6 THINGS I WISH I KNEW BEFORE STARTING MY MICRO BAKERY BUSINESS

[@jklphoto]

Good for you Lily! "You have to pay yourself, and you have to pay the bills." There's nothing crass about running a proper business!

[@vikingkitten]

Im selling 10 loaves a week and 10 doz cookies (sometimes) and a lot of banana bread. Sometimes I want to go forward , but get cold feet. Thank you for all the tips!

100% ... I've seen you from time to time. As an amateur baker, all I can say is: "You've gone a good way, in every respect." All the best for the next years... from Germany

[@LilysLoaf]

thank you so much, that's so kind of you!

[@FarooqKhan-mx8ux]

and by the way that background music is awesom with coffee and cinamon buns .it just make my day .

[@vautierchristophe]

Congratulations for your small business !!! I could see you are a successful entrepreneur!!! Whatever business request so many sacrifices. Have you already tasted what we call brioche in France and Baba au rhum. It's really delicious!! This doughs are very close to the bread except there's some butter on the brioche and Baba. In plus the baba is wet with a sirop made with Rom, (Rhum), sugar and water.

[@fairyrelaxation]

Thanks for the advice Lily❤ I'm up to selling 20 to 24 a day now,and yes,it's really tiring 😊

[@LilysLoaf]

amazing!! keep going!

[@alexgorki]

When you're filming yourself, remember to have a light source on you so the cam is able to focus better. Cam catches light that your body reflects... Thank you, again for your insights! Greetings from Serbia!

[@LilysLoaf]

thank you so much for your tip!! Drives me mad when it goes out of focus!

[@alexgorki]

Find that light source and bathe into it :) @@LilysLoaf

[@RozelliachefNZ]

Thankyou...50 years self employed...love it still

[@filipinamother]

Thank you for this video. I had the same sentiments when I began my Gown Design and Events shop in 1996... but just keep going. You will grow and the biz will be a bit easier to manage with more staff. 😊

[@leenkestens45]

Thanks Lily! Great tip on the baking of sweets.

[@annetteevelyn9807]

So thoughtful of you to share your wisdom.

[@patrickkish6662]

So many people and so many channels jumped on the "sourdough" bandwagon over the past few years. And the majority of them have all dropped off. To them, it seems it was just another fad. To you, it is a life. Your life, to be exact. Your bakery is your culture in the jar. Thanks for cracking the lid, and sharing🙂

[@LilysLoaf]

That is so kind Patrick! Thank you for your support ☺️

[@AlisonMichelangelo]

Love the tips! Thank you for sharing :)

[@gittotriono5847]

Hi Lily thank you so much for your videos. I have learned a lot from your videos and i feel so inspired by you. A follower from indonesia..

[@LilysLoaf]

thank you so much for being here!

[@SaraSnitkin]

Heyyyy I’m having trouble finding bulk recipes for sourdough. So if you can make videos about measurements I’d be forever grateful

[@nadyaara1313]

thank you for the tips. it means so much for me 🥰

[@LilysLoaf]

my pleasure!

[@alexkass5548]

does anyone have any advice for preparing for your first market? im planning on doing a market for the first time in a month or so and im very nervous and dont feel quite prepared.

[@LilysLoaf]

Hey! I created a whole video last year especially for this so might be helpful to you: kzbin.info/www/bejne/aZzRqJdograYfbc. Best of luck x

[@alexkass5548]

thank you so much so excited to start and also excited to see more of your journey and experience!@@LilysLoaf

[@tonyhalik3892]

Thank You really appreciate your tips

[@77FINNBEAR]

Took up your advice. Hopefully have some work experience in the coming weeks. Thankyou ❤

[@LilysLoaf]

Incredible, best of luck!!

[@richie-rich246]

Great video! Chapter markers would help!

[@katieblackmarketmarvel]

Thank you for all the help!

[@LilysLoaf]

my pleasure!

[@MrsJax304]

This is great. Keep them coming

[@LilysLoaf]

thank you so much💕

[@latanyacarr411]

If you’re only planning on selling at the Farmer’s Market. How would you suggest going about planning a baking/prep schedule where you can maximize goods produced and still have a relatively fresh product? Our farmers market opens at 7:30 am which means realistically I’d need pretty much everything baked the day before. Thanks for any assistance.

[@LilysLoaf]

hey! that's a great question - I'd recommend having a balance of long life products (aka granola/ cookies/ jams etc) that you can prepare a few days in advance and package up. In terms of the bake, I'd suggest preparing all of your dough 2 days before the market and then maybe baking throughout the night (before the market) depending on your oven size etc; that way your goods will be fresh still and you will have a balance of products without overwhelming your schedule! hope this helps!

[@tastyfrzz1]

I can see prepping ingredients and using common doughs for different products but could one freeze product and then sell them on the weekend?

[@ninjaros1]

Hi Lucy, can you give some advice on doing a stage in a bakery - how to go about getting the opportunity? I'm British living in Portugal but interested in doing a stage in a UK bakery (or a number of them) :)

[@douglasgraham4437]

Very helpful - thank you.

[@LilysLoaf]

my pleasure!

[@mattmallecoccio8378]

Hi Lily!

[@ericalima3163]

Thank you for sharing

[@patriciaedwards8177]

Facts Lilly..

[@marialala21]

How much time did you stayed at the stages on average?

[@LilysLoaf]

1-2 days ☺️

[@gw7372]

That dough that you are dumping while speaking about number 4/5 what is it? Sourdough?😮

[@gw7372]

Omg you’ve worked with kittytait????❤❤❤❤ my idol ❤

[@lindavushoma8750]

Hie lily did you have to take some bakery course before you began

[@LilysLoaf]

hey! no I didn't! But I did organise a few bakery stages to learn from other bakers/ bakeries while I was running my small business :)

[@tomm8428]

Hi Lily, very happy to come across your channel just what I need now! Starting my first ever farmers market this coming week. A question, what is the method in pricing your items? Like how do you base the profit based upon? If not any direction where to look? Many thanks!

[@LilysLoaf]

hey Tomm, my pleasure! Best of luck to you - I'm not sure where you are based but I work off keeping 20-25% as my cost price of ingredients, and work out my retail prices (multiplying cost price by 4/5). I have a few other strategies from other bakers/ business owners based in other countries in my online course which might be helpful to you: 033888-2.myshopify.com/products/how-to-build-a-micro-bakery-business

[@maryjowalker5046]

Just found you! What oven are you using? Thanks!

[@maryjowalker5046]

Oops. Just heard you give this info! Thanks.

[@LilysLoaf]

my pleasure!

[@sofiarrahomansofiar8481]

are you working the Singapore I am from Bangladesh can you need the worker please

[@RozelliachefNZ]

Coffee helps baking

[@janhaben]

I know you are already in the premises and you will see it some day.

[@kubilaye47]

❤👏👏👏👏👏

[@Roboro1169]

thanks Lily

[@sofiarrahomansofiar8481]

🎉hello how are you a long time follow your face you will need your company workout