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October Microbakery Recap: $5K Revenue, New Products, and a Month of Smoother Systems | Episode 108



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 business without burning out, or how to test new products without throwing off your whole bake schedule, this recap has plenty of ideas you can apply right away.


October at a Glance

This month included three bake days:

  • October 4: A pre-order-only popup at the bakery

  • October 11 & 25: My regular Saturday farmers markets


I also hosted one in-person sourdough workshop. No porch pickups this month—those have fully transitioned to bakery-based popups.


Here’s the total breakdown:

  • October 4 Popup: $1,005.94

  • October 11 Market: $1,764

  • October 25 Market: $2,000.42

  • Workshop Revenue: $380

  • Retail Add-ons (from workshop attendees): $91.95

  • Total Revenue: $5,364.95


If I’d had room for one more bake day, I would’ve hit $6,000, which is my average for a four-bake month.


Top 10 Best-Selling Products

This month’s sales confirmed what I’ve seen over and over again—leaning into simplicity and consistency works.


Here’s what sold best at my market table (not including pre-orders):

  1. Original Loaves – Always a top seller. 66 sold via Square alone, totaling $660.

  2. English Muffins – $336 in revenue. Still a crowd favorite.

  3. Sandwich Bread – $320 with capped quantities due to space.

  4. Mini Inclusion Loaves (Single Flavors) – Half-sized and flexible. Customers love the mix-and-match.

  5. Cookies (2-packs) – $280. Lemon and chocolate chip did well.

  6. English Muffin Bread (New!) – $252. More on that below.

  7. Brioche Caramel Apple Buns – $240 and such a fun product win.

  8. Focaccia – $220. Hard bake limit of 16 pans, always sells out.

  9. Mini Loaf 2-Packs – Same quantity as one full loaf, but people love the flexibility.

  10. Granola (300g Bags) – $144. Becoming a steady favorite.


What Worked Well


Strong Systems = Smooth Bakes

This was one of the first months in a while that felt smooth start to finish. Every process felt supportive rather than draining. The tweaks I’ve made over time—like better scheduling, intentional product mixes, and prepping in bulk—really paid off.


English Muffin Bread

This was the game changer. It’s the same dough as my beloved muffins, but baked in loaf pans. Easier to shape, proof, and bake. I can scale the quantity significantly without the labor of shaping individual rounds. My customers loved it too. I started bringing half muffins, half loaves—and saw repeat customers come back for the loaves.


Brioche Apple Buns

A fun fall experiment with homemade custard, caramel, and soft cooked apples. I tested them with my family, teased them on Instagram, and people showed up ready to buy. They sold fast and received rave reviews.


Brown Butter in Bulk

I browned 12 pounds of butter at once and froze it in deli containers. Now I just thaw what I need instead of doing it weekly. Huge time saver.


Product Hype Helps

When I share sneak peeks of new products on Instagram, customers show up with intention. Teasing upcoming items drives demand and boosts pre-orders.


What Didn’t Work


Caramel Attempts

It took three failed batches before I nailed the texture and flavor. The win was worth it, but it reminded me that learning something new takes patience—and a lot of sugar.


Market Day Rainstorm

The second market of the month came with pouring rain. I had prepped a huge amount of product and worried no one would show up. But to my surprise, people came anyway. I sold out completely. That speaks to the consistency of our local market and the loyalty of my customers.


Fatigue

October was smoother, but still full. I had a day where I felt a cold creeping in and had to pull back. It reminded me to fiercely protect my health, rest, and rhythm—especially in this season of high output.


Lessons Learned

  • Consistency Pays Off – Whether it’s the granola I’ve committed to or the regular markets I show up for, consistency builds trust.

  • Strategic Product Additions Matter – Fun bakes can energize your creativity and your customers. But I’m only adding what fits my current capacity.

  • Teasing New Products Works – Social media buzz around new items brings in more pre-orders and helps sell out early.


How I'm Moving Forward

  • I’m saying no to most trendy bakes this season unless they truly align with my systems and space.

  • I’m posting intentionally on social at least once a week to stay top-of-mind through the holidays.

  • I’m clear on which tasks are “bouncy balls” (safe to drop) and which ones are “glass balls” (must be protected). That mindset is helping me avoid burnout as I move into the busy season and transition into my new commercial space.


Final Thoughts

October was a month of momentum. Not frantic or overly full, but steady and strong. The product mix felt right. The systems held up. And the reflection process helped me recognize how far things have come.


If you’re in the thick of building your sourdough microbakery, know that it doesn’t happen overnight. It’s the small tweaks, the intentional choices, and the consistent showing up that build something strong and sustainable.


You’ve got this.


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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