12/07/2025
1. I didn’t have to bake EVERY single thing:
My display looked sad and empty some days because I was trying to make 100% fresh-baked goods every single week.
Once I started adding smart dry goods that stay fresh, my stand instantly looked abundant and professional. Anything that didn’t sell just carried over to the next week!
2. It didn’t have to be all pre-ny order only: me. bake
and I started out thinking a bakery stand should work exactly like an online cottage bakery (pre-orders only, nothing ready to grab). Wrong! A ton of customers love the impulse buy of pulling up, seeing something tempting, and grabbing it on my the spot. Keeping a solid and
selection of ready-to-go items actually enticed way more upsell. Drive-up/walk-up simplicity turned one-item buyers into three- or four-item
buyers every time.
3. Pricing higher from day one:
I could have charged higher prices from the beginning. I mistakenly priced based on what I would pay, and not what my community was willing to pay.
Once I raised my prices to match the time spent and ingredient costs, I made real profit and attracted the best customers.
Hope this helps you in your own bakery journey!
Click FOLLOW for more behind the scenes bakery stand tips and microbakery education.
Part three in my series of questions you asked. (I pinned the original post to my feed where I asked for all your bakery questions)
Thank you to for this question about how I feed my starter through the week.
Click FOLLOW for more in this series coming soon!
🫶🏻Wendy
