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July in My Sourdough Microbakery: Markets, Milestones, and a Big Leap Forward | Episode 95



Each month, I sit down to reflect on what went well, what didn’t, and what I’ve learned—and July was full of both sweetness and slow rhythms. This summer, I made a conscious choice to scale back on the baking so I could be fully present for my family and create space to move forward on a big next step in my business.


Here’s a full behind-the-scenes look at July in my sourdough microbakery: the two markets I baked for, what worked well (and what didn’t), and the exciting progress on my future bakery space. My hope is that sharing this gives you a glimpse of real life as a microbakery owner and offers a few takeaways to consider in your own business.


The Heart of July: Scaling Back with Intention

July was one of the months I intentionally scaled back. I baked only for my two markets—every second and fourth Saturday—and used the rest of the time for family and life. We hosted our former exchange student from Germany for the full month, and it was such a gift to have that time together. We spent long days in the sun, ate well, and soaked up quality time.


We also celebrated our ninth wedding anniversary with a little overnight getaway. That balance of personal and professional was exactly what I needed. It’s not always easy to feel like you’ve given your time to the right things, but this month, I did.


Market Recap: Revenue, Rhythm, and Lessons

With only two markets, my total gross revenue for July was $3,597—a bit shy of my preferred goal of $2,000 per market. Still, I felt good about how things flowed. I had a couple of minor bake fails (a full tray of brownies hit the floor and one round of cookies baked too hot), but nothing catastrophic.


Here’s what supported me:

  • My new Hobart 20-quart mixer (a used Facebook Marketplace find) helped tremendously. I can now mix brownies, muffins, English muffins, and focaccia alongside my 30-quart mixer.

  • My systems worked well overall, especially for prep weeks. My scheduling and equipment helped me move efficiently through bake days.


One of the highlights was the customer feedback. I had someone who has spent time in San Francisco tell me that my bread was some of the best she’s had. As a self-taught baker, that meant the world.


Handling Customer Feedback With Care

On the flip side, one customer let me know her loaf came out darker than she liked—borderline burnt, in her opinion. My personal preference leans toward a darker crust, so I know my residential oven’s hot spots can be tricky.


Here’s how I handled it:

  • I validated her experience.

  • I added a customer note in the Simply Bread app indicating she prefers a lighter bake.

  • I sent her a $10 coupon for a future order, even though she didn’t ask for one.


This wasn’t a formal policy—it was just a gut decision. I wanted her to know I took her feedback seriously and care about making sure her future experience is even better.


Product Notes: Menu Rhythm and a New Muffin Test

I’ve been leaning into a more consistent menu, especially with inclusion loaves. Most markets, I bring:

  • 4–6 inclusion loaves (maybe too many, but I love the variety)

  • Twice as many sandwich loaves as original

  • English muffins, cookies, muffins, and other sweets


The sandwich loaves sold especially well this summer. I’ve found they sell out right alongside my original loaves, even when I bring twice as many.


One new experiment I tried: baking English muffins in rings. Instead of griddle + oven, I proofed them on a tray, preheated the tray with rings in the oven, and then gently transferred the muffins into the hot rings. I added a second preheated tray on top. It wasn't necessarily faster, but it was far less hands-on than my typical griddle method. I’ll keep playing with temperature and timing to dial it in.


Brick and Mortar Update: The Big News

July marked a huge turning point in my business: I signed the lease on my future bakery space. After months of false starts, I finally found a spot that checked nearly every box.


Here’s how it came together:

  • I started working with a commercial real estate broker—and in hindsight, I wish I had done it sooner.

  • We toured a few spots, but one stood out as the clear right fit.

  • I signed the lease on August 31, and as of now, I am officially in the space.


There’s a lot to do:

  • I’ve painted test swatches in my office.

  • Applied for my food establishment permit (which takes 4–6 weeks).

  • Set up utilities, insurance, and internet.

  • Now comes sourcing ovens, fridges, shelving, and prepping the space.


I plan to open for regular hours in early October, if all goes smoothly.


Crowdfunding the Vision

One of the biggest hurdles has been funding. After several dead-end conversations about loans, I made the decision to crowdfund a portion of the bakery buildout. It feels deeply aligned with the heart of this business—it’s for the community, by the community, and built to connect the community.


I’ll be launching the crowdfunding campaign soon, with rewards (including some fun art prints). I’ll share more as it rolls out.


Looking Ahead: A Blended Future

I want to be clear: the home baker isn’t going anywhere. I’ll continue supporting in-home bakers because I believe in this movement. But I also see the next wave of small-scale sourdough bakeries popping up in towns like mine. And I want to be in a position to support that too.


This expansion doesn’t mean abandoning my roots—it just means planting more seeds.


Final Thoughts

July was one of those months that felt full of clarity and intention. I gave my energy to the right things, showed up for my family and my customers, and took a bold next step toward the future of my business.


If you’re building a sourdough microbakery—whether you're baking two loaves or two hundred—my hope is that this encourages you. There’s no one right way to build this kind of business. You get to shape it to fit your season, your strengths, and your story.


Until next time, happy baking.

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