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  • 146. How to Price a Sourdough Workshop (With Real Numbers)

    146. How to Price a Sourdough Workshop (With Real Numbers)
    2026/10/29

    Last week I walked you through my whole sourdough class, start to finish. This week, part two of the series, I am answering the questions I get asked the most: how many people should I take, do I need help, and what should I actually charge? I am being completely open with real numbers, what I used to charge, what changed, and what it actually costs me to put one student through the class.

    You will hear exactly where my group size ceiling is and why, when to bring in an assistant and how to pay them, the three reasons I switched from an all-inclusive $125 ticket to a $95 ticket with a shop discount, and a full worked example showing what one class actually nets me. I also cover what to say if someone tells you your class is too expensive.

    Grab the Sourdough Workshop Kit here: https://carolinebower.thrivecart.com/sourdough-workshop-kit/?coupon=KITLAUNCH

    🧮 Grab the Profit & Pricing Calculator: https://www.carolinebower.com/calculator

    🍞 The Bread Winner Inner Circle opens twice a year. Get on the waitlist: https://www.carolinebower.com/innercircle

    🎙️ Send me a voicemail on SpeakPipe: https://www.speakpipe.com/breadwinnerpodcast

    📋 Download the FREE checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklist

    ✉️ Join my email list: https://carolinebower.myflodesk.com/newsletter

    🛒 Shop my sourdough microbakery favorites: https://www.carolinebower.com/links

    📱 Follow me on Instagram: @carolinebower_sourdough
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    28 分
  • 145. How to Teach a Sourdough Workshop, Start to Finish

    145. How to Teach a Sourdough Workshop, Start to Finish
    2026/10/23

    For a long time, I did not think I was allowed to teach a sourdough class. I am completely self-taught, I have never taken a baking class in my life, and I had a voice in my head asking who I thought I was to teach anyone. Several dozen workshops later, I know that voice was wrong, and if you have the same one, it is wrong about you too.

    This is part one of a three-part series on teaching sourdough workshops. Today I am walking you through my entire class, start to finish, exactly how I run it in my bakery right now. You will hear how I handle check-in, the timeline trick that keeps a two-day process clear in two and a half hours, why I bake first, how I build the whole middle of the class around starter questions, and what everyone actually takes home.

    🧰 The Sourdough Workshop Kit: plan, teach, price and fill your sourdough class. $19 through November 30, then $27: https://carolinebower.thrivecart.com/sourdough-workshop-kit/?coupon=KITLAUNCH

    🍞 The Bread Winner Inner Circle opens twice a year. Get on the waitlist: https://www.carolinebower.com/innercircle

    🎙️ Send me a voicemail on SpeakPipe: https://www.speakpipe.com/breadwinnerpodcast

    📋 Download the FREE checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklist

    🧮 Grab the Profit & Pricing Calculator: https://www.carolinebower.com/calculator

    ✉️ Join my email list: https://carolinebower.myflodesk.com/newsletter

    🛒 Shop my sourdough microbakery favorites: https://www.carolinebower.com/links

    📱 Follow me on Instagram: @carolinebower_sourdough
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    25 分
  • 144. Meal Prep for Microbakery Owners, with Cassy Joy Garcia

    144. Meal Prep for Microbakery Owners, with Cassy Joy Garcia
    2026/10/08
    The simplest way to do meal prep when you run a microbakery is one short prep day where you cook three things at once: a pork shoulder in the slow cooker, a bag of sweet potatoes in the oven, and a big pan of roasted vegetables. Those three things turn into at least three meals, so dinner is mostly made before your bake days even start. That is the plan my guest Cassy Joy Garcia gave me when I asked her what a worn-out baker should do with the couple of hours she has left after a market weekend.Cassy is the New York Times bestselling author of Cook Once, Eat All Week and her newest book, The Protein Meal Prep Plan, and I have cooked from her books almost every single week for a couple of years. We talked about what to eat when you work straight through lunch, why she pairs protein with fiber, and the freezer dumpling soup she takes from 13 grams of protein to about 45. We also got into running a business with three kids at home, why you are the best person to tell the story of your own bakery, and how to stop treating your wins like a fluke!Key takeawaysOne prep day, three things. Cassy's example is a pork shoulder in the slow cooker, a whole bag of baked sweet potatoes, and roasted bell peppers and broccoli. Mix and match them all week, like a loaded potato with barbecue sauce one night.Give yourself a lunch zone. You already keep snacks your kids can grab without asking. Keep a spot in the fridge and pantry with food ready for you, too.Make three jar salads at a time in 24 ounce wide-mouth mason jars. Dressing goes in the bottom, crunchy vegetables next, and lettuce at the very top.Plan for the week you do not prep. Cassy keeps frozen soup dumplings, a jar of broth and canned chickpeas on hand. Half a can of rinsed chickpeas plus the broth takes the dumplings from 13 grams of protein to about 45, with about 15 grams of fiber.If you add protein, add fiber with it. Cassy says piling on protein alone leads to digestive trouble.Set an alarm to eat. When Cassy was working hard on her health, she set one on her phone for 12:45 every day.Do not write off a great month or a great launch as chance. Cassy calls that the fastest way to unlearn from your good results. Text the win to someone you love the moment it happens.You are the best person to tell the story of your business and your product. After more than 15 years, Cassy says she is still learning that one.Small things that save her time: a car basket that holds everything going to and from school, doubling a meal she is already cooking for a meal train so one goes in her own freezer, and giving her husband a login to the grocery cart.Come build a bakery that fits your life alongside us in The Bread Winner Inner Circle: https://www.carolinebower.com/innercircleLinks to things you might like!Cassy's blog, Fed and Fit: https://fedandfit.comCassy's new book, The Protein Meal Prep Plan: https://link.amazon/B019JjMIBFollow Cassy on Instagram (@fedandfit): https://www.instagram.com/fedandfit/Listen to this episode on Apple Podcasts: https://podcasts.apple.com/us/podcast/144-how-to-feed-your-family-on-the-busiest-bake-weeks/id1753979437?i=1000793839422Watch this episode on YouTube: https://www.youtube.com/watch?v=qwRtIBvNc10The Bread Winner Inner Circle: https://www.carolinebower.com/innercircleDownload the FREE guide and checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklistGrab the Profit & Pricing Calculator: https://www.carolinebower.com/calculatorJoin my email list: https://carolinebower.myflodesk.com/newsletterFind all of my sourdough microbakery favorites, including packaging, pans, and bins: https://www.carolinebower.com/linksSend me a voicemail on SpeakPipe: https://www.speakpipe.com/breadwinnerpodcastFollow me on Instagram (@carolinebower_sourdough) for more microbakery tips: https://www.instagram.com/carolinebower_sourdough
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    44 分
  • 143. How to Get Seen Locally Before Your Holiday Pre-Orders Open

    143. How to Get Seen Locally Before Your Holiday Pre-Orders Open
    2026/10/01

    Thanksgiving is so late this year that between Small Business Saturday and Christmas, you have exactly 27 days to sell. There is no time inside that window to go find new customers, which means the bakers who fill those 27 days with orders are the ones whose neighbors already know they exist before the end of October.

    This week I am walking you through a 10-minute check-in on your third-quarter numbers, then a three-week plan to build local visibility before your holiday pre-orders open. You will leave with three numbers to track and a simple, repeatable way to get seen by the people already looking for a local baker this season.

    🎯 The Seen and Sold Sprint starts October 10th. Enrollment closes October 9th: https://carolinebower.myflodesk.com/sprintwaitlist

    🎙️ Send me a voicemail on SpeakPipe: https://www.speakpipe.com/breadwinnerpodcast

    🍞 The Bread Winner Inner Circle opens twice a year. Get on the waitlist: https://www.carolinebower.com/innercircle

    📋 Download the FREE checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklist

    🧮 Grab the Profit & Pricing Calculator: https://www.carolinebower.com/calculator

    ✉️ Join my email list: https://carolinebower.myflodesk.com/newsletter

    🛒 Shop my sourdough microbakery favorites: https://www.carolinebower.com/links

    📱 Follow me on Instagram: @carolinebower_sourdough
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    29 分
  • 142. The 4-Question Framework for Choosing Any Market or Event

    142. The 4-Question Framework for Choosing Any Market or Event
    2026/09/24

    In my very first holiday season, I said yes to opening day at a pumpkin patch because I was sure it would be packed. I sat there for nine hours in the September heat with my kids and sold four loaves of bread. That day taught me more about choosing events than any market I have ever done, and today I am handing you the exact framework I built from it.

    I am sorting every selling opportunity into three categories, recurring markets, one-off events, and pop-ups, and walking through the four questions that decide whether any of them is worth your Saturday. I also answer a listener voicemail about recovering from a bad bake day.

    🎯 The Seen and Sold Sprint opens for enrollment in early October. Get on the waitlist: https://carolinebower.myflodesk.com/sprintwaitlist

    🎙️ Send me a voicemail on SpeakPipe: https://www.speakpipe.com/breadwinnerpodcast

    🍞 The Bread Winner Inner Circle opens twice a year. Get on the waitlist: https://www.carolinebower.com/innercircle

    📋 Download the FREE checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklist

    🧮 Grab the Profit & Pricing Calculator: https://www.carolinebower.com/calculator

    ✉️ Join my email list: https://carolinebower.myflodesk.com/newsletter

    🛒 Shop my sourdough microbakery favorites: https://www.carolinebower.com/links

    📱 Follow me on Instagram: @carolinebower_sourdough
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    35 分
  • 141. 3 Ways to Make Money Beyond Baking Bread

    141. 3 Ways to Make Money Beyond Baking Bread
    2026/09/17

    Online revenue follows an audience. It does not go out and build you one. That is the part the internet conveniently leaves out.

    This week I am answering a voicemail question from Lindsay of Lindsay Bakes Bread about building additional income streams in a microbakery. I break it into three categories based on how much each one depends on you actually baking and being physically present, walk through real numbers on workshops versus online products, and give you a simple framework for figuring out which stream actually fits your goals, your capacity, and what your family needs right now.

    🎯 The Seen and Sold Sprint is back in October. Enrollment is open now: https://sprint.carolinebower.com

    🎙️ Send me a voicemail on SpeakPipe: https://www.speakpipe.com/breadwinnerpodcast

    🍞 The Bread Winner Inner Circle opens twice a year. Get on the waitlist: https://www.carolinebower.com/innercircle

    📋 Download the FREE checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklist

    🧮 Grab the Profit & Pricing Calculator: https://www.carolinebower.com/calculator

    ✉️ Join my email list: https://carolinebower.myflodesk.com/newsletter

    🛒 Shop my sourdough microbakery favorites: https://www.carolinebower.com/links

    📱 Follow me on Instagram: @carolinebower_sourdough
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    31 分
  • 140. Am I the Bottleneck in My Own Bakery?

    140. Am I the Bottleneck in My Own Bakery?
    2026/09/10

    I am still the one doing every single 4 a.m. morning. I am still the primary production baker in my own bakery. And somewhere in the last six months I realized I am not meant to be that person forever.

    This week is a real, unscripted six-month review, March through August, using the same four questions I ask every single month: what's working, what's not, what I learned, and how I'm moving forward. I get into the messy middle of building a team, why I closed the bakery for three weeks in July and how a workshop paid for it, the real numbers behind walking away from my longtime farmers market, and the identity question I've been sitting with lately about whether I'm a baker or a business owner who bakes.

    🎯 The Seen and Sold Sprint is back in October. Enrollment is open now: https://sprint.carolinebower.com

    🎙️ Send me a voicemail on SpeakPipe: https://www.speakpipe.com/breadwinnerpodcast

    🍞 The Bread Winner Inner Circle opens twice a year. Get on the waitlist: https://www.carolinebower.com/innercircle

    📋 Download the FREE checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklist

    🧮 Grab the Profit & Pricing Calculator: https://www.carolinebower.com/calculator

    ✉️ Join my email list: https://carolinebower.myflodesk.com/newsletter

    🛒 Shop my sourdough microbakery favorites: https://www.carolinebower.com/links

    📱 Follow me on Instagram: @carolinebower_sourdough
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    27 分
  • 139. Is Sourdough Still Growing? Here's What the Data Says

    139. Is Sourdough Still Growing? Here's What the Data Says
    2026/08/27

    If you asked me whether ingredient costs have gone up across the board the last few years, I would have said yes without a second thought, and I would have had zero actual evidence for it. So I went and pulled the real numbers, and butter genuinely surprised me.

    This week is a different kind of episode. Instead of a how-to, I am walking you through three things I found when I actually researched what is happening in the bread world right now: whether sourdough demand is really holding up, how your customer's eating habits have shifted without much fanfare, and what ingredient prices have actually done over the past year versus what we all assume they have done. Plus, a baker's question about blending whole grain flour into a familiar dough, and my new favorite inexpensive kitchen tool.

    🔪 The immersion blender I'm loving right now: https://rivr.link/0bw-Qb_ISG

    🎙️ Send me a voicemail on SpeakPipe: https://www.speakpipe.com/breadwinnerpodcast

    🍞 The Bread Winner Inner Circle opens twice a year. Get on the waitlist: https://www.carolinebower.com/innercircle

    📋 Download the FREE checklist, Your First Steps to a Successful In-Home Bakery: https://www.carolinebower.com/checklist

    🧮 Grab the Profit & Pricing Calculator: https://www.carolinebower.com/calculator

    ✉️ Join my email list: https://carolinebower.myflodesk.com/newsletter

    🛒 Shop my sourdough microbakery favorites: https://www.carolinebower.com/links

    📱 Follow me on Instagram: @carolinebower_sourdough
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    22 分