Here's something I want every baker and couple to talk about after your next market: "Was that worth it?" Not just financially. Ask: 💰 How much did we actually make? ⏰ How many hours did we actually work? 😵 How stressed were we? ❤️ Did we enjoy doing this (together)? 👨‍👩‍👧‍👦 What did the market cost us in family time? 📈 Would we do the same market again? And here's the important part: There isn't one "right" answer. Maybe you made $500 and had an incredible day together. Maybe you made $500 and were both completely exhausted. Those are two very different businesses. Your bakery isn't just a business. It's part of your family's life. (That's why Bake Together isn't just about pricing, production, and getting more customers... It's about building a business that actually fits the life you're trying to create.) So after your next market, don't just count the money. Talk about the life. What's one thing your bakery has given your family that you wouldn't have had otherwise? 👇

SOLD. OUT. It can feel scary when you see the last box leave your table. You might think: "I should have made more." "I could have made another $200." "Maybe I didn't bring enough." But sometimes selling out is exactly what a healthy bakery looks like. If you consistently sell out early, you have data. And that data can help you make your next decision: - Raise prices? - Increase production? -Change your product mix? - Add another market? - Or simply accept that your current capacity is enough? Remember: The goal isn't to sell everything you possibly can. The goal is to build a bakery that is profitable AND sustainable. So here's your challenge and what we did last time: At your next market, write down the exact time each product sells out. Don't guess, but collect the data. Then use it to make your next business decision. Do you usually sell out early, come home with leftovers, or land somewhere in the middle?

One of the biggest mistakes cottage bakers make during market season is treating production like one giant scramble. Friday night: "How many coolers do I need?" "Did we make enough cinnamon rolls?" "Where are the labels?" "Who is going to pack the boxes?" "Wait… who's bringing the cash box?" Sound familiar? A successful market needs a production plan, not just a baking plan. Before your next market, decide: 1 What you're making 2 How many of each 3 When each item gets made 4 What can be done ahead of time 5 Who is responsible for packing 6 Who is responsible for transportation 7 What happens when you sell out And here's the big one: Set your production limit BEFORE the market. Otherwise, "We should make a few more" can quickly turn into an all-night baking session. Your bakery should serve your life—even during your busiest season. What's the hardest part of getting ready for a market at your house?

Farmers market season is in full swing—and if you're a cottage baker, this time of year can be both exciting and exhausting. You prep more. You bake more. You pack more. You drive more. And hopefully… you are selling more. But here's the question: Are you actually making more money? More orders don't automatically mean more profit. Before our last market, we took 5 minutes and asked ourselves: - Which products actually make the most money? - Which products take way more time than they're worth? - Which products consistently sell out the quickest? - Which products are we bringing because we think we should, rather than because they're profitable? Sometimes the best market strategy isn't baking MORE. It's baking smarter. (One of the big ideas we explore inside Bake Together.) What's the one product you KNOW you should probably stop making, but customers keep asking for it? 👇

Omg!!! I met Danica Hart tonight and she asked about my cookies and even gave me permission name one after her!