6 Tips to Restore Your Baking Inspiration

6 Tips to Restore Your Baking Inspiration

Restore Your Baking Inspiration

Ever heard that quote by Confucius: “Choose a job you love, then you’ll never have to work a day in your life.”?

Well…

He was lying.

He may have been a deep genius, but he was still lying.

Truth is that no matter what work you do, there are some days when you just won’t feel like doing it.

My high school Math teacher had this hilarious line she pulled out of her archives whenever we complained about our schoolwork: “Ons is nie in die hemel nie, ons is in Afrika.” Which translates to: “We are not in heaven, we are in Africa.”

But whether you live in Africa or not, ANY work will inevitably be difficult on some days. And some days are worse than others.

  • There are always random days when the inspiration is low and your pillow is just SO FLUFFY.
  • Then there are other days where you have energy, but just feel a bit “meh” and baking doesn’t seem so great and before you know it it’s 3 hours later and you STILL haven’t started (because you just keep scrolllling and scrolllling on Instagram – like me)!
  • And those days a client asks you for something new and NOTHING comes to you.
  • If you’re like me, you may even have had weeks where you just keep steam rolling on, FORCING yourself to keep going… Please tell me I’m not alone?

So even if you work on a rose plantation, some days just aren’t that rosy.

Today’s post is all about sharing practical tips to help you on such days to get you out of Baker’s Block and restore your baking inspiration!

Warning: Some of these tips may be quite confrontational and intense (especially the first 2), but I’m sharing what has undeniably worked for me.

Freedom and Inspiration usually involves laying down our pride in one form or another.

More often than not, baking inspiration returns after applying tips number 1 & 2, but I’ve included 4 others as well for desperate times 😉

So here we go 🙂

1. Rest and W(h)ine

Because we are bakers and we overwork ourselves (more often than not), I simply HAVE to start with this tip.

When we are tired and worn out, we can’t push ourselves to keep going for too long. It’s so weird, but over time, society has started branding REST as “laziness” or “idleness”, but that is completely false. I read this amazing article by The Guardian about rest and productivity.

Tips to get your creative juices flowing again in your baking and restore your inspiration!

Alex Soojan-Kim Pang wrote a book about the importance of rest and its power to actually BOOST productivity beyond belief! Here’s a quote from the interview that hit me straight between the eyes!

’More hours equal more productivity.’ This is an assumption – a mistake – that we’ve been making for a very long time. And now there’s more than a century’s worth of research that OVERWORKING ourselves is bad for people, organisations and also BAD FOR PRODUCTIVITY. It’s something that can be sustained for periods of a few weeks but after that you start creating more problems than you solve.”

When we are overworked, there is zero inspiration.

Important note: Intentional rest is not watching Netflix or playing Xbox. Stay away from screens. Research has shown that physical hobbies help our minds to recover from exhaustion much faster.

Due to my physical reality, I am not able to do any exercise, but talking a leisurely walk in our neighbourhood does WONDERS for my mind and mood! Barefoot is even better!

When I take a walk, I also try to focus on what I SEE, rather than what I think. I’ll focus on the delightfulness of the breeze, the beautiful singing of the birds, the movement of the trees in the wind, etc.

If I stay inside my head for the whole walk, I don’t feel any better by the time I get back to our apartment.

Other options can be reading a good novel, playing cards or a board game with friends/family (laughter is the best rest!), a picnic, a nap, playing with your cat/dog, drinking a glass of wine while listening to your favourite music, a walk in nature or even just in your neighbourhood…

If you have more ideas, please share in the comments below!

2. Processor (Mind) is Overloaded

I’m busy reading a psychology book called “I’m ok, you’re ok” which deals a lot with our thought patterns about ourselves and others. (I’m quite a nerd yes, but bear with me – I promise I have a point!)

Dr Harris likens our minds to computer processors. When there’s too much for our minds to process (conflict in relationships, harsh self-criticism, bitterness, unforgiveness, overwhelm of emotions) then we LITERALLY CANNOT BE CREATIVE. It is impossible, because there’s no processing power left at all.

In fact, we can actually only be efficiently creative and inspired when there’s nothing negative and overwhelming for our minds to process.

Tips to get your creative juices flowing again in your baking and restore your inspiration!

You may have noticed that I’ve been totally absent on my Instagram Account the last 2 weeks. It was not intentional at all. I just had some conflict going on with a friend.

This conflict was occupying my mind 24/7! Constant analysis – back and forth on repeat. As soon as it was sorted out, I had the ability to start experimenting with my baking again and resuming my writing and posts 🙂

Bottom line:

  • Sort things out with your loved ones. Forgive.
  • Have grace for yourself in every area of your life – let your thoughts about yourself be kind.
  • Journal, take a walk, talk to a friend or do whatever you need to do to PROCESS your emotions and not ignore them.
  • Our emotions don’t magically disappear, we need to deal with them in order to free up our minds’ processors for creative productivity.

3. Go Eat your Favourite Dessert

Weird little fact… I hardly ever eat anything I bake. Sure, I taste the cake scraps (which is not much since I figured out how to bake perfectly level, flat, cake layers), or a bit of left over ultimate frosting. But I sell all my goods in batches so there are never extras.

And on top of that, things just taste better when someone ELSE makes them for you, am I right? 😉

When I’m in DESPERATE need of inspiration (because I'm super frugal and don't like spending money when I can make something myself), it does wonders to go and eat one of my favourite desserts that remind me why I’m baking in the first place…

For people to experience the euphoria of sensational FLAVOUR & QUALITY.

Tips to get your creative juices flowing again in your baking and restore your inspiration!

In general I’m more into simple bakes, done exceptionally well. Unless it’s a cinnamon doughnut… I’ll eat it ANY way I can get it. (Fresh and warm is obviously best, but fortunately I’m obsessed with them so even yesterday’s cold cinnamon doughnuts will still make me happy. I’m cheap like that and it’s fine by me!)

So my go-to favourites in Cape Town are Pasteis de Nata by Hoghouse Brewing Company (totally mentioning it first for a reason!!), Flourless Chocolate Cake by Fork Tapas & Pincho’s Bar, a fresh croissant by Woodstock Bakery or Rosetta Coffee Ice Cream by The Creamery.

Every once in a while we need to spoil ourselves with an amazing treat that makes us SMILE involuntarily. It tends to spark our inspiration back into flame!

4. Watch Unique Sweets

I’ve mentioned Unique Sweets a hundred times before and I’ll mention it another hundred times! You seriously cannot be an Artisan Baker without watching this show at least every 2 weeks.

There are few things that make me as excited about baking as Unique Sweets does.

Every episode inspires me so much! There are always such unique eateries on the show with the most amazing passion, ideas and creativity. I always keep my notebook handy when I’m watching an episode because I know that I’ll be inspired with at least 10 new ideas – without a doubt!

Of course it’s also inspirational to watch bakers that are inspired themselves. It’s so contagious!

Tips to get your creative juices flowing again in your baking and restore your inspiration!

5. Go Buy Amazing Seasonal Ingredients

We all have our best-selling bakes. There’s nothing wrong with that at all, but baking the same things over and over and over again can definitely throw a wet towel on our inspiration.

I bake for 3 local coffee shops every week, so I play brownie-brownie quite a lot in my kitchen. Needless to say, it does become a bit monotonous at times.

The best antidote for this inspiration sucker is to go out and buy amazing, fresh, seasonal ingredients. Go to the grocery store; take a good look at all the seasonal fresh produce. Pick one type of vegetable/fruit and commit to baking something with it.

An even better idea is to go to a local farmer’s market (WAY more inspirational than a grocery store!) and chat with the vendor. They are SO passionate about their fresh produce! By the end of the conversation you’ll be excited off your rocker to bake something with the fresh blackberries you just purchased.

New, fresh ingredients bring back the wonder of baking in moments.

6. Stop & Smell the Cookies

This is a tip I try to apply every single day – even when I’m not lacking inspiration.

It’s quite shocking how many days you can just carry on, on auto-pilot, without appreciating the incredible BEAUTY of BAKING. And when that happens, our joy and inspiration quickly flies out the window.

Fellow Home Bakers, let us never forget how profoundly blessed we are to be ABLE to bake.

Let’s not take it for granted; whether we bake full time, part time or just as a hobby. We are BLESSED to be able to enjoy the wonder of baking.

Whenever I forget this and start complaining about the long list of things I have to bake on a particular day, I try to intentionally focus on the beauty of baking.

Like that moment you pour the thick, gloopy, shiny brownie batter into the pan. Or the moment that chocolate ganache comes together and you realize that there isn’t anything else this luscious on earth!! Another favourite is the sound that baked goods make when they come out the oven.

Tips to get your creative juices flowing again in your baking and restore your inspiration!

Photo by Alice Swan

 

And the aromas we get to inhale… All day… Come on… WE ARE SO BLESSED!!

Name another job that satisfies all of our 5 senses on a daily basis? We get satisfied on every level: sight, sound, smell, touch and taste.

Whenever I turn into a spoiled, ungrateful brat in my head, I just remind myself of these facts and focus on them throughout the day. It does not take long at all for the inspiration to return when I start paying attention and being grateful.

Those are my 6 favourite tips for restoring my Baking Inspiration 🙂 Let me know in a comment if you have a favourite tip or any other tips that have helped to restore your baking inspiration!

Chat soon

Aurelia

Hi! I'm Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips

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How to Plan your Home Bakery’s Work Schedule

How to Plan your Home Bakery’s Work Schedule

A few of my students have asked me for tips on how to plan your home bakery's work schedule to prevent burn-out, but still make a substantial income AND spend time with my family. As humans, we can’t speak about our work schedule without including our family responsibilities in the conversation!

There’s a lesson in Home Baked Confidence (free course) that deals with the one struggle that EVERY home baker faces more often that we would like to. This struggle is none other than overworking ourselves. The struggle gets especially hard to micromanage when you are baking part time on top of a normal day job.

To be more thorough and provide more perspective, I realized that I need to hear how other home bakers schedule THEIR work week because I can only speak as a full time baker & wife, but not a part time baker and mother!

So I’ve asked some of my amazing Instagram friends (7 of them), who also bake from home, how they plan their home bakery's work schedule. Some are single, some only bake part time, some have up to 4 kids ranging from infants to college students!

I’ll first share what they had to say and then lastly include my own schedule, plus a summary of key points that I’ve picked up across the board.

Learn how to plan your Home Bakery's work schedule for optimal efficiency and profit, without burning out or neglecting your family :)

Lindsay from Vanilla Bean Home Bakery:

“I use my baby girl’s nap times for any admin during the day (and to shower 😂) but that gives me about an hour to reply to emails etc. And then my ‘work’ day starts at 18:30 once she is in bed for the night.

As most of my orders are due for the weekend, lately I’ve been trying to have Mondays – Thursdays as my actual baking days. Fridays are decorating and detailing days. Unfortunately I often end up working the day away on Saturday and Sunday while my husband is home and able to take care of my daughter. But we are trying to get it done during the week so those can be family days.

I love focussing on macarons and cookies because they have a longer shelf life.

Macarons I can prep up to 3 months in advance so they are perfect to work on when I have extra time or really allow getting ahead and managing my time as I please. Decorative cookies are definitely the most time consuming but they are my Home Bakery’s biggest attraction.”

Nicole from Bake Toujours:

“I have two days a week where my kiddos go to school. I usually try to fit all production into those days. I have a production sheet and inventory sheet and just see what’s low and plan for the week accordingly.

I try to do my bakery shopping when I grocery shop for the house, but sometimes I need to run errands and do production that same day. Then I’m usually pressed for time and map out a plan to do a few things each night once the kids go down.”

Candice from Eat More Cake:

“I’m married, but don’t have any kids yet. I do an inventory check and shop on Sundays. Mondays – Wednesdays I prep ingredients and make frosting. Thursdays – Fridays I bake. Saturdays I decorate and do deliveries. I do everything in the evenings since I work full time during the day.”

Dusty from Dusty Rose Cakes:

“It's a very hard balancing act, for sure!! I'm a mom to not only an 18 month old, but aslo a teenage son and a daughter in college. I also run a cleaning service for two hours every morning.

I write out my baking list on Monday mornings and make sure I have everything for the week. Then I get baking and planning the week’s orders. I can do 4 bakes per day and I try to be done by Wednesday. Thursdays and Fridays I make buttercream and start decorating.

I try to get all my prep work done before bed time. Then after I get my daughter down, I decorate. I usually have everything done by 21h30, then I can chill and watch Netflix, do yoga, or spend time with my boyfriend.”

Tam from Sweetly Sifted:

I am married! At the moment I work out of our apartment. My husband wears noise cancelling headphones when the mixer is on and I keep him sane with cake scraps and Netflix ✌🏻

As I work full time as well, I usually have a week long work plan with baking on Mondays usually, prepping any decor on Tuesday and Wednesday buttercream and fillings on Thursdays and decorating anytime.

I rest in between, whenever I can! Sometimes I think I am crazy for taking so much on but I love it!

I always make sure that I limit pickups on Fridays and Saturdays only, leaving some of Saturday and all of Sunday for me and husband to have together.

I have Mondays off work so I usually spend the whole day prepping planning answering emails and baking cakes, cupcakes, making cookie doughs, macaron shells, etc…

Learn how to plan your Home Bakery's work schedule for optimal efficiency and profit, without burning out or neglecting your family :)

Astrid from Astrid’s Home Bakery:

“For me it’s easier… I'm single! Hehe, so I have a pretty flexible schedule. I tell my clients that orders need to be placed a week in advance, so that gives me the chance to plan ahead, buy any supplies and try out recipes (if I am doing something new). I also like to bake one day and decorate the next day. I usually rest on Sundays as I’m very involved with my church.

So, that’s pretty much how I manage my time. I do take last minute orders but only if I know I have the time.”

Amie from Hot Hands Bakery:

“I split my time between freelance digital marketing and baking. Mondays – Fridays I usually work on the computer for the first half of the day and bake in the afternoon. Usually I end up baking one night during the week and one day during the weekend.

My husband mostly works at home when he’s not traveling, so we just coordinate schedules. Sometimes we’ll take a day off during the week together and work Saturday, etc.”

Aurelia from Philosophy of Yum:

Yep, so I’m married and a full time Home Baker! Over the past 5 years of baking full time at home, I have come to realize a sobering truth:

If I’m overworked, it is MY fault and no one else’s.

I used to bake for every day of the week because I was afraid my clients would move on to another bakery if I turned them down. And the biggest motivation for baking every day is obviously not losing out on money. I baked this way for 3 years and completely exhausted myself… It was not pretty.

If I had to list all the family and friends I turned down for BBQ’s, picnics, birthdays, dinners, etc., this post would be like 10 000 words long. It’s so bad and sad.

My husband played a KEY role in this area. I was so mad at him for not understanding my obligation to bake every day. By God’s grace He often surrounds us with people who love us more than we love ourselves.

I decided to stop baking for Sundays and eventually for Mondays as well. This meant that I was off the whole weekend. The exact days my husband is off as well.

What happened to my clients? They just started planning ahead. In fact, my new work week made my bakes appear more exclusive! So rad!

What happened to my profit? Well, after I learned how to stop undercharging for my bakes, my profit is seriously almost exactly the same as when I worked 7 days a week.

What happened to my quality of life? It’s a million times better!!! I now actually have ENERGY and HEALTHY relationships and TIME. I finally have a LIFE.

So guys, don’t fall for it. YOU DO HAVE A CHOICE. You are your own boss, so you need to learn to be a KIND one.

I now have a timetable (which I HAVE to stick to ALWAYS). I bake for 2 coffee shops for Tuesdays and Fridays. I bake for a local deli for Wednesdays. And the rest of my business comes from direct clients. I bake for Saturday mornings, but by noon it's all done.

So I work Mondays, Tuesdays, Wednesday mornings, Thursdays, Friday afternoons and Saturday mornings. So I basically work 4,5 full days a week and from noon on Saturdays I am (very intentionally) free the whole weekend!

Learn how to plan your Home Bakery's work schedule for optimal efficiency and profit, without burning out or neglecting your family :)

I permit an exception at the end of each month, since folks over here love spending money on bakes when they get their pay checks! During such a week I will work the whole Wednesday & Friday as well, but not on the weekend.

Resting on weekends with my husband, friends and family has increased my quality of life DRASTICALLY!! In fact, it has also helped me to recover from my work week better so now I bake with a LOT more speed and precision during the week. And yes, I have thanked my husband and apologized repeatedly for being such a near sighted workaholic.

The Most Important Thing:

Let’s be honest here. We LOVE baking. We gravitate towards it and it’s not going to stop any time soon.

My first step towards a balanced, healthy work life was to ACKNOWLEDGE that I can’t just carry on and hope that my work life and family life magically holds together. It doesn’t work.

I get it, there's always stuff that NEEDS to be done. But taking at least 1 day where I have NOTHING to do with baking, has increased my passion & work performance drastically. Don't abuse your passion, rather set rules in place to maintain it.

You NEED to set up a schedule for your work week (including at least 1 day of TOTAL REST) and stick to it NO MATTER WHAT.

If YOU don’t respect your rules, then no one else will. Don’t make exceptions. It’s never “just this once”. If you allow clients to twist your arm once, they will do it again.

Just last week someone phoned me last minute and asked me to bake a gluten free cake for them for the next day. My policy is that orders need to be placed at least 2 business days in advance. It is plastered all over my website. These folks were too late, so I politely said no, but then they even offered to pay me more!

PAUSE and digest for a minute, no matter how nice and persuasive they are!

By now I’ve learned how to politely decline, but in the beginning I had to spell out the consequences for myself:

# Aurelia, if you do this, then you will be working till 10pm and start working again at 6am.

# If you do this, then you won’t be able to spend any time with your husband tonight.

# If you do this then you will be teaching the client that it is totally okay for them to bribe you! You will be teaching them that you can be won over when they wave an extra $10 bill in your face.

# Do you really want to be someone who is manipulated by sweet speeches and money?

And what was my conclusion (in my mind)?

NO! I don’t want all those things to be my reality!

So I had the perspective I needed to politely decline.

Learn how to plan your Home Bakery's work schedule for optimal efficiency and profit, without burning out or neglecting your family :)

So once again, here’s the most important thing:

If YOU don’t respect your rules, then no one else will. Don’t make exceptions. It’s never “just this once”. If you allow clients to twist your arm once, they will do it again.

In the end, something will suffer. And if YOU suffer, your husband, kids and friends will also suffer.

If you feel I sincerely hope that this post has given you some clarity and perspective on how to plan your Home Bakery’s work schedule! If you have any questions or concerns, just comment below and then we can chat about it.

Chat soon

Aurelia 🙂

Hi! I'm Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips

POPULAR POSTS

home bakery | home bakery business | home baking business
food market | food market stall | baking business tips | baking business from home




POPULAR BAKING TIPS

Grainy Ganache | Broken Ganache | Split Ganache
shiny brownies | brownies shiny | brownies shiny crust
cupcakes troubleshooting | perfect cupcakes | cupcakes tips | cupcakes baking tips | pointy cupcakes | cupcakes sink | cupcakes with flat tops | cupcakes overflow
“Home Baked Confidence” Free Course for Bakers

“Home Baked Confidence” Free Course for Bakers

Home Baked Confidence

I recently watched Zumbo’s just Desserts. It’s a fantastic series! The contestants are all SO talented that it’s almost impossible believe they are just “hobby bakers” without any formal training. To see the judges (professional pastry chefs) get blown away by AMATEUR bakers is just amazing.

And it’s a HUGE lesson.

pricing cakes | home baking business | cake prices

In my post “Home Bakery Business | 4 BIGGEST MYTHS” I chat briefly about how a qualification in pastry/baking/chef does NOT define your SKILL or VALUE as a Home Baker.

There are SO MANY other options for you to grow your baking skills to be on par and even better than those of qualified chefs. Seriously. This is a different day and age where almost anything can be learned with online research and hard work!

And, when it comes to ANY food – the proof of the pudding is in the EATING.

If your bakes are amazing and delicious, no one gives a hoot whether you have a chef qualification or not! To quote the movie Ratatouille: “A great artist can come from anywhere!”

But there’s one more thing I learned from Zumbo’s just Desserts. The one thing that has been sticking with me after watching the series is this one single word – CONFIDENCE.

Some of the contestants were so violently insecure… and I can totally relate to them. Can't you?

As soon as there is 1 negative experience or comment (among all the other 100 positive comments), they just struggle so much to keep it together. Or if one thing goes wrong in their baking process, they just can’t handle it and their insecurity debilitates them in a matter of 10 seconds.

It’s amazing how the BEST bakers often don’t win these reality shows because of their insecurity and fear. NOT because they aren’t good enough.

From the outside it’s so easy to say “just shake it off!”, but when YOU are the baker in that situation, you know you would probably respond more or less the same way.

“Confidence” and “Home Baker” rarely fall in the same sentence.

Lack of confidence is the REAL reason why we overwork ourselves, don’t charge enough, end up bowing to every whim of demanding clients and get stuck baking things we don’t even enjoy making!

The most popular pins on Pinterest in regards to Baking, is PRICING. Hands down! It's also the one topic people repeatedly ask me to write about. Even though most posts on cake pricing totally answer all the practical questions, pricing home baked goods remains an issue.

Now either MONEY is the problem, or SOMETHING ELSE is… Don’t know about you, but bakers aren’t really your typical “gold diggers”, are they? Ha! No!

I am convinced that the reason why pricing remains an issue, is because we are confronted with adding a VALUE TAB to what we do… and also kind of who we are – what WE are worth.

There’s this constant analysis going on in our minds “If only I had 1000 likes on my facebook page, THEN I would know that I’m good enough!” OR “If I could only make x amount of sales per month, THEN I would know that I have what it takes!”

And with the Zumbo’s contestants, EXACT same story. “If I win this competition, I will finally know that I’m good enough.” “If I win this competition, it will prove to my father that I’m talented enough to make a living from dessert making.”

Here’s the secret: “If you are not enough WITHOUT it, you will never be enough WITH it.”

The hard truth is that the “stamp of approval” you feel you need to classify you as a LEGIT Baker/Creative, won’t be enough to satisfy you.

So. If an outward achievement or qualification doesn’t make us “enough”, what does?
HOW do we become CONFIDENT Bakers?
How do we get to a place where we have confidence in our value and what we bring to the table?

Wouldn’t it be AMAZING to actually work normal, sane hours every day?

Wouldn’t it be LIBERATING to bake things you actually WANT to and not what clients demand?

Imagine feeling CONFIDENT instead of awkward when you price your bakes and charge clients?

Isn’t it a WONDERFUL thought that you can uncover your own hidden creativity and expression in your bakes and that there’s actually a HUGE market for what YOU bring to the table?

All of these desires above are 100% POSSIBLE.

FACT.

home baking | baking from home | home bakery business | home baked confidence

It’s they journey I’ve been on these last 5 years in my own Home Bakery! And, my friend, that is what my free email course is ALL about 🙂

In this course you will learn how to become a Confident Baker once and for all so that your skills and home bakery business grow as they are MEANT to.

Home Baked Confidence Course Outline

  1. BITTER SWEET SYMPHONY:
    Here we will break down the biggest misconceptions and mental obstacles that keep you stuck in insecurity and prevent your real talents and confidence from flourishing.
  2. PROOFING DRAWER:
    In this module we will get super practical with direct questions and exercises for you to discover your authenticity and greatest assets. After this we will begin figuring out how to bring this into your baking.
  3. BUILD ME UP BUTTERCUP:
    Here’s where it gets really interesting and challenging! We are going to assess your Bakery and make CHANGES according to what you’ve discovered about yourself.
  4. BONUS:
    I’m going to share my best communication strategies with you so that I am able to respect myself and my clients. I will also teach you all the tricks I use to draw solid boundaries for clients and myself so that my work life is fulfilling, profitable and balanced.

 

What you will gain from Home Baked Confidence:

1. Get all the tools you need to shake off pressure and expectations (from yourself and clients).

2. Discover your unique VALUE as Baker. No longer be constantly “overworked, underpaid and unfulfilled” in your baking.

3. Discover your authentic self as a baker and creative and find your “baking voice”.

4. Be empowered to evaluate and restructure your baking business and goals so that you attract the RIGHT CLIENTS FOR YOUR HOME BAKERY. And YES, there’s a huge market that WANTS and NEEDS what the REAL YOU has to offer!

**BONUS** I will also teach you all the tricks I use to draw solid boundaries for clients and myself so that my work life is fulfilling, healthy and balanced.

 

It’s so important for every baker to go through this process of analysis and discovery!

If you don’t know who you are and what you love to bake, then everyone else will tell you who you are “supposed” to be and what you are “supposed” to bake.

Are you ready to do get your Home Baked Confidence?

Let’s get started!

Aurelia 🙂

Hi! I'm Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips

Home Baking Business | 4 MYTHS that Prevent Success & Fulfillment

Home Baking Business | 4 MYTHS that Prevent Success & Fulfillment

Home Baking Businesses are incredibly fascinating and they come in ALL shapes and sizes! I’ve had my own successful Home Baking Business for 5 years now and I’ve loved pretty much every second of it. Every job (whether you work for yourself or not) has its ups and downs, but I’m SO exceedingly grateful for my little Home Bakery!

*All photos of my bakes by Alice Swan Photography

Over the last year in particular, I’ve realized that so many passionate bakers have talent, but they don’t pursue their passion/dream of having a FULL TIME Home Bakery because of FEAR. Fear that they don’t have the “required” specific skill set it takes to have a successful Home Baking Business.

A skill set that has FALSELY become synonymous with the term “Home Baking Business”. These are nothing but MYTHS.

These Myths Are:

  1. You need to have studied formal pastry/chef/baking courses at an institution.
  2. You need to have studied some kind of entrepreneurship/business courses at an institution.
  3. Being a master at Fondant work, gum-paste details and sugar art is ESSENTIAL. Being a master at creating detailed designs to match whatever theme a client wants is ESSENTIAL.
  4. And then also this belief that you need heaps of capital for expensive kitchen equipment, branding, packaging, advertising etc.

I’ve grown SO deeply frustrated with these beliefs, because they really are TOTALLY false. Today I’m hoping to expose these myths once and for all.

home bakery | home baking business | baking business from home

Without becoming to feisty.

home bakery | home baking business | home cake business

I’ll try my best.

But I might fail at diplomacy here.

The reason WHY I want to expose these myths is because I keep coming across amazing, passionate, GIFTED Home Bakers that are actually very unhappy – for various reasons. And they often lack confidence because they don’t fit the brief listed above.

It breaks my heart, because they don’t need to feel this way.

There’s another way!

BUT FIRST, let’s start by breaking down the myths. Sound good?

home bakery | home baking business | baking business from home

 

MYTH # 1: You need to study formal pastry/chef courses for your Home Baked products to be “GOOD enough” to Sell

There’s this old mind-set still hanging around in society that makes life and growth quite difficult. It’s the belief you need to formally study and have some kind of qualification before you can work in a certain field.

Over time, some new shortcuts have been created (like short courses) which aim to condense your learning experience into a shorter span of time. Although I love the idea that you don’t need to put aside YEARS for these courses, they still have major flaws.

I’ve wanted to do a thorough course in Pastry for 5 years now. Unfortunately, all the options would require of me to set aside a minimum of 6 months to complete the course. 6 Months of FULL TIME study. This means no work and no income plus a mild expense of $ 5000. How is this sustainable or even possible?

My friends, this is a different time. The online world has opened up doors for all of us to learn almost any skill and excel at it. You don’t need to study a formal, expensive course for your Home Baking Business to succeed. AT ALL.

If a cake tastes amazing and rocks your world, then no one cares if the baker has a qualification or not! You can learn and grow into the BEST baker you can possibly be without any formal training. I’ve developed 5 FUN weekly habits over time that keep me sharp and constantly evolving as a Home Baker.

home bakery business

These 5 Weekly Habits Include:

Watching an inspirational dessert show. Shows like Unique Sweets, Great British Bake Off, Zumbo’s Just Desserts etc. NOT decorating shows. Watch shows that focus on flavour! I always keep a notebook handy to write down which new flavour combinations I’ve learned, which new techniques I’ve learned and how I could implement them in a bake I’m comfortable with – like brownies.

Conquer something technical that has EPIC flavour (typically spaced out over a month, with research on the specific bake every week). Perfect Baked Cheesecake, Flawless Cupcakes, Perfect Lemon Meringue Pie… these are all very technical desserts, yet I’ve managed to master them through extensive ONLINE RESEARCH and then practicing baking them. It’s all you need. Really.

Eat something that gives you a YUM-high! Hard Work, right? 😉 Eating YUM-high food/treats is essential to keeping your flavour edge sharp in your baking. Eat something every week that inspires you! It doesn’t have to be expensive either. Get to that baked thingy that everyone in your town/city is talking about!

Follow GREAT bakers (not decorators) online. You will learn something NEW every time. I still do.

Use seasonal ingredients for inspiration. Fresh, seasonal ingredients can inspire you to create bakes you’ve never tried before. Search online to see what other herbs/spices/nuts go with that seasonal vegetable or fruit.

These habits have grown me into the baker I am today without ever needing to pay a cent for training. I’ve explained the core concept of each habit, because I don’t want to be stingy, but if you want to, you can download the full, free, 5 page guide in my Free Resource Library. I'm confident that you will benefit from it tremendously!

Another super effective strategy to Grow as a Baker (for free) is to volunteer at any restaurant/eatery/bakery/suppliers that do anything related to baking. This includes breads, pizzas, doughnuts, pastry, cakes, etc.! You get to learn, hands on, on a schedule that works for you. Since you are volunteering and providing them with free labour, they can’t exactly make demands on your time. I recommend doing weekends or like every second weekend.

This way the restaurant/bakery gets FREE extra labour and you learn for FREE – TOTAL win-win!!

I’ve explained the basics without being cryptic, but if you want to read more on this strategy of mine you can download my full guide from the Free Resource Library.

MYTH #1 BUSTED!!

MYTH #2: You need to formally study business/entrepreneurship for your Home Baking Business to be successful

Once again, my friends, this is a different time. The online world has opened up doors for all of us to learn almost any skill and excel at it. You don’t need to study a formal, expensive course in business for your Home Baking Business to succeed. AT ALL.

The web is absolutely TEEMING with online entrepreneur & business coaches who are giving away a WEALTH of info – for FREE. I’ve learned all I need to from these peeps. Their free stuff has made me a savvy entrepreneur with a successful Home Baking Business even though they never speak about baking.

If you have a little bit of money to spend on this, it will definitely help though. I HIGHLY recommend “The $100 start up” by Chris Guillebeau. I’m NOT being paid to say this or anything. This book has genuinely smashed my concepts of business and redefined my home baking business’s focus. It’s really inexpensive and amazing.

So yes, it’s paramount that you learn about business and entrepreneurship, but you don’t need to do a formal, expensive course at a university or institution.

home bakery | home baking business | food market stalls cupcakes

MYTH #2 BUSTED!!

Myth #3: You need to be a master at fondant, sugar art and themed designs for your home baking business to succeed.

Now this is where I get very VERY feisty.

As any “normal” baking nerd would do, I’m part of a few Baking facebook groups. On these groups you typically see folks posting these AMAZING wedding cakes with mountains of fondant work, sugar flowers and modelling chocolate details… They are works of art.

One day I posted a photo in the one group of the types of cakes I do. A rustic, purist, cleanly presented carrot cake. This

Carrot Cake has generated $3000+ in sales for my home bakery business. I asked in the group if anyone does cakes like these because everyone’s work seems so “wedding-cakey” or “themed”.

Everyone’s responses SHOCKED ME.

Here’s what the fellow Home Bakers said on the group:

“I love baking cakes like yours for myself, my friends and family. But in order to make a living from baking I have to make fondant cakes.

“LOVE these kinds of cakes, but fondant cakes are what customers want, so that’s what I do most of the time.”

My heart sank!

Is this is truly what most Home Baking Business owners believe??…

It does not have to be this way. I would just curl up in despair if the only way to make a living off baking was to make fondant, themed cakes.

Here’s why…

In general, ANY creative enjoys creating something that THEY actually want to buy themselves. As soon as you start just creating for “whatever anyone wants”, you quickly get frustrated, bored and burned out.

“In order to make a living from baking I have to make fondant cakes…” But it’s not what she enjoys doing at all. She feels she HAS to do it.

TRUTH IS that there’s a WHOLE other market today that is into QUALITY and FLAVOUR. This is what I’ve found out over the last 5 years of building my own Home Baking Business.

FLAVOUR and QUALITY (taste) create more concrete memories than sight. It’s been scientifically proven. When more of your senses are involved in an experience, a more solid memory and rich the whole experience.

If you eat a cake with an awful flavour (includes smell) and texture, the only sense that the memory can stand on is SIGHT. SIGHT does not create a very solid memory to begin with since it is a sense we use 16+ hours per day. BUT if you eat a cake with a glorious flavour (includes smell) and beautiful, fresh texture then you already have 3 senses involved in the exerience and memory!

home bakery | home baking business | home bakery business

That’s why the desserts and bakes from our childhoods are forever seared into our memories.

I’ve NEVER heard anyone say: “oh do you remember when we ate that green fondant?! It was the most delicious thing I've ever eaten in my life!” “Yes! And those silver deco balls, how divine!”

Nope. Never.

Over the last decade, the cake decorating scene has exploded on television and social media. It was always there, but shows like Cake Boss, Ace of Cakes, Charly’s Cake Angels etc. opened up an exciting new world to the public and bakers. Overnight, super decorated, fondant cakes became the new beacon for “baking”. People were loving them on TV (and social media) and demanding them from their local bakers!

Now, I am not saying there’s no need for cake decorating (that would be foolish and ignorant). It’s an amazing art!! I’m just saying that the cake decorating “hype” has gone completely out of control and created this stigma that

BAKING = DECORATING and DECORATING = BAKING. This is FALSE.

You can be an amazing cake DECORATOR, but this does not make you a great BAKER.

In the name of “You eat with your eyes!”, super pretty, BUT terrible tasting, dry, tough, stale cakes have been served to the masses for years now. I have been on the receiving end so many times… I’m sure you have too?? It totally sucks. It ruins everything.

Bottom line: lines have become blurry and the concept of actual BAKING has been severely compromised by an exterior decorating obsession.

Ultimately, WE ACTUALLY EAT WITH OUR MOUTHS, NOT OUR EYES.

And, believe it or not, there’s a whole market just waiting for someone to produce DELICIOUS cakes, FULL of FLAVOUR, that give them a yum-high and leave them in a daze. Great, full on BAKING. This is what I’ve done and you can totally do it too!

Now obviously the cake needs to be neat and presentable, but all this means is clean lines. A neat finish on something HONEST, HOME MADE and AUTHENTIC.

You never need to make sugar flowers, or spend hours kneading purple fondant, or bake a cake a week in advance so that you have enough time to put the 1000 modelling chocolate ornaments on the cake IF YOU DON’T WANT TO.

So yes, I’m going to say it OUT LOUD:

You CAN make a comfortable living as a home baker without EVER baking a wedding cake or a themed cake!

home bakery | home baking business | baking business from home

MYTH #3 BUSTED!!

Myth #4: You need loads of Capital to start a Home Baking Business

SO, totally and completely false.

When I started my home baking business I had almost nothing. I had a $10 hand mixer, 2 cheap plastic mixing bowls, 1 square tin and 1 muffin/cupcake tin (and a $5500 student loan to pay off, lol!). That’s it! That’s all you need.

I know there are so many gorgeous kitchens on Pinterest, blogs and magazines, but don’t fall into the comparison trap.

A beautiful, fully equipped kitchen is not essential to your home bakery’s success.

Remember, this is good, honest HOME BAKING. When your mom or gran made your favourite birthday cake, could they manage without the $1000 Cuisinart Mixer? Was the cake memorable even though they mixed it by hand?

I’m betting YES.

Focus on the quality of your bakes, not the aesthetics of your kitchen and I promise that your home baking business will be successful.

Beautiful branding and packaging can also be a very tempting expense. If a wrapper is beautiful, but the candy tastes bad, will you ever buy it again? No.

Just go for simple packaging to start off with. You can seriously get away with 50 cents per cake box. To add a personal touch, get a logo stamp made for $10. It looks super rustic and cool!

A simple, affordable logo design solution is to do a trade exchange with a local graphic designer. Creatives really look out for each other and are keen to help where they can! Offer them a cake in exchange for a logo. If they are super good, maybe offer them a $100 voucher/credit at your home baking business. It’s a wonderfully enriching experience working with any other creative! Give it a try 🙂

The last area where big spending can be super tempting is advertising for your home bakery.

Take it from someone who has done this for 5 years…

When it comes to baked goods, ONE word of mouth referral from someone who has actually tasted your bakes is worth more than 1000 flyers or 2000 views on a facebook ad. The proof of the pudding is in the eating.

Also remember to keep the “home” in Home Bakery. Your clients want a touch of “home”. Focus on retaining your clients and build genuine relationships with them so that you become their GO-TO Baker! Loyal clients are the backbone of any Home baking business.

home bakery | home bakery business | baking business from home

MYTH #4 BUSTED!!

I’m currently working on a course to guide you, step by step, how to create a solid foundation for sustainable Home Baking Business sales in 2018! SO EXCITED to share it with you! If you are interested, let me know 🙂

For now, I hope that this post has been helpful to you and that it has also LIBERATED you as an authentic home baker. Please be YOU. Your gifts and talents are SO needed!

What's next?

If you can relate to what I've shared, then Philosophy of Yum is exactly what you've been looking for. I'm so excited that you are finally here! Click here to learn more.

** I HAVE A FREE COURSE STARTING ON JANUARY 3RD – HOME BAKED CONFIDENCE! I highly recommend that you do this course. Click here to learn more.

Please comment below if you have any other struggles or doubts about building your own home bakery business because I would LOVE to help!

Chat soon,

Aurelia 🙂

Hi! I'm Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips




POPULAR BAKING TIPS

Grainy Ganache | Broken Ganache | Split Ganache
shiny brownies | brownies shiny | brownies shiny crust
cupcakes troubleshooting | perfect cupcakes | cupcakes tips | cupcakes baking tips | pointy cupcakes | cupcakes sink | cupcakes with flat tops | cupcakes overflow




POPULAR RECIPES

Top secret recipe for CHOCOLATE CUPCAKES! Super moist, creamy, soft and chocolaty! Absolutely divine...
Bran muffin recipe | Bran muffins with molasses | Bran muffins healthy
Perfect Lemon Meringue Pie that is FULL of lemon goodness and not overly sweet. EASY to make and foolproof!




POPULAR BAKING TIPS

Grainy Ganache | Broken Ganache | Split Ganache
shiny brownies | brownies shiny | brownies shiny crust
cupcakes troubleshooting | perfect cupcakes | cupcakes tips | cupcakes baking tips | pointy cupcakes | cupcakes sink | cupcakes with flat tops | cupcakes overflow

All my BEST Home Baking Resources to Help You Grow Your Baking Skills and Home Bakery Business

home bakery | home bakery business | home baking business

Hi there fellow Home Baker!

Thought that you might REALLY like to hear about this rad new thing on my blog… It’s a free resource library with my absolute BEST resources in the fields of Home Baking and growing a successful Home Baking Business.

Now, I share many resources, baking tips and LEGIT recipes from my own Home Bakery Business, but there are some documents I don’t want to share with just anyone… I’d rather share them with a fellow Home Baker, like you, who will benefit MOST from these documents. So yes, these documents are very exclusive – all the BEST secrets behind my successful Home Bakery!

These amazing resources are available to my “Cake Snobs” only. You cannot find it anywhere else.

In my Free Library You Can Expect to Find:

* Philosophy of Yum (my Home Bakery)’s TOP secret recipes. Typically recipes that were baked literally 1000 times over and have generated thousands of dollars in sales over the last 5 years. I have not shared these recipes with ANYONE before now.

* Home Baking Business Tips that have TRANSFORMED my Home Bakery into such a success. This includes guides and tips to make your Home Bakery Stand out from the crowd, sustainable approaches to sales without needing to pay for advertising. Because, as all home bakers know, we don’t have masses of capital to invest in advertising campaigns or expensive websites.

* Lastly I also share tools and tips to help you become THE BEST HOME BAKER YOU CAN POSSIBLY BE. If you engage in these, I guarantee that you will grow as a baker like you never have before. It’s how I have grown into the baker I am today without ever paying to study desserts/pastry/baking/chef etc.

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I then also have resources to push you further as a Home Baker – like learning HOW to develop your own recipes. The aim is to equip you and give you tools so that you can explore and create your own UNIQUE bakes 

As I’ve said earlier, these resources are exclusively ONLY available to my “cake snobs”. I would absolutely LOVE to have you on board so that you can benefit from these amazing resources!

So… Are you ready to reach your full potential as a Home Baker?

I look forward to chatting with you soon!

Aurelia 🙂

Hi! I'm Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips

Food Market Stalls – 5 Things You Need To Know

Food Market Stalls – 5 Things You Need To Know

Food Market Stalls – 5 Things You Need to Know

Food Market stalls can be a great way to showcase your bakes, your brand and make some good money. Some annual Food Markets/Food Shows boast with attendances of up to 20 000 people – craaaazy!

If there’s one thing that humans LOVE to do, and never seem to get tired of, it is eating GOOD food.

I’ve had my fair share of Food Market Stalls over the last 5 years as an Artisan Home Baker. The spectrum of markets I’ve traded at range far and wide; from the super trendy Kamers vol Geskenke to the colossal Good Food & Wine Show to hipster, casual beach vibes at Big Bay Market.

I’ve traded at 7 DIFFERENT markets for a total of 22 TIMES.

Some of my Food Market Stalls were a huge success and others were kind of meh. I’ve danced with joy, I’ve cried with disappointment. Bottom line is – I’ve learned A LOT. Today I would love to share my experiences with you and give you a heads up to help you in your Food Market Stall ventures!

Stick around till the very end because there's a BONUS #6 Tip!

food market | food market stall | baking business tips | baking business from home

1. Not all Food Markets are What They Seem (often a GREAT thing!)

The key thing to figure out is where your baked goods will fit in. Which Food Market has the right kind of crowd for your specific bakes? This might not always be as straight forward as you'd think…

There was this one Food Market in Cape Town that I was yearning to get into! The waiting list was long as they were super popular. For a few years I kept pushing and pushing to get in. From the times I had been there, it looked PERFECT for my bakes!

Everyone at the market was earthy and they seemed to care a lot about flavour, good ingredients and quality. The vibe was always very lively; LOADS of people, twinkle lights and on weekends they also had live music! TOTALLY MY SCENE!

Eventually their dessert Stall decided to call it a day and go travel the world. I was IN!!! 😀 And I was over the moon! In my mind, THIS would be the food market stall of my dreams where all my bakes would sell in a heartbeat.

Sigh…

Reality can be so crude.

After trading at the market 3 times, I realized that about 90% of the people were only coming to buy beers and burgers. And that was IT. For about 70% of the day/evening, ALL the dessert traders next to me were just standing there… with fully stocked, beautiful food market stalls… And no one was interested.

On the flip side, my most successful food market stall experiences have been at markets that ARE NOT MY SCENE AT ALL! The one market I traded at 11 times – by FAR my biggest number.

It was exclusively a spring and summer market – I don’t really like summer. Sorry if that offends you.

The music was super loud, mostly house and indie vibes – SO not me.

It was in a free-spirited, hippie beach community – SOOOOO not me.

If you attend this market now, you would think that THIS would be a market where folks only attend to buy beer and burgers. Mercifully I was not able to attend the market first before I could decide – because it was brand new. I was attracted to the market for other reasons (which I’ll discuss later) and ended up going ahead with it.

food market stalls cupcakes

I SOLD OUT!

Practically every time!

The last market of the season, I decided to go crazy and baked 50% more goods than I normally would. We ended up selling everything with 1 hour still to spare. Amazing!

What I’ve learned: Give every market a fair chance. Don’t make assumptions based on appearances. You will probably rob yourself of an amazing food market stall experience, connections and profit.

2. High Attendance Does Not Guarantee High Sales

The higher the attendance rates of a market, the higher the sales, right? Not exactly.

High attendance rates do increase the probability of high sales, but it is NOT a guarantee!

There are so many variables to take into consideration; like the Economy, media trends (anti sugar etc.), Food Market design & layout, the Food Market’s marketing campaigns, time of the year, weather and many more. These are all factors beyond your control, yet they influence your sales drastically.

Very often, you won’t even know the impact that one of these factors can have on your food market stall until you are physically at the market.

For this reason, I’ve learned to work out the WORST case scenario beforehand and make peace with it before the market starts (my genius husband has helped me massively in this area). This also gives one the opportunity to work out an all-important BACK-UP PLAN in regards to finances and left over baked goods.

What I’ve learned: Don’t be naïve and just hope for the best. Be SOBER and PREPARED – this minimizes panic and financial losses.

3. Commitment & Repercussions

This is one of my favourite points. It is probably the FIRST thing I investigate before I agree to trade at any food market stall.

I have a life. Yes I do. I have a life, how about you?

Food market stalls can be very strenuous commitments to make. Do you have a spouse? It will undoubtedly affect them. Do you have kids? It will undoubtedly affect them.

Food markets are typically at a time that suits the general public – after hours and weekends. This means you will need to work after hours and weekends. Honestly, whether you want it to or not, it will have a significant effect on those closest to you. It might be less time to spend with them or needing their help with your food market stalls.

For this reason I prefer to do annual or monthly markets. The degree of commitment is much less and the strain on relationships is not constant, but manageable.

Under this topic, it is also good to mention that markets typically require double the amount of time between initial production and sale. Let me explain: If you bake goods for a coffee shop (for example), you only need to bake it and the “sales” part is up to the coffee shop. It’s out of your hands and you get paid immediately.

With Food Market Stalls you will typically spend a whole day baking your goods and then another whole day selling them on market day. You are now responsible for the sales department as well. If things don’t go according to plan, then you might waste the baked goods as well as the extra day you have spent trying to sell them.

food market | food market stall | baking business tips | baking business from home

On the flipside, you can charge MORE (in fact DOUBLE) for your goods at a food market because everyone knows you needed to pay for your stall. Customers are also aware that you are giving the convenience of coming to them. They didn’t have to make a special trip to your Home Bakery.

What I’ve learned: I need to consider how my food market stalls' commitment affects my closest family and friends. It is better to do a monthly or annual market because it is more sustainable on my own time, energy and relationships.

4. Have a Back-Up Plan and Be Prepared

Totally have the hyena song from Lion King in my head now! “Be prepaaaaared!”

No, but seriously, be prepared. Sometimes a food market stall pays off – BIG time! But be realistic – it probably won’t go well every single time. And that’s completely fine 🙂 Don’t be discouraged or take it personally. There are things you can put in place so that you at least don’t make a loss.

food market | food market stall | baking business tips | baking business from home

My first market fail I didn’t plan for at all. It was a random market a friend recommended to me, but it turned out to be a copycat of the ACTUAL market! The attendance was like 100 on the craft exhibition day (day 1), so my friend warned me to not bother going to the Food day (day 2).

I was mortified. I had baked 120 cupcakes. They even came out better than they ever had before. And now they had nowhere to go.

Because I had no back-up plan, I had to sell my goods at a cheaper price to friends and family. They were very sympathetic and supportive, but I felt quite sheepish about it all. It wasn’t fun.

Since then, I’ve made the decision to only sell brownies at markets, because I sell these to coffee shops as well. If I fail to sell all of them at my food market stalls, the coffee shops are more than happy to buy them from me.

Brownies also have a longer shelf life, which means the coffee shops are not getting a reduced quality product from me. This strategy has been a great safety net.

Another back-up plan that has worked really well is to have a network of loyal supporters of your Home Bakery. I’ve built up a very loyal client base that I’ve turned to a few times post market.

There was one incident where I had almost 400 BROWNIES left over (long story) and with a lot of communication and GRACE, I was blessed to sell all of them! Sell the left overs at a very special, “limited offer” price – this helps too.

5. “Increasing Brand Awareness” Doesn't Happen at Food Markets

Yes, yes. I know I'm being TOTALLY controversial here.

…Please put down your pitchfork for a second and hear me out…

Food Market organizers are good sales people. Fact. They will try to convince you that their food market is what your business has been missing! They insist that their food market will open doors for you, increase your brand awareness and client base.

This does not happen.

Don’t do a food market for marketing purposes. Do it for sales only.

This might be contrary to popular opinions, but out of the 7 different markets I’ve participated in 22 times, this “sales pitch” from market organizers has been proven to be totally void.

food market | food market stall | baking business tips | baking business from home

People attend food markets to unwind, have a good time and consume stuff. They view you as a cute shelf in a grocery store, not a service provider. Just give them what they need at that point in time – which is the super tasty brownie and a genuine smile.

They’re already buying something from you, don’t force a sales pitch for your services in their face. They don’t care. They just want the brownie, so give it to them. I’ve wasted hundreds of business cards and 20 000 kilo Watts of energy selling what food market peeps aren’t looking for.

What I’ve learned: There are other, amazing ways of increasing brand awareness for your home bakery and a food market is not the place for it. SELL YOUR PRODUCTS YOU HAVE AT THE MARKET, AND SELL THEM WELL. Make this the focus and motivation for your food market stalls.

6. The Enchantment of Novelty

It may happen that your Food Market Stalls start off with a crazy amount of sales, but as time goes by it loses its “new smell”. Your bakes might still be amazing, but they're not NEW anymore. All humans like NEW things. They carry an enchantment and excitement!

“New” is a novelty.

So, how do you combat this psychological phenomenon? YOU KEEP THINGS INTERESTING. Every time, bring an element of “new” to your Food Market Stalls.

Here's what I did:

I sold different flavours of brownies – 5 different flavours in total. But ONE of these brownie flavours was ALWAYS a surprize! It was a “limited edition” brownie. It would only be made ONCE, and sold ONLY at the market.

This added major excitement and exclusivity. It worked SO well. Because the regulars at the market always had something NEW to try.

While we are talking about Novelty, it is important to mention that the whole Food Market might lose it's “new” smell.

People are always keen to check out a new market and the Novelty stamp is ALL over it. Over time though, the attendance may decline if the Food Market organizers aren't doing anything to KEEP THINGS INTERESTING.

Food Markets (just like your stall) can seriously lose their “new” smell as well.

If you find yourself trading at such a Food Market; have a chat with the organizers. They might be open to your suggestions to create some excitement at the Food Market. Be it a live band, or a contest of some sort…

If they want to keep everything the same, it may be in your best interest to move on when attendance dries up too much.

And that is it! 

I’m curious; Have you ever had a food market stall?

How did it go?

What was your biggest challenge/success/disappointment?

 

Chat soon!

Aurelia 🙂

Hi! I'm Aurelia 🙂

I help HOME BAKERS to unlock their FULL potential & make a living from it! Recipes from my own Artisan Home-Bakery, BEST baking tips & Home-Bakery Biz Tips




POPULAR BAKING TIPS

Grainy Ganache | Broken Ganache | Split Ganache
shiny brownies | brownies shiny | brownies shiny crust
cupcakes troubleshooting | perfect cupcakes | cupcakes tips | cupcakes baking tips | pointy cupcakes | cupcakes sink | cupcakes with flat tops | cupcakes overflow




POPULAR RECIPES

Top secret recipe for CHOCOLATE CUPCAKES! Super moist, creamy, soft and chocolaty! Absolutely divine...
Bran muffin recipe | Bran muffins with molasses | Bran muffins healthy
Perfect Lemon Meringue Pie that is FULL of lemon goodness and not overly sweet. EASY to make and foolproof!




POPULAR BAKING TIPS

Grainy Ganache | Broken Ganache | Split Ganache
shiny brownies | brownies shiny | brownies shiny crust
cupcakes troubleshooting | perfect cupcakes | cupcakes tips | cupcakes baking tips | pointy cupcakes | cupcakes sink | cupcakes with flat tops | cupcakes overflow

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