Notes from the kitchen
Practical guides for bakers building a business one drop at a time.
August 15, 2026
Fifty people is a business
The number that stops most people from selling their baking is their follower count. It's the wrong number to look at.
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August 10, 2026
Holiday drops: plan them in September, not November
What to decide in September, and the one thing worth leaving flexible until December.
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August 8, 2026
How to get your first fifty subscribers
You don't need thousands of followers. You need the first small group of people who want to know when you bake next.
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August 1, 2026
The drop-day Instagram playbook
What to post, when to post it, and a simple three-story sequence for drop day.
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July 28, 2026
How many should you bake? Reading your first three drops
What your first three drops can tell you about quantity, menu and pricing.
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July 24, 2026
Packaging that survives the drive home
Simple packaging choices that protect your bakes on the drive home.
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July 18, 2026
Your first drop: how to sell out without melting down
How much to bake, when to announce, and what actually goes wrong — a practical walkthrough of your first pre-order drop.
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July 14, 2026
How to price your bakes so you actually make money
A worked example with real numbers: what a loaf actually costs, what your time is worth, and the sell-out signal that tells you to raise prices.
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July 10, 2026
Selling from your home kitchen in Canada: the rules, in plain language
Low-risk vs. higher-risk foods, why your province is the one that matters, and the four questions to email your health unit before your first sale.
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