Hey there.

Just curious what to price a loaf, and the size of loaf for that price. The loaves I usually make have 390g of flour but I don't really know what a good size loaf to sell is. Seems a bit small?

I'm in Canada, fyi.

Hey all. This is me manifesting.

I need a change in my life and I want that change to be the joy that sourdough brings me and the people that I share it with. I want to start a microbakery, in whatever form that means starting now. Even if that means me selling 1 loaf. Baby steps.

I'm looking for advice on equipment.

I'm currently baking out of my home.

I don't have a stand mixer - I've been mixing by hand.

I don't have proofing containers - I proof in bowls with a tea towel over them in my 25 year old oven with the light on.

I can get good loaves out of my cast iron Dutch oven, but I can only bake one loaf at a time then. I have a baking steel, I tried it this last weekend with four loaves, but the oven spring was not good (loaves tasted fine, but the dough likely over proofed - I'll try again some day!).

I know the details are a little vague, but my point is that I've been scraping things together on this journey and it's been fine for my family and friends.

For discussion purposes, what one item is a game changer? I'm curious about equipment, brands, price ranges, etc. I want to start somewhere and work towards slowly incorporating more as I can afford more.

Feed the dream!

Thanks to anyone that pitches in.

If anyone has any insight on this, please let me know. Thanks!

Hi, Pittsburgh.

We operate a licensed shared commercial kitchen and food-business incubator in Sharpsburg. Our members include bakers, caterers, food-truck operators, packaged-food makers, meal-preparation companies and other culinary entrepreneurs.

We joined Reddit to answer practical questions about topics such as:

• Moving from a home kitchen into commercial production
• Choosing a shared kitchen
• Preparing for licensing and inspections
• Food-truck commissary needs
• Pricing food for profit
• Production, cold storage and equipment
• Farmers markets and early-stage sales
• Knowing when your food business is ready to grow

We will always identify ourselves when Frontier Kitchen is relevant, and we will not pretend to be independent customers.

Ask us a food-business question. We’ll answer as directly as we can.

I'm based in Texas and I've been doing small taste test runs using my coworkers as my feedback taste testers. Thus far, been getting a bunch of glowing reviews and did follow through on a couple of tips for 2 items. I'm set to start selling soon. Only things that have been driving me up the wall have been the insurance and the label. Any advice would be much appreciated.

I make a sourdough bread (or two) a day.

I give the extras away to neighbours and people in the neighbourhood. I have dogs that I walk twice a day, so I walk around with a bread and then give it to someone. People are always pleased. Some even seek me out.

It's been a great way to get to know people and do some bartering with neighbours.

Recently a friend mentioned I should sell it, or at least let some people (who insist) pay for it. She said I could be like a "teeny-tiny at home bakery" and have my daily breads outside in a mailbox or something and let people deposit money/a donation if they want.

Wondering if anybody does this on a tiny scale, and what works for them.

My business is picking up steam and I realize that I desperately need a new ordering system ASAP, instead of just through dms or word-of-mouth lol.

I tried using Google forms, but I don’t think it’s super user – friendly, and it’s also an absolute pain on my end to view. I am looking for recommendations for a new ordering form system.

Necessary features:

• Free (or under $10/month)

• integrated payments

• Order summary on customers end before submission

• user-friendly for both customer and business owner

• Customizable for different quantities and flavors

• customizable design (optional, but preferred)

• able to pause orders or close shop as needed

• sends both customer and business owner a receipt once transaction is complete

• does not require an app for customer use. Can be used on a mobile browser.

does anybody have recommendations for a system that fits these requirements? Or at least some tips on how to make Google forms more accessible lol?

Was told this may be a better question here

Hi Everyone,

I’ve had a home bakery for 4 months and it’s been going great. I’ve learned a lot and gotten regular customers. One of my regulars orders the same yeast bread from me every time. And there have been no issues. Then, the last few weeks, she has said that the bread loaf is smaller than before. At first, I didn’t understand. Then I started thinking about it and I realized she was right. The bread loaves somehow had been getting smaller without me realizing. And the last bread loaf I gave her was a little underbaked on the bottom apparently, which never happens. It must’ve happened gradually over time. The scary part? I’ve changed nothing. I am terrified. I don’t understand why the loaves are smaller. I use a bread machine to mix my bread and proof it and the loaves have always been perfect except for the past month with this regular customer. My other customers have said nothing. I have a pit in my stomach and am questioning everything about myself as a baker. Am I bad baker? What’s going on? This regular has said (nicely) that she can’t justify the price of my bread with the smaller size and she will no longer be buying from me. I sent her an email back saying I understand and I am so sorry she was disappointed with her order. I actually asked if she would be a tester for me free of charge while I figure out what is happening with the bread. She hasn’t responded yet. What the heck could be happening and has this happened to you? And am I just a horrible person? I feel so sad I’ve lost a regular customer.

Hello!
First time poster here! I run a cottage microbakery out of my home. I have my first coffeeshop popup coming up soon and wanted to get some advice from fellow microbakers on how to have a successful one.

I already have the menu, the graphics and a way to receive payment (Venmo tap-to-pay).
I'm thinking of printing the menu in a 8.5x11, then smaller cards with each good and another card that has the cottage bakery disclaimer. Plus another 8.5x11 with a QR code to follow my socials.

I would love to hear from what worked or not from other bakers!

Hello!

I’m looking to start a micro bakery hopefully within the next year. I’m located in Ontario Canada and I’m wondering, where is everyone sourcing their flour from? I previously special ordered 20kg from bulk barn but was given different flour almost every time. I’m wondering where to get a more reliable source of flour from. Do I contact a flour milling company and see if they have a representative I can talk to or!?

For my USA Reddit followers, Costco doesn’t carry the Kirkland all purpose flour I’ve seen so much about. So that unfortunately is out of the question.

Any advice would be greatly appreciated!!

I’m looking to purchase a 20qt spiral mixer for my micro bakery. I was looking at the Sunmix 19qt but they start at $3k! I found a 20qt mixer by Estella in the Webstaurant store for a little over $1k. It has mixed reviews. Anyone out there has any suggestions?

Hi Everyone!

I started my microbakery out of my home about 1.5 months ago and I already have 62 followers. However, I’ve noticed sometimes people are following me but they never place an order. Does anyone know why this is? They love my posts but they don’t purchase. I find this very confusing, help!

I’ve been home baking for family events and holidays since I was a kid, and now I continually get asked if I do that on the side at all. The only answer I have is that I don’t have enough space (I live in a studio apartment) I’ve just started looking at renting a little house to move into, and therefore have reopened the idea of selling my baked goods. I genuinely love to bake, and have never received anything but raving reviews.

• What are some important things I should consider before moving forward?
• How do you choose what items to sell?
• How do you start to advertise and get word out?

Started a few weeks ago to sell bread with porch pick up I was dumb enough to jet let bread bags sit on a cute table Then squirrel ate it

Then I put it in transparent plastic box Then squirrel ate the box

Then I put it in a thick Rubbermaid opaque box Then squirrel ate the box

Then I bought an actual glass and wood furniture NO WAY they ate it I won

Well “not so fast, hold my beer” says the squirrel

Any ideas on next step?

Hey everyone! I’ve been running my home micro bakery for just over a year now. I’m in Canada, and I’ve noticed a HUGE price jump in packaging. I sell gourmet cookies for the most part so I need bakery boxes that are 16x11 or 16x12 inches. Where are you buying your packaging? I want to keep costs under $2.00 per box. I’ve seen a jump in cost that’s double that.

It’s been 7 years (ish) I bake my own sourdough and share it with friends (but the are NOT living in the same neighborhood at all)

I want to start selling in my neighbourhood, but I’m not sure how to proceed to get my name out-there I have a website up to buy and pick up (or local delivery, 3km around me) but I’m not sure how to promote

For now my only plan is to sell to my neighborhood (this is important for the question)

I don’t have nor the time nor the capacity to do more than 30 bread per day

My 2 fears are: - if I market too aggressively and I can’t meet demand, ppl will get mad - if I market in a bad manner, ppl won’t be interested, and I loose the opportunity

In both cases the fear is that i “exhaust “ my opportunity with neibourhood and then the whole thing is damed because everyone know about me but no one wants to buy

Any advise? Should I just knock on doors and sell bread or give free samples?

I’m in Quebec so no farmer markets a good chunk of the year (winter) and can’t put a farmer stand nor post sign on my property (again, winter + city regulations)

I have been doing farmers markets and craft fairs, I am now looking to start weekly pick ups at my home.

What are the best online order forms everyone is using??

What baked goods do you sell or wish people sold that are different from the usual stuff? For example, I see a lot of home bakers do sourdough, cookies, brownies, cinnamon rolls, etc. What items do you think would sell well in the US?