“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




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