Just some updates

This weeks LIVE bake along will be a multi-step cookie recipe. This week we will work on a Smores cookie dough base that requires an extended chill time in the refrigerator. Next week we will make a homemade marshmallow fluff for the Smores cookie recipe. The following week we will modify the same cookie dough base to create a Lemon Meringue pie cookie. See Calendar for details by day

If you sell your baked goods (or want to) what is one area you struggle with? (Recipe development, costing, time management, ingredient resourcing? Something else?)

Stop thinking about “how much to mark it up.” Start thinking, “What price do I need to set to achieve a 70% gross margin?” This shift is fundamental. Next week we will focus on accurate recipe costing. Module 1 is posting in the Costing 101 course. Check it out! Post questions here.

I added a new module on Baking MUST haves. There are 2 lists so far-some items over lap each other- Beginner Bakers Kit and Macaron Bakers Kit. The lists are long of essential items but building a supply of the proper equipment will help you save money in the long run by not wasting ingredients, time and energy trying to find work around. Check out the lists. I’ve attached affiliate links to each item. Also of note: Valentine’s Day is coming up if you want to treat yourself to some Macaron items but also the Macaron Masterclass is on the calendar for Feb 8.