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Month in Review: What November Taught Me About Growth, Grit, and Grace | Episode 110



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 look at how I walked through November—what I’m refining, what I’m celebrating, and how I’m preparing for a big December. If you’re a fellow microbakery owner in a season of growth, change, or just plain chaos, I hope this encourages you to take a breath, reflect with intention, and keep moving forward.


Moving from Home to Commercial Bakery

The biggest shift? Finally moving out of my home bakery and into a commercial space. I’d been talking about it since February, but it still came faster than I imagined. If you’d asked me a year ago, I would’ve guessed three to four years down the road.

Instead, we loaded up everything on November 10th and moved it all in—a trailer full of fridges, tables, shelves, bins, and memories. By November 11th, the oven was delivered. And with the help of a hydraulic lift and some muscle, it was in place by the next day.


It’s been surreal. Exciting. Overwhelming. And I’ve felt my fair share of imposter syndrome. I’ve never taken a formal baking class. I’m self-taught and still learning every day. But no one else is doing this in my area. So I’m stepping through the open door, even if my knees shake a little.


Learning the New Space (and Oven)

Transitioning to a new baking environment meant navigating some challenges:

  • My starter needed a full week to adjust to the new space and water.

  • My bread didn’t taste quite the same at first.

  • My deck oven (which I love) came with a steep learning curve.


Here’s what helped me recalibrate:

  • Tracking how each oven deck bakes differently.

  • Making notes after each bake.

  • Giving myself grace while dialing in timing, steam, and temps.


If you’re switching spaces or upgrading equipment, expect a transition. Let it be messy and imperfect. You’re learning, not failing.


What Worked: Holiday Pre-Orders and Strategic Products\

Thanksgiving pre-orders were a huge win—and a big learning opportunity. I offered a limited, focused menu:

  • Dinner rolls (packs of 9)

  • Cinnamon rolls (packs of 4)

  • Original sourdough

  • Sandwich bread

  • Scones

  • Stuffing mix


I used my Simply Bread app to pace pickups by requiring customers to choose a 15-minute window. This gave me breathing room and helped avoid a mad rush. If you haven’t tried this yet, I highly recommend it for holiday planning.


My top products across Square and Simply Bread:

  • Original sourdough

  • Sandwich bread (including a popular seeded version)

  • Focaccia (olive oil, herb, and even cinnamon sugar)

  • Bread bowls

  • Scones (cranberry orange, earl grey lavender, and jalapeño cheddar)

  • Muffins (coffee cake was the star)

  • Chocolate chip cookies


Want to level up your product line? Stick with what sells consistently, then rotate in seasonal or specialty items for variety.


What Didn’t Work: Market Split and Solo Days

Not everything was smooth.


When I tried to split product 50/50 between my bakery and the farmers market, I miscalculated. The market sold out fast, and I had extra inventory at the bakery. Next time, I’ll aim for more like a 70/30 split.


And during my soft opening? I was flying solo. No help. Not enough time to bake. I managed (barely), but I looked calm on the outside and felt like a duck paddling like crazy underneath. Now, I know—on big days, I need help. Period.


Hiring and Support

I brought on an assistant in mid-November, and it’s been such a blessing.

He’s helping with:

  • Dishes

  • Scooping muffins

  • Measuring dry ingredients

  • Packing orders

  • Rolling out crackers


I’m slowly showing him more processes. It’s a good reminder that onboarding takes time, but it’s worth it. I’m also starting to document systems, so future hires can be trained more easily.


If you’re considering hiring, don’t wait until you’re desperate. Even a few hours of help a week can make a big difference.


December Focus: Gifts, Hosting, and Strategic Growth

With December here, I’m going all in.

  • Leaning into gifting and hosting needs.

  • Offering curated bakery boxes, cookie bundles, and gift cards.

  • Using cozy seasonal flavors like caramelized onion scones and mulled cider cookies.

  • Keeping recipes simple by rotating flavors on proven base doughs.

  • Doubling down on local marketing via Facebook groups, the Chamber of Commerce, and (newly) Google Maps.


I’m also continuing to open pre-orders across Thursday, Friday, and Saturday. I add one sweet feature product each day, like muffins, scones, or English muffins.


Final Thoughts

November was a month of movement. It wasn’t perfect, but it was packed with progress. I’m grateful for the support, the lessons, and the stretch.


If you’re entering a busy season or navigating big changes, don’t forget—you get to shape your business to fit your life, not the other way around. Be kind to yourself. Reflect with intention. And keep building a bakery that feels like home.


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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