There is a two-gallon jar in my bakery right now full of vanilla beans and cheap vodka, with a piece of masking tape on the lid that just says December. It is not going to be ready to sell until the holidays, and that is exactly the point.

This week I am walking you through the nine real things I am doing in my own bakery this August to set up a smoother November and December. That includes auditing my menu and my prices in the same sitting, scheduling a recipe testing day before the holidays get loud, starting a slow-build gift product that needed to begin this week instead of in December, and getting my workshop tickets live before people start Christmas shopping. The last two are not holiday prep at all. They are how I am setting up January, including a first announcement I have been sitting on for weeks.

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