Kitchen Notes: A Podcast by Bakery Business Academy

Break-Even or Bust: The #1 Number Every Bakery Owner Needs to Know


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Episode Summary:

In this episode, we’re breaking down one of the most important—yet overlooked—numbers in bakery business success: your break-even point. Whether you’re feeling stuck, wondering if you can keep your doors open, or just want to make smarter decisions for your bakery’s future, understanding your break-even number is the first step. On this episode, Meg shares why “busy” doesn’t always mean “profitable” and a simple, actionable method to calculate your break-even—even if you’re not a “numbers person.” She also shares real-life stories from Spilt Milk and other bakeries, and practical tips you can use right away to start running your business with clarity and confidence.

In this episode, you’ll learn:

  • Why so many bakery owners struggle with making ends meet, even when sales seem strong
  • The difference between “busy” and “profitable”—and why it matters
  • What the break-even number is, and why it should be your business’s North Star
  • How to quickly calculate your own break-even (with simple examples)
  • Common pitfalls to avoid when doing these important calculations
  • Tips for estimating monthly sales if you’re brand new or have seasonal swings in your revenue numbers
  • How your break-even number can guide decisions on hiring, pricing, and growth
  • Why monitoring your numbers regularly is absolutely key to staying profitable

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Did you enjoy this episode? If so, we'd be very grateful if you'd leave us a rating or review on Apple Podcasts or Spotify!

Have a question or topic you want covered on a future episode? Send me a message—I loves hearing from you!

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Kitchen Notes: A Podcast by Bakery Business AcademyBy Meg Svec

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