Sunrise Flour Mill
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