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Reflecting on December and Laying the Groundwork for 2026 | Episode 113



Welcome to a new year. I’m so glad you’re here.


As I wrapped up December and stepped into January, I knew I wanted to slow down and take a good, honest look at what worked, what didn’t, and what I want more of in 2026.


December wasn’t flashy, but it was steady—and that consistency told me something important: the business is growing beyond seasonal peaks. That’s what we’re after.

If you're looking to create a sourdough microbakery that's sustainable, intentional, and designed to serve your life—not just your customers—this post is for you.


December Highlights: What Worked

Even with fewer markets and fewer workshops, December still outpaced November. That’s big. Here’s what stood out:


Top-Selling Products

  • Savory Gift Box: A standout seller. This box included a demi baguette, a sourdough loaf, crackers, dipping herbs, and a savory item like focaccia or scones. Beautifully packaged, easy to gift.→ Takeaway: Consider offering a year-round version for client gifts, housewarmings, or hostess bundles.

  • Sweet Gift Box: Cookies, a brownie, muffins—bundled up and ready to go. Customers loved giving them as gifts, often alongside the savory box.→ Takeaway: Bundled gifts resonate. People want thoughtful, ready-to-go options.

  • Dozen Packs of Cookies: A surprise hit. Think teacher gifts, holiday parties, and shareable treats.→ Takeaway: Offer these again around Valentine’s Day, Easter, and other holidays.

  • Original Sourdough + Sandwich Bread: Always the top sellers. Expect sandwich bread to shine even more in summer.→ Takeaway: Keep your staples strong.

  • Wintertime Loaf: Cranberry, pecan, and sage—cozy and beloved.→ Takeaway: Seasonal favorites create anticipation. Customers stocked their freezers.

  • Workshop Tickets: Only a few sold in December, but still made the top list.→ Takeaway: Don’t underestimate the impact of even a few workshop sales. Start promoting earlier next year.

  • Individual Cookies: Now that I’m in a storefront, these have taken off.→ Takeaway: Flexible quantities = more sales.


What Didn’t Work (And What I’m Changing)

Menu Planning Took Too Much Time

I realized I was spending way too much mental energy on planning each week’s menu. It wasn’t that it was complicated—it just wasn’t systematized.

  • I was making decisions weekly that should’ve been made once and repeated.

  • I kept re-counting inventory and second-guessing quantities.


What I’m doing now:

  • Simplifying the menu.

  • Offering one inclusion loaf at a time.

  • Rotating flavors instead of offering multiple scone or muffin options each week.

  • Creating a full pre-order schedule a month ahead.


Predicting Inventory for Walk-ins Was Tough

Not knowing how much to bake for storefront customers led to some waste.


What I’m doing now:

  • Leaning harder into pre-orders for predictability.

  • Baking only small extras for walk-ins.

  • Using any leftovers as marketing (hello, hair salon drop-offs).

  • Giving out flyers and encouraging pre-orders for next time.


Missed Workshop Sales

I didn’t get January’s workshop schedule live in time for December gift-giving. I know I left sales on the table.

What I’m doing now:

  • Making workshop promotion a higher priority.

  • Adding it to my seasonal prep checklist so I don’t forget next year.


What Helped Everything Run Smoother

Support

Having help made all the difference.

  • My assistant was in 2–3 mornings a week.

  • A college student helped with packaging and prep.

  • My mother-in-law tied ribbons and tags.


What I’m doing next:

  • Hiring a front-of-house team member so I can stay focused on dough.

  • Building a team culture around integrity, hospitality, and responsibility.


Pre-Orders + Freezer-Ready Items

Pre-orders have been a game-changer, especially now that I’m open Thursday–Saturday.

I’m also:

  • Stocking freezer-ready items like muffins, scones, and cookie dough.

  • Offering these in larger quantities for corporate gifts and events.


Pro tip: Square worked well for these types of orders. It may not replace Simply Bread, but

it’s another tool in the toolbox.


Leaner Menu, Stronger Business

One of the biggest mindset shifts for me this month was this question from my business coach:“What would you do if you knew you couldn’t fail?”

My answer? I’d do less.

  • Less variety.

  • Less mental load.

  • Less people-pleasing.


That answer surprised me, but it’s shaping everything I do moving forward. Fewer weekly variations. Fewer options. More clarity. More intention.

I’ve built out my full month of menus ahead of time and scheduled them to release weekly in Simply Bread. Customers can see what’s coming and plan ahead.


What I’m Carrying Into January (and 2026)

  • Clarity before growthReflection brings insight. I’m making space for it now so I can move forward with intention.

  • More systemsI’m getting those processes out of my head and into written SOPs so I’m not the bottleneck anymore.

  • A culture of careI want every customer to feel welcome, and every team member to know how to show that hospitality.


Try This in Your Own Business

Before you race ahead, take a breath and reflect on your last busy season. Set aside 30 minutes and ask yourself:

  1. What sold consistently?

  2. What drained more energy than it was worth?

  3. What decisions are you remaking every week that could be simplified?

  4. Where would systems or support change everything?


Write your answers down. Let them guide your next steps.


Looking Ahead

In January, I’m diving deep into strategy:

  • How to build your year around holidays and anchor points.

  • A full episode on menu strategy.

  • My monthly review process and how to create your own.


Plus, the Breadwinner Inner Circle is now open again—and I’m so excited to connect with bakers who are ready for more clarity, confidence, and community. If that’s you, come join us.


You’re building something beautiful. Keep going.I’m cheering you on 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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