August Microbakery Recap: What Worked, What Didn’t, and What’s Next | Episode 99

mikalonte
Sep 5
4 min read

August was intentionally slower in the bakery, and that shift created space for rest, reflection, and renewed clarity. With only two bake days for customers this month, there was more time for family, planning, and laying the groundwork for the new storefront. This slower pace was a strategic decision, knowing that the fall season will bring more intensity and growth.

Even with a lighter baking schedule, the month still brought in over $3,200 in revenue, which came from just two Saturday markets. That margin gave me a chance to try new things, adjust my workflow, and evaluate what needs to shift as I step into a more permanent space this fall.

August by the Numbers

The total gross revenue for August was $3,245, split between two Saturday markets. Pre-orders and walk-up sales were strong at both events, with each market bringing in over $1,600.

A breakdown of product performance showed that smaller-sized items and mix-and-match options continued to resonate well with customers. Mini inclusion loaves, English muffins, and sandwich loaves were the best sellers across both events. Seasonal buying habits showed a noticeable increase in demand for sandwich bread during the summer.

Product Strategy Updates

Several product adjustments helped improve both efficiency and profitability this month. Mini loaves remain a standout favorite, with customers appreciating the flexibility and lower commitment. English muffins continue to be a reliable top seller, and a revised baking method using rings in the oven instead of the griddle significantly reduced hands-on prep time.

Brownies also got a strategic update. Reducing the portion size and adjusting the pricing helped improve margins without affecting customer satisfaction. Offering items like jumbo coffee cake muffins as limited-time additions to the pre-order menu helped boost revenue without adding strain to the regular bake schedule.

What Didn’t Go as Planned

While many things ran smoothly, there were still a few snags throughout the month. A refrigerator issue caused the loss of sandwich bread dough during one bake, and a full tray of brownies was dropped just before packaging. These small losses are part of the process but serve as reminders to troubleshoot systems and protect margins wherever possible.

There was also a minor injury—just a deep finger slice during scoring—and packaging continued to be a major bottleneck in the workflow. Even with printed labels, end-of-day packaging takes significant time and energy. As the business moves into a commercial space, this part of the process should ease, with the ability to bag products at point of sale instead of pre-sealing everything ahead of time.

Preparing for the Storefront

The transition from home bakery to commercial space officially began in August with the signing of a new lease. With two rent-free setup months before the October launch, time has been spent organizing permits, purchasing equipment, painting, and finalizing the layout.

Crowdfunding through iFundWomen is underway to help cover costs like shelving and additional equipment. Community support has been strong, with many local customers excited about the new space and already following along with the updates. One popular social media reel brought in significant awareness about the storefront, highlighting the role of community engagement in this next phase of growth.

Looking Ahead: September Goals

September will mark a shift back into higher production. Plans include two markets, one or two bakery pop-ups, and the introduction of in-person workshops. Pop-ups will offer customers a chance to pick up orders at the new bakery space and help ease the transition into the storefront model.

Revenue goals for each market are set at $1,800, with an additional $1,200 expected from each pop-up. The September schedule also includes preparations for holiday baking and business strategy planning ahead of the busy fourth quarter. Workshops will provide an additional stream of income and a way to engage more deeply with the local community.

Strategy Support and Coaching

To support other microbakery owners, strategy sessions will open soon in two formats. The 30-minute option is designed for focused problem-solving in one area of business, while the 90-minute session provides a full audit using the Bread Winner Pillars: sales, marketing, process, product, lifestyle, and cash flow.

The Inner Circle small group coaching program will remain on pause until January, making space for the storefront launch and focused 1:1 strategy work this fall.

Final Thoughts

August was a month of intentional slowdown, steady growth, and foundational planning. Strategic product tweaks, a simplified bake schedule, and a focus on what matters most made it a strong and healthy month—financially and personally.

As the storefront nears its opening date, the priority remains building a business that’s sustainable, profitable, and aligned with what matters most: family, community, and the joy of baking. The months ahead will be full, but this slower summer provided the clarity needed to move forward with confidence.

Links to things you might like!

Join the Strategy Session Waitlist: Spots are limited, but if you want my eyes on your business and a personalized action plan, join the waitlist here.
Grab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products
Join my email list here: https://carolinebower.myflodesk.com/newsletter

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
Join The Bread Winner Inner Circle Waitlist: www.carolinebower.com/innercirclewaitlist

Download the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!