THE BLOG
If I could go back to 2009 and start my bakery all over again, I can promise you there are A LOT of things I’d do differently!
And no, I'm not just talking about buying better equipment, perfecting m...
I don't know about you, but lately my Instagram feed feels like it's telling TWO completely different stories about entrepreneurship.
On one hand, I've seen TONS of videos of creators preaching thing...
Can I tell you about the invoice that almost made me LOSE my mind?
August 30, 2017, I paid $270.03 for a gallon of Madagascar vanilla. Well, it ended up being $540.06 because I bought two gallons; re...
If I asked you right now:
How much money does your business need to make TODAY just to break even?
Could you tell me? TRUTHFULLY?
What about:
What’s your average order value?
What percentage of y...
If you’ve ever Googled:
“What should my bakery profit margin be?”
You’ve probably gotten 47 different answers.
So lemme make this SIMPLE.
For a specialty bakery, I want you shooting for a 50% to 6...
You can create the most STUNNING products in the world, have customers lined up around the block before your doors even open, and still be booked, busy, and broke.
I said what I said.
You can have a...
There is SO MUCH information online about how bakers should be pricing their products to make money.
Some TRUE.
Some, total BULLSH*T!
And one mistake I see ALL THE TIME?
Bakers thinking that becau...
What indicators do you look for that tell YOU that you have a successful business?
Is it a full calendar?
A continuous influx of orders?
Being tagged in customer photos?
Sold-out markets?
Getting...
Put yourself in this situation for a sec… a friend asks you to make a custom cake.
Before you’ve even calculated the order, you already feel hesitant because you aren’t sure what you should tell them...
Most bakers think of a recipe as the thing they use to make a product. The instructions they follow.
The chocolate cake recipe.
The vanilla buttercream recipe.
The cookie dough recipe.
The chocola...
Imagine this.
You just finished a custom order. Took you 6 hours to make (communication, setup, baking, cooling, filling, frosting, decorating, cleanup, boxing, photos).
You quoted the customer $200...
Imagine this… you're about to send a quote to a new customer.
You've done the math.
You know what you should charge. But the second you look at that number, your brain starts to spiral: "What if the...
