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.
What would happen if world leaders, especially those who we disagree with the most, sat down with a set of paints and a piece of fresh, blank paper and make a sketch? What would they draw? What would it look like?Read More
I first met Sheena Howdle when I was up in Saskatoon visiting Night Oven Bakery. She was calm, cool and collected, right in the middle of the mayhem of a brand new busy bakery. I was very impressed.
I’m totally in awe of how Sheena has structured her life. I hope you get a ton of ideas on how to structure your work and play after listening to this episode.Read More
Consider the following: You're struggling with a problem that you just can't figure out, so you ask a friend for help.
You then proceed to defend every assumption, every decision and every design choice you've made.
It doesn't work because the starting question is wrong.Read More
I say it all the time: there’s something special about talking with bakers. And if you don’t believe me, spend a few minutes talking with Sarah Rossi and you’ll be convinced that I’m right.
I met Sarah at WheatStalk 2018 when I held my breath and crashed her table in the lunch room. And am I ever glad I did. She’s not only friendly, bright and articulate, but she has a deep love for her profession.Read More
It's been a good week. But you know what? Every week’s been a good week. It's just that this week, I made the effort to listen. My wish for you is that you'll take the time this week to listen as well.Read More
In this episode, we have a great chat and get caught up on all the cool things Teisha’s done in her young life. We also dig into exactly what it’s like to be a young baker, working the early shift when it seems the world around you is on an opposite schedule. And we figure out how to be at peace with that - as much as possible anyway.Read More
You may feel like working on four projects simultaneously, while also making supper and doing laundry, is possible. But it’s not.Read More
If I look a little pale, it's because I'm dealing with subscription fatigue. If you are trying to simplify your life to the essentials, subscriptions can help, up to a point. But too many subscriptions become a burden that you don't want to bear.Read More
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
New team members, potential spouses and business partners need to take the time to listen, to give context, to understand each other. The time spend is an investment that will pay back again and again, as the team works in the same direction.Read 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
He had no idea until we spoke, but Paul MacEwan was a huge inspiration to me as a baker and bakery builder. That’s because I stumbled across the Slow Rise Bakery blog way back in 2007 and read and re-read every single post.
In this episode, I finally got to meet Paul and learn how things have changed since those first days 12 years ago.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
When Helene Godin left her law career, she dreamed of opening a cute bakery that served her local community in Hastings-on-Hudson, New York. And she did that, at least for a little while.
By The Way Bakery now has four locations in New York and is in over 40 Whole Foods Markets. Oh, and By The Way, everything Helene makes is gluten free, dairy free and kosher!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
Suzanne Slomin is a very committed woman. She’s committed to building a sustainable bakery in rural Vermont and keeping it small and intimate. She’s committed to making long fermented, naturally leavened bread. And she’s committed to treating her employees well. This is not an easy road to travel but Suzanne is doing everything she can to make things work.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 lot of talk about ‘picking an edge’ for your project. Deciding what’s important and going all the way to the limit in that area. The Marbleympics is my new reminder of what an edge looks like and what it feels like to experience someone going all the way out there.Read More