Lieschen Moller has a busy career in the health care field, but bread baking has her in its gluten-y tentacles. Last year, she started Lizzy's Bakehouse, a cottage microbakery that is making awesome bread for her subscription customers.Read More
The blog is my Whole Self Home Base,
where all the aspects of my life come together through my writing.
It’s like a bread recipe - bring a wide variety of ingredients together and create something way better than the individual parts.
You’ll find riffs on community and connection, musings on baking and fermentation, reflections on travel experiences and much more.
Over the past several posts I've laid out a way of thinking of bakery economics, so that you can think critically about what is blocking you from building a business that works for you over the long term. A way to make the change that you desperately want but can't seem to afford.
This is not an easy road, but then again, neither was opening a bakery. You've already done some extremely hard work. You can do this too.Read More
Last time, you did some figuring about what it would cost you, each week, to make the changes needed to get your bakery stable. Where are we going to find that money? Well, we only have a couple of options…Read More
I'm willing to bet this still seems huge and impossible, right? This step is going to make the challenge more tangible. And if it's tangible, it's imaginable. And if you can imagine it, you can do it.Read More
In the Bakernomics introduction we gathered a bunch of numbers. That's awesome. Now let's so some dreaming.
Rather than leap straight into implementation, take some time to let this future state sink in a bit. Let it really settle in your mind, the same way the idea of opening a bakery drove you crazy until you finally did it.Read More
One of the common discussions I've had with bakery owners, especially small bakery owners, is how to make their businesses sustainable. And by sustainable, they usually mean 'able to stay open even if I take a day off.' There must be some general principles that all bakeries follow that can transfer from place to place. That's what I want to work through with you. I'll build out a framework here and you can build on it, make it better, point out my flawed assumptions and so on in the comments.Read More
There’s a repeating pattern with small, local, independent bakeries. Around year 4 or 5 a common refrain is they're stuck in limbo where they aren't totally failing but they aren't feeling safe either.
When this feeling strikes, it's worth forcing yourself to take some quiet time and take a calm, objective look at the foundations of your business. Some questions to consider:Read More
I barely made it over the finish line yesterday. I thought we baked way too much for New Years Eve and that over tired, ultra depressive funk set in. We baked too much. Nobody’s coming today. What will we do with all this bread? All our charities are closed!
But then the regulars started coming in to stock up for the next two weeks and when all was said and done, and I gave the last of the buns away to a fellow who came in after we cashed out, all that was left was a small box of sweets for Kylle and Scarlett (our heroic counter crew) a medium box for Joel (our amazing evening cleaner) and three loaves of bread for Cindy and I to take home. We’ll have good toast for a few days.Read More