top of page
Search

September Microbakery Recap: Behind the Numbers and the Lessons Learned | Episode 103



Running a sourdough microbakery through a packed season of life takes more than a solid bake schedule. It takes boundaries, rest, help when you need it, and a plan that prioritizes what matters most. In this blog post, I’m sharing my full September breakdown: revenue, rhythms, highlights, challenges, and lessons learned. Whether you’re baking full time or just starting to scale, I hope this glimpse behind the scenes offers encouragement and real-world takeaways.


September Revenue at a Glance

September brought in a total of $5,738 in gross revenue from a mix of markets, popups, and workshops. Here’s what that looked like:

  • Market #1: $1,789 (sold out)

  • Market #2: $1,592 (sold out)

  • Popup Event: $1,201

  • Workshop Sales: $1,330 (including tickets for upcoming October workshops)

  • Retail Shelf Sales (from workshop attendees): $98


Even though I didn’t run a second popup as originally planned, the workshop filled that revenue gap. This was a good reminder that diversifying income streams can keep your numbers on track, even when your schedule shifts.


How I Hit $5.7K While Managing a Full Life

September was a stretch. I was still baking from home while prepping my brick-and-mortar space. My husband was away for two weeks. We homeschool our kids. And honestly, it was a lot.


What kept things moving?

  • Sticking to core products: I leaned into my regular sourdough, sandwich loaves, focaccia, cookies, and added just one seasonal item at a time (like apple pie scones).

  • Simplifying offerings: One week I skipped the focaccia to preserve energy. It sold out anyway.

  • Strategic use of workshops: These brought in over $1,300 and introduced a revenue stream that will now be a regular part of my business.


Workshop Wins and Takeaways

Teaching a workshop this month reminded me how much I love this part of the business. It brought in income, helped diversify my offerings, and filled the gap left by a missed popup.


Tips for offering workshops as a home baker:

  • Rent a local business space, clubhouse, or church kitchen

  • Host in your own home if it fits

  • Start small with beginner classes

  • Use word of mouth and repeat customers to fill future classes


One early podcast episode (not on YouTube) goes into this in more detail: Episode 28 with Kayla Hembree. If you’re ready to teach workshops, that’s a good one to revisit.


Highlights from the Month

  • Apple Pie Scones: A seasonal favorite that reminded me why I love experimenting in the kitchen

  • Working Interview: A potential assistant came in to help prep. Those three hours made a big difference. It reminded me I shouldn't wait so long to bring in help

  • Smooth Bakes: No disasters this month. That’s a win

  • Beach Getaway: We squeezed in a short family trip, which helped reset and refocus

  • Welcome Home Basket: I finally tried out an idea for local realtors, offering a basket with bread, oil, and salt. A small step toward a new wholesale partnership


What Didn’t Work

  • Trying to do everything myself: From wallpaper to wainscoting to emails, I pushed too hard. I’m learning (again) to ask for help sooner.

  • Midweek workshop during market prep: Teaching on Wednesday threw off my whole dough prep rhythm. I won’t do that again.


Looking Toward October

October is already full, but it feels more structured.

Here’s what’s ahead:

  • Two markets

  • 2–3 workshops (depending on signups)

  • First wholesale order (for a pumpkin patch)

  • Continued bakery buildout (plumbing, electrical, and waiting on oven funding)


One workshop (a themed pumpkin bread class) isn’t filling, and that’s okay. Not everything will land. I’ll pivot or cancel if needed. The beginner workshops are still my bread and butter.


Key Lessons from the Month

  • Diversify your income: Adding just one new revenue stream like workshops can cover gaps.

  • Simplify your menu: One seasonal product at a time creates excitement without burnout.

  • Stick to your rhythms: Don’t overfill your calendar or prep days.

  • Ask for help sooner: Whether it’s childcare, a bakery assistant, or just a friend helping prep dough, it matters.

  • Rest matters: Even a short beach trip or a solid night’s sleep can shift your energy.


Final Thoughts

If you're in the thick of it, I hope this peek into my September helps you feel less alone. Whether you're just launching or scaling up, these monthly reflections are meant to help you track your goals, adjust your approach, and remember that a bakery business can be sustainable, profitable, and joyful—even in the busiest seasons.


As always, thank you for being here. I’ll be back with another episode and another recap soon. Until then, happy baking.


Links to things you might like!


  • Find links to all of my sourdough microbakery favorites including the dough bins I mentioned, packaging, pans, and more in my Amazon Storefrom! www.carolinebower.com/amazon




ree

 
 
 

Comments

bottom of page