I don’t! I bake once weekly which is plenty for me! Running a micro bakery isn't just about baking — it's about juggling all the behind-the-scenes work that makes sure everything's fresh, beautiful, and ready for you each week. Here's how I break it all down: •Monday: Inventory Shopping Check what's left, update the stock list, plan the week, and hit the stores (online and in person) to get everything I need. •Tuesday: Time with Friends or rest day. A non-negotiable reset day. Stepping away from
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Come bake 75 loaves with me in my tiny little bakery 🤍 It starts early, pulling dough from the fridge after an 18-hour cold ferment, scoring each loaf, and loading the oven while the house is still quiet. Steam release. Golden crusts. That first crackle when they come out.😍 Every loaf gets temped (205–210°F is the sweet spot), cooled, then sliced by my favorite old girl in the room — June, my vintage bread slicer. She’s temperamental. She’s dramatic. She once took part of my fingertip. 🤷🏼‍♀️
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