The REALITY of Owning Your Own Retail Bakery

The REALITY of Owning Your Own Retail Bakery

The REALITY of Owning Your Own Retail Bakery

**Guest content further down by Tina McJunkin from Cautiously Optimistic Kitchen**

 

This 2 PART SERIES I'm starting today is probably the most important one I have shared with you to date. It's not a fun one, but it is ABSOLUTELY necessary.

The reason why it isn't going to be fun for you to read is because it will address a BIG and sacred dream you probably have. I know you have this dream because I had this dream too for 5 long years.

For 5 years I used to pin beautiful images to my Pinterest board I named “If I had my own little bakery“.

MANY (in fact MOST) of my Home Baked Confidence students have confirmed for me that this is a home baker's ultimate dream…

To own your very own retail bakery.

 

This dream in itself CAN BE a good dream to work towards, but honestly we all have unrealistic pictures and expectations in our minds about what this kind of life looks like on a day to day basis.

Over my years as a full time home baker, I've been through a lot and the ideal of my own retail bakery started to lose its glossy veneer. I can honestly say that I absolutely LOVE being a full time HOME BAKER.

It feels like having your own retail bakery is the ultimate GOAL in baking. A heap of my clients, friends and family still ask me: “WHEN are you going to open your own Retail Bakery??”

My immediate, content answer is “No, thanks” 🙂

Because I am truly happy where I am as a full time HOME Baker.

And a lot of this perspective came from reading a post by Tina McJunkin from The Cautiously Optimistic Kitchen.

SO I ASK OF YOU TODAY TO BE OPEN AND LISTEN TO TINA'S STORY BECAUSE SHE HAS BEEN THERE AND DONE THAT! 

Here's what Tina has to say about her baking journey. She was a Home Baker, just like you and me, but for the whole 2 years she baked from home, she always dreamed of owning her very own retail bakery.

 

Here is Tina’s TRUE Story

Most every home baker dreams of having their own retail bakery. It’s something you start thinking about the very moment someone loves a cake you baked for them!

On television and online you see the financial industry, business card, credit card, and website designer commercials showing all of the smiling business owners talking about how great it is to have their own store.

You see the Facebook, Instagram, Twitter, and Youtube pages, videos and posts all touting how it’s the way to go and you won’t regret your decision if you go for it!

Want to have your own Retail Bakery? This is the side of the story that no one else is talking about. Most every home baker dreams of having their own retail bakery. Here is the TRUE story and the realities of owning your own retail bakery - because I want you to make INFORMED DECISIONS.

But is it really all it’s cracked up to be?

Well… that’s going to be for you to decide. But for me, the short answer was NO.

Today I’m going to share my experience with you. This is the side of the story that no one else is talking about.

 

I Decided I was Ready for My Own Retail Bakery.

After nearly two years of baking from home I was ready to open my very own retail bakery. I had built a pretty good clientele of loyal customers and felt my skill level was up to par (haha!).

All my days and nights I spent dreaming – obsessing about what I would name my shop, how I would decorate the front of house, what my logo would look like, and how customers would come strolling in one after the other from opening time until closing time.

Although, the biggest dreams I had were how much money I would make, how much room I would free up in my home, and all the extra time I would have to spend with my family! <sigh>

Boy was I wrong! About most of it anyway. There is so much more to having your own retail bakery than you realize.

 

**I want to say right now, this is the story of MY experience. So many others have opened their own retail bakery and loved it. In such cases it was the absolute right decision for them. My goal is NOT to bring you down and stomp on your dreams.**

I am only here to share the realities of owning your own retail bakery with you because I want you to make INFORMED DECISIONS.

It can be the greatest experience you've ever had, but it can also be heart-breaking. A Retail Bakery can be exhausting and it is absolutely challenging.

 

There are many people with a mind and spirit made for business. I unfortunately realized I was not cut out for this type of thing. I made a lot of mistakes and my biggest mistake was my IGNORANCE about HOW to actually operate a retail business.

So here’s my story. Please read it with an open mind.

I will share my story in light of 4 Misconceptions I had about owning my own retail Bakery.

 

1. I Believed a Retail Bakery Would Make More Money

The truth is I paid every penny out to others.

I did not profit a single cent even though we “made” six figures the first 9 months we were open. Yes, 6 figures. But NONE of it was in my pocket. It cost us several thousands to open the bakery plus the huge burden of overheard.

The electric bills alone were $500-800/month in the moderate size unit we were in. I also had to hire employees (please don’t think you can do this alone!). Paying sales taxes, unemployment taxes and insurance, and salaries (now the employment laws are getting even crazier), advertising, liability insurance, and credit card processing fees took huge chunks of money every month.

I needed to constantly add new items and run promotions to keep walk in business, as people are bored very easily, and it’s exhausting!  ALL food businesses do it so don’t expect to be the exception.

Even if you opened a CAKE shop like I did, people will expect you to be a full service bakery.

Want to have your own Retail Bakery? This is the side of the story that no one else is talking about. Most every home baker dreams of having their own retail bakery. Here is the TRUE story and the realities of owning your own retail bakery - because I want you to make INFORMED DECISIONS.

With all the new orders I had to buy more ingredients/packaging to keep up which was more money out the door. You will probably need to add something to bring customers in if you aren’t a full service bakery, like an ice cream parlour, lunches, or even sell merchandise in your store.

 

There are busy seasons and slow seasons in the cake world.

I didn’t take into account that the summer and winter would be so slow!

I never had any issues before booking up in my home bakery during these times of year. But I also only needed a fraction of the business to operate.

When you have employees and overheard you need steady orders and walk in traffic ALL year long! Take advantage of busy times (Valentine’s Day, Graduation and Wedding seasons) and promote lots of specials.

It is an absolute MUST that you raise your prices drastically from what you are charging at home. Don’t be surprised when your loyal customers aren’t happy about that.

Not everyone realizes how much money it takes just to keep the lights on and they will not understand why you raised your “great” prices from back when you were the “cheap” cake lady!

 

2. I Thought Customers Would Be Kind

I have to be completely honest with you.

I didn’t want to deal with people EVER again after I closed my shop.

Even though there were many, many, many more satisfied customers I dealt with than unhappy customers, those very few unhappy ones made a huge impact on my view of the world. People change as soon as you have a store front.

People expect WAY more from you and are not afraid to tell all of social media about when they are not happy about anything.

Want to have your own Retail Bakery? This is the side of the story that no one else is talking about. Most every home baker dreams of having their own retail bakery. Here is the TRUE story and the realities of owning your own retail bakery - because I want you to make INFORMED DECISIONS.

They will even expect refunds for their own mistakes that they made while ordering. They become much pickier.

They become hateful and quick to judge without giving any thought to the fact that this is how you feed your family. It is just fact that not every single customer will be happy and love your work. I completely understand that. I am a consumer too!

But so many people forget that you are just a woman chasing her dreams and rather than speaking with you about any issues they will just run your name through the mud instead. That’s the reality of this digital world we live in today.

When I did have a customer approach me with an issue it was ALWAYS dealt with. You cannot ignore unsatisfied customers. You MUST take every measure you possibly can to turn the situation around. People remember the single negative review and will scroll right past the 1000 positive reviews you may have.

I was sure to be quick with a sincere apology (even if it wasn’t our fault) and I offered a refund as well as a replacement for the product. When customers came to me unhappy I can gladly say they left with a changed attitude and I nearly always saw them back in my shop as a repeat customer!

I unfortunately wasn’t always given the opportunity to make things right and that really got to me. It really hurt when people chose to be negative and stir up conflict without ever addressing the issue with me.

Not only was this difficult to deal with, but I lost the personal encounters with my customers.

They just became an order form that my employee filled out. And I had to hope they got all the info and wrote everything down correctly. I also had customers that refused to deal with any of my employees and only speak with me because they were long time clients.

The thing is, I didn’t have time to deal with customers personally because I was busy running the business end of things.

 

3. I Thought I Would Have Much More Free Time!

Except in my own retail bakery, I was now the boss. I was not only responsible for my own quality of work but I was also responsible for my employees quality of work and customer service.

Finding good, reliable employees can be extremely challenging! No one cares about your business like you do.

 

Even when you have a good staff you will still work

EVERY.

SINGLE.

DAY.

I worked 80+ hours a week and had no time for my children.

Want to have your own Retail Bakery? This is the side of the story that no one else is talking about. Most every home baker dreams of having their own retail bakery. Here is the TRUE story and the realities of owning your own retail bakery - because I want you to make INFORMED DECISIONS.

I kid you not, I missed an entire year of my children’s lives. I cleaned out some boxes awhile after we closed our shop and found so many school papers and order forms for school pictures I had never seen before!

I wasn’t able to take time off or go on vacation. I had to worry about bad weather and not being able to be open during winter. Winter and Summer are extremely slow times of the year for bakeries.

You also can’t just not take orders or not go to work because you are tired or don’t feel up to making cake that day – which is something you can always do in a home bakery setup!

 

4. I Thought I Had the Right Mind & SPIRIT for Business

Owning a business is so, SUPER stressful – especially a busy and successful business.

  • I was stressed out when we were so busy that I didn’t go home on Friday nights because we had to get orders finished for Saturday morning.
  • I was stressed when we sold out of cupcakes in our case every day the first week we were open and had to disappoint customers.
  • I was stressed every time a customer picked up a cake because I was terrified their order may not be right or they may not like it. If they didn’t like it I was stressed that they would run straight to facebook and let the masses know without ever telling me.
  • I was stressed when summer began and walk in traffic died down significantly.
  • I was stressed when my other decorator needed to take off work frequently.
  • I was stressed when I couldn’t take even a Sunday off because I had to buy supplies for the following week from a local store.

I WAS STRESSED.

ALWAYS.

The bucket loads of STRESS eventually took a toll on not only my relationships but also my health.

Thank the great Lord above for giving me a truly amazing husband. Most relationships probably wouldn’t have made it through the effects of the stress we endured, but my husband not only hung in there, he carried me through. He is my rock and I learned to love him in a completely new and deeper way.

 

It took another year and a half after we closed up shop for my mind to begin to heal. My body on the other hand decided to blow its adrenals and damage not only my thyroid but it’s entire endocrine system. That is a battle I’m still fighting.

I clung to God like I had never done before.

My spirit was broken and I prayed NON STOP.

That’s not an exaggeration. If I was awake I was talking to Him. He pulled me out of the lowest place I had ever been and He brought me back to life. I got to know Him like I had never dreamed possible. I promise you, He is there for you. Don’t blame Him when you are in a bad place, turn and RUN to Him!

Realizing my mind, body and spirit couldn’t handle the stress any longer (I was truly on the verge of a nervous breakdown) and after operating a storefront for nearly 2 years, we closed up shop.

I wasn’t sure when we closed our doors if I ever wanted to bake another cake. The plan was for me to completely quit and I was going to return to the work force.

I was actually called and offered a job I hadn’t even known existed. After much prayer and lots of discussion we decided that I would decline the position and stay home. But that meant continuing my cake business. I realized in that moment I wasn’t finished.

With God’s help, I knew my mind would heal and I would be able to love my work again.

And I do.

 

There Was a Silver Lining Though

I can’t say that it was all bad.

I learned how to bake/ice/decorate a cake in less than a few hours as opposed to an entire day! I tweaked my recipes until they were just right. I learned how to bake a dozen cakes and only dirty a few dishes in my kitchen instead of messing my entire house!

Want to have your own Retail Bakery? This is the side of the story that no one else is talking about. Most every home baker dreams of having their own retail bakery. Here is the TRUE story and the realities of owning your own retail bakery - because I want you to make INFORMED DECISIONS.

I did gain new loyal customers.

Most importantly I learned that I would much rather work from home and pick and choose my customers.

I would much rather be home working all night instead of across town until 3:00am to only be back at 7:00am.

I learned that sometimes you already have all you need right where you’re at doing exactly what you’re doing.

So that was my experience.

 

Here’s My Advice

Do what God is leading you to do.

I know that it was the right thing for me to open my own retail bakery because I was obsessed with the thoughtOBSESSED I tell you. I couldn’t think of anything else. And the Lord knew that if I didn’t see all of these things on my own I would never stop thinking about it. That I would never learn the valuable lessons I learned and I’d always wonder if I could have or should have done it.

So He let me do what I thought I wanted and find out that I already had what I wanted. Let’s say, I had to learn things the hard way…

I hope that my story has helped you take a closer look at what it means to have your own retail bakery.

Tina

 

Thank you so much Tina for sharing your priceless story on Philosophy of Yum!

DO YOU HAVE WHAT IT TAKES TO OPEN YOUR OWN RETAIL BAKERY?? In my next post I will be sharing some tough questions for you to answer 😉

I hope Tina’s story has brought some clarity, perspective and shed a lot of light on your baking journey – as it has done for me!

If you have any questions, please comment below and either Tina or I will respond.

Chat soon

Aurelia 🙂

Hi! I'm Aurelia 🙂

I'm a Self Taught Artisan Home Baker empowering HOME BAKERS to
unlock their FULL potential 
&
MAKE A LIVING
from Home Baking!

Learn more about Philosophy of Yum




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Home Bakery Certificate and License

Home Bakery Certificate and License

Home Bakery Certificate and License

Please note that this process will vary from country to country.

I can only speak as a South African, so you will need to take responsibility to find out what you need to do in your own country. I have scanned a few websites and so far it seems that the process is more or less in the same in the USA and UK, but you will still need to do your own research.

This post is for South Africans yes, but also for Home Bakers in other countries – to ease your mind and show you that the process of obtaining your business license and health department certificates is actually not that complex or stressful!

 

Why You Need a Home Bakery Certificate and License

In South Africa they won’t really hunt you down and fine you if you do not have the correct documentation – we are a third world country after all. In other countries they might fine you though.

The main reason for getting a home bakery business license and certificate is because it is ETHICAL and LEGAL. I would not want to bake goods for the public in my kitchen if I knew something was not up to scratch. Would you?

The municipal standards for health and safety are there to protect us and our clients.

Most food markets will also require you to provide the correct documentation for your Home Bakery before you are permitted to trade. If you don’t have it and an inspector decides to pay a visit to the food market, both you and the food market owners could get into a lot of trouble – a severe fine or even being shut down.

 

Certificate & License Required for Home Bakery

Home Bakeries need to apply for 2 different documents.

A Certificate of Acceptability (COA):

This certificate refers to the condition of your food preparation facilities, in other words your home’s kitchen. An environmental health and safety officer will visit your home to inspect your kitchen and bathroom facilities.

They typically look out for the following criteria:

  1. Kitchen countertops are non – porous. This means that they do not absorb any substances during food preparation. For this reason, your countertops should always be treated to be waterproof. They don’t have to be stainless steel, they should just be waterproof. If they are not waterproof, they will absorb food and become infested with bacteria. Not cool.
  2. Adequate washing facilities. You don’t need a massive dishwasher or 3 sinks. They just check that you have running hot and cold water and at least 1 basin.
  3. Bathroom facilities – quite obvious I guess. It is important that you have a bathroom for staff to use away from the kitchen.
  4. Adequate refrigeration and storage for food products.
  5. Hairnets and Aprons – also quite obvious.

Hawking in Meals Business License:

This license refers to producing goods on one premises and transporting them to a different premises to be sold there. This is typically what Home Bakeries do, since we don’t have a restaurant or café at our own homes.

Whether you supply goods to restaurants, cafes or delis or sell your goods at food markets, this is a license you really need to do so LEGALLY.

The same Environmental Health and Safety Officer will ask to see your food transportation containers. They should be airtight and watertight with lids.

An Inspector may also visit you at any food market you do. There are also some additional criteria you will have to meet if you plan to prepare bakes at the food market itself and not at home. You can download all the additional guidelines for informal food trading.

 

Applying for Home Bakery Certificate and License

  1. If you are not South African: Use Google to find your city’s main Municipal Office. Phone them and ask to speak to someone in the Environmental Health and Safety Department. Explain the nature of your business and ask them what licenses and certificates you will need to apply for.
  2. Decide which day you want to go to your municipal offices. Be sure to double check their office hours – in South Africa they are only open for like 5 hours a day! Take your Identification Document along and a black pen.
  3. When you arrive at the Municipality Building, ask staff to direct you to the Environmental Health and Safety Department.
  4. Wait in line – yay. When it’s your turn, explain the nature of your business clearly so that they can give you the correct application forms.
  5. Complete the forms and pay the fee. It’s really inexpensive. In South Africa it’s like R 10 ($0.92).
  6. The Environmental Health and Safety Department will the contact your closest Environmental Health and Safety Office. They will then contact you somewhere in the course of 2 weeks to set up an appointment for inspection.
  7. Make sure your home is nice and clean and all your pets are outside during the inspection. Be friendly and show the official your kitchen and bathroom facilities. Be available so that you can answer any questions they may have Also have your hairnet and apron on standby so that you can show them to the official. Once they are satisfied they will leave.
  8. The environmental health and safety office issues your Home Bakery certificate and license. The Municipality will phone you to come and collect it, but they also offer to post it to you if you live far out of town. The whole process takes about 2 – 4 weeks from start to finish.

Note that the Home Bakery Certificate and License are linked to your specific baking premises, aka your home. If you move house you will need to apply for these documents all over again.

I scanned my Home Bakery Certificate and License the moment I receive them. It’s always handy to have them on file in case the physical copies get lost! Which tends to happen in our home… to MANY official documents… like our marriage certificate!

Home Bakery Certificate and License you need to operate your Home Bakery legally. I also chat about Home Bakery Insurance and business registration. All the info you need with step by step instructions.

Business Registration

It is not compulsory to register your Home Bakery’s name if you are a sole proprietor. Sole proprietor simply means that you (1 person) are the exclusive owner of your business. 

However, it might be a good idea to register your business name if you want to prevent people from stealing it. In South Africa you can register your Home Bakery’s name through CIPC. Costing may vary, but you should budget for about R 1000 (about $80).

If you live in another country, you will need to do some research on companies that do business name registration.

 

Home Bakery Insurance

This also varies greatly from county to country. I’m aware that folks in the USA sue people for almost anything if they have the power to do so. In South Africa we can’t really be bothered.

I don’t believe insurance is necessary for a Home Bakery – no matter what country you live in. If you are worried that someone may sue you because they had an allergic reaction to your bakes, then include a thorough disclaimer on your Home Bakery’s website or Facebook page.

You can check out my Home Bakery’s disclaimer. Just copy it and sub in your own Home Bakery’s Name and details where applicable.

Obviously you should have household insurance to protect your entire home against theft, fires or floods. All your home bakery equipment will automatically be included in that. One of the many perks of baking from home!

 

And that’s it my friend! Please let me know if you have any other questions by commenting below. I’ll be more than happy to help.

Chat soon

Aurelia 🙂

Hi! I'm Aurelia 🙂

I'm a Self Taught Artisan Home Baker empowering HOME BAKERS to
unlock their FULL potential 
&
MAKE A LIVING
from Home Baking!

Learn more about Philosophy of Yum

POPULAR POSTS

home bakery | home bakery business | home baking business
food market | food market stall | baking business tips | baking business from home
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'm a Self Taught Artisan Home Baker empowering HOME BAKERS to
unlock their FULL potential 
&
MAKE A LIVING
from Home Baking!

Learn more about Philosophy of Yum

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

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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'm a Self Taught Artisan Home Baker empowering HOME BAKERS to
unlock their FULL potential 
&
MAKE A LIVING
from Home Baking!

Learn more about Philosophy of Yum

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'm a Self Taught Artisan Home Baker empowering HOME BAKERS to
unlock their FULL potential 
&
MAKE A LIVING
from Home Baking!

Learn more about Philosophy of Yum

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'm a Self Taught Artisan Home Baker empowering HOME BAKERS to
unlock their FULL potential 
&
MAKE A LIVING
from Home Baking!

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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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