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Stepping Into Commercial: Week One Reflections from My New Bakery | Episode 109



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.


Let’s dig in.


Why I Made the Move from Home to Commercial

When I started baking, I wasn’t necessarily looking to start a business—I just needed a way to bring in a full-time income while supporting my family. But once the business took off, I poured everything into it.


Eventually, I hit my limit at home. My bottlenecks became very clear:

  • Limited fridge and prep space

  • A room overtaken by baking gear

  • The mental load of working and living in the same space

I had to decide: cap my capacity and stay put—or grow into a space that could serve both my business and my family better.


So I chose growth. And I chose a space that’s more than just a bakery. I wanted a place where I could:

  • Bake more efficiently

  • Teach workshops

  • Host others teaching their craft

  • Create a welcoming space for the community


Moving Day: Chaos, Excitement, and a Trailer Full of Equipment

We borrowed a trailer and loaded up everything from my dining room bakery—fridges, prep tables, shelves, the works. Seeing it all in one trailer made me laugh. How did it all fit in my house?


Once we got into the new space, reality hit. I wasn’t just baking bread anymore—I was running a commercial bakery. That emotional shift from home baker to bakery owner came fast and hard.


The Oven: First Impressions of the My Forno

Let’s talk about the oven. I went with the My Forno deck oven for two big reasons:

  1. It’s analog. Fewer parts to fail.

  2. It’s made by a company that’s been building ovens for over 60 years.


Here’s what I’ve noticed so far:

  • Even baking—no hot corners, no rotating trays every few minutes

  • Beautiful results—scones, granola, English muffins… all baked evenly and cleanly

  • Custom temp control—each deck can be adjusted individually

It’s early days, but I’m impressed.


What Surprised Me in Week One

The transition wasn’t just physical. It was emotional, too.

  • The identity shift hit me the first morning at 3:45am, driving into work. I’m clocking in now. I’m opening a door to something bigger.

  • Customer response blew me away. People showed up with excitement and support—even those who had just learned about the bakery days before.

  • The smell—this may seem small, but letting people walk into the scent of fresh bread has been a dream come true.


What Went Well

Here’s what I’m celebrating after the first week:

  • Double the prep space—I feel like I can breathe and be more creative

  • Warm community response—people lingered, asked questions, showed up

  • No more sealing and labeling every single item—pre-orders are now fulfilled on the spot, right from the rack

  • The oven—did I mention I love this oven?


All of it together made me feel energized and affirmed.


What Didn’t Go So Smoothly

It wasn’t all sunshine, of course.

  • I underestimated bake time—I started baking at 4am for a 9am pickup... not ideal with a 90-minute oven preheat

  • I was working alone—juggling the register and oven rotations was overwhelming

  • The learning curve—everything from small signage to figuring out subscription settings in Square took time

  • Decision fatigue—the number of tiny choices, from deli paper to signage, was exhausting

  • Mental load—so many tasks still aren’t dialed in yet, and that weighs on me


But it’s all part of the transition, and I know it’ll get easier.


What I’m Learning (Fast)

There’s a lot of growth happening. Here are a few key lessons I’m taking with me:


1. Set rhythms early

From rest days to production days, setting clear routines now will save me later—especially as I bring team members on board.


2. Hiring is everything

This space exists for a purpose. I need people who believe in that purpose—not just someone looking for a bakery job. I’ll share more about hiring soon, but I’m learning that alignment matters more than experience.


3. Juggling multiple roles

Retail, small wholesale, workshops, coaching, podcasting... I’m learning what to say yes to, what to pause, and how to balance it all.


4. Expect the messy middle

This transition is messy, and that’s okay. I’m feeling elated and overwhelmed—often in the same hour. But I’m giving myself grace and moving forward anyway.


Tips for Bakers Considering Commercial

If you're dreaming of making this move someday, here are a few thoughts to start preparing now:

  • Dial in your systemsEliminate extra steps. Pay attention to how often you touch something and ask, “Can I streamline this?”

  • Know your numbersUnderstand your true cost, margins, and volume. Start building a cushion now.

  • Build a brand, not just a menuKnow who you are, what you offer, and how you want people to feel when they interact with you.

  • Set boundaries earlyDefine your non-negotiables. Rest. Hours. Expectations with staff.

  • Expect discomfortYou won’t feel dialed in right away. It takes time. But don’t let that stop you from starting.

  • Use your space as a toolA commercial kitchen is not a destination. It’s a tool that helps you serve more people with less chaos.


Final Thoughts

This week has been full and stretching in all the best ways. I’m still learning, adjusting, and figuring it out as I go. But I’m proud. And I’m grateful.

If you're standing at the edge of a big shift in your bakery business, I hope this glimpse into week one gives you clarity and courage. Whether you grow into commercial or stay right where you are, your work matters. Your bread matters. And the way you serve your community matters.


Let’s keep building businesses that are sustainable, profitable, and aligned with our values—one loaf at a time.


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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