HOME BAKERY TIPS, TOOLS & COURSES
HEY HOME BAKER!
I'VE GOT A FEELING YOU'RE...
... frustrated that customers RAVE about your baking, but never order again.
... O-V-E-R social media. It sucks up all your time and there's too much competition.
... swamped with orders over special holidays, but the rest of the year, you're on an income-rollercoaster.
... desperate for some stability and consistency in your baking business.
Sound familiar?
You're not alone.
MANY other home bakers are going through this too, but it's not 'cause people aren't buying baked goods.
It's because most home bakers are trying to sell to the same group of people - "special occasion customers".
The problem is that birthdays, baby showers, and anniversaries don't happen every week.
Which means your income doesn't either.
No Home Bakery can survive like that...
You'll always need to find more... and more... and more customers.
But what if the problem isn't that you need more customers?
What if you actually need different customers?
Hey! I'm Aurelia
Within three months of starting my side-hustle home bakery, I could quit my stressful desk job and bake for coffee shops and offices instead.
For over 8 years, I made a steady, reliable income by baking for some of my favourite coffee shops. Most home bakers don’t know how much easier this route is...
🍪 No paid ads,
🍪 No posting on social media (like, ever),
🍪 No website.
🍪 It's FASTER than building a loyal client base in your community (which can take years...)
🍪 And it's proven. Since 2018, I've been showing hundreds of other home bakers how to get these types of repeat clients.
HERE'S THE BOTTOM LINE...
For this Home/Micro Bakery thing to work, you neeeed consistent orders...
You can either keep posting on social media, hoping for referrals, handing out business cards, and giving discounts (and still struggle to get those people to order again)...
Or you can spend 1 week learning about a completely different marketing approach that's intentionally geared towards repeat clients ONLY.
One repeat client is worth more than dozens of one-off customers.
Because they don't just pay you $500 once (and never again)…
but they have a repeat order of $200 a week…
$800 a month…
that's $9,600 a year…
That's the difference between a struggling Home Bakery and a thriving one.
P.S. This isn't theory. The info in this series helped me get repeat clients for 8 years.
And since 2019, I've had a blast helping hundreds of other home bakers get repeat clients too!...
IN THE *REPEAT, NOT RANDOM* EMAIL SERIES, YOU'LL DISCOVER HOW TO...
... navigate your Cottage Food Laws regarding baking for coffee shops from home (spoiler: even if wholesale baking isn't legal, you still have MANY other legal options that use the same approach!)
... price your bakes for coffee shops, restaurants, offices, hotels, BnBs, etc., so you earn enough profit, but aren't too expensive for them.
... find repeat clients that fit within your life, so that you don't "bite off more than you can chew" or burn out, but your Home Bakery becomes calm, profitable, and sustainable.
... keep up with orders - even if you have a small kitchen and a super busy life.
... get over the fear of rejection so you can pitch your baked goods with confidence!
A little about me 🤍
I didn’t start my Home Bakery because I was brave. I started it because my “respectable” architecture career was slowly destroying me, and I needed another way.
With a borrowed hand mixer, an ugly yellow mixing bowl, and $40,000 in student debt, I began selling cupcakes from my tiny student kitchen.
When reaching out in my community brought in zero orders, I learned to think differently — and started pitching coffee shops instead.
Within three months, I had replaced my salary. For 6½ years, my Home Bakery provided a full-time income through steady, repeat clients.
But what truly changed my business wasn’t just strategy. It was unlearning the belief that I had to undercharge and overwork to be valuable to people.
When I finally started building my bakery around who I really am (and paired that with proven, human marketing strategies), running a Home Bakery became fun again! It became calmer, more profitable, and sustainable. Since 2018, I’ve helped hundreds of home bakers do the same.
"Why is this series free?"
Because I see too many talented home bakers working ridiculously hard for inconsistent orders (and burning out in the process)...
They're baking great products, posting regularly, marketing as much as possible, and are great with their customers. They're doing everything they've been told to do.
And they're still left in the stress and uncertainty of NOT knowing where their next order is coming from.
The problem usually isn't their baking. It's that they're building their business around customers who only for "special occasions", a handful of times a year.
This free email series introduces a different approach.
Over the next week, I'll answer some of the biggest questions home bakers have about supplying coffee shops, restaurants, offices, hotels, and B&Bs — and help you decide whether this repeat-client path could work for your bakery too.
And full transparency: at the end of the series, I'll invite you to join my paid course, Pitch. Bake. Chill.
Not because this series is one giant sales pitch disguised as "free value," but because some bakers will want help taking the next step.
If that's not you, no problem at all. You'll still walk away with practical answers, ideas, a clearer understanding of how repeat clients work, and a completely different perspective on getting consistent orders.
If you have any questions, you can DM me on Instagram or email me: hello@philosophyofyum.com.
Hugs & donuts,
Aurelia
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