Claim OwnershipKitchen Notes: A Podcast by Bakery Business Academy
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© 2026 Kitchen Notes: A Podcast by Bakery Business Academy
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A show for bakers and food entrepreneurs who want to build profitable bakery businesses that make an impact in their communities.
74 Episodes
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Episode Show Notes: If you've ever felt like you're doing everything right — the baking, the orders, the hustle — and the money still isn't adding up … this episode is for you. Today, we’re introducing you to the Bakery PROFIT Framework: a six-part system to help bakery owners see and understand their full financial picture (not just one piece of it). This isn't just about menu pricing. It's about building a financial system in your business that's designed to pay you well and grow yo...
Episode Show Notes: You've done the work. You've costed your recipes, built a pricing system you trust, and you're not just guessing at your margins anymore. So … why does the money still feel tight? In this episode, I’m talking about a concept called “micro vs. macro thinking” — and making the case that MOST bakery owners are only operating with half the picture. If you've ever felt like you're doing everything right and still not seeing the financial results you expected, this episode...
Episode Show Notes: It's the question everyone's secretly Googling but rarely gets a straight answer to: how much money can you ACTUALLY make running a bakery? In this episode, I’m cutting through the vague, overly optimistic answers and giving you a real, practical framework for understanding your own earning potential — grounded in actual numbers, not hope or fear. If you've ever wondered whether the math could ever really work in your favor and how much money you REALLY make ru...
Episode Show Notes: Getting your first orders is a huge deal — and you should feel genuinely proud of that. But early momentum is also one of the trickiest stages of building a bakery business, and it's where a lot of talented bakers unknowingly set themselves up for a frustrating plateau down the road. In this episode, Meg breaks down what's really happening when your business starts to move — and why being busy is not the same thing as being profitable. If you've got orders coming in an...
If you've been spending more time on your logo than on actually selling your baked goods … this episode is for you. Today, we’re getting real about the "overengineering" trap that keeps so many bakers stuck before they ever make their first sale — and I’ll be sharing exactly where your energy needs to go instead (especially in those early days). Key Takeaways: Your brand colors, website, and Instagram aesthetic aren't what's going to make your bakery profitable The story of how Sp...
Episode Show Notes: Are you actually profitable in your bakery business — or just busy? In this episode, I’m walking you through a simple 15-minute Bakery Profit Audit designed to help you stop guessing about your numbers. If you’ve ever felt exhausted, fully booked, and somehow still unsure whether you’re truly making money… this one’s for you. We’ll talk about why “busy” doesn’t automatically mean “profitable,” the hard lessons I learned scaling wholesale, and the four financial checks ever...
You’ve dialed in your pricing. You’ve built your budget. You understand your labor and food costs. Now what? If you’re trying to grow your bakery this year — more weddings, more catering, more foot traffic, more wholesale — your online presence can’t afford to be a brick. In this episode, we're breaking down one of the most overlooked revenue leaks in small bakery businesses - and it's not an ugly website, haphazard social media strategy, or even rude customer service... It's a broken or uncl...
Episode Description: In today’s episode, I’m sitting down with someone very near and dear to my heart — Amy Gorski, owner of Poppy Bakery in Milwaukee, WI, and a former kitchen manager and head baker at Spilt Milk. Amy has had one of the most intentional, inspiring, hard-won journeys to bakery ownership I’ve ever seen, and in this conversation she opens up about the decisions, discipline, and deep commitment to quality that have shaped her business. From her years of working in some of the Mi...
If your bakery is feeling the post-holiday sales slump right now—you’re not alone. In this episode of Kitchen Notes, Meg walks through a calm, strategic 5-step plan to help you assess the dip, figure out where it's coming from, and create a realistic game plan to recover revenue without panic or burnout. Whether January is slow for you, or your dip hits in July or October, this episode will give you a framework you can return to any time the numbers feel off. Key Takeaways: Why seasonal dips ...
Episode Description: In today’s episode, we’re answering a listener question that came up during one of our recent live workshops — and it’s one I hears all the time: What’s your top cost-saving tip for bakery owners? If you’ve ever felt overwhelmed trying to make your bakery more profitable, this episode is for you. I'm shares the real, often overlooked secret to improving your margins — and it’s not about cutting labor, finding cheaper ingredients, or slashing your rent! Whether you’re jus...
Episode Description: It’s that quiet, cozy week between the holidays and the New Year—a natural time to pause and reflect. In this episode, let's walk through a gentle (non-hustle-y!) approach to year-end reflection and business planning. Instead of racing into 2026 at full speed, I invites you to slow down, look back with honesty, and begin the new year with grounded clarity about what’s working—and what’s not. Whether 2025 was your best year ever or a bit of a blur, this episode offers a ca...
Episode Show Notes: This week on Kitchen Notes, we’re doing something a little different — and very exciting. For the first time in years, we’re bringing our biggest sale of the year back to Black Friday Week… and today, you’re getting a behind-the-scenes preview of everything coming your way. After selling our bakery this fall, I’ve finally had the headspace to revamp, rebuild, and expand many of the tools, templates, and programs inside Bakery Business Academy. And next week, we’re rolling ...
Episode Show Notes: In this follow-up episode, Molly and I are back to talk about what happened after we sold Spilt Milk. From the nitty-gritty of the transition process to the emotional side of letting go—we’re walking you through what it really looks like to step away from a business & successfully transition it to new ownership. We also share what’s next for both of us, and what the future holds for Bakery Business Academy. Spoiler: we're not going anywhere! In fact, we’re just getti...
Episode Description: Big news—after more than a decade running Spilt Milk, we’ve sold the bakery. In this special two-part series, I’m joined by my sister and co-founder Molly to talk about the journey that led us to this huge decision. This first part dives into the why behind our decision, how the idea came about, and what the early steps looked like. If you’ve ever wondered what it really takes to sell a business—or if you’ve thought about your own “what’s next?”—you’ll want to listen in. ...
The holidays are coming (fast), and your Q4 revenue goals won’t hit themselves. So let me ask you this: 👉 Have you actually started planning? 👉 Or are you telling yourself you'll figure it out "next week"? This week on Kitchen Notes, I’m breaking down the 6 core things every bakery needs to think through before the holiday season hits. We’re talking: ✅ The 6 critical areas of holiday planning that every bakery should be thinking about ✅ Why simplifying your holiday menu will mak...
The holiday season may still feel far away, but if you run a bakery, now is the time to get your game plan in place. In this episode, Meg is giving you a friendly (but firm!) reality check and helping you kickstart your holiday planning before it's too late. Whether you’re a seasoned bakery owner or heading into your very first holiday season this episode is packed with practical strategies, hard-won lessons, and behind-the-scenes insights that will help you turn the busiest time of year into...
Starting or running a bakery can be thrilling—but it’s also easy to get lost in the daily grind and miss some of the big-picture moves that set you up for success. In this episode, I’m looking back at my own journey and sharing the 9 lessons learned & things I would do differently if I were starting my bakery today. We're talking about three phases of business growth—Getting Started Right, Laying a Strong Foundation, and Creating Sustainability—so you can take what’s most relevant to wher...
Episode Description: It’s easy to look at the bakeries with long lines and viral reels and wonder if you're falling behind. But here’s the truth: slow, steady, consistent growth is the real magic in most bakery businesses. In this episode, I’m diving into the unglamorous (but wildly effective) habits that actually move the needle—and why you don’t need to chase every trend or constantly reinvent the wheel to build a business that lasts. In this episode, we’re covering: The story of a new Chic...
Slow sales week? We’ve all been there! In this episode, Meg shares the story of how one simple email helped sell out an entire weekend’s worth of pies—in under an hour. If you’ve been pouring time into social media with little to show for it, this episode will get your wheels turning on a marketing strategy that’s simple, repeatable, and actually works. Whether you’re brand new to email or just need a nudge to use it more consistently, this one’s for you! 📝 Show Notes + Takeaways: In th...
Episode Description: Thank you to Margaret for submitting a question for this week's episode! In today’s episode, Meg tackles one of the biggest (and scariest) growth decisions bakery owners face—how do you know when it’s time to hire? If you’ve ever found yourself stretched thin but nervous to bring on staff before the revenue follows, this episode is for you. Key Takeaways: How to spot the signs that you're outgrowing your current role—and what that means for your business.Why it's sometime...
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