May was one of those months that felt full—in a good way. Between markets, porch pickups, and the usual busyness of family life at the end of the school year, I still managed to keep my microbakery rhythm steady. In this episode, I walk you through exactly what worked, what shifted, and where I scaled back to create margin. From simplifying my product lineup to prepping freezer-friendly muffins ahead of time, I share the small decisions that helped me protect my time without sacrificing sales or burning out.

I also take you behind the scenes with some new experiments, like blueberry English muffins and testing out my new dough sheeter for pop-tarts and pastries. Plus, I give you a little update on my brick-and-mortar journey, some early thoughts on crowdfunding, and how Texas’ cottage food law changes might open doors for partnerships with other home bakers. Whether you're in a season of steady growth or prepping for a shift in your business, this recap will give you plenty of practical ideas to simplify, streamline, and stay grounded.

Resources:

• Join my email list here: https://carolinebower.myflodesk.com/newsletter
• Join the Bread Winner Network: www.carolinebower.com/bwnetwork
• 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!