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...

Each month, I sit down to reflect on what went well, what didn’t, and what I’ve learned—and July was full of both sweetness and slow...

If you’ve ever caught yourself tweaking a recipe over and over again, holding off on launching a product because it’s not “perfect,” or...

When you're running a sourdough microbakery from home, it's easy to feel pulled in every direction. You want to try new recipes,...

Welcome to this conversation that comes up so often for sourdough microbakery owners: Should you use organic ingredients? This isn’t a...