Kitchen Notes: A Podcast by Bakery Business Academy

Episode Show Notes:

The holidays are coming (fast), and your Q4 revenue goals won’t hit themselves.

So let me ask you this:
 👉 Have you actually started planning?
👉 Or are you telling yourself you'll figure it out "next week"?

This week on Kitchen Notes, I’m breaking down the 6 core things every bakery needs to think through before the holiday season hits. 

We’re talking:

✅ The 6 critical areas of holiday planning that every bakery should be thinking about
✅ Why simplifying your holiday menu will make you more money
✅ How to avoid the classic production and inventory headaches
✅ Why your cash flow plan and labor schedule must go hand in hand
✅ What happens when you don’t plan—and how to avoid burnout
✅ Why your packaging, promotions, and contingency plan deserve more attention now (not later)

Resources Mentioned:

Register for the 2026 Holiday Planning Bootcamp “Implementation Sprint” >>

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Did you enjoy this episode? If so, I’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 love hearing from you!

After years of talking about this, I’m thrilled to share that our new recipe costing app for bakery owners is FINALLY Live! On today’s episode, I’m sharing the story behind why I built this app, and how I turned a real pain point in the bakery community into a working software product that will save you TONS of time and help you earn more money in your business!!

If you’ve struggled with recipe costing and pricing strategy for your bakery in the past - you will not want to miss this episode.

We’re talking through the spreadsheet chaos she lived through running Spilt Milk, a failed attempt to get her software-engineer husband to build it for her, and the two weeks in a Chicago co-working space that finally turned a years-old idea into working software. Then she breaks down what Batches actually does and how to try it free.

Key Takeaways:

• Why costing recipes using “the spreadsheet method” is tough to scale — even with a "master ingredient list" workaround (and what we all needed instead!)
• The #1 pain point I heard from bakery owners over and over (for years!) that finally convinced me I had to build something new
• The $40–50k quote that priced me out of building this for years — and the unexpected two weeks that finally cracked it open!
• What Batches catches automatically that most bakery owners don't realize is throwing off their margins
• Try Batches free for 7 days, no card required - batches.pro 

Resources + Links:

• Start your free 7-day trial of Batches → batches.pro
• Recipe Costing Essentials - Our introductory recipe costing course for bakery entrepreneurs who want pricing clarity without financial overwhelm
• Watch the Batches demo video 
• Got feedback or a feature request? Reach out at [email protected]

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Did you enjoy this episode? If so, I’d be very grateful if you'd leave 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 love hearing from you!

A quick episode this week to update you guys on a few things...

1. Kitchen Notes is going on summer vacation! I am easing back into work after maternity leave, and my older kiddos are off on summer break. I'll be taking a little podcasting break this summer, but we will return to regular weekly episodes again in September! 
2. We had a baby! My husband and I welcomed our THIRD daughter, Marigold, on April 18th! We are so in love, and her older sisters are OBSESSED with her. I'm easing back into work now after maternity leave.
3. Christmas in July Sale is ON! Our annual "Christmas In July" summer sale is happening ... mark your calendar for July 20-24! All of our best-selling programs, courses, and coaching packages will be on major sale that week. If you have been wanting to invest in your professional development - you do not want to miss the sale.

Be sure to join our email list to stay up-to-date on what's coming down the pipe with Bakery Business Academy. 

Subscriber Here >> 
https://bba.kit.com/0c91881f2f

Episode Show Notes:

Growth is exciting, but it's also one of the most consequential decisions a bakery owner can make. 

In this episode, we’re breaking it all down with an honest, data-backed conversation most bakery owners never have before they sign a lease or make a major investment in growing their business. 

Whether you're thinking about getting your first commercial space or expanding into something bigger, this episode will help you figure out whether you're truly ready — or whether you're running a little ahead of the data.

Key Takeaways:

• Four key signals that tell you your bakery is genuinely ready for growth (and why "feeling maxed out" isn't one of them!)
• Why growing toward sales — instead of because of them — can unravel a business that was otherwise thriving
• Three common "growth traps" that feel like green lights, even though they’re not
• A useful financial exercise to do before you sign anything or make any major commitment!

Resources + Links:

• Bakery Budget Helper — An interactive budgeting tool designed specifically for bakery owners. Helps you model out new cost structures and run revenue scenarios
• Bakery Finance Essentials  — A comprehensive bakery finance e-course course for business owners who want to build a complete, sustainable financial system
• Free Bakery Profit Audit — 15-minute financial checkup to help you identify where the gaps are in your bakery's financial foundation
• Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

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Did you enjoy this episode? If so, I’d be very grateful if you'd leave 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 love hearing from you!

Episode Show Notes:

Most bakery owners either avoid their Profit & Loss statement entirely … or they open it up a few times a year, feel terrible (or confused) about what they see, and shut it right back down. 

In this episode, I’m making the case for a totally different relationship with your P&L — not as a report card, but as one of the most powerful diagnostic tools in your entire business toolkit. 

If you dread digging in to your bakery’s numbers and are finally ready to take back control, this week’s episode is for you!

Key Takeaways:

• Getting a grip on your bakery’s numbers is an opportunity to grow faster & easier … so don’t get wrapped up feeling like your business’s financial performance is a verdict on YOU as a business owner!
• Three simple questions to use every single month when you review your bakery’s numbers to get real, useful information from your financial reports
• How to quickly tell whether you have a revenue problem or a spending problem (important to understand, since they each require very different solutions!)
• The benchmarks for a healthy bakery cost structure — and what it means when one of your categories starts creeping out of range

Resources + Links:

• Bakery Finance Essentials  — If you need more help on this and want to go deeper, BFE includes a full walkthrough of how to use your P&L as a diagnostic tool, plus a QuickBooks orientation video & real bakery use case
• Free Bakery Profit Audit— Start here if you're not sure where the gaps are in your business!
• QuickBooks Online — My #1 recommendation for a simple, affordable bookkeeping software for small business owners. Save 30% for 6 months when signing up via my link!
• Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave 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 love hearing from you!

Episode Show Notes:

It’s the end of the month, and you’re sitting down to review your sales reports and Profit & Loss statement…

You open up Quickbooks or download the P&L that your bookkeeper or accountant sent over and see a profit. GREAT - pop the champagne, right?!

Not so fast … you hop over to your bank account, log in, and (record scratch) … your stomach drops. 

Sound familiar? 

You're not bad at math, and nobody is stealing from you. What you're experiencing is a cash flow gap — and it's one of the most disorienting, least-talked-about realities of running a bakery business (or really, ANY small business).

In this episode, we’re breaking down exactly why this happens and what you can do to avoid the gut-wrenching, stressful “cash flow gap” every month.

Key Takeaways:

• Why profit and cash are not the same thing — and why that distinction matters so much in a seasonal business like yours
• The four MOST common reasons bakery owners experience cash flow gaps (including a few you might not have considered)
• Why a profitable year can absolutely contain unprofitable months — and how to stop panicking when this happens to you
• Three practical things you can start doing right now to get ahead of cash flow crunches before they become crises

Resources + Links:

• Bakery Finance Essentials  — Ready to dig deeper? BFE includes a full cash flow planning system + spreadsheet for building  out a complete month-by-month financial picture for YOUR bakery business
• Free Bakery Profit Audit— a quick financial checkup to help you identify where your bakery stands right now when it comes to cash flow + profit
• Got a question you'd like me to answer on the podcast? Email me! [email protected]
• Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

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Did you enjoy this episode? If so, I’d be very grateful if you'd leave 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 love hearing from you!

Episode Show Notes:

If you've ever felt like you're doing everything right — the baking, the orders, the hustle — and the money still isn't adding up … this episode is for you.

Today, we’re introducing you to the Bakery PROFIT Framework: a six-part system to help bakery owners see and understand their full financial picture (not just one piece of it). 

This isn't just about menu pricing. It's about building a financial system in your business that's designed to pay you well and grow your bank account month after month.

Key Takeaways:

• Why getting your pricing right is 100% necessary — but not wholly sufficient — for running a truly profitable bakery business
• What the six components of the PROFIT Framework are, and why you need all of them working together to grow your business
• Why marketing more should be your LAST step (and what happens when you layer it on before the foundation is solid)
• How to identify which piece of the framework is your weakest link 

Resources + Links:

• Free Bakery Profit Audit — a free, 15-minute financial checkup that helps you quickly see where your gaps are across the PROFIT Framework
• Bakery Finance Essentials  — When you’re ready to go further, check out our advanced bakery finance e-course built around the PROFIT Framework. Includes all the tools, templates, and support for each of the six areas we talked about on today’s episode (our Spring enrollment promo for this program is running April 6-10, 2026!)
• Got a question you'd like me to answer on the podcast? Email me! [email protected]
• Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave 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 love hearing from you!

Episode Show Notes:

You've done the work.

You've costed your recipes, built a pricing system you trust, and you're not just guessing at your margins anymore.

So … why does the money still feel tight?

In this episode, I’m talking about a concept called “micro vs. macro thinking” — and making the case that MOST bakery owners are only operating with half the picture. If you've ever felt like you're doing everything right and still not seeing the financial results you expected, this episode is for you.

Key Takeaways:

• There's a critical difference between understanding what your recipes cost vs. understanding whether your business is actually working financially — and most bakery owners only have visibility through one of these lenses
• Three real-world examples of bakery owners who have solid pricing strategies but are still losing ground financially — and what was hiding at the bigger-picture level
• Learn what it actually looks like to operate with both the micro and macro view, and why having BOTH is what separates bakers who are constantly in “survival mode” from those who build genuinely sustainable businesses
• Find out where to start if you're hearing this and realizing the big-picture view is the piece you've been missing!

Resources + Links:

• Free Bakery Profit Audit — a quick financial checkup & first step toward the “macro” picture
• If you still need help with costing your recipes (the “micro” level), Recipe Costing Essentials is a great place to start
• Got a question you'd like me to answer on the podcast? Email me! [email protected]
• Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave 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 love hearing from you!

Episode Show Notes:

It's the question everyone's secretly Googling but rarely gets a straight answer to: how much money can you ACTUALLY make running a bakery? 

In this episode, I’m cutting through the vague, overly optimistic answers and giving you a real, practical framework for understanding your own earning potential — grounded in actual numbers, not hope or fear. 

If you've ever wondered whether the math could ever really work in your favor and how much money you REALLY make running a bakery business - this one's for you.

Key Takeaways:

• When estimating their income potential, most bakery owners are working from either way too much optimism or way too much fear. We’ll talk about how to shift this thinking, and ground your income goals in reality.
• The benchmark profit percentage that well-run bakeries typically hit, and what it means for your bottom line
• The 7 specific inputs that determine how much money your bakery can actually make (every single one is within your control)
• Why growing your revenue isn't always the answer to earning more money (and what to focus on, instead)

Resources + Links:

• Free Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]
• Bakery Budget Helper — an interactive bakery budgeting tool that guides you through building a real working budget for your business - following the same process Meg uses with her private coaching clients
• Got a question you'd like me to answer on the podcast? Email me! [email protected]
• Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave 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 love hearing from you!

Episode Show Notes:

Getting your first orders is a huge deal — and you should feel genuinely proud of that.

But early momentum is also one of the trickiest stages of building a bakery business, and it's where a lot of talented bakers unknowingly set themselves up for a frustrating plateau down the road.

In this episode, Meg breaks down what's really happening when your business starts to move — and why being busy is not the same thing as being profitable. If you've got orders coming in and things are starting to click, this one is for you.

Key Takeaways:

• Why the excitement of early traction can actually mask a bigger problem — and what to watch for before it catches up with you
• The real reason so many bakers end up with a full order book and an empty bank account (and why it's more common than you'd think)
• Three specific things to focus on right now to make sure the business you're building is actually working for you
• How to start looking at your numbers without fear — because your numbers aren't a verdict, they're just information

Resources + Links:

• Recipe Costing Essentials - our beginner-friendly recipe costing system that’ll have you accurately & easily costing your recipes in an afternoon
• Free Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]
• Got a question you'd like me to answer on the podcast? Email me! [email protected]
• Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave 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 love hearing from you!