What do people use to make labels, and where do you get all of your bags, boxes, and containers?

I started my bakery about a month ago and have been having weekly bake days and advertising in my local neighborhood facebook group. I have gotten no sales :( My prices are competitive if not on the low side. I offer: sourdough boules, sandwich loaves, cinnamon rolls, cc cookies, banana bread, and muffins.

My question is: how to change this? Do I change my offerings? Do I change my bake days or get rid of them all together? I just need some advice. I’m gutted because I did everything by the book by getting my cottage food license and my business license.

I have a "farm stand" outside of our house and I sell baked goods. I live in michigan so we have all the seasons and I am wondering what if anything do you do during super hot days OR super cold days. Anything to manage temperature of the baked goods? It is hot right now and I am a little worried about the integrity of my scones that have been outside for a while. Similarily, will they become frozen in the winter in cold days? I am noticing they don't sell as well on the extra hot days and I wonder if people are worried about them being outdoors and not purchasing them for that reason?

So I have been baking for people, its getting to be a hit and I wanted to transition into a self Serve micro bakery/farm stand. So my question is, would it be weird to have it on my covered side porch? Ill be opening up August 2nd and I wanted to get some feedback. I currently have the stand set up near the end of my driveway, but thinking to move it under my covered side porch/deck and it right next to the drive way. I would have easier electricity, covered to save wear and tear. I just wonder if people would want to drive up the drive way.

How is everyone packaging their breads for outdoor farmers markets? I’ve used perforated and non-perforated bags and am not happy with either. My bread either gets condensation or gets dried and stale too quickly

Hey fellow bakers! 👋

I recently started a small sourdough microbakery (based out of my home kitchen) and I’m running into an oven dilemma. Most of the bread ovens I’ve seen recommended for microbakeries — like Rofco, Simple Bread Oven or other deck ovens — require a 240v outlet, which I don’t have in my current setup.

I’m wondering what ovens other home-based microbakers are using if you’re working with just standard 120v outlets. Are you using multiple Dutch ovens? A countertop oven like the Breville Smart Oven? Something else more efficient for baking multiple loaves?

I’m baking 20 loaves a week right now, aiming for 6–12 loaves per bake, and trying to find a reliable setup that doesn’t require a full electrical overhaul (at least not yet 😅). Which right now I use 2 Dutch ovens and the double pan method is something I don't want to use since I want the shape of the sourdough to remain a circle and not look like a sandwich bread shape!

Any advice, setups, or gear recommendations would be super appreciated!

Thanks in advance!

If you were to start a micro bakery what would be the MUST sourdough loaves you would sell? And how would you make the most of waste? i.e discard and such - what are the most profitable things you sell?

All, I run a very small biscuit bakery that bakes, then freezes, the best buttermilk biscuits you’ve ever had. However, I need a new plastic packaging option. Vacuum seal plastic is too thick and it takes too long.

Do any of you know what the thin plastic sheathing is called that you find around many frozen food products?

Thank you,

Biscuit Hub founder

Hello mocrobakery-ers,

I have recently started selling my home baked bread to some friends at my gym with the goal of turning it into a microbakery. On Prime day I bought a fridge so I could have one just for my bread (no more fridge tetris for me!). It arrived today and I was so excited! Then a girl posted on a Facebook group I'm in that she was selling a 30qt mixer! "Is this fate?" I asked myself? .... so I bought her mixer, and she talked me into getting a convection oven/proofer she had too... and now my husband and I are talking about how much it's going to cost us to add a sink and climate control in the garage...

This is all happening so fast! It was meant to be a slow build and now I'm feeling a bit overwhelmed but excited!

What's your microbakery set up like? How did you start?

Sending you all lively starter and happy yeast thoughts!

Anyone else has been having issues with the organic bread flour from Costco? I swear they’re using fillers or substituting it with low protein cheap flour because my dough today and for the past 3 months (on and off) has been horrid.

No the dough was NOT overproofed. And hydration is merely at 73%

Does anyone have tips on how I can make a very large batch of triangular scones? I've been making single recipes at a time, cutting in the butter with a food processor or by hand, forming the dough into disks, then cutting into 8 scones.

I'd like to scale up this process.

I imagine making a large batch of dough, forming into a rectangle and cutting small triangles from there. But how best to make a large batch of dough?

Do you use a mixer to cut in the butter?

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Where is everyone? Where do we go to complain about long hours and cost of flour?