4 Biggest MYTHS About Starting a Home/Micro Bakery Business
A Home/Micro Bakery Business is a brilliant way to earn money from home while doing something you love (mayyybe leaning a bit more towards “obsessed” 😉)… baking!
I’ve had my own successful Home Bakery Business since 2013 (full-time for 6 1/2 years with a full-time income too) and it’s been one of the best things I’ve ever done in my life.
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!
In 2017 I realized that so many passionate bakers have talent, but they don’t pursue their passion/dream of starting their own Home Bakery because of FEAR…
Fear that they don’t have what it takes to create a successful Home Bakery Business.
They look at Instagram, TikTok, YouTube, etc. and only see bakers with gorgeous kitchens, expensive equipment, and perfect baked goods, and then assume they need to “fit that mould” to also be successful. They fall for the MYTHS.
These Home Bakery Business Myths Are:
MYTH #1: You need a qualification in pastry or baking for your baked goods to be “good enough to sell”.
MYTH #2: You need a qualification in business/marketing to create a successful small business.
MYTH #3: You must be able to make whatever clients want to be successful. (Like fondant cakes, sugar flowers, Anna & Elsa figurines, etc.)
MYTH #4: And then also this belief that you need heaps of capital/money (or investors) for expensive kitchen equipment, branding, packaging, advertising etc.
All of these beliefs are TOTALLY false.
They hold home bakers back unnecessarily, and today I’m hoping to expose these myths once and for all.
I’m exposing these myths because I keep coming across amazing, passionate, GIFTED Home Bakers that 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?
MYTH # 1: You need a qualification in pastry or baking for your baked goods 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 friend, 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.
These 5 Weekly Habits Include:
1. 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.
2. 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.
3. 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!
4. Follow GREAT bakers (not decorators) online. You will learn something NEW every time. I still do.
5. 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’ll love it!
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 a qualification in business/marketing to create a successful small business.
Once again, my friends, this is a different era.
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 – often 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.
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.
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 Recipe has generated $5000+ 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 discovered & experienced 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 both your taste & smelling sense) 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 experience and memory!
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!
MYTH #3 BUSTED!!
Myth #4: You need loads of money and investors to start a Home Bakery 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 didn’t even have an oven, so I baked at my (then boyfriend) husband’s student house and then decorated the baked cupcakes back at my own student house. You can make it work!
I know there are so many gorgeous kitchens on Instagram, Pinterest, YouTube, blogs and magazines, but don’t fall into the comparison trap.
A big, beautiful, fully kitted-out kitchen is not essential for your home bakery’s to succeed. Resourcefulness matters so much more than resources!!
Remember, this is good, honest HOME BAKING.
When your mom or grandma made your favourite birthday cake, could they manage without the $1000 KitchenAid Mixer? Was the cake delicious and memorable, even though they mixed it with an old little hand mixer?
I’m betting YES.
Focus on the quality of your bakes, not the aesthetics of your kitchen and I promise that your home bakery 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!
OR you can use my super cheap method for making your boxes beautiful.
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’s been selling their home baked goods since 2013…
Advertising only amplifies what’s already happening in your business. It’s like pouring fuel on a fire.
But if there is no fire to begin with, you just end up with a pile of wet logs.
Here’s what I mean: If you’re already struggling to attract enough customers, advertising will only amplify that struggle.
You’ll be wasting your money.
If you want to learn how to market your Home Bakery Business in a way that attracts customers (without paying for ads), then you’ve gotta learn >> the 4 Essentials of Marketing Your Home Bakery.
MYTH #4 BUSTED!!
I hope this post has been helpful and that it’s set you free to take your Home Bakery idea seriously. The world is hurting. It NEEDS comfort. And your delicious home baking can give that comfort.
What’s next?
Now that you’re ready to take your Home/Micro Bakery idea seriously, you probably have a new list of questions popping up in your mind!
Like,
… Do I need a license to sell my baked goods from home?
… How much should I charge for my home baking?
… What should I name my Home Bakery business?
Just click on whichever question you’ve got, and you’ll get super practical tips for those.
Comment below if you’ve got any other struggles or doubts about starting your own home/micro bakery business, and I’ll reply asap!
Hugs & donuts,
Aurelia 🙂
POPULAR BAKING TIPS
POPULAR BAKING TIPS
Got a question? Something to add? Let’s chat in the comments section down below! (I respond to every single comment)
OMGoodness, Aurelia!
Hello, I’m Sandra. I am nearly tearing up after reading the “4 Myths…..”. Not because I’m sad, but because you gave a heavy heart such hope, inspiration, and joy to start (again) my home baking business. I can relate to just about every one of the comments made here. I too, am a 68 year old retiree as one other Creative ( I like that term as opposed to Baker, although I like “Baker”, too) mentioned in their comment. I’ve been baking and creating goods since 2008.
My first ever cake that I sold, was that same year. I was in a Macy’s store looking at KitchenAid mixers and a lady whom I didn’t know began to carry on a conversation about baking. Well, I took that opportunity to introduce myself and let her know that I had a home baking business. She asked if I would bake a birthday cake for her daughter who was turning 30. I jumped at the opportunity and said yes. Little did I know she wanted a Bavarian Cream cake with fresh fruit……..a cake I hade never made before. Long story short, after working out all the other details and telling her my price (I don’t think I charged her more than $40), I went home happy and overjoyed, but terrified how I was going to pull it all off. After researching a bit and finding the perfect recipe, I created that cake and the feed back that customer gave me was overwhelming. She said it was hit, delicious, and everyone enjoyed it. That was a pivotal moment for me!
I’ve been baking and selling ever since, only here and there, but not consistently. I became discouraged for many reasons that you mention in your teachings, AND was told by a “supposedly” loved one/family member that I needed to go to school if I wanted to be a baker. It was hurtful because I knew in my heart I was already a baker thanks to my Grandmother, and just wanted that person’s support.
I am soooo grateful to and inspired by you more than ever to start my business again with a new mindset and making some different choices and I guess, re-inventing myself.
I have subscribed to a lot of bloggers out there and I have to say your site is the best, most educational, and most delightful one I’ve come across in decades. You are definitely in a league of your own, and I mean this sincerely.
Thank you so much for your straightforward way of teaching and breaking down the myths that we all have gotten stuck in our heads at one time or another. Don’t ever stop doing what you’re doing!
❤️A fan and supporter, always!❤️
Oh, my goodness Sandra, thank you so much for your kind words and sharing your story and your heart. It means so much to me and I am SUPER excited with you! I offer lots of free resources and content (blog, YouTube, Instagram highlights, free resource library) in order to help Home Bakers like yourself. Here is my YouTube video that goes into more detail on starting your Home Bakery Biz >>> https://youtu.be/COqlYhPCNqY
Wishing you all the best! 💖
I have been baking for a long time. Everything from scratch. I have never had a complaint. Ppl have cried over my carrot cake cheesecake. I have never had anyone turn down one of my loaves of bread (yeast or sourdough). We have the cottage law where I live. Maybe I will give it a try.
That is so wonderful to hear Debbie, I do hope you will give it a try! I have lots of free resources and information on my blog, Instagram, YouTube videos and of course my Home Bakery Pro Program that will help you thoroughly. You can also watch my Masterclass: How to Get Consistent Orders Without Wasting Your Time & Money on Marketing That Doesn’t Work >>> https://homebakerypro.com/
Wishing you all the best!
Aurelia,
You are amazing. I am 68 years old, retired and back at work again. Your information and input have inspired me. The way you started out and struggled. I would loved to have known all of this way back when. My husband and I are selling our smaller home and UP sizing. He is going to create me a bakery style kitchen so I can finally follow my dream. I baked my first chocolate cake when I was in 6th grade. I love your genuine, down to earth personality. I am so glad I found you.
Please do not stop giving great down home, professional advice. As far as I am concerned, you should be on TV with your own show. You have given amazing information that every home baker can draw from. I love your library of information and recipes.
thank you so much for not charging an arm and a leg for what you have given.
You rock,
Pat
Pam thank you so much for your kindness and sweet words, they really mean SO MUCH to me. 🤗 I absolutely love that your husband is building you the kitchen of your dreams – how romantic! I am thrilled for your Home Bakery journey, please keep in touch!
Hi there! Enjoying all of your videos the past two weeks but had a question. Does your chocolate and vanilla frosting recipes that you shared (containing cream cheese, whipping cream, less powdered sugar than most others, etc) —do they hold up well in heat? I usually make the super sweet classic American buttercream tho it melts in the car in this Florida heat. I tried half shortening/half butter tho I didn’t like the flavor. Your recipe looks delicious and I look forward to trying something less sweet! Just wondering if it holds up better in the heat compared to American buttercream with loads of butter. Going to try regardless soon, tho wanted to ask you as well. Thank you!
Hey there Kristen! First of all – I’m SO SORRY for only replying now. It’s been a CRAZY few months with my pregnancy which suddenly became complicated and then our little boy was born 6 weeks early and in ICU for a month. Praise God he’s fine and safely home now and I’m much better too 🙂
YES, my frosting recipes hold up VERY well in heat once the surface has dried out a bit. I used this frosting for our wedding cupcakes and it was 43 degrees Celsius that day! The frosting held and everyone loved it. Just read the instructions carefully and note that this frosting isn’t ideal for stacking tiered cakes. It works for 1 tier, 2 layer cakes though – that’s how I use it in my business and on cupcakes of course.
Thank you for your reply!! I will most definitely try it. It sounds delicious, looks amazing and sounds like it’d also be a practical frosting, too. It’s nice when one recipe fits all three categories, lol. Since I sent the above, I’ve learned to make Swiss meringue buttercream which is also not overly sweet and I really love it! I’d like to try yours next.
I appreciate your content so much as it’s been most helpful! Congrats on your little boy. So happy for you! Sorry it was rough there for a bit. I’m glad you guys are now home and are doing well. ❤️❤️
Oooh yes, SMBC is delicious! It’s such a pleasure 🙂 And thanks so much for your sympathy. It was rough, but little William is doing great! He’s 4 months old now and the sweetest little thing. He melts my heart into a puddle at least 100 times a day!
I agree completely with your view of cakes for sale! We have a small home bakery and I make a chocolate cake and a hummingbird cake that sells out every weekend at the farmers market. Customers tell me my chocolate cake is the best cake they have ever eaten and there’s no fondant or flowers on either one, just really good frosting that can be a treat by itself. Customers come to the market just to buy the cakes! My husband and I both bake and we seldom bring anything home again from the market. It all sells out, every week. People really do want amazing flavour at a reasonable price. Personally, I’m not fond of fondant. I prefer really good, light frosting with lots of flavour. I spend my time making cakes that you just can’t quit eating and they are in demand. No one seems to care what they look like.
Hey Sheryl! It’s great to hear you have the same view on cakes. Congrats on selling out your bakes at the farmers market every weekend! 😀 They sound delicious and as you say, fondant is so not necessary. Taste-buds don’t lie!
Hi Aurelia.
I am very happy that I got to see your blog. While I was going through I came across this *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.!*
I loved this, but However, I have few questions regarding this
1) what would I say… for I would like to volunteer!?
2) why would they even give me a chance to do so?
3) if at all they agree for me being a volunteer, this would really be great to have hands on to learn more (on the job training sort of obviously) but growing more clients may not be possible as they might even oppose to that probably.
Request you to please help me in getting these doubts clarified… It would definitely be of great help in addition to your above post.
Thanks.
Raj
Hey Raj! Thanks for reaching out 🙂 As I explained in the post “if you want to read more on this strategy of [volunteering] you can download my full guide from the Free Resource Library.” Follow this link to join the Library >> https://philosophyofyum.com/free-resource-library-for-home-bakers-and-home-baking-businesses/
Hi. I m Raj. I m glad to find your blog. There is always a question that comes to the mind is the pricing of the home baked cakes.
If you see the total cost spent on the homebaked cake is definitely… much cheaper than the store bought ones, but when you sell it for half the price of the bakery shops, it feels like people start judging your cake…
So how to price the cakes as a Home Baker for business
Hey Raj! Pricing correctly in your Home Bakery is super important yes! This post shows you how to do it >> https://philosophyofyum.com/cake-pricing-for-home-bakers/
Hi am Lindeni am glad I have found your posts they are really encouraging and inspiring me. Thank you so much
You’re most welcome Lindeni 🙂 I’m grateful to hear the posts have been encouraging and inspiring you!
Hi! I’m just starting my home baking business here in Mexico but I’m not sure if I should bake samples and have people try them because I have no customers and that’s making me so sad! Or maybe I’m not doing social media the right way…
Hey Arcelia, thanks for reaching out! Baking samples isn’t always a good idea, since it gives you no guarantee of attracting your ideal clients. With free samples we (more often than not) attract “Free-loaders” who only want free stuff and don’t want to pay. Effective 21st century marketing is what you really need to get ideal, PAYING clients! Read this blog post >> https://philosophyofyum.com/home-bakery-marketing/
Ah! this is so encouraging to know because I do bake lovely cakes and treats and this is based on reviews I have received from those I’ve baked for. Comments like it’s the best cakes, cookies, hot crossed bun, cheesecake etc that they have ever had. The tastes is so good comparing to what they’ve had from pastry shops and supermarkets.
So tastes says everything. I am not an excellent decorator but I do try although it doesn’t come out perfect but they see pass that but are more impress with the taste. I struggle with getting the right consistency of the fondant to cover the cake for the decoration and I do struggle with covering the cake with buttercream but hoping to master these one day. I don’t do a lot of decorating because most of my customers are staying away from all that sweet stuff. Balance is important as well in order to meet the needs of customers.
What is a beautiful exterior cake if the taste is not there to match it up? Like you say, tastes is everything
Hey again Clover 🙂 I’m so glad to hear this post is encouraging to you. You’re right, taste does say everything! This doesn’t mean our bakes can look like a mess. But there are plenty of ways to make our bakes look appealing without resorting to using fondant and sugar paste. We can use delicious ingredients as decor and simply have a neat appearance for our bakes.
Hi! This is so much encouraging and motivating. As a home baker I also sometimes feel there is demand of fondant cakes, so I’ll also have to learn making it but I really don’t like it and doesn’t even want to let my customers taste. These maybe pretty but their taste is awful. Because of your post, I’m sure now I don’t need to do fondant at all. Thank you!
I’m so glad to hear the post encouraged and motivated you Phalguni! Those cakes are in demand yes, but that really doesn’t mean that “all clients” want those types of cakes. I honestly have clients who are fondant cake decorators, but they order from me on their birthdays because they say my cakes taste better! Crazy! So take heart, there really is such a huge market out there for TASTY home baking!
Aurelia, my sub-division has roughly 300 homes and it has its own private neighborhood news letter. Do you think this would be a good resource for my home baking cookie business. Right now am trying to decide between it or the local farmers market….I wouldn’t have the time for both if one or the other really took off…..looking forward to your reply and encouragement…..thanks George
Hey George 🙂 Honestly the farmer’s market will be easier. It requires the LEAST amount of marketing and it all happens on one selected day which is very handy. Plus you get to sell your baked goods for a bit more since you are paying a stall fee and people get the luxury of being able to buy 1 treat at a time – AND you’re going out of your way to meet them where they’re at.
I’m nearly in tears. I tried a couple years to try a home bakery. Made some mistakes and quit. After watching shows, quarantine baking I revisited the idea. Still afraid but your words have given me courage. Tysm!!!! You just don’t know what this means.
Oh Betty… I’m so sorry to hear of your unpleasant past experience with your past Home Bakery Business. There are so many mistakes home bakers make that can be avoided with research and a bit of training – I also learned this the HARD way and also nearly had to close my business multiple times! So you’re not alone! I’m so grateful you’re here so you can get the information and courage to try this again! I’m rooting for you! xxx
Hi Aurelia,
I’ve been wanting to start a home baking business and have been encouraged, daily, by friends and strangers. I too have this fear! And, while reading this blog I was so relieved to read that someone else feels the same way about cake decorators. I don’t have much of an interest in cake decorating. It’s beautiful but the tasting experience ends up being mediocre. Reading your post was refreshing and reassuring!
Hey Brigitte! Oh absolutely; you’re so not the only home baker that believes in TASTE more than looks! Glad to hear the post was refreshing for you 🙂
Hi Aurelia,
I love baking and my career plan is to own a bakery but I’m at a lost right now. I like to bake and create new things, you know, but I guess that the fear, the self-doubt, and the worries get in my head and I chicken out. Did this ever happen to you when you first started out? Also, this post gave me the boost of courage that I needed:).
Hey Amber! I’m so grateful that this post gave you a boost of courage 🙂 And I’m sorry to hear you’ve been struggling with confidence in yourself and your abilities… Honestly, struggling with confidence and self-doubt really is really totally normal.
I struggled with confidence as well for MANY years, so I really understand what you’re going through. It’s difficult to live under a cloud of a lack of confidence and feelings of insecurity, inferiority and fearing failure…
I’ve learned so much in the process and I put together a free guide for you called “How to Become a More Confident Baker” it’s perfect for you!
You can find it in the Free Resource Library. Follow this link to join the Resource Library >> https://philosophyofyum.com/free-resource-library-for-home-bakers-and-home-baking-businesses/
Aurelia, you’re a Darling. I’m Bukunmi from Nigeria and I’m so glad I checked out this post. I’ve learnt a whole lot and I’m inspired that I can be successful as a baker. Thanks ma’am
Hey Bukunmi! I’m so grateful to hear this post inspired you 🙂
Hello, I just want to thank you so much for creating this post and sharing your gifts. This is exactly what I needed to read today as I was nearly at my wits’ end. Pursuing my passion for baking has seemed like a dream out of reach, and I have not had the courage to do it. Thank you for restoring my faith. I wish you all the success in the world.
Hey Natalia – oh wow, this is such wonderful news!! I promise you, it’s a dream that’s definitely within reach! xxx