Hard truth: The bigger your menu…The smaller your profit margin usually is. More flavors = More ingredients More prep More waste More mental load What’s the total number of items on your menu right now? Drop the number below. (Be honest — seasonal counts too ) Next week I’m sharing why simplifying your menu can increase profit instantly.

Busy ≠ Profitable. Let’s be honest. Have you ever had a week where: Orders were flying in... You were exhausted... Sales looked “good”... …but your bank account didn’t reflect it? That’s usually a pricing or menu problem — not a marketing problem. Comment below: Are you more worried about: A) Not getting enough orders B) Getting orders but not making enough money I’m seeing a pattern in this community 👀 And we’re going to fix it.

I’m really glad you’re here. This community exists for cottage bakers (and the partners who support them) who want less chaos behind the scenes and more clarity in everyday decisions. If you’re baking great products but feeling stretched by pricing, scheduling, communication, or mental load, you’re in the right place. Over the next few weeks, I’ll be sharing: - Backend systems that actually work for home bakeries - Ways to protect the baker from burnout - Simple language couples can use to run the business together - Real examples from cottage bakery life The Bake Together course will be opening soon, and this community is where we’ll talk through the ideas, answer questions, and support each other as things get implemented. For now, I’d love to get to know you. Introduce yourself below Tell us: - What you bake - Whether you’re running solo or with a partner - One thing on the business side that feels heavy right now You don’t need to have it all figured out to be here. This is where clarity starts.

Are You Accidentally Losing $5 on Every Dozen? Quick question for those in the cottage bakeries: If you sell a dozen for $15…Do you actually know your true cost per dozen? Not ingredients. Not vibes. Not “what others charge.” Your real cost — including: - Ingredients - Packaging - Time - Overhead Drop your current price for a dozen below (No judgment. We’re just gathering data.) Next, diving into breaking down what most bakers miss when pricing.

Wrapping up some conversations and course material on burnout... What part of your bakery currently feels the heaviest — mentally or emotionally? Is it orders, time, communication, or decision-making?