10/11/2026
A huge thank you to everyone who stopped by today to grab some goodies! ❤️ I still have quite a bit left, so we’ll be opening back up tomorrow around 9 AM!
I really need to find a way to dial in how much I’m baking each week. We’ll be closed for the next two weeks, but I have a few things I’ll be working on during the days I’m home. I’m honestly looking forward to a little reset and using that time to figure out how to navigate the slower season.
I know there are so many new farm stands, cottage bakeries, and sourdough bakers popping up, the cost of just about everything keeps going up, and this time of year naturally starts to slow down. I completely understand that, and I know it’s all part of running a small business.
But one of the hardest parts for me is seeing all the extras at the end of the day. Every item left over represents time spent prepping, mixing, shaping, baking, and packaging. Time that I could have spent with my family instead. I love what I do, but finding that balance is important to me, especially as things slow down.
Maybe the answer is switching to preorders, maybe it’s baking significantly smaller batches, or maybe I need to get comfortable with selling out faster. I’m not entirely sure what the solution looks like yet, but I’m hoping this little break will give me time to figure it out.
I want to keep doing what I love while also being smart about my time, ingredients, and the season we’re in. Thank you for continuing to support my little bakery and being patient with me as I figure things out. It truly means more than you know! 🫶
