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January Reflections from the Bakery: What Worked, What Didn’t, and What’s Next | Episode 117

  • 2 hours ago
  • 4 min read


January brought a steady rhythm to the bakery—filled with wins, lessons, and lots of bread. In this month-in-review, I’m sharing what’s working in my sourdough microbakery, what I’m adjusting, and what I’m planning next. Whether you're just getting started or you're deep in the bread biz, I hope this gives you a few nuggets to apply in your own bakery.


This is the real-life, behind-the-scenes view—not the curated version you see on Instagram. Because this work is beautiful, yes, but it’s also full of nuance and decision-making. And when we take time to reflect, we build businesses that truly last.


Revenue Growth + The Power of Workshops

January outperformed both December and November, which was especially encouraging because November marked the opening of my brick-and-mortar. That kind of upward trend tells me things are stabilizing and growing—not just riding a holiday high.


Workshops stood out this month in a big way. They made up about a quarter of total revenue. That confirmed something I’d suspected: workshops aren’t just a fun extra. They’re a sustainable income stream that builds community and brings in new faces. If you’ve been on the fence about offering classes, this is your sign to give it a try.


Tips for Starting Workshops:

  • Begin with beginner-level classes like sourdough basics.

  • Start small—host one for friends or neighbors.

  • Use feedback and attendance trends to grow into other bakes like croissants or muffins.

  • Think about repeatability—can someone come back for the next level?


Core Products Are Doing the Work

In January, my top-selling items were exactly what I hoped: sandwich bread, original loaves, focaccia, English muffins, cinnamon rolls, and pizza crusts. These are the products people count on. They’re the core of my bakery.


Having a strong core menu means customers trust that their favorites will be there. It also gives me space to sprinkle in seasonal bakes and specials—without reinventing the wheel every week.


What’s Working With the Menu:

  • Predictable rotation builds customer trust.

  • Seasonal items keep it fresh without adding chaos.

  • Customers are learning the rhythm—like cinnamon rolls on Saturdays and pizza crusts on Thursdays.


Weather Woes and Smart Marketing

January threw us some weather curveballs, including one fully canceled market and another bitterly cold one. But by pivoting quickly—using clear, timely social media posts—I was able to shift that traffic into the bakery itself.


One of my favorite little hacks? Using Project Broadcast to let folks text for the bakery address. It worked beautifully. Simple marketing at the right time does a lot of heavy lifting.


Market + Weather Takeaways:

  • Use Facebook even if you don’t love it—my local customers engage more there than on Instagram.

  • Post more than once. Algorithms won’t show everyone your first update.

  • Signs, texts, and posts can turn a quiet market day into a busy bakery day.


Baking Logistics: Cold Weather and Walk-Ins

The cold weather slowed fermentation and made for some late nights. While leaving dough out overnight worked, it wasn’t ideal. In February, I’ll be increasing starter, using warmer water, and keeping fermentation on prep day when possible.


On the walk-in front, I’m finding my footing. Pre-orders are a game-changer. They bring predictability, reduce waste, and allow me to bake with intention. My sweet spot seems to be baking about 40% extra over pre-orders for walk-ins.


What I’m Watching:

  • Cold slows things down—adjust your starter and water temps.

  • Use sold-out posts to encourage pre-orders.

  • Observe walk-in patterns, especially on Saturdays.


Keeping Things Fresh Without Burning Out

I added one new cookie to the menu—and only because it fit within my existing workflow. It’s something I can prep and bake from frozen, and it’s been fun to see customers get excited. New doesn’t have to mean complicated.


Workshops for March and April are next on deck. I’m expecting another revenue boost from those, and honestly, they’ve become one of my favorite parts of this business. Tiring? Sure. But also energizing and full of connection.


What I’m Carrying Into February

  • Double down on what’s working: core products and workshops.

  • Use data and instincts to guide walk-in production.

  • Stick with a seasonal menu rhythm that brings ease.

  • Continue encouraging pre-orders to remove guesswork.

  • Add new items sparingly, only when they truly support the system.


Your Turn to Reflect

I’ll leave you with this question:What did January teach you about your bakery that you don’t want to ignore?It might not require immediate action, but don’t let the insight slip by. Jot it down. Revisit it. Let it guide your next step forward.


If you want a simple framework to reflect monthly, I’ve created the Breadwinner Business Reflection Journal—there’s a link in the show notes where you can grab a copy. It’s light, it’s doable, and it’ll help you stay aligned as your business grows.


Here’s to slow, steady, meaningful growth—one month at a time.


Let me know how January shaped your business over on Instagram. I’d love to hear your takeaway or what’s bringing you ease right now. Share your reflections, tag me, and help other bakers find their rhythm too.


Until next time—happy baking.


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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