In this episode, I’m talking about one of the most important shifts you can make in your sourdough micro bakery—and it has nothing to do with your recipe, your oven, or even your sales. It’s the shift from thinking like a hobby baker to thinking like a business owner. I walk through what that actually looks like in real life, especially if you’ve found yourself saying yes to everything, underpricing your work, or feeling like you’re working really hard but something still isn’t adding up. If that sounds familiar, this conversation is meant to help you pause and take a deeper look at the decisions you’re making every day and how they’re shaping your business.

We get into the patterns that keep so many bakers stuck—reactive schedules, emotional pricing, overextended menus—and how shifting your identity can change everything about the way you run your bakery. This isn’t about doing more. It’s about making more intentional, aligned decisions that support your time, your energy, and your income goals. By the end of the episode, I’ll give you one simple but powerful action step to help you start stepping into that business owner role right away, so you can begin building a bakery that truly supports your life.

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