THE BLOG
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...
- I've been seeing it all over my feed lately.
Another bakery closure announcement. Another "closing our doors" post. Another small business owner walking away from something they poured their hear...
“People just aren’t spending money right now…”
Let’s talk about it. Because I KNOW you’ve either said this… or heard it from another baker.
- “People are cutting back.”
- “Orders feel slower than nor ...
This deserves to be said in all caps: YOU NEED TO REALIZE THERE’S MORE TO RUNNING A “PROFITABLE” BUSINESS THAN ADDING UP THE COST OF YOUR INGREDIENTS AND YOUR TIME.
First, lemme just say, PROFIT is n...
