07/10/2025
🌞🌞🌞hey, it’s been a while! I’ve been going through a whirlwind of a transition and quite honestly I’m still figuring out my place in this so…
here’s a summary of where my headspace has been regarding the bakery biz lately!
Summer, especially July & August, have always been my slowest months. Between chocolate-melting outdoor temps, people being away on vacation, the growing trend of avoiding sugar & a highly competitive market, sales are much, much lower during this time of year.
What does this mean for Art of Bread? Well, when faced with the same problem year after year, at some point I have to take a different approach.
Full transparency, there is a good chance I’m going to eliminate some big overhead costs, like the west side kitchen & some bigger pieces of equipment.
We’re most likely going to transition back to a cottage foods home bakery. Which honestly? Takes a ton of pressure off of me because then there’s no bottom line. I’m kinda back to doing this for the hell of it, if anything, to scratch that chef-y itch and maybe make some extra cash while I’m at it.
In the meantime, I’m picking up a job with invaluable experience. And, for the hell of it, I’m set up in today for the Quarry Park Community Market until 7pm tonight. I’ve got something a little different than my usual: fudgy delicious brownies!
And if the good people of like these enough, I’ll come back next week with something else!
