In this episode of The Bread Winner Podcast, I had the pleasure of sitting down with Hannah Guzman, a microbakery owner who’s juggling a full-time job, motherhood, and a thriving sourdough business. Hannah shares her journey, offering a treasure trove of insights into starting small, staying consistent, and finding balance in life and business.
The Healing Power of Sourdough
Hannah began baking sourdough during her postpartum journey. Feeling overwhelmed and looking for an outlet, she turned to sourdough as a way to work with her hands and find peace. As she explains:
“Working with your hands can be scientifically healing, especially when dealing with depression or anxiety. Sourdough became my way of finding focus and calm.”
“I never knew why I gravitated toward sourdough, but it helped me feel grounded when everything else felt overwhelming.”
Her experience is a reminder that baking can be both therapeutic and purposeful—a sentiment that resonates with many bakers.
Turning a Hobby Into a Business
When friends and family began asking to buy her bread, Hannah saw an opportunity to turn her passion into a microbakery. After researching cottage food laws in Florida, she launched her business in March 2024. She started small, promising her husband she’d bake no more than 10 loaves a week. Today, she’s happily doing biweekly bread drops for her community and baking as many as 40 loaves at a time.
“I thought I’d never bake more than 10 loaves a week, but demand grew quickly. Now I’m doing 40 loaves regularly, and it’s been an amazing journey.”
Hannah’s advice for aspiring bakers:
Start small. Begin with what you have, like two Dutch ovens and your home oven.
Learn the rules. Research your state’s cottage food laws to ensure you’re operating legally.
Grow as you go. Invest in tools like bread fridges and mixers only as your business grows.
Stay flexible. “I started with a goal to stay small, but I learned to adapt as my business evolved.”
Setting Limits to Prevent Burnout
Balancing a full-time job and a baking business isn’t easy. Early on, Hannah realized the importance of setting limits to avoid burnout. She transitioned to biweekly bread drops, giving herself time to recharge.
“You have to create limits if you want your business to be sustainable. For me, that meant scaling back to biweekly drops and prioritizing rest.”
“I set boundaries early, and it’s made all the difference.”
Her tips for maintaining balance:
Plan your schedule. Use early mornings and late nights wisely.
Meal prep. Prepare soups, casseroles, or leftovers to avoid skipping meals on busy days.
Take breaks. Give yourself time to rest and recharge.
Listen to your body. “I’ve learned that rest is just as important as hard work.”
Overcoming Challenges in Local Markets
Hannah shared her experience with the “scarcity mindset” often found in farmer’s markets. Many markets limit the number of vendors selling similar products, making it difficult for newcomers to break in. She encourages bakers to think outside the box:
Partner with local businesses like salons or wellness centers for pop-ups.
Focus on bread drops and online sales to avoid market bureaucracy.
“You don’t have to force it. If a market isn’t a good fit, explore other opportunities.”
“I’ve found that thinking creatively about partnerships opens up new possibilities.”
Social Media and the Abundance Mindset
Hannah’s success on social media is driven by her belief in abundance. She focuses on collaboration rather than competition:
“There’s room for everyone to succeed. Show up as yourself, support others, and stay consistent.”
“When you stop comparing and start collaborating, growth happens naturally.”
Her social media strategies include:
Batch create content. Film during bake days to create engaging content, but don't worry about editing the content until later.
Schedule posts. Use Instagram’s scheduling tool to stay consistent without being glued to your phone.
Engage authentically. Comment meaningfully and support other creators.
Recycle content. “I save B-roll footage to reuse in future posts—it saves so much time.”
Advice for New Bakers
For those just starting, Hannah offers practical tips:
Master bulk fermentation. Learn the science behind sourdough to avoid common pitfalls like overproofing.
Avoid comparison. Start with small goals and grow at your own pace.
Stay debt-free. Invest only when your business revenue supports it.
Embrace learning curves. “It’s okay to make mistakes; they’re part of the journey.”
“Don’t compare yourself to someone baking 100 loaves a week. Start small and let your business grow naturally.”
“Take time to learn your craft. Mastering the basics will set you up for success.”
What’s Next for Hannah?
Hannah is currently working on creating resources like e-books and recipes, as well as selling dehydrated sourdough starter. She hopes to launch these offerings in the new year.
“This is just to hold myself accountable—I’m investing time into these resources so I can share even more with the community.”
“I’m excited to grow my offerings and connect with more people in the sourdough world.”
Final Thoughts
Hannah’s story is a testament to the power of passion, resilience, and setting boundaries. Her journey from postpartum baking to a thriving microbakery inspires us to pursue our dreams while staying true to our values.
“Stay true to yourself and your values, and success will follow.”
If you’d like to connect with Hannah, find her on Instagram, TikTok, and YouTube at @CrustyKravingsbyHannah. And don’t forget to follow The Bread Winner Podcast for more inspiring stories like hers.
Have you experienced something similar in your sourdough journey? Tag us on Instagram @carolinebower_sourdough and @crustycravingsbyhannah to share your thoughts! We can’t wait to hear from you.
