Advertise on podcast: Kitchen Notes: A Podcast by Bakery Business Academy

Episode Show Notes: The holidays are coming (fast), and your Q4 revenue goals won’t hit themselves. So let me ask you this:  👉 Have you actually started planning? 👉 Or are you telling yourself you'll figure it out "next week"? This week on Kitchen Notes, I’m breaking down the 6 core things every bakery needs to think through before the holiday season hits.  We’re talking: ✅ The 6 critical areas of holiday planning that every bakery should be thinking about ✅ Why simplifying your holiday menu will make you more money ✅ How to avoid the classic production and inventory headaches ✅ Why your cash flow plan and labor schedule must go hand in hand ✅ What happens when you don’t plan—and how to avoid burnout ✅ Why your packaging, promotions, and contingency plan deserve more attention now (not later) Resources Mentioned: Register for the 2026 Holiday Planning Bootcamp “Implementation Sprint” >> ****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave us a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

After years of talking about this, I’m thrilled to share that our new recipe costing app for bakery owners is FINALLY Live! On today’s episode, I’m sharing the story behind why I built this app, and how I turned a real pain point in the bakery community into a working software product that will save you TONS of time and help you earn more money in your business!! If you’ve struggled with recipe costing and pricing strategy for your bakery in the past - you will not want to miss this episode. We’re talking through the spreadsheet chaos she lived through running Spilt Milk, a failed attempt to get her software-engineer husband to build it for her, and the two weeks in a Chicago co-working space that finally turned a years-old idea into working software. Then she breaks down what Batches actually does and how to try it free. Key Takeaways: Why costing recipes using “the spreadsheet method” is tough to scale — even with a "master ingredient list" workaround (and what we all needed instead!)The #1 pain point I heard from bakery owners over and over (for years!) that finally convinced me I had to build something newThe $40–50k quote that priced me out of building this for years — and the unexpected two weeks that finally cracked it open!What Batches catches automatically that most bakery owners don't realize is throwing off their marginsTry Batches free for 7 days, no card required - batches.pro  Resources + Links: Start your free 7-day trial of Batches → batches.proRecipe Costing Essentials - Our introductory recipe costing course for bakery entrepreneurs who want pricing clarity without financial overwhelmWatch the Batches demo video Got feedback or a feature request? Reach out at [email protected]************* Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

A quick episode this week to update you guys on a few things... Kitchen Notes is going on summer vacation! I am easing back into work after maternity leave, and my older kiddos are off on summer break. I'll be taking a little podcasting break this summer, but we will return to regular weekly episodes again in September! We had a baby! My husband and I welcomed our THIRD daughter, Marigold, on April 18th! We are so in love, and her older sisters are OBSESSED with her. I'm easing back into work now after maternity leave.Christmas in July Sale is ON! Our annual "Christmas In July" summer sale is happening ... mark your calendar for July 20-24! All of our best-selling programs, courses, and coaching packages will be on major sale that week. If you have been wanting to invest in your professional development - you do not want to miss the sale. Be sure to join our email list to stay up-to-date on what's coming down the pipe with Bakery Business Academy.  Subscriber Here >>  https://bba.kit.com/0c91881f2f

Episode Show Notes: Growth is exciting, but it's also one of the most consequential decisions a bakery owner can make.  In this episode, we’re breaking it all down with an honest, data-backed conversation most bakery owners never have before they sign a lease or make a major investment in growing their business.  Whether you're thinking about getting your first commercial space or expanding into something bigger, this episode will help you figure out whether you're truly ready — or whether you're running a little ahead of the data. Key Takeaways: Four key signals that tell you your bakery is genuinely ready for growth (and why "feeling maxed out" isn't one of them!)Why growing toward sales — instead of because of them — can unravel a business that was otherwise thrivingThree common "growth traps" that feel like green lights, even though they’re notA useful financial exercise to do before you sign anything or make any major commitment! Resources + Links: Bakery Budget Helper — An interactive budgeting tool designed specifically for bakery owners. Helps you model out new cost structures and run revenue scenariosBakery Finance Essentials  — A comprehensive bakery finance e-course course for business owners who want to build a complete, sustainable financial systemFree Bakery Profit Audit — 15-minute financial checkup to help you identify where the gaps are in your bakery's financial foundationJoin our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes: Most bakery owners either avoid their Profit & Loss statement entirely … or they open it up a few times a year, feel terrible (or confused) about what they see, and shut it right back down.  In this episode, I’m making the case for a totally different relationship with your P&L — not as a report card, but as one of the most powerful diagnostic tools in your entire business toolkit.  If you dread digging in to your bakery’s numbers and are finally ready to take back control, this week’s episode is for you! Key Takeaways: Getting a grip on your bakery’s numbers is an opportunity to grow faster & easier … so don’t get wrapped up feeling like your business’s financial performance is a verdict on YOU as a business owner!Three simple questions to use every single month when you review your bakery’s numbers to get real, useful information from your financial reportsHow to quickly tell whether you have a revenue problem or a spending problem (important to understand, since they each require very different solutions!)The benchmarks for a healthy bakery cost structure — and what it means when one of your categories starts creeping out of range Resources + Links: Bakery Finance Essentials  — If you need more help on this and want to go deeper, BFE includes a full walkthrough of how to use your P&L as a diagnostic tool, plus a QuickBooks orientation video & real bakery use caseFree Bakery Profit Audit— Start here if you're not sure where the gaps are in your business!QuickBooks Online — My #1 recommendation for a simple, affordable bookkeeping software for small business owners. Save 30% for 6 months when signing up via my link!Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes: It’s the end of the month, and you’re sitting down to review your sales reports and Profit & Loss statement… You open up Quickbooks or download the P&L that your bookkeeper or accountant sent over and see a profit. GREAT - pop the champagne, right?! Not so fast … you hop over to your bank account, log in, and (record scratch) … your stomach drops.  Sound familiar?  You're not bad at math, and nobody is stealing from you. What you're experiencing is a cash flow gap — and it's one of the most disorienting, least-talked-about realities of running a bakery business (or really, ANY small business). In this episode, we’re breaking down exactly why this happens and what you can do to avoid the gut-wrenching, stressful “cash flow gap” every month. Key Takeaways: Why profit and cash are not the same thing — and why that distinction matters so much in a seasonal business like yoursThe four MOST common reasons bakery owners experience cash flow gaps (including a few you might not have considered)Why a profitable year can absolutely contain unprofitable months — and how to stop panicking when this happens to youThree practical things you can start doing right now to get ahead of cash flow crunches before they become crises Resources + Links: Bakery Finance Essentials  — Ready to dig deeper? BFE includes a full cash flow planning system + spreadsheet for building  out a complete month-by-month financial picture for YOUR bakery businessFree Bakery Profit Audit— a quick financial checkup to help you identify where your bakery stands right now when it comes to cash flow + profitGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes: If you've ever felt like you're doing everything right — the baking, the orders, the hustle — and the money still isn't adding up … this episode is for you. Today, we’re introducing you to the Bakery PROFIT Framework: a six-part system to help bakery owners see and understand their full financial picture (not just one piece of it).  This isn't just about menu pricing. It's about building a financial system in your business that's designed to pay you well and grow your bank account month after month. Key Takeaways: Why getting your pricing right is 100% necessary — but not wholly sufficient — for running a truly profitable bakery businessWhat the six components of the PROFIT Framework are, and why you need all of them working together to grow your businessWhy marketing more should be your LAST step (and what happens when you layer it on before the foundation is solid)How to identify which piece of the framework is your weakest link  Resources + Links: Free Bakery Profit Audit — a free, 15-minute financial checkup that helps you quickly see where your gaps are across the PROFIT FrameworkBakery Finance Essentials  — When you’re ready to go further, check out our advanced bakery finance e-course built around the PROFIT Framework. Includes all the tools, templates, and support for each of the six areas we talked about on today’s episode (our Spring enrollment promo for this program is running April 6-10, 2026!)Got a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes: You've done the work. You've costed your recipes, built a pricing system you trust, and you're not just guessing at your margins anymore. So … why does the money still feel tight? In this episode, I’m talking about a concept called “micro vs. macro thinking” — and making the case that MOST bakery owners are only operating with half the picture. If you've ever felt like you're doing everything right and still not seeing the financial results you expected, this episode is for you. Key Takeaways: There's a critical difference between understanding what your recipes cost vs. understanding whether your business is actually working financially — and most bakery owners only have visibility through one of these lensesThree real-world examples of bakery owners who have solid pricing strategies but are still losing ground financially — and what was hiding at the bigger-picture levelLearn what it actually looks like to operate with both the micro and macro view, and why having BOTH is what separates bakers who are constantly in “survival mode” from those who build genuinely sustainable businessesFind out where to start if you're hearing this and realizing the big-picture view is the piece you've been missing! Resources + Links: Free Bakery Profit Audit — a quick financial checkup & first step toward the “macro” pictureIf you still need help with costing your recipes (the “micro” level), Recipe Costing Essentials is a great place to startGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes: It's the question everyone's secretly Googling but rarely gets a straight answer to: how much money can you ACTUALLY make running a bakery?  In this episode, I’m cutting through the vague, overly optimistic answers and giving you a real, practical framework for understanding your own earning potential — grounded in actual numbers, not hope or fear.  If you've ever wondered whether the math could ever really work in your favor and how much money you REALLY make running a bakery business - this one's for you. Key Takeaways: When estimating their income potential, most bakery owners are working from either way too much optimism or way too much fear. We’ll talk about how to shift this thinking, and ground your income goals in reality.The benchmark profit percentage that well-run bakeries typically hit, and what it means for your bottom lineThe 7 specific inputs that determine how much money your bakery can actually make (every single one is within your control)Why growing your revenue isn't always the answer to earning more money (and what to focus on, instead) Resources + Links: Free Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]Bakery Budget Helper — an interactive bakery budgeting tool that guides you through building a real working budget for your business - following the same process Meg uses with her private coaching clientsGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Show Notes: Getting your first orders is a huge deal — and you should feel genuinely proud of that. But early momentum is also one of the trickiest stages of building a bakery business, and it's where a lot of talented bakers unknowingly set themselves up for a frustrating plateau down the road. In this episode, Meg breaks down what's really happening when your business starts to move — and why being busy is not the same thing as being profitable. If you've got orders coming in and things are starting to click, this one is for you. Key Takeaways: Why the excitement of early traction can actually mask a bigger problem — and what to watch for before it catches up with youThe real reason so many bakers end up with a full order book and an empty bank account (and why it's more common than you'd think)Three specific things to focus on right now to make sure the business you're building is actually working for youHow to start looking at your numbers without fear — because your numbers aren't a verdict, they're just information Resources + Links: Recipe Costing Essentials - our beginner-friendly recipe costing system that’ll have you accurately & easily costing your recipes in an afternoonFree Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]Got a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

If you've been spending more time on your logo than on actually selling your baked goods … this episode is for you.  Today, we’re getting real about the "overengineering" trap that keeps so many bakers stuck before they ever make their first sale — and I’ll be sharing exactly where your energy needs to go instead (especially in those early days). Key Takeaways: Your brand colors, website, and Instagram aesthetic aren't what's going to make your bakery profitable The story of how Spilt Milk went from a scrappy farmers market table to a seven-figure business — and what we didn't spend money on along the wayThe three things every baker should focus on before worrying about branding or polishWhy getting in front of real customers early is the most valuable market research you'll ever doResources + Links: Recipe Costing Essentials - our beginner-friendly recipe costing system that’ll have you accurately & easily costing your recipes in an afternoonFree Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]New York Times article on successful home baking businessesGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

Episode Show Notes: Are you actually profitable in your bakery business — or just busy? In this episode, I’m walking you through a simple 15-minute Bakery Profit Audit designed to help you stop guessing about your numbers. If you’ve ever felt exhausted, fully booked, and somehow still unsure whether you’re truly making money… this one’s for you. We’ll talk about why “busy” doesn’t automatically mean “profitable,” the hard lessons I learned scaling wholesale, and the four financial checks every bakery owner should be able to answer with confidence. And yes — I’m sharing the exact framework you can use to run the numbers yourself in about 15 minutes! Key Takeaways: Why being busy is not the same thing as being profitable (and how that mistake nearly cost us big)The 4 simple financial checks that reveal what’s really going on in your businessSubsidizing your bakery’s bottom line with your own unpaid labor makes your bakery look more profitable on paper than it truly isAvoiding your numbers prevents progress in your bakery businessHow to stop treating tax season like the only time you look at your P&LA free 15-minute tool you can use to audit your profitability today Resources + Links: Download the free Bakery Profit Audit and work through the framework yourself. It’s a quick financial checkup designed to help you answer one powerful question:Got a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation ****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

You’ve dialed in your pricing. You’ve built your budget. You understand your labor and food costs. Now what? If you’re trying to grow your bakery this year — more weddings, more catering, more foot traffic, more wholesale — your online presence can’t afford to be a brick. In this episode, we're breaking down one of the most overlooked revenue leaks in small bakery businesses - and it's not an ugly website, haphazard social media strategy, or even rude customer service... It's a broken or unclear customer journey.  In 2026, having an online presence is no longer optional — it’s the center of your sales engine. And if customers can’t figure out what to do in the first few seconds of landing on your page…they’re gone. And someone else gets the sale. Stop "bricking" your customers this year! Key Takeaways: Why pouring gasoline on your marketing efforts should come after your bakery’s financial foundation is solidWhat “Bricking Your Customers” really is — and how it’s quietly costing your bakery thousands of dollarsWhy your online presence should be the center of your customer journey in 2026The simple 3-second rule that determines whether customers stay or bounceHow to do a super lightweight, no-cost online audit of your bakery business (no tech skills required!)Where to look first if business feels slow or inconsistent Resources + Links: Use AI tools like ChatGPT or Claude to help audit your website copy and customer journeyNeed help dialing in your financial foundation first? Check out Bakery Finance EssentialsWant help walking through your customer journey together? Email me about scheduling a personalized marketing audit for your bakery business before I go on mat leave! You can reach Meg directly at: [email protected] a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

Episode Description: In today’s episode, I’m sitting down with someone very near and dear to my heart — Amy Gorski, owner of Poppy Bakery in Milwaukee, WI, and a former kitchen manager and head baker at Spilt Milk. Amy has had one of the most intentional, inspiring, hard-won journeys to bakery ownership I’ve ever seen, and in this conversation she opens up about the decisions, discipline, and deep commitment to quality that have shaped her business. From her years of working in some of the Midwest’s most respected kitchens, to her methodical plan for gaining the skills she needed, to the realities of farmers’ market life, to launching Poppy Bakery and earning Best Bakery in Milwaukee within months — Amy shares it all. This is an episode full of honesty, heart, and so many takeaways for any baker dreaming of their next step. Key Takeaways: The mindset shift that allowed Amy to confidently move from “someday” to opening her own bakeryWhy she chose not to pursue wholesale — and how that decision transformed the consistency, quality, and guest experience at PoppyHow 14 years of working for other chefs became her greatest asset (and why she believes young bakers should avoid management too early)The surprising tough-love realities of farmers’ market life — and how those long, grueling weekends prepared her for brick-and-mortar successWhat helped Poppy Bakery grow a loyal community fast and earn city-wide recognition within months of opening Resources + Links: Poppy Bakery - Check out Milwaukee’s best new bakery!Follow Amy on InstagramGot a question you'd like me to answer on the podcast? Email me! [email protected] Bakery Business Academy's website for more information about our courses, programs, and private coaching with MegJoin our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation

If your bakery is feeling the post-holiday sales slump right now—you’re not alone. In this episode of Kitchen Notes, Meg walks through a calm, strategic 5-step plan to help you assess the dip, figure out where it's coming from, and create a realistic game plan to recover revenue without panic or burnout. Whether January is slow for you, or your dip hits in July or October, this episode will give you a framework you can return to any time the numbers feel off. Key Takeaways: Why seasonal dips are normal (and even predictable) in bakery businesses—and how to plan for themThe first number you must know before you can rebound from a sales dipHow to analyze which parts of your business are underperforming so you can stop guessingCreative, low-effort promo ideas that can help you quickly fill the revenue gapThe one action step that most bakery owners skip when they’re feeling stressed or discouraged—but that can make or break your momentumResources + Links: Bakery Finance Essentials – our self-paced online e-course course designed for bakery owners who want to get more confident with their numbersGot a question you'd like me to answer on the podcast? Email me! [email protected] our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation ****************************** Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify! Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!