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The Market Series, Part 2: How to Prep, Plan, and Bake for Farmers Markets Without Burning Out | Episode 106



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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-nighter. If you’ve ever felt unsure about quantities or how to plan your market week efficiently, this is for you.


Planning Your Product Lineup

Start by thinking in categories:

  • Staples – These are your tried-and-true items that folks buy every week. Think original sourdough, sandwich loaves, and maybe pizza crust.

  • Seasonal or Specialty Items – Flavored or heritage grain loaves that rotate throughout the year. A good way to add variety without overwhelming your menu.

  • Add-Ons – Scones, cookies, muffins, and crackers. These are those small, extra items that increase average order value.


A limited but intentional menu will serve you far better than trying to offer everything. Rotate flavors. Pay attention to customer feedback. And let your best sellers earn their place on the table.


Knowing How Much to Bring

There’s no magic number—but here’s how to figure it out:

  • Track your capacity first. Start with what you can reasonably bake without sacrificing sleep.

  • Selling out is better than over-preparing. It builds buzz, demand, and momentum.

  • As a general rule, aim for about 10% of the market’s foot traffic in product quantity—but adjust for your context.

  • Watch for seasonal shifts. In the summer, sandwich bread sells more. In winter, rustic loaves move faster.


Your first markets will be trial and error. Each week gives you data—watch what sells fast, what lingers, and what people ask about. Adjust as you go.


Tips for Scaling Up Without Burning Out

If you're just getting started, keep this in mind:

  • Begin with a simple menu of 3–4 products.

  • Add new offerings slowly as you refine your workflow.

  • Rotate flavored loaves rather than bringing them all at once.


Don’t try to bake more than your oven (or your body) can handle. I started baking 30 loaves in Dutch ovens and slowly worked my way up. You’ll find your rhythm with time.


Bake Day Breakdown

I reverse engineer my Friday to avoid stress:

  • Rustic loaves go in the oven first.

  • Sandwich loaves, focaccia, and pizza dough proof while the first round bakes.

  • Cookies and specialty treats like brioche buns bake early Saturday morning.


Cooling space is key. I use a tall bun rack to maximize surface area in a small footprint. And I avoid stacking fresh loaves overnight to prevent squishing.


Labeling gets done early in the week. Bags are prepped, boxes ready. By Friday night, most items are baked, packaged, and ready to load—so I can sleep.


Dough Prep and Early Week Tasks

Instead of cramming all the dough prep into one day, I spread it out:

  • Wednesday: original sourdough, pizza dough, muffins

  • Thursday: sandwich loaves, English muffins, inclusion loaves


I plan the week around family priorities, sleep, and energy. Some tasks like granola and crackers get done Tuesday since they hold well. Others wait till closer to market day.


Pre-Orders, Pricing, and Packaging

When it comes to market day logistics:

  • Pre-orders: Optional, but helpful once you’re more established. I only list my staple items for pickup—not the specialty stuff.

  • Pricing: Keep it consistent across all channels. If you increase prices for market fees, keep it that way everywhere.

  • Packaging: Clean, consistent, professional. No need for ribbons or extras. Let the product speak for itself.


Make sure your policies are clear. Label everything. Use stackable, sturdy containers for easy transport. And create a checklist for your gear (signs, card reader, canopy, etc.). It’s too easy to forget something in the rush.


Timing and Workflow

Plan backward from market day:

  • Everything should be baked and cooled by Friday night.

  • Leave only quick bakes like cookies for early Saturday morning.

  • Avoid all-nighters. It’s not worth it.

  • Use timers religiously. Forgetting a loaf in the oven at 3 p.m. is a very real thing.


Baking is a rhythm. Some chaos is inevitable, but systems help keep it in check.


The Recap: Keys to a Smooth Market Week

  • Mix your product types: staples, specials, and small add-ons.

  • Start small and track everything: let sales data guide your next market.

  • Keep your pricing simple: customers value consistency.

  • Streamline your packaging: professional but not overdone.

  • Map your week: build in buffer time and protect your energy.


I’ve learned a lot from trial and error, and I hope this helps you skip a few of those rough patches. Markets are one of my favorite parts of this business—but only because I’ve built a rhythm that fits my life.


If you’re looking to prep for the holiday season, don’t forget to grab your free spot in the Bread Winner Holiday Accelerator. You’ll get focused time to reset, set goals, and make a plan that works for your life—not just your bake schedule.


You’ve got this. And I’m cheering for you every step of the way.


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




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