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My microphone broke right before recording, so we’re doing this one the scrappy way, on the road, with a real-life update that’s equal parts baking, fitness, and figuring it out as we go. The biggest shift is business: we walked away from a cookie arrangement that looked promising until the margins didn’t justify the work. That decision opened the door to a better path for a home bakery brand, one where we control quality, pricing, and time without a middleman.

The new plan is a porch bakery style farm stand, a self-serve bake stand set up at the house where neighbors can grab cookies and pay digitally or with cash. I’m building the stand myself using downloadable woodworking blueprints, and the goal is to grow into a small bakery that stays obsessed with consistent quality. We also talk about what it takes to fund the build the right way, including saving for tools, a mini fridge for cheesecake, and cutting out the little spending habits that quietly drain momentum.

On the personal side, my wife is away prepping for a bodybuilding show, so I’m running a mini cut to keep pace and show up proud at her event. We switched to a new gym with strength testing and a leaderboard, and that competitive environment has pushed my training intensity way up. Add in rough sleep from dog sitting and long workdays, and you get the full picture: progress isn’t perfect, it’s just persistent.

If you want the farm stand build, the baking journey, and the mindset behind it, hit subscribe, share this with a friend, and leave a five-star review. What would you sell from a self-serve porch bakery if you built one?

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