My name is Brook I’m 34 live on ms gulf coast. I run a cottage food business called sweet deceptions where I make regular, keto, gluten free, sugar free and illusion baked goods.
OMGoodness... I love the idea of illusion baked goods. Takes me back to teaching in our theatre scene shop and making foam prop projects with students.
Here’s something I see all the time: Both people are working hard… …but the business still feels messy. Orders feel chaotic Communication feels reactive And small issues turn into big stress Why? Because no one actually owns anything. When everything is shared… nothing is clear. And when nothing is clear… everything feels heavier than it should. Simple shift: Instead of asking “What should we do?” Ask “Who owns this?” That one change fixes a lot more than people expect. Question: What’s ONE part of your bakery that feels unclear right now?
Most cottage bakery couples don’t have a motivation problem. They have a clarity problem. “Just tell me what to do.” Sounds helpful… but it usually creates more tension, not less. Because now one person becomes: -The manager -The decision-maker -The one carrying the mental load And the other becomes reactive. That imbalance is where frustration starts. Not because anyone is doing something wrong… …but because the structure is missing. Question for you: In your bakery right now—who is the default decision-maker? Drop “ME” or “THEM” below
Imagine this: Instead of 18 menu items… You had 5 core bestsellers. Higher margins Faster production Less stress More predictable income That’s what we’re building inside the course Bake Together. I’m going to walk you through: - Underpricing - True cost per dozen - Menu simplification - Structuring your offers for profit Stay tuned and drop a "BAKE" in the comments below if you're interested in the course. Let’s build bakeries that actually pay you back.
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.
We try our hardest to stick to 3 menu items per week. But every once in awhile, we do two and it is so much easier on the prep and actual bake process... and our customers still get their fix.