REAL Home Bakery Heroes – Pie, Pie My Darling (Chicago, USA)

REAL Home Bakery Heroes – Pie, Pie My Darling (Chicago, USA)

REAL Home Bakery Heroes: The Inspirational Story of Pie, Pie My Darling

The first time I encountered the wonders of Pie, Pie My Darling on Instagram I was MESMERIZED…

Firstly because ALL Heather’s cakes on her feed were just BEGGING me to eat them!! In a world of “pretty cakes” (brimming with overly sweet, flavourless, plastic, “edible” crap), it makes the kid in me instinctive leap for joy when I find baking that’s sole purpose is to BE and LOOK completely and utterly DELICIOUS.

Secondly, because it was so rare to find a home baker with an engaged following of over 50 000 people on their Instagram Account! People literally queue in lines up to 100 people, waiting to get their hands on her magical bakes. She ALWAYS sells out – even up to 2000 treats – at her pop up stores.

 

For a couple of weeks I kept going to back to Pie, Pie My Darling’s Instagram account… Endlessly scrolling and gawking at all Heather’s bakes…

There was a coherent effervescence of nostalgia…

A clear insight and conviction of the ROLE that baked goods fulfill in people’s lives…

A mutual belonging, devotion, care, loyalty and love between Heather and her clients… Her fans… Her people.

And that’s why I’m so honoured and excited to share this interview with you today!

Pie, Pie My Darling embodies the message of AUTHENTIC Home Baking to me. She’s a REAL Home Bakery Hero!

I’m confident that her story will comfort you, excite you and above all – inspire you.

 

Here we go!

 

For those who don’t know you; who are you, where do you live and what do you do?

My name is Heather and I’m the owner of an all vegan bakery in Chicago called Pie, Pie My Darling!

REAL Home Bakery Heroes: An Honest Interview with the sensational Vegan Bakery Pie, Pie my Darling in Chicago, Illinois, USA! Heather shares about her childhood, developing her unique style and building her amazing vegan bakery from scratch with no formal qualifications. Click through to read this incredible interview! #veganbakery #homebakery #bakingbusiness #piepiemydarling

Where did you grow up and what were your childhood experiences of cakes, desserts and baking?

I grew up in a little town about an hour west of Chicago called Oswego.

My mom was a health food hippie so everything in the house was all natural, refined sugar free, etc. I have memories of making carob brownies and sugar free apple crisp with her… but for the holidays sometimes we would get store-bought cookie dough or brownie mix.

I remember the one day I looked forward to all year was my birthday, because I got to have a super rich and super unhealthy chocolate cake with chocolate frosting and sprinkles. Best day ever.

 

Who first exposed you to baking?

I would say probably my mom, though again, we didn’t do much of it and it was suuuuuper minimalistic. As a teen/young adult I didn’t bake or go anywhere near my kitchen at all, so even though I’ve now been baking for several years, it’s still a fairly new thing in my life!

 

What were your school years like; how did you feel about yourself, about life and about other kids?

I hated school; hated every minute of it. I was bullied pretty bad by both the teachers and other students and would often fake sick so I didn’t have to go. I ended up graduating early and finishing my last semester from home because I just didn’t want to be around people anymore.

It was a really dark time for me and I’m just so glad to be past it and in a place in my life where I finally feel safe and accepted.

 

Did you always plan to be a baker or did you have other career plans at first?

Totally wasn’t in my plans at all! I always wanted to be a therapist, or a writer. Went to school for both and ended up dropping out because I just couldn’t focus. I was dealing with a lot of social anxiety that kind of spilled over from middle school.

I think in a way baking became an escape for me because I can do it alone and just kind of get lost in my thoughts and forget about all of the things that make me distressed or anxious.

 

Do you have any baking or business qualifications from a college or university?

Nope, totally self-taught and totally winging it! I considered going to pastry school at one point but never followed through with it. Everything I know was learned via trial and error & reading tons and tons of baking books.

RELATED: Library of FREE Resources for (aspiring) Home Bakery Owners

 

What happened that made you consider to bake for a living? What was that “oh wow! I could DO this!” moment for you?

I think the moment was at my first market when I baked a bunch of pies and they sold out within the first hour! I was just amazed and truly hadn’t expected that kind of a demand.

The next week my inbox was flooding with orders and people reached out with positive feedback and it just really made me feel like for once I had something to be proud of, something worth exploring.

 

How did Pie, Pie My Darling Start?

When I was 20 I worked at Whole Foods, had just dropped out of college, and felt really aimless and uninspired.

I started baking from home whenever I had a chance and bringing treats in to work for my co-workers to try, not really thinking much of it. It got to a point where I was baking so much and so often that my house was literally bursting with more treats than I could eat myself or share with friends/co-workers, so I decided to try selling them.

I went online and found a local market, picked a name for my business based on one of my favourite Misfits songs, and the rest is history!

RELATED: 5 Tips for Selling your Baked Goods at Food Markets

 

Were you scared to start your baking business and how did you deal with that?

Totally. I had no idea what I was doing and didn’t know what to expect.

I had major anxiety before my first popup. In my head it was like what if I make all these pies and literally no one buys them or cares? What am I even doing? There was so much doubt but I didn’t really have anything to lose by just trying it out once, so I went for it.

 

How did your family and friends respond to your desire to bake for a living? And how did you deal with that?

I think at first they were definitely a little skeptical, especially since I hadn’t ever really shown an interest in baking previously. But at the time I had been in a psychological rut for years so I think they were just happy to see me doing something positive with my time instead of being self-destructive.

More recently my dad grabbed lunch with me and told me how proud he was to see me owning my own business and calling the shots and just being creative and happy, and it really meant the world to me.

REAL Home Bakery Heroes: An Honest Interview with the sensational Vegan Bakery Pie, Pie my Darling in Chicago, Illinois, USA! Heather shares about finding herself, developing her own unique style and building her amazing, sold out vegan bakery from scratch with no formal qualifications. Click through to read this incredible interview! #veganbakery #homebakery #bakingbusiness #piepiemydarling

What were  the first bakes you ever sold? To whom did you sell them?

The first popup I ever sold treats at was this little market called Vegan Vortex in Chicago. It was super small and super affordable—just pay $40 for a table and you’re in.

I remember it was a Halloween market and I made 5 different flavours of mini pies in 6” and teeny little bite sized 3” tarts too. I think the flavours were pumpkin, apple, lemon cream, sweet potato, & chocolate cream.

 

How did you feel once you made your first sale? And how did it influence your life & plans?

Selling pies at that first little market was honestly life-changing for me.

I was so anxious and made all these little mini pies and didn’t know anyone there and was SO shy, but to my surprise I ended up selling out in the first hour!

People were asking me for my info so they could place orders and making posts about my stuff… it was crazy. I had just made my Instagram page a couple days before and had less than 10 Instagram followers. It was incredibly validating and made me think like wow…I could really make this a thing.

 

You have such a unique, stunning style. How did you find your baking style & voice?

Aww, thank you! I think in a lot of ways my baking style is influenced by the sheer fact that I’m not a professional, I’m a home baker at heart, and that reflects in my decoration choices.

I never learned how to make fondant or scrape a cake till it’s 100% smooth and perfect and pristine (and honestly never wanted to), so instead I chose to cover my cakes in colorful sprinkles or cookie crumbs or ganache drip.

Childhood nostalgia is the main inspiration for my baking—I’m not looking to impress necessarily—I want to make something that makes the kid in you squeal with joy. I want to make the treats my mom forbade me to eat when I was little 😂

 

How did you grow your baking skills to this level?

Lots and lots of practice, failure, and trial & error!

It’s interesting to look back at my photos from years ago and see how the growth was pretty organic. Like when I first started my ganache drip was a bit messy and frosting was more sloppy, and over time after doing hundreds and hundreds of cakes things just kind of naturally progressed.

 

How long did it take before you could bake full-time?

I think it took about two years! For the first year I had a full time job and baked on the side, and then towards the second year I went down to just three days a week, then two, then just one until things got so busy with PPMD that I just knew it was time to take the plunge into doing it full time.

 

Which books, podcasts, blog posts, videos or online courses helped most to grow you as a business woman?

To be honest, I haven’t read up much on how to run a business and even still to this day feel like I’m winging it and have a lot to learn!

For my baking influence, though, I give so much credit to Isa Chandra and all of her cookbooks + her website post punk kitchen. Her books not only made me feel like I could be vegan and still bake amazing treats, but they also made me feel like I can be myself and not some perfect cookie cutter cookbook model and still make it in the industry.

 

You have such a loyal group of utterly devoted fans. Why do you think people resonate so much with you and your brand?

I think some people may resonate with me and my story because I’m just an ordinary girl, you know?

I didn’t have any fancy training or schooling and I’m not above others in any way. I’m just a home baker who stumbled upon a passion and was lucky enough to make that passion into a career.

I’ve also been told by many customers/followers that my choice to share a lot about myself and my issues with mental illness, addiction/recovery/etc. brings me closer to them because they’re seeing the real me and lots of them can relate.

My customers are like friends to me, and actually many of them have become friends in real life! I feel incredibly lucky to have so much support and to feel like I finally found my people.

 

What are the 2 best decisions you’ve made in your Baking Business?

  1. Breaking ties with other business owners who were toxic and
  2. always staying true to myself and my passion/morals/aesthetic/worldview no matter what.

 

What are the 2 worst mistakes you’ve made in your Baking Business?

  1. Mistaking business relationships for friendships i.e.: expecting the other businesses you work closely with to care as much about your business as you do and have your best interest in mind.
  2. Overworking myself to the point of burnout.

 

What are the 2 most valuable lessons you’ve learned about running a baking business?

  1. Quality over quantity—you will never be able to please everyone, and there will always be people who want more from you than you are able to give.
  2. It’s OK to say no. The people who actually respect you and your work will always understand.

 

What are the 2 most valuable lessons you’ve learned about yourself in this process?

  1. I’ve learned that I’m stronger than I ever would have imagined, and that I’m not worthless, and do have value.
  2. I’ve also learned the importance of taking breaks and just stopping every now and then for self-care instead of constantly working myself into the ground. There is a lot of pressure to constantly be creating and I’ve learned that my mental health and sanity is worth more than that.

 

What are the 2 most valuable lessons you’ve learned about people/clients in this process?

  1. You can’t please everyone and for every person who will scold you for not being perfect/not giving them whatever they want when they want, there are 10 more people standing by supporting you, loving you, and caring for you.
  2. I love my customers so much and consider many of them to be my friends. I think as business owner you have the ability to teach people how to treat you, and if you let people step all over you there will always be a constant imbalance. The whole process is so much healthier when there is mutual respect on both ends.

RELATED: 6 Easy Steps to Deal with Difficult Home Bakery Clients

REAL Home Bakery Heroes: An Honest Interview with the sensational Vegan Bakery Pie, Pie my Darling in Chicago! Click to read this incredible interview! #veganbakery #homebakery #bakingbusiness #piepiemydarling

What are your plans & dreams for Pie, Pie My Darling going forward?

I would really love to make a storefront happen this year 🖤 It’s been a dream of mine for a long time and though there have been many, many roadblocks over the years, I’m never giving up on it. I would also like to let go of control a little and hire some full time bakers so I can grow and keep up with the demand.

 

What advice would you give to anyone wanting to start a Home Bakery, but feels they aren’t “good enough”?

YOU ARE SO GOOD ENOUGH!!

I know this sounds corny but seriously, if I can do it, you can do it.

I literally started from nothing with no business or baking experience, no following, and a tiny little gas oven in my home kitchen and now it’s my full time job. All you need is the passion and drive and you can totally do it.

Remember to be yourself and make an effort to create things that are your own instead of trying to be like other bakers. What you’re looking for is inside you.

RELATED: 4 MYTHS that are Delaying you from Starting a Home Bakery

 

If you are lucky enough to live in Chicago, you can check out Pie, Pie My Darling’s website to order.

The rest of us will have to stick to licking our screens on Pie, Pie My Darling’s Instagram Account!

Thank you so much for sharing your story with us Heather! I’m sure your story will bless all the other Home Bakers just as much as it has blessed me.

 

Do you have any Home Bakery Heroes you would like me to interview?

Let me know in the comments below and I’ll try my best to make it happen!

 

Chat soon

Aurelia

Hi! I’m Aurelia 🙂

I’m a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!

POPULAR BAKING TIPS

Don't throw out your split chocolate ganache! You can save it and make is 100% smooth & shiny! :D Click through for all the tips you need to fix and prevent split/oily/grainy chocolate ganache. #chocolateganache #splitganache #bakingtips #bakingtipsandtricks
Get a gorgeous SHINY crust on ANY chocolate brownie recipe! That paper thin shiny crust really takes brownies to the next level. Click through to discover how you can do it too! #shinybrownies #shinycrustbrownies #brownierecipe #chocolatebrownies
Perfect Cupcakes are a science! It really came down to baking cupcakes 1000 times over to figure everything out. Click through to learn how to bake PERFECT cupcakes every single time. #perfectcupcakes #cupcakes #cupcaketips #bakingtips

POPULAR POSTS

Home Bakery Businesses do need a few Certificates, Licenses and Insurance to operate legally. But they are all very easy to get and aren't expensive at all! Here's all the info you need, with step by step instructions, to get your required Home Bakery Business documents. #homebakery #bakingbusiness #cakebusiness #homebaking
Are you a total Chocolate Cupcake Snob? Well, so am I. It HAS to be super moist, ridiculously chocolate-y, not too sweet and packed with flavour! This is the ultimate chocolate cupcake recipe - seriously. It's the one you've been looking for. #chocolatecupcakes #bestchocolatecupcakes #chocolatecupcakerecipe

POPULAR BAKING BIZ TIPS

Home Bakeries are the ideal businesses for creative, family-oriented women. Start & grow your Home Bakery Business with this free library full of resources, tips, tools and ideas to grow your Home Baking Business. Click through to access the free library! #homebakery #cakebusiness #bakingbusiness
It's a TOTAL lie that you need a baking qualification in order to build a successful Home Bakery! Learn how to take control of growing your baking skills - for free and start the Home Bakery Business you've been dreaming of for so long! Click through to get started. #homebakery #cakebusiness #bakefromhome
Food Market stalls can be great because you can showcase your bakes, create awareness for your Home Bakery Business & make some good money. But what causes success or failure for Food Market Stalls? Here are 5 key things you need to know about selling your home baked goods at a food market stall. #homebakery #cakebusiness #foodmarket #farmersmarket #bakingbusiness

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment) 🙂

6 Easy Steps to Deal with Difficult Home Bakery Clients

6 Easy Steps to Deal with Difficult Home Bakery Clients

6 Easy Steps to Deal with Difficult Home Bakery Clients

Difficult or Unsatisfied clients are an absolute guarantee in your Home Bakery Business journey – sorry to burst that sugar bubble for you!

No matter how thorough, talented or organized you are, you or your baking will upset a client at some point.

It’s so important for every Home Bakery Owner to have a plan of action and “script” to follow when a client is being difficult or they are dissatisfied. Let’s get to it!

 

Distinguish between “Difficult” or “Dissatisfied”

Although both of these types of clients are inherently upset, it’s essential that you place them in 2 separate categories – emotionally and mentally.

Difficult clients are, in a nutshell, people who often try to take advantage of you and manipulate you into doing MORE for LESS money.

Dissatisfied clients are people you baked for, but for some reason they did not have a positive experience. This usually pertains to the quality of your baked goods, the quality of your services (delivery, prompt email responses, etc.) or the quality of your engagement (following up and caring).

Let’s discuss “Dissatisfied Clients” first because they are much simpler to deal with and make happy again 🙂

Difficult or Dissatisfied clients are an absolute guarantee in your Home Bakery Business journey – sorry to burst that sugar bubble for you! No matter how thorough, talented or organized you are, you or your baking will upset a client at some point.It’s so important for every Home Bakery Owner to have a plan of action and “script” to follow when a client is being difficult or they are dissatisfied. Let’s get to it! #homebakery #smallbusiness #cakebusiness

 

“Dissatisfied Client” Step #1: Preparation

First of all, you should ALWAYS follow up with a client 2-3 days after they got baked goods from your Home Bakery!

I know it can be super daunting to follow up with a client, because what if they didn’t enjoy their cake?? 😨

Honestly, I still get these doubts every single time I need to follow up with a client. But, then I need to remind myself that this phase is too important to skip for several reasons.

Here’s WHY you Should Follow Up with Every Client:

  1. It’s good policy. Caring about whether someone enjoyed your baking (which they paid good money for) is the good and decent thing to do. Following up tells a client a lot about what type of business owner and person you are. Home Bakers care.
  2. If something tastes bad or went wrong, you NEED TO KNOW so that it doesn’t happen again! Getting feedback gives you the opportunity to make changes in your Home Bakery Business moving forward. It also increases your chances of a high customer satisfaction rate.
  3. It provides another opportunity for interaction and relationship building. After the follow up there will be no real opportunity to connect with them again unless they order again. So the follow up provides the last window to leave a good impression with your client.

If a client happens to be dissatisfied, they will already like you more for caring enough to follow up with them.

This means they’ll be less emotional about it because they won’t be thinking: “The cake was awful and she didn’t even care to follow up! What a shocker!”

Following up sets you up for the win – even if it turns out the client is dissatisfied.

 

“Dissatisfied Client” Step #2: Listen & Empathize

If you follow up and it turns out that the client did not enjoy their baked goods, the most important first step is to LISTEN to them.

DO NOT go on defense mode here!! This is about THEM, not about you. Listen to them with TOTAL EMPATHY. Imagine how you would feel if you saved up to buy a cake for your birthday only to be disappointed by it and feeling embarrassed to serve it to your friends & family.

Empathize with them verbally saying things like:

“I am so sorry to hear that you’ve had such a bad experience. This should not have happened. I sincerely apologize.”

Acknowledging their feelings is the best way to distinguish any anger they might have (I learned this at a marriage conference actually! Lol!). This is an important step because you will need to dig a bit deeper into the problem and it helps if the client feels HEARD & UNDERSTOOD.

difficult home bakery clients 2

 

“Dissatisfied Client” Step #3: Find a Solution

Now it’s time to dig a bit deeper and find out from the client EXACTLY WHY they didn’t enjoy your baked goods.

Ask questions about the flavour, the texture, the freshness, how they stored the baked goods. Be a detective and find out from them what the problems were in as much detail as possible.

Explain to them what you think happened and why it happened. THANK them for their honesty and that you appreciate their willingness to talk to you about their experience.

For this next phase you will need to be as objective as possible.

1. Analyse everything the client has told you – objectively.

Grade their feedback on a scale from 1-10. 1 being a “petty complaint” with no real consequences and 10 being severe, legitimate complaints to the point of a bake not being edible (burnt, too much salt, had a hair in it).

 

Create 3 levels of reimbursement.

* Level 1: Any complaint ranking from 1-2. This level is for complaints like “the cake was a tad dryer than last time I ordered from you, but it was still delicious.”
In such cases you can just apologize that the cake did not entirely live up to their expectations. You’ll take extra care to ensure moist cakes next time by doing X,Y and Z.

* Level 2: Any complaints ranking from 3-6. This level is for complaints like “the cake was not as delicious as I usually get from you. We ate it and it was okay, but everyone agreed that we expect more from you.” In such cases I recommend a 20% discount on their next purchase.

* Level 3: Any complaints raking from 7-10. This level is for severe complaints like burned cake, a hair in the cake – anything that makes a cake inedible. In such cases I recommend giving the client a FREE cake. Yes, a totally 100% free cake. Remember that people talk. If you make such a grand gesture as this when your Home Bakery client is dissatisfied, they probably won’t ever say anything bad about your business.

Super Important: Do not give them a financial refund. You want to create another opportunity to change their mind about you and your baking business! Rather give them a free cake.

 

“Difficult Client” Step #1: Identification

First you will need to accurately identify a “Difficult Client”. It’s someone who:

* Keeps asking for price reductions

* Always sends you super elaborate images from Pinterest to recreate – for next to nothing

* Cancels their order last minute

* Manipulates you into adding extra things for free

* Manipulates you into baking things that you don’t want to bake

* Does not respect your time or privacy and spams you with 5 texts at 9 pm

* Delays their payment past the payment deadline

* Gets you to make exceptions for them “just this once” – regarding delivery, lead time, prices, designs, etc.

Difficult and Dissatisfied clients are guaranteed to cross your path in your Home Bakery Business journey. Even if you are a baking prodigy, super organized and your Dad's the president; you or your baking will undoubtedly upset a client at some point. In this post you'll learn how to listen, speak and appease such clients. Click through to get started! #homebakery #bakingbusiness #cakebusiness

Okay my friend, now listen up. This is the most important thing I can teach you about “difficult clients”…

They exist in EVERY SINGLE INDUSTRY. You can’t control them and their audacity. BUT, you can (and SHOULD) position your Home Bakery to REPEL them.

 

“Difficult Client” Step #2: Repellent

Yes, REPELLING those difficult clients is the best way to deal with them, because then you DON’T have to deal with them! Does that make sense?

 

So, HOW do you repel difficult clients?

1. Remember that Cheap Prices Attract Cheap Clients

If you’ve been charging too little for your baked goods, you’ve probably run into some pretty darn demanding, unrealistic, bartering sort of clients. Am I right?

Chances are that’s what drove you to start looking for solutions to dealing with your “difficult clients”! The type of clients you currently have are just becoming unbearable and you’re constantly second guessing yourself as a baker and business owner.

So here’s the deal. Cheap prices will attract clients that have a “cheap” type of character. These are the type of clients who take advantage of you. They’ll get you baking things you hate, on short notice for less money.

The way you get ideal, committed clients with better character (and repel the difficult clients) is by CHARGING MORE. This separates the cheapskates from the true cake appreciators.

YES, my friend, your dream clients are out there and there are MANY of them. But YOU need to make the decision to start pricing your bakes according to their VALUE and not according to what your difficult clients want.

RELATED: 6 Steps to Pricing your Cakes with Confidence

 

2. Clearly State on your Website What you DON’T Do

Here’s an example of this section on my website:

how to deal with difficult home bakery clients

Being upfront about what you do and don’t do will easily veer off all the clients you’d prefer not to bake for. People appreciate honesty and at the end of the day you’re also saving them, and yourself, time.

 

“Difficult Client” Step #3: Listen & Refer

You might not like these difficult clients, but fact is that they still need a cake for a very special event in their lives. Don’t disregard that.

Whenever a difficult type of client emails me about baking them an elaborate fondant cake and speak to me like they “own me”, I just politely refer them to a bakery that can help them.

Whether the client is difficult or not, you should still at least point them in a direction that can meet their needs. Provide them with a link to the Bakery that can help them and ALWAYS speak kindly – especially when they were rude in their first email.

 

Bonus Tip!

ALWAYS believe the best about Clients and don’t assume the worst.

We all have very dynamic lives full of challenges. Sometimes a client will just be having a difficult day and feel frustrated. This might influence their writing style when they email you with an inquiry and they’ll appear blunt and rude.

No matter how any potential client speaks to you (via phone or email), NEVER say anything bad about ANY CLIENTS beyond your most trusted friend or spouse.

Difficult clients are NOT a conversation topic for you to bring up at a party or even at a family event. People talk, news travels fast and speaking poorly of anyone will always reflect badly on your character – no matter how wrong they were and how right you are.

Apply this 1 rule to ALL current & potential clients: 

See no evil, hear no evil, and speak no evil.

 

That’s it my friend! The 6 Easy Steps to Deal with Dissatisfied and/or Difficult Home Bakery Clients 🙂

Hi! I’m Aurelia 🙂

I’m a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!

POPULAR BAKING TIPS

Don't throw out your split chocolate ganache! You can save it and make is 100% smooth & shiny! :D Click through for all the tips you need to fix and prevent split/oily/grainy chocolate ganache. #chocolateganache #splitganache #bakingtips #bakingtipsandtricks
Get a gorgeous SHINY crust on ANY chocolate brownie recipe! That paper thin shiny crust really takes brownies to the next level. Click through to discover how you can do it too! #shinybrownies #shinycrustbrownies #brownierecipe #chocolatebrownies
Perfect Cupcakes are a science! It really came down to baking cupcakes 1000 times over to figure everything out. Click through to learn how to bake PERFECT cupcakes every single time. #perfectcupcakes #cupcakes #cupcaketips #bakingtips

POPULAR POSTS

Home Bakery Businesses do need a few Certificates, Licenses and Insurance to operate legally. But they are all very easy to get and aren't expensive at all! Here's all the info you need, with step by step instructions, to get your required Home Bakery Business documents. #homebakery #bakingbusiness #cakebusiness #homebaking
Are you a total Chocolate Cupcake Snob? Well, so am I. It HAS to be super moist, ridiculously chocolate-y, not too sweet and packed with flavour! This is the ultimate chocolate cupcake recipe - seriously. It's the one you've been looking for. #chocolatecupcakes #bestchocolatecupcakes #chocolatecupcakerecipe

POPULAR BAKING BIZ TIPS

Home Bakeries are the ideal businesses for creative, family-oriented women. Start & grow your Home Bakery Business with this free library full of resources, tips, tools and ideas to grow your Home Baking Business. Click through to access the free library! #homebakery #cakebusiness #bakingbusiness
It's a TOTAL lie that you need a baking qualification in order to build a successful Home Bakery! Learn how to take control of growing your baking skills - for free and start the Home Bakery Business you've been dreaming of for so long! Click through to get started. #homebakery #cakebusiness #bakefromhome
Food Market stalls can be great because you can showcase your bakes, create awareness for your Home Bakery Business & make some good money. But what causes success or failure for Food Market Stalls? Here are 5 key things you need to know about selling your home baked goods at a food market stall. #homebakery #cakebusiness #foodmarket #farmersmarket #bakingbusiness

Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment) 🙂

How to Create a Home Bakery Business Plan (Workbook Included!)

How to Create a Home Bakery Business Plan (Workbook Included!)

How to Create a Home Bakery Business Plan

I’m beyond excited that you’ve decided to take action to read this post because your life could be starting on a NEW path from here on out…

Deciding to create your Home Bakery Business Plan means that you are actively responding to your dream. Today your dream has officially started to become a reality.

Acknowledging that you are a baker at heart is extremely difficult in our corporate world. It’s frowned upon to pursue a career that’s RICH in CREATIVITY and IMAGINATION.

So I just want to give you a room full of applause for being brave enough to start accepting who you were made to be.

We are Home Bakers and the world needs us.

The world needs the comfort, joy and hope that pure home baking brings.

home bakery business plan

 

And that’s why I’ve made this post and FREE Workbook to help you create your own Home Bakery Business Plan!

I want to give you the jump start you need to start your Home Bakery.

Creating your business plan will give you a lot of insight into yourself, your ideal clients, what you want to bake and why you want to do it.

Most importantly it will help you figure out where you want to go

Because “If you don’t know where you’re going, any road will take you there.”

By outlining where you want your business to go, you have a much greater chance at success because you will always be aware of where you are heading.

 

Your free Home Bakery Business Plan workbook is waiting for you in my free Resource Library. Click below to access the library, download and print out your workbook.

Access your free workbook here:

home bakery business plan free workbook download

 

Awesome! Let’s get stared!

 

YOUR HOME BAKERY BUSINESS PLAN

 

STEP #1: Your Executive Summary

It might sound super intimidating to create an “executive summary”, but don’t worry 🙂 An executive summary is super easy to create through answering a few questions. It’s basically just about WHAT you do and WHY you do it…

 

IF YOU HAVEN’T STARTED YOUR HOME BAKERY YET:

You might not be able to answer all of the questions below yet, BUT you can share your research and all the steps you’re taking to ensure your business’s success.

 

1. YOUR MISSION STATEMENT

 

What is the purpose of your Home Bakery? What value do you add to your city/town? Why did you start your Home Bakery Business?

 

2. HIGHLIGHTS OF YOUR GROWTH

 

What is the purpose of your Home Bakery? What value do you add to your city/town? Why did you start your Home Bakery Business?

 

3. YOUR PRODUCTS & SERVICES

 

Write down a short summary of the products & services your Home Bakery will offer in order to make your business profitable.

 

4. YOUR GOALS FOR YOUR HOME BAKERY

 

Time to dream, my friend! What are your goals for your Home Bakery?

What do you want your business to look like 1 year from now, 2 years from now and 5 years from now?

 

 

STEP #2: Your Home Bakery Business Description

 

Now we are going to dive into your business culture & brand which is something that EVERY business is either working on or has figured out.

 

1. WHAT SETS YOUR HOME BAKERY APART?

 

Why should someone buy from YOUR Home Bakery above others? What makes your business different?

 

2. THE PEOPLE YOU SERVE

 

Every business needs clients in order to survive and thrive! So it’s super important to define WHO your business’s ideal clients are:

 

How old are they?

What do they do for a living?

What do they care about most?

Why have they come to your baking business?

How can you help them?

What are their goals & aspirations?

What are their hobbies?

Which things make them happy?

 

3. YOUR HOME BAKERY’S CULTURE & BRAND

 

Another way to think of “culture & brand” is simply to see it as your business’s personality & looks; it’s the first impression that clients get from your Home Bakery Business…

When people interact with your Home Bakery, what do you want them to feel?

How would you describe your Home Bakery’s Personality?

What purpose does your Home Bakery serve?

 

4. YOUR HOME BAKERY’S ORGANIZATIONAL STRUCTURE

 

Organizational Structure simply refers to the legal definition of your business. If you are the only person working in your Home Bakery – which is pretty much always the case – then you are automatically defined as a “sole proprietor“.

Even if there’s one other person in your business who cleans for you or helps you out with deliveries or admin, etc. you are still a sole proprietor.

You’ll include this organizational structure definition when submitting your tax information each year.

Related: Home Bakery Certificates, Licenses and Insurance

 

If you decide to expand your Home Bakery in the future, you can do the necessary research to figure out whether you should register your business as a Partnership, CC, LLC, etc.

The motivation for changing your business to one of these other organizational structures is for financial reasons. If your business should go bankrupt while you are a sole proprietor, then YOU are by definition bankrupt as well.

But if you have an LLC, CC, etc. then only your business will be bankrupt and not YOU as a person.

 

This may sound like super scary stuff, but you don’t need to worry AT ALL, okay? Home Bakeries typically do not shuffle around tens of thousands of dollars each day so our risk is SIGNIFICANTLY lower.

We also typically do not buy like 5 company cars and employ 20 people and stuff like that.

Our Home Bakeries are small and safe 🙂

 

STEP #3: Competitor Analysis

 

Before launching your Home Bakery business, I encourage you to THOROUGHLY research your largest competitors (popular bakeries with an employment force) and other Home Bakeries in your city, town and suburb.

Doing this is important because it will enable you to make more informed decisions and chart your own, unique course moving forward that serves a REAL need in your community and beyond.

 

Be mindful when you’re researching & analyzing your competitors though…

It’s SO EASY to be swooped up in a wave of comparison when you look at other Bakeries; their high skill level, beautiful website & branding, EPIC social media…

Guard your heart and analyse with your HEAD. Be HAPPY for them because they’ve worked super hard to get to where they are.

 

They may be your competitors, but they are NOT your enemies.

ALWAYS BE HAPPY FOR OTHER BAKERIES. BAKERS SUPPORT EACH OTHER AND THEIR SUCCESS. PERIOD.

See these businesses as inspiration for where YOU could be in a few months! It’s 100% possible!! By completing this home bakery business plan you’re taking a GIANT LEAP towards your own success!

Related: 5 Mindsets that are Sabotaging your Home Bakery

Also, I know all too well how tempting it is to just copy their cakes, their designs, their website design etc., but doing this will ONLY DAMAGE YOUR BUSINESS!!

They became successful by doing THEIR own thing and so will you if you do YOUR own thing.

 

Now, when doing your competitor analysis, you’ll want to take the following steps:

 

1. IDENTIFY YOUR COMPETITORS

 

Now you’re going to list of all of your competitors. Which other Bakeries bake goods that are similar to yours (or similar to what you want to bake in the future)?

Write down the Bakery’s name with links to their website & social media:

 

The Free Home Bakery Business Plan Workbook has very handy spaces for you to easily fill in.

Access your free workbook here:

home bakery business plan free workbook download

 

If you’re brand new to the Home Bakery scene, then you may not know who your competitors are.

Here are a few ways to find them:

  • Search on Google: This is the easiest way to find your competitors. Search phrases like “delicious cake [your town/city]”. You can even get more specific by searching for “home bakery [your suburb]” which will give you results for Home Bakeries closest to you.I encourage you to click through to look at all result pages from 1 – 4 to get a more thorough scope (and because Home Bakeries mostly not listed first).

 

  • Search on Social Media: Social media – especially Instagram – is THE place to be for businesses today. Bakeries that are worthy competitors will have social media accounts. Search hashtags in Instagram like #[your city]cakes or #[your city]food. Or simply search for “Home Bakery [your city]”.

 

2. STRATEGIES & GOALS OF YOUR COMPETITORS

 

Cool, now that we know who your main competitors are we need to find out what their angle is for reaching their ideal clients – because you can learn from them and also readjust your own strategy accordingly.

 

What are they promoting? (Their products, services, lifestyles, feelings…)

What strategies do your competitors have in common? (Like Instagram lives, Facebook lives, certain types of promotions or giveaways…)

Which things set each competitor apart from the others on your list? (What do they do differently than all the rest?)

What goals do your competitors have? (I know you’re not a mind reader, but what assumptions can you make from analyzing their business? Sometimes Bakeries will even share their goals on their about pages on their websites…)

 

3. PRICE RANGE OF YOUR COMPETITORS

 

Check out the prices of all of your competitors for each different type of bake they sell. This will give you a better idea of what your future clients will be comfortable paying for baked goods.

 

4. STRENGTHS & WEAKNESSES OF YOUR COMPETITORS

 

Now that you’ve analysed each of your competitor’s websites, social media, products & services, you should have a pretty good idea of:

who they are,

what they are doing,

why they are doing it,

who they are doing it for and

where they are going with their business…

 

Let’s dig a little deeper. Use the next section on the home bakery business plan workbook to make a list of some of their strengths and weaknesses.

What are they super good at and what can they improve on or change completely?

home bakery business plan free download

 

STEP #4: Audience & Market Research

 

Back in STEP #2 of your home bakery business plan we identified and described your Home Bakery’s ideal client. Go ahead and look back to refresh your memory because now we’re going to dig deeper…

 

1. SURVEY YOUR AUDIENCE

 

Surveys are hands-down the best way to gather priceless insights into the minds and needs of the people you want to serve – especially because surveys are anonymous.

People tend to share their TRUE desires and thoughts a lot easier when they have the security of anonymity.

Create your own FREE survey on SurveyMonkey or Typeform and then share it with your audience. I recommend sharing it with your email contacts, your social media, local family & friends.

 

You don’t want your survey to be too long – because then people will be too lazy to answer the questions! Trust me… Keep it to 3 questions 😉

What are the best 3 questions you can ask your audience to understand their needs & desires better?

 

2. HOW CAN YOU HELP/SERVE YOUR AUDIENCE?

 

In Step #2 we covered your brand’s personality and in Step 3 we defined the brand personality of your Competitors. With this information in mind, here are a few questions for you…

 

How can YOU, as a unique human being & baker, help your audience?

What makes your Home Bakery different from all other Bakeries (big & small)?

In what ways can your Home Bakery’s unique qualities benefit your ideal client that’s different from all the other Bakeries in your town/city & suburb?

 

STEP #5: Your Home Bakery’s Products & Services

 

And now it’s time for the BEST part – your baked goods & services! Yay! 😀

These are the 2 things that will bring profit to your Home Bakery, so it’s super important to put thought, heart and proper planning into this…

 

1. YOUR MENU – THE BAKED GOODS YOU WILL OFFER

 

Which products do your ideal clients need? Refer back to the answers from your survey to get good ideas.

HOWEVER, I do believe that people are aware of what they want, but they aren’t necessarily always aware of what they NEED. So trust your own talents and passion on this as well…

 

2. THE BAKED GOODS YOU WILL NOT OFFER

 

Defining what you DON’T bake is just as important as defining what you DO bake. Which products will NOT be on your menu and why?

 

3. YOUR SERVICES – WHAT YOU WILL OFFER

 

Which services do your ideal clients need? Refer back to the answers from your survey to get good ideas.

Will you offer delivery? Are you considering to offer customization? Will you offer on-site catering or set-ups? Will you offer rental services for cake stands etc.? Get specific here.

 

4. THE SERVICES YOU WILL NOT OFFER

 

Defining which services you DON’T offer is just as important as defining which services you DO offer. Which services will you not offer and why?

 

5. HOW ARE YOUR PRODUCTS & SERVICES DIFFERENT?

 

Refer back to your competitor research: How are your products & services different from theirs? Is there anything you could add that would make your menu & services feel even more valuable than theirs?

 

This sure is a LOT of information to keep track of! You can easily have it all on hand by downloading your free Home Bakery Business Plan Workbook.

Access your free workbook here:

home bakery business plan free workbook download

 

STEP #6: Your Home Bakery’s Sales & Marketing Strategy

 

Wow! Look how far you’ve come already – I’m so proud of you for putting in all this hard work to create your Home Bakery’s Business Plan…

It’s the first and biggest step you can take to start turning your Home Bakery dreams into a reality! 😀

The last step in your home bakery business plan is working out your sales & marketing strategy. Without a strategy there’s nothing you can do besides “waiting and hoping” your business will grow. A strategy makes it all REAL! Let’s dive in!

 

1. HOW WILL YOU MARKET YOUR BUSINESS & BAKES?

 

Take some time to consider which platforms and methods you want to use to market your business and baked goods…

Do you want to use a Facebook group, page or ads? Are there some local Food Markets you’d like to trade at? Do you have some contacts and connections who love your baked goods you can ask to “spread the word” via email or with a flyer?

Once you’ve decided on some methods, research them online for better results.

 

2. YOUR MARKETING SCHEDULE

 

It’s important to set a day and time aside for yourself to spend on Marketing – otherwise life will find a way of soaking up all of your time! When will it be?

Related: How to Plan your Home Bakery’s Work Schedule

 

3. LAUNCHING YOUR HOME BAKERY (IF YOU’RE NEW)

 

If you haven’t started your Home Bakery yet, it will help to create a “launch” strategy for your business. How will your business officially come into existence?

What are some things you can do to launch your Home Bakery with a bang and get people excited about what you bake?

 

4. HOW WILL YOU GROW YOUR HOME BAKERY?

 

You’ve made it to the last question! Congrats! This last section is about coming up with strategies to grow your business.

This doesn’t necessarily mean employing staff and moving to a larger facility (or opening a retail bakery) – unless that’s what you desire.  This last section pertains more to how you will grow your profits and client base.

 

Will you outsource certain tasks like cleaning, branding, photography, deliveries, social media management, website building, etc.?

Will you expand your menu & services?

How will you look after your clients to keep them coming back?

Think about things that you can do to keep your Home Bakery Business growing and thriving.

 

And that concludes your Home Bakery Business Plan my friend! I’m so proud of you for deciding to take action and start turning your home bakery dreams into a reality 😀

home bakery business plan free download

Chat soon

Aurelia

Hi! I’m Aurelia 🙂

I’m a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!

POPULAR BAKING BIZ TIPS

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It's a TOTAL lie that you need a baking qualification in order to build a successful Home Bakery! Learn how to take control of growing your baking skills - for free and start the Home Bakery Business you've been dreaming of for so long! Click through to get started. #homebakery #cakebusiness #bakefromhome
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Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment) 🙂

Easy, Foolproof Way to Temper Chocolate

Easy, Foolproof Way to Temper Chocolate

The Easy, Foolproof Way to Temper Chocolate

Tempering chocolate was this ridiculously intimidating thing I use to totally suck at…

I desperately wanted to master it though, because chocolate decorations just look so beautiful and they TASTE WAY BETTER than fondant, gum paste, modeling chocolate and all that “edible” baloney.

I even went for a short chocolate course and did the whole marble slab thing. Even though I did it more or less correctly in the class, I STILL totally ruined it back home and I just could not get it to work!

Now before I get into the actual method, I just quickly want to talk you through WHY Chocolate needs to be tempered and what “tempered” actually means.

Understanding a bit more of the science really helps a lot!

Why Does Chocolate Need to Be Tempered?

  1. Un-tempered chocolate melts VERY quickly! If the chocolate starts to melt while you are trying to transfer chocolate decorations onto a cake it is one huge and panicked MESS.
  2. Un-tempered chocolate tends to bloom when it sets. Blooming refers to those weird light spots or streaks you see on chocolate. It looks a bit like mould I guess. Although blooming doesn’t make the chocolate taste bad, it really just looks severely unappetizing.
  3. Tempered chocolate sets (technically it crystallizes) nice and hard, making it a breeze to transfer without it ever beginning to melt!
  4. Tempered chocolate has a lovely sheen to it which makes very beautiful and elegant decorations for your bakes.

The Complex & Difficult Way to Temper Chocolate

The classic tempering method with a marble slab takes you through a process where you to melt (overheat) the chocolate and then bring it back to the right temperature on the marble slab with correct technique and experience.

But it’s SUPER difficult to master and super sensitive…

So don’t even go there! Why make life so difficult when it’s not necessary?

Here’s the big secret: The Chocolate you buy in the store (or at the Chocolaterie) IS ALREADY TEMPERED!!!

So I’ve discovered that it’s WAY EASIER to just keep it tempered rather than trying to temper it all over again… WHY REINVENT THE WHEEL??

And the way you KEEP chocolate tempered is by NOT overheating the chocolate – not taking it above body temperature.

It’s far easier to just not overheat the chocolate in the first place and rather maintain the crystal structure it already has. Prevention is better than cure.

So when it comes to tempering chocolate the easy way, you just need to remember this ONE THING:

DO NOT OVERHEAT THE CHOCOLATE.

That’s it.

When you overheat chocolate, you break the structure of its crystallization – specifically the structure of the cocoa butter. Successfully tempered chocolate has optimal cocoa butter structure. When you overheat chocolate it basically means it won’t be stable – it will melt easily.

It also won’t be shiny, but it will be dull or have blooming (those light streaks and patterns that look like mould or something). And it won’t have a nice snap.

Click here if you want to geek out on the polymorphic structure of chocolate like I did.

The best way to prevent chocolate from overheating comes down to three things:

1. The container you melt your chocolate in

ALWAYS melt your chocolate in a PLASTIC BOWL. Ceramic, glass or aluminium bowls conduct heat FAR too easily and quickly. They also remain hot for a very long time. This will force up the temperature of your chocolate within 20 seconds – seriously.

PLASTIC BOWLS do not become hot easily and they lose their heat very fast. The plastic bowl basically becomes “invisible” in the chocolate melting process, allowing the chocolate to melt at its own pace.

2. The type of heat you apply

Although the bain-marie thing (bowl of chocolate over barely simmering water) is quite a standard way to melt chocolate – it’s not ideal. Sorry if I’m being controversial here, but it really isn’t ideal because it overheats the chocolate.

Firstly because you can’t place a plastic bowl over a bain-marie. It could melt the bowl and as we have established – plastic doesn’t conduct heat very well.

Even if the water is barely steaming, it will still be enough to overheat your chocolate.

Chocolate melts with VERY LITTLE heat. It melts at 30°C/86°F! So the heat you use needs to be super subtle and above all – controllable!

For this reason I like to use my microwave. I can control exactly how hot things get and stop it abruptly at any point I wish.

3. How long you apply the heat for

If you apply any source of heat for too long, your chocolate is going to overheat. For this reason it’s best to melt the chocolate with 30 second bursts in the microwave.

Dark chocolate can take a bit longer to melt, but BE PATIENT! Stick to 30 second bursts! Take it out of the microwave, squash and stir it a bit (even when it’s not melting yet) and then return to the micro for the next 30 second burst.

I know it’s tempting to put it in there for longer, but don’t do it!

 

There's actually a SUPER easy, effective and foolproof way to temper chocolate! Say goodbye to marble slabs. Who needs that kind of frustration in their life, right? Click through to see how to temper chocolate the easy way for all your beautiful cake decorations. #cakedecoratingideas #cakedecorating #bakingtips #chocolatedecorations #temperedchocolate

Photo by josephcphillips.com

Now that you understand the science and super important basics, let’s move on to the FULL method of easy, foolproof Chocolate Tempering.

Easy, Foolproof Chocolate Tempering – Step by Step

IF you happened to skip to this part, go back up and read the full post. All the info above was shared with great reason. If you do not understand this whole process, the chances of you failing at this really increase drastically.

  1. Chop your chocolate. There should be no pieces larger than 7mm x 7 mm. SUPER IMPORTANT: Use TOP quality chocolate!! Commercial chocolate bars like Nestlé and Cadbury contain too much sugar and not enough cocoa butter, so they are always too soft and unstable. Lindt is always a safe bet, but also search out a local Chocolaterie – that’s what I did and I’ve never looked back.
  2. Place the chopped chocolate into a PLASTIC bowl.
  3. Microwave in 30 second bursts. Dark chocolate can take a bit longer to melt, but BE PATIENT! Stick to one 30 second session at a time! Take it out of the microwave after every 30 seconds, squash and stir it a bit (even when it’s not melting yet) and then return to the micro for the next 30 second burst. I know it’s tempting to put it in there for longer, but don’t do it!
  4. While you wait you can prepare your piping bag, transfer sheet, acetate (whatever you’ll be using).
  5. When the chocolate BEGINS to melt reduce your next microwave session to 20 seconds. And now the next bit is crucial.
  6. THE TRICK TO GOOD TEMPERING IS TO MELT MOST, BUT NOT ALL OF THE CHOCOLATE IN THE MICROWAVE. The bits of melted chocolate may be enough to melt the rest of the chocolate pieces in the bowl, so stir and squash it thoroughly to see if the rest will melt. And keep tabs on the temperature of the chocolate by testing a bit of it on your lip. If it’s the same temperature or cooler you are on the right track. (If the temperature is warmer you have overheated it. Rather start again with new chocolate.)
  7. If the heat of the melted chocolate is not enough to melt the remaining solid pieces, return it to the microwave for 10 seconds at a time. Stir super thoroughly after each 10 seconds to see if the rest of the chocolate melts completely. YOU WANT THE LAST FEW PIECES TO MELT OUTSIDE THE MICROWAVE.
  8. Once everything is melted and smooth, stir the chocolate thoroughly another few times (about 20 times). Test the temperature again – it should be roughly the same temperature (or a little bit cooler) as your lip.

Immediately scrape the melted chocolate into a clean & dry piping bag if you plan to pipe lettering or shapes and delicate decorations.

OR proceed to pour it onto your transfer sheets, acetate, templates or whatever you want to use to make a chocolate collar, disks, panels, etc.

You can also pour it into a large, rectangular Tupperware container (or an empty rectangular ice cream container) to create one large, solid tempered chocolate slab which you can use for making chocolate shavings or curls. Click here to see how I make my chocolate shavings and curls.

Tempered chocolate does set quite quickly so you’ll need to work fast.

This process might take 3 or so attempts before you are comfortable with it (especially with working through all my instructions), but then it’s so quick and easy!

I thought it best to rather explain as thoroughly as possible so that you have a great chance at success from the very first attempt! I know you can do it – you’ve got this!!

If you use my method for easy, fool-proof Chocolate Tempering, please let me know by tagging me @philosophyofyum because I would love to give you a virtual high five and shout-out 😀

 

Hi! I’m Aurelia 🙂

I’m a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!

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4 Ways to Overcome the Fear of Failure in your Home Bakery Business

4 Ways to Overcome the Fear of Failure in your Home Bakery Business

4 Ways you Can Overcome the Fear of Failure in your Home Bakery

Overcoming the Fear of Failure is one of the issues most of my readers & students have asked me to write about.

A number of unhealthy mindsets have plagued my Home Bakery, but anxiety and fear have challenged me most of my life, so believe me you are not alone.

 

SO many friends have told me: “Don’t worry about it! What’s the worst that can happen?

I know they mean well, but that question does not bring a baker comfort! In fact, when they ask me this I have a super detailed scenario in my mind of the “worst that can happen”:

What if I invest all this time and love and resources in my baking business and then no one likes my stuff?? And instead of talking to me about it, they end up writing a horrible Facebook review on my page and then no one orders from me again!

OR what if I bake this cake and it slides apart or breaks apart on the way to the wedding venue?? Then the bride has no wedding cake, freaks out and everyone at the wedding stares at me and says in unison: “It’s all your fault.”

That is the worst that can happen.

 

What I’m trying to say is that I honestly know how you feel.

I’ve had countless sleepless nights. The nights before food markets, before massive orders, food expo’s, weddings, birthday parties… Sleepless nights over frosting not setting in time, things over-baking, cupcakes shrinking, cakes falling, cakes cracking and more…

Another popular favourite in my early days of Baking was that my clients would lose interest over time and I would need to return to my desk job…

And then the biggest fear is that a client won’t be happy with what I baked for them.

I know how you feel.

RELATED: 5 Mindset Shifts of Successful Home Bakery Owners

home baking business | fear of failure | home bakery tips | overcome fear of failure in home bakery

BUT I also know now that I DO NOT have to live my life like this… AND NEITHER DO YOU.

I’ve learned how to understand fear & anxiety works, how to manage them and how to overcome them.

Please note that these are my personal experiences on what has worked for me. These tips might not necessarily work for you or appeal to you. But I’m 99% confident that they will bring SIGNIFICANT relief to the quality of your baking life and release a lot of chains from your Home Bakery.

I’m convinced that it’s nearly impossible to build up a sustainable, successful baking business without dealing with your fear & anxiety issues.

Your future success is on the table here, so I encourage you to be open while reading this post.

I would love to see you live a healthy, happy, peaceful and successful baking life.

I’ll start by explaining the most obvious causes of Fear & Anxiety and how to overcome them.

 

1. Uncertainty Breeds Fear

Have you ever watched The Great British Bake Off?

All the contestants are home bakers just like you and me. And gosh that tent is LADEN with fear!!

Place 12 insecure, unqualified home bakers with limited experience in a foreign environment with 2 famously perfectionistic judges… All broadcast on TV for the world to see!!

It’s so hectic when you think about it… And that’s precisely why I would never do it.

The whole set-up is built to encourage uncertainty. Uncertainty elevates emotions like excitement and fear which makes great television, because your mind will constantly come up with different scenarios of how this might all pan out.

I’m sure you’ve seen some of the bakers make obvious mistakes that could easily have been prevented if they had just researched the bake’s techniques a bit more.

 

If they understood the required techniques they would have an exact strategy they could DEPEND on! But very often they don’t and now you see them in an utter PANIC, just “HOPING for the best.”

HOPE is a wonderful thing, but not in baking and absolutely not in business either.

If a doctor based his decisions and courses of action on hope instead of scientific research, he would run out of business really soon and possibly lose a lot of lives in the process.

I know this is an extreme example, but I’m using it intentionally to get my point across.

 

“Hoping” that a bake will turn out great WILL result in heaps of fear because you have nothing to depend on – no science, no study, no research, no proof. You are swimming in uncertainty.

And this is amplified even further in a Baking Business!

Just baking amazing cakes and hoping or assuming people will come running for them is nothing more than “hoping for the best”.

“Hoping” does not guarantee a successful bake, and it absolutely does not guarantee a successful Home Bakery.

My heart breaks when I see the contestants on GBBO mess up their bakes and then say: “I’m just not good enough. Things are not working out for me today.” Kind of like the world is against them and the other bakers are just lucky.

But the truth is that their failed bake has NOTHING to do with their luck or talent.

They should have done their homework!! They should have RESEARCHED their bake into the last detail so that they can UNDERSTAND the science of it and develop a STRATEGY to use on the day.

Their insecurities, talent, lack of qualifications, lack of resources and “luck” are NOT the reason they are failing. It’s because they didn’t do enough research or develop a strategy.

Not having a strategy leads to “hoping for the best” which leads to total uncertainty and results in total fear of failure.

And very often actual failure as well to be honest.

 

By resorting to “hoping for the best”, you are giving your brain no strategy to rely on. This gives it no other option but to imagine a list of scary outcomes so that you can be prepared for the worst and not be shocked to death by it.

It’s your mind’s way of protecting you.

But if you do your homework, research baking AND business, learn from experts and adopt their strategies; then you are GIVING YOUR BRAIN A COURSE OF ACTION IT CAN FOCUS & RELY on.

It will no longer need to prepare you for the worst and turn on your fear alarms.

Please remember this line: STRATEGY CULTIVATES CERTAINTY.

If you feel that your current approach in your Home Bakery is “hoping for the best”, I invite you to check out the FREE Resource Library with helpful tips, tools and even a Home Bakery Business Plan Workbook. These resources will help you to start developing a clear strategy for your Home Bakery 😀

When there is certainty, fear is not needed for your survival, so your brain won’t call on Mr Fear to protect you.

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2. Failure is just an Event, not an Identity

MOST home bakers are SEVERELY CRITICAL of themselves and their baking. And I am NO exception to that!!

I once received an email from one of my students about her fear of failure. The most heart-breaking line in her email was this: “It’s embarrassingly awkward to enter my online shop… I feel like I’ve failed, really. I have to do something about it or give up.

I honestly have felt the exact same way in the past… Have you? The key to stepping out of that miserable overwhelm of fear of failure is a total change in perspective. And here is the perspective:

LEARNING does not equal FAILING.

They are NOT the same thing. Do not mistake learning for failing!!

I bet if you look back to where you started out you will see how much you have grown and how much you have learned. Learning what does not work is just as important as what does work.

As a business owner you will need to learn to have grace for yourself – you are a wonderful, hardworking student of baking. Be kind to yourself.

A business is not successful because the owner never made any mistakes or never failed.

A business is successful because the owner knew how to learn everything he could from his mistakes and failures.

Mistakes and failure are inevitable on this journey 🙂

“There is actually no such thing as failure. You either get the result you wanted or the lesson you needed.” – James Wedmore

There’s no need to fear failure, there’s only a need to LEARN FROM IT.

REMEMBER: FAILURE IS AN EVENT, NOT AN IDENTITY.

 

3. Perfect Love Drives Out Fear

This is a famous Bible passage that most Christians are very familiar with.

There was a time that this verse actually caused anxiety for me instead of removing it! And it’s because the verse right after it says: “The one who fears is not made perfect in love.”

So my immediate reaction was “Oh no! I’m not made perfect in God’s love! What’s wrong with me?! I’m failing Him!”

But now that God has restored so much in my life – especially over the last 3 years – I have a much better understanding of this passage.

No matter who you are, who your parents are, what race you are, your financial situation, your talents and opportunities… NONE of it will save any of us from the fallen nature of humanity.

ALL of us experience pain in our lives and it is unavoidable.

And what happens when we experience pain?

Right in the heart of that pain, our being questions God’s heart and intentions. His character is questioned.

And then the enemy comes and plants a lie about our heavenly Father right in the centre of that pain.

That seed, that lie, grows into a strong tree and bears awful fruit that we will eat throughout our lives. The people close to us will also have to eat that fruit. Your relationships will absolutely be affected and even shaped by that fruit.

This awful fruit includes FEAR & ANXIETY.

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Your work life will eat that fruit too. Your relationships, business and entire life will end up being shaped by that tree – by that lie.

And there’s usually a whole lot more than just one lie.

And Father God is devoted to exposing those lies buried deep in your heart. But in order to get to them you will need to revisit and process that pain you’ve experienced at various points in your life.

This is extremely difficult and tearful, BUT right after the forgiveness and “letting go” happens, there’s LIBERTY like you’ve never known at the other end.

And most importantly, Father God will replace that LIE with His TRUTH.

This process is what “made perfect in love” LOOKS like.

 

And the main reason I’ve just explained this process is because one of the awful fruits that grow on “Lie Trees” is FEAR.

Because the lie has created UNCERTAINTY for us about the most basic strategy every human NEEDS more than air – My Dad has got me no matter what (aka Love).

God’s perfect love is a living, dynamic strategy that annihilates uncertainty.

 

You will now not just “know” that He loves you as an abstract thought…

You will believe with every fibre of your being that He is 100% devoted to your wellbeing and 100% trustworthy.

You know Him and His very nature INTIMATELY and you know you can build your life on that unshakable solidity.

 

Whenever finances are tight, or a relationship is struggling or you don’t know what to do in your business, you won’t experience fear anymore. Because you know that you can ask your loving Father God to show you where you should walk and that He’ll be thrilled to answer you!

 

4. Release the Expectation to be a Baking Prodigy

I can bake wedding cakes, but I hate making them because they consume me with fear.

So I don’t bake them anymore. Simple as that.

A successful Home Bakery is not built by trying to bake for EVERYONE. You don’t have to do this to yourself. Read my previous post’s section on Defining Your Niche!

If you’ve researched and practiced a specific bake but it still causes you anxiety, then do yourself a favour and remove it from your menu!

 

Certain bakes are just better suited with certain types of personalities.

Your reasons can even go beyond that. For example, I also don’t like baking wedding cakes because I find it too challenging to work with stressed brides.

Weddings are also typically on remote venues outside of town and that makes delivery an issue… Especially if there are dirt roads involved! I’ve once seen a wedding cake crack right in front of me due to all the shaking in the car. It was CRAZY scary!!

Do you have the desire to start a Home Bakery, but you feel overwhelmed and afraid that you might fail? Here are 4 incredible, insightful tips for home bakers to overcome the fear of failure and take that step to start their home bakery business. #homebakery #fearoffailure #cakebusiness #bakingbusiness #cakedecorator

 

All of these reasons combined just made me realize there’s way too much uncertainty, fear and frustration in the Wedding Cake scene, so I removed that service from my Home Bakery.

I’ve never looked back!

So look through your menu and list of services you offer. If they cause fear and anxiety in your life (even after you’ve researched effective strategies) then remove those items.

Your Home Bakery will be a lot more sustainable and successful once you remove them because all that fear will not be draining you every second of the day and night anymore!

Making bakes you are comfortable with and ENJOY baking will increase CERTAINTY in your home bakery. A niche enables you to produce higher quality bakes and eliminate buckets of anxiety in your baking life.

 

Do you have any more fear & anxiety challenges? Share your thoughts in the comments below because I would love to help 🙂

Chat soon

Aurelia

Hi! I’m Aurelia 🙂

I’m a Self Taught, Full Time
Home Baker empowering
HOME BAKERS to
unlock their FULL potential
& MAKE A LIVING from
Home Baking
!

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