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Year Two in My Microbakery: What Changed, What Stayed the Same, and What Grew | Episode 83



If year one of my microbakery was about starting, figuring things out, and doing a lot for the first time, then year two was all about clarity. It didn’t feel shiny or sparkly. It wasn’t about brand-new things. It was about showing up more consistently, tightening my systems, and learning to own my role as the CEO of this business.


This blog post breaks down what shifted in year two—internally and externally—and how those changes made the business feel more manageable, grounded, and real.


Stepping Into CEO Mode


One of the biggest changes wasn’t something you could see on paper.

  • I stopped seeing this as a side project.

  • I began talking about it like a real business.

  • I made decisions with long-term sustainability in mind.


That mindset shift helped me let go of fear and hesitation. I wasn’t pretending to be in business anymore—I was in it.


Weekly Rhythm & Batch Work


I created a structure that allowed my week to flow.

Here’s what that looks like:

  • Monday: Content writing

  • Tuesday: Coaching

  • Wednesday: Admin and summit prep

  • Thursday: Prep day

  • Friday: Bake day

  • Saturday: Market day

  • Sunday: Rest or light content batching if needed


I gave each day a purpose. It didn’t mean I followed it perfectly every week, but it gave me a framework. It helped me stay out of reactive mode and gave me more breathing room.


Simplifying Packaging


In year one, I tried a lot of different packaging. By year two, I had it dialed in.

  • I use clear bakery bags with ingredients listed on the back.

  • I print Avery labels in bulk using Canva templates.

  • I don’t fuss with ribbon, wax seals, or extra tags.


People aren’t buying the packaging—they’re buying the product. The simpler I kept it, the more time and mental energy I saved.


The Recipe Index That Changed Everything


One of the biggest game changers in year two?

  • I created a recipe index in Google Sheets.

  • It includes every single product I make, with yield, scaling, and notes.

  • I batch plan using it before every bake.


Instead of doing math late at night, I have a system. It tells me exactly how much to prep, and it’s color-coded so I can see what needs to be done on which day. This single tool reduced my stress significantly.


Pricing & Numbers Tracking


In year two, I became more intentional with tracking.

  • I know what each bake costs me.

  • I use a calculator to determine price points.

  • I track weekly revenue and compare markets to porch pickups.


That tracking helped me make the decision to stop doing weekly porch pickups. It wasn’t that I didn’t enjoy them—it’s that they didn’t give me the margin or income that aligned with my goals.


Growth Without Burnout


I didn’t try to grow by offering more products. I grew by doing less better.

  • I kept the menu mostly the same.

  • I increased batch sizes on what already worked.

  • I marketed with consistency instead of complexity.


That led to higher market sales, more predictability, and a better work rhythm at home.


What Stayed the Same


There were a few things I didn’t change—and that’s part of the story too.

  • I still offer the same core products.

  • I still use Instagram and email as my main marketing tools.

  • I still prioritize early prep, baking on Fridays, and Saturday markets.


Staying consistent helped me build trust with my audience and confidence in my systems.


Final Thoughts


Year two didn’t feel like a big leap—it felt like settling into what already worked and doing it with more intention. It was less about trying new things and more about refining what I’d already built. And that refinement brought ease, peace, and real growth.

If you’re heading into year two, or just want to simplify what you’ve started, let this post be your reminder: growth doesn’t always mean doing more. Sometimes it’s about doing less—but doing it on purpose.


Resources & Links


Try Sunrise Flour Mill Organic Heritage Flour: 20% off Sunrise Flour Mill https://thebreadwinner.captivate.fm/sunrise20




 
 
 
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