February in Review: Lessons, Wins & What’s Next for My Microbakery | Episode 65

February was a month of reflection, adjustments, and exciting changes in my microbakery. From refining my market and porch pickup schedule to making tough business decisions, I’m sharing what worked, what didn’t, and the lessons I’m carrying into March. Running a microbakery means constantly adapting, and this month was full of moments that pushed me to think differently about my time, pricing, and long-term goals.

If you’ve ever struggled with balancing your schedule, scaling without burnout, or navigating customer demand, this post is for you. I’ll walk through the biggest shifts I made this month—everything from adjusting my sales strategy to rethinking my financial systems—so you can take away insights for your own bakery.

1. Adjusting My Market & Porch Pickup Schedule

One of the biggest changes I made in January was switching my sales schedule. Instead of doing a market every second and fourth Saturday plus a weekly Thursday porch pickup, I now alternate weeks:

✔ Market Weeks – Every 2nd & 4th Saturday

✔ Porch Pickup Weeks – Every other Thursday

This change has been a game-changer. It’s given me:

• A more manageable workload without sacrificing revenue

• More time to test new menu items (like cinnamon rolls and pizza crusts!)

• Breathing room to plan ahead instead of constantly catching up

💡 Lesson Learned: Scaling doesn’t always mean doing more. Sometimes, it means refining your process so that you can do it better.

2. Pre-Orders for Markets: A Small Change with a Big Impact

I also introduced pre-orders for market days using Simply Bread, and it’s been a huge success.

✔ Customers can secure their favorites in advance, instead of racing to the market early.

✔ It reduces stress for me—fewer last-minute requests and better planning.

✔ It’s helping grow my text list since I remind people to pre-order each week.

💬 “I love selling out at markets, but I also want to make it easy for my regulars to get what they love. Pre-orders give them peace of mind while allowing me to manage demand better.”

If you’ve been struggling with unpredictable market days, I highly recommend testing pre-orders.

3. The Challenge of Selling Out Too Quickly

Selling out is a great problem to have… until customers start getting frustrated that they can’t get what they want.

✔ English muffins sold out in 3 minutes.

✔ Customers asked me to make more, but I had to say no—it’s my max capacity.

✔ It’s tough balancing demand, scarcity, and personal limits.

I don’t have a perfect solution yet, but I’m thinking about how to scale strategically without overworking myself. I refuse to wake up at 2 AM to bake—it’s just not sustainable!

💡 Lesson Learned: Sometimes, you have to be okay with saying no. Not every request has to be met, and setting clear boundaries keeps your business manageable.

4. February Revenue Breakdown & Financial Tweaks

I debated whether to share this, but I know transparency helps other bakers see what’s possible.

✔ February gross revenue: $4,494

✔ That’s before expenses, fees, and paying myself.

This isn’t about numbers—it’s about showing what’s possible when you run a smart, intentional microbakery.

Key Financial Adjustments I Made:

• Raising prices on a few products (like muffins) by $3. No pushback at all!

• Tracking profit margins better. I realized I was undercharging for some items.

• Reevaluating ingredient sourcing to cut costs (especially on mixed seeds).

💬 “I used to be afraid of raising prices, but if your product is amazing, customers will pay for it. Pricing should reflect the value you provide, not just the cost of ingredients.”

5. Hiring a New Assistant & Preparing for Growth

This was a tough one. My assistant Melissa is stepping away to focus on growing her own bakery. I’m thrilled for her, but it means I need to find new help.

✔ I’m hiring a new assistant. (If you know someone, send them my way!)

✔ I’m preparing for an adjustment period—new team members take time to train.

✔ I have to be patient with myself. This transition won’t happen overnight.

💡 Lesson Learned: Business growth means letting go, adapting, and trusting that the right people will come into your business at the right time.

6. Switching Banking & Evaluating New Systems

A couple of small but impactful financial changes this month:

✔ Switched from Found to Relay (Relay offers a Visa debit card, which I can now use at Costco—saves me money on bulk ingredients!).

✔ Looking into Square for texting customers. It might replace Project Broadcast, saving me money while offering more features.

💡 Lesson Learned: Small tweaks—like switching banks or rethinking software—can make a big difference in your bottom line.

Looking Ahead to March

March will be another month of transition, with two markets and one porch pickup due to spring break. I’ll also be training a new assistant, adjusting to changes, and continuing to refine my systems.

Things I’m focusing on:

• Hiring & training new help

• Exploring Square’s loyalty system for customer engagement

• Staying mindful of my time & capacity while I scale

💬 “Growth doesn’t always mean pushing harder. Sometimes, it means refining, tweaking, and making intentional decisions that support your long-term goals.”

Final Thoughts: What’s One Change You’re Making?

February was a big month of learning, and I hope sharing this journey helps you in your own microbakery. Whether it’s refining your schedule, adjusting prices, or thinking about long-term growth, small changes add up over time.

📌 RESOURCES & LINKS

🌟 Download the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery to begin building YOUR thriving microbakery!  → Download Here

🌟 Follow along on Instagram (@carolinebower_sourdough) for more tips 

What’s one thing you’re adjusting in your bakery this month? Let me know in the comments or tag me @carolinebower_sourdough on Instagram!

Happy baking!

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