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Learning the Hard Way: My Worst Sourdough Microbakery Bakery Investments (and a Few of my Best) | Episode 43



Hey friends! In this episode of The Bread Winner Podcast, I share some of the lessons I've learned from the best and worst investments I’ve made while building my bakery business. From the tools that have become indispensable to the ones that were total flops, this candid conversation is packed with practical tips to help you skip some of the missteps I made.


I share how starting with the cheapest options sometimes cost me more in the long run (hello, sticking bread liners and terrible oven gloves!). But it’s not all regret—this episode also highlights the equipment that’s been worth every penny, like my trusty Cambro containers and double oven setup. Whether you’re just starting out or looking to upgrade your toolkit, this episode is a must-listen for anyone trying to grow a small business smartly and sustainably.


Read on for a list of all of the products that I did recommend in today's episode.

*A note: this post contains affiliate links, and I may earn a small commission when you purchase from them. This helps support the podcast! Thank you!


Highly Recommended Products


My Favorite Tried-and-True Packaging



Small Investments:


  1. Lanon Silicone Oven Gloves

    • Durable, heat-resistant gloves for baking and handling hot items.


  2. Plastic Cambro Containers


  3. Bench Scraper

    • A solid, wooden-handled scraper for dough division and countertop cleaning.


  4. Wire Monkey Lame

    • High-quality tool for scoring bread, known for its precision and durability.


  5. Plastic Wicker Baskets 

Medium Investments:


  1. High-Capacity Food Scale

    • "San Jamar SCDGSL33 Slimline Portion Control Digital Scale, Stainless Steel"

    • Sturdy metal scale with a large flat surface and high weight capacity for accurate measurements.


  2. Thermal Printer (e.g., Rollo)

    • Fast, ink-free label printer ideal for labeling bakery products.


  3. Stainless Steel Loaf Pans

    • Durable, non-toxic pans for reliable baking performance.


Large Investments:


  • Double Oven

    • I use the Frigidaire Gallery 30" Electric Double Wall Oven

    • Essential for scaling up bakery operations and baking large batches


  • Baking Steels

    • Used in the double oven to bake multiple loaves simultaneously.


  • Extra Fridge (converted from an upright freezer)

    • Maintained at fridge temperature using an Inkbird Temperature Controller for cooling dough efficiently.


  • Speed Rack (Bun Rack)

    • Mobile rack with multiple levels for proofing, cooling, and organizing.





Ready to Take Your Bakery to the Next Level?


If you’re looking for personalized guidance on building your sourdough business, I’m offering one-on-one coaching sessions! For just $99/month, you’ll get two calls with me to refine your strategies and grow sustainably. Click here to book your first call now.


Download the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://mailchi.mp/thebluebirdbreadco/checklist to begin building YOUR thriving microbakery! 



Try Sunrise Flour Mill Organic Heritage Flour: 20% off Sunrise Flour Mill https://thebreadwinner.captivate.fm/sunrise20






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