There are a lot of things we focus on when trying to grow a sourdough micro bakery. Better recipes New products Upgraded equipment More content But what if one of the most powerful marketing strategies you could use… is something you already have? In this post, I want to share a simple, practical shift that has been working incredibly well in my own bakery. It’s not complicated.It doesn’t require more time.And it doesn’t cost anything. But it has the power to turn first-time

Picture this. It’s the end of a long bake day. You’ve been on your feet since early morning. The kitchen is covered in flour. Orders are packed and ready. And yet… something still feels off. You’re tired. You worked hard. But you’re not quite sure if it was worth it. If that feels familiar, you are not alone. This is one of the most common places sourdough micro bakery owners find themselves. And it usually has nothing to do with your skill or your bread. It has everything to

If you’ve ever sat down to post about your bakery and thought… “I don’t have anything new to say.”“I already posted about this.”“I’ll wait until I have something better.” …you are not alone. This is one of the most common struggles I hear from sourdough micro bakery owners. And it often leads to weeks of not posting at all—followed by wondering why orders feel slow. But here’s the truth: This is not a creativity problem.It ’s a consistency problem. And once you understand tha

Have you ever had one of those bake days where everything starts off fine… and then suddenly everything slows down? You’re waiting.Then rushing.Then trying to catch up. And by the end of the day, you feel behind, even though you worked nonstop. If your sourdough micro bakery has been feeling harder than it should, there is very likely a bottleneck somewhere in your process . In this post, we’re going to walk through: What bottlenecks actually are Where they commonly show up i

If you’re building a sourdough micro bakery, there comes a point where you start asking a really important question: Can my current setup keep up with where I want to go? I’ve been there. I baked out of a home oven for years. I made it work. I grew a real, profitable business from it. But eventually, my oven became the limiting factor—not my demand, not my skills, but my equipment. In this post, I want to walk you through my experience after four months of baking with the My

There’s a stage in almost every sourdough micro bakery business that we don’t talk about very often. You’re not struggling.But you’re not really growing either. Orders are steady.Your regular customers are still showing up.Your sales have settled into a number that doesn’t move much. And if you’re in this season, it can feel confusing. You might wonder: Did I do something wrong? Has the excitement worn off? Is my market saturated? But here’s what I want you to know. This phas

If you run a sourdough micro bakery, it’s easy to spend all your time baking and very little time looking at the business behind the bread. That’s normal. Most of us started baking because we love it. The kitchen is where we feel comfortable. But if your bakery supports your household in any way—even if it’s still small—stepping into the CEO role is part of the work too. In this final episode of our KPI series, we’re focusing on the how . We’ve already covered why KPIs matter

If you run a sourdough micro bakery, you’ve probably heard the advice: know your numbers. But that phrase can feel vague and overwhelming. It’s easy to imagine complicated spreadsheets and endless charts, while the baking still needs to happen and customers still need bread. In this episode of the Bread Winner Podcast, we continue our series on KPIs for sourdough micro bakery owners . Last week we talked about why paying attention to your numbers matters. Today we’re talking

If you’re selling bread to real people and taking real money in exchange for it, you are running a business. Even if it’s part-time.Even if it feels small.Even if it started as a hobby. This episode kicks off a three-part series on KPIs for sourdough micro bakery owners. Today, we’re talking about the why behind tracking key performance indicators — and why this mindset shift is essential if you want a profitable, burnout-proof bakery that fits your life. Because sustainable

January brought a steady rhythm to the bakery—filled with wins, lessons, and lots of bread. In this month-in-review, I’m sharing what’s working in my sourdough microbakery, what I’m adjusting, and what I’m planning next. Whether you're just getting started or you're deep in the bread biz, I hope this gives you a few nuggets to apply in your own bakery. This is the real-life, behind-the-scenes view—not the curated version you see on Instagram. Because this work is beautiful, y

One of the biggest mistakes I see sourdough microbakery owners make isn’t a lack of effort or commitment. It’s skipping the pause. We plan, we bake, we sell, and then we roll straight into the next month without stopping to ask whether what we’re doing is actually working. In this post, I’m walking through the exact monthly check‑in rhythm I use in my own sourdough business. It’s a simple, repeatable system that helps you notice patterns, reduce decision fatigue, and make tho

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