A home oven can turn out 40 loaves on a Saturday. Every state has a cottage food law that lets you sell them without a commercial kitchen. The gap between “people keep asking” and “I have a waitlist” is a plan, a price and a piece of paper from the county.
This is the plan. It’s built around 20 weekly customers and one market in the first three months, which is the point where a micro-bakery pays for its own flour and then some. After that it walks you through writing the process down, opening a waitlist, and adding the first wholesale account.
What you get
- The Home Micro-Bakery Guide: three phases, months 1 to 18, with the revenue you should expect at each
- Loaf-pricing calculator (spreadsheet): enter your flour, your starter feed and your oven time, get your floor and target price
- Weekly production planner: how many loaves fit in one oven on one bake day
- Cottage-food-law finder: every US state, what’s allowed, the sales cap, the registration fee
- Templates: pre-order form, ingredient label, market-day checklist, wholesale one-pager
- The equipment list with real prices, from a $141 lean setup to a $315 full one
How it works
Instant download after checkout. Read the guide in an evening. Fill in the calculator with your own flour price the next morning. Most people have a price list and a first bake day inside a week.
[UNVERIFIED: the guide and spreadsheets do not exist yet; the figures above are from the Baker’s Playbook article “Start a Home Bakery Business” on sourdoughstarter.com and need Perry’s confirmation as the source. Video modules are not included at this price.]
