Menu planning can quietly become one of the most exhausting parts of running a sourdough microbakery. What starts as creativity and variety can slowly turn into decision fatigue, over‑prep, and unnecessary stress. In this episode of The Bread Winner Podcast , I walk through a new, more intentional approach to menu planning that I’m using this year—one that creates consistency without sacrificing customer excitement or revenue. This post breaks down that strategy in a clear, p

A fresh approach to annual planning that’s simple, sustainable, and effective January is one of my favorite months for microbakery business planning—not because it’s busy (it’s usually slower), but because that breathing room gives us a chance to think. A chance to really lay the groundwork for the year ahead. In this post, I want to share a different kind of annual planning—one that actually works for the reality of running a sourdough microbakery. If you've ever created a b

Welcome to a new year. I’m so glad you’re here. As I wrapped up December and stepped into January, I knew I wanted to slow down and take a good, honest look at what worked, what didn’t, and what I want more of in 2026. December wasn’t flashy, but it was steady—and that consistency told me something important: the business is growing beyond seasonal peaks. That’s what we’re after. If you're looking to create a sourdough microbakery that's sustainable, intentional, and designed

As we close out 2025, I’m inviting you to pause with me. Before we dive into fresh goals and big plans for the new year, I want us to take a moment to reflect—not with pressure, not with perfection—but with intention. Because what we’re building here isn’t just about bread. It’s about legacy. Whether you’re elbows-deep in dough or sitting quietly for the first time in days, I’m so glad you’re here. This episode is a gentle nudge to step back, look at the bigger picture, and r

Running a sourdough microbakery is a labor of love, but it’s also a lot of labor. There comes a point when the long days start stacking up, the dishes never seem to end, and you feel yourself slowing down because you're trying to do everything alone. In this episode, I invited Melissa—my former assistant and now dear friend—back on the show to talk about what it really looks like to bring help into your bakery. She brings not only firsthand bakery experience but also her back

November was one of the biggest transition months I’ve ever had in my business. Between moving out of my home bakery, opening the doors to my new brick-and-mortar space, and navigating holiday pre-orders, it was full. It was beautiful. It was also overwhelming at times. But through it all, I kept coming back to the same grounding questions I ask myself every month: What worked? What didn’t? What did I learn? And how do I want to move forward? This post is a behind-the-scenes

After two years of running my sourdough business from home, I just completed my first full week in a commercial bakery space. It still feels a little surreal to say that. This new chapter has been full of surprises, lessons, and a whole lot of gratitude. In this post, I’m sharing an honest look at what worked, what didn’t, and what I’m learning in real time—so whether you’re thinking about taking the leap or staying put in your home kitchen, there’s something here for you. Le

October brought a lot of good things—steady revenue, smoother systems, and a few energizing wins in the bakery. After a tough and tiring September, this month felt more aligned. I was able to lean into the rhythms I’ve been building and reflect on what’s truly working in my sourdough microbakery. This post walks through everything—from revenue and product performance to the little tweaks that made a big difference. If you’ve ever wondered how to consistently grow your busines

If you’ve been following along, we’ve been walking through a three-part series all about selling at sourdough markets. In Part 1, we talked about choosing the right market. In Part 2, we covered market prep. And now, in Part 3, we’re talking about something I’ve wanted to share for a long time—how to set up your vendor booth so it actually works  for you. Because here’s the thing: you don’t need a Pinterest-perfect table to sell great bread. But you do need a setup that feels

Join the Holiday Accelerator HERE! http://www.carolinebower.com/holidayaccelerator When it comes to markets, preparation is half the battle. Once you've chosen the right farmers market (like we talked about in Part 1), the next big question becomes: what should you bring and how much of it? This post is all about the preparation side of market life. I’m breaking down the strategies I use to decide what to bake, how much to prep, and how to pace the week without pulling an all

Join the Holiday Accelerator HERE! http://www.carolinebower.com/holidayaccelerator If you're a sourdough microbakery owner wondering whether farmers markets are worth your time—or how to choose the right  one—this post is for you. After two years of selling at my local market, I’ve seen what works, what drains you, and what genuinely grows a bakery business. This is part one of a three-part series all about markets. Today, we’re laying the groundwork: how to evaluate and choo

Join the Holiday Accelerator HERE! http://www.carolinebower.com/holidayaccelerator The final quarter of the year brings a surge of opportunities for microbakers—but it also brings the risk of burnout. With holiday markets, pop-ups, teacher gifts, and festive menus pulling your attention in every direction, it’s easy to say yes to too much. But what if this year could feel different? What if you could move into November and December with a clear head, a sustainable plan, and t

Running a sourdough microbakery through a packed season of life takes more than a solid bake schedule. It takes boundaries, rest, help...

Building a thriving sourdough microbakery is about more than baking bread. It’s about creating a business that serves your household,...

Scarcity is a natural part of running a microbakery. Small-batch baking, limited space, and a full life outside of the kitchen mean you...

When you’re pouring your heart into a sourdough microbakery, getting paid can sometimes feel like a distant dream—or a luxury. But it...

August was intentionally slower in the bakery, and that shift created space for rest, reflection, and renewed clarity. With only two bake...

If you've ever wondered how to turn your sourdough baking into a business that actually  pays you—this is the episode you need. In this...

Every baker—no matter how experienced—has rough bake days. Whether it’s burnt loaves, flat cookies, or forgetting the salt in twenty...

Running a sourdough microbakery is a beautiful, rewarding, and demanding thing. And if you're anything like me, you’re balancing it...