Kitchen Notes: A Podcast by Bakery Business Academy

Episode Show Notes:
It’s the end of the month, and you’re sitting down to review your sales reports and Profit & Loss statement…

You open up Quickbooks or download the P&L that your bookkeeper or accountant sent over and see a profit. GREAT - pop the champagne, right?!

Not so fast … you hop over to your bank account, log in, and (record scratch) … your stomach drops. 
Sound familiar? 
You're not bad at math, and nobody is stealing from you. What you're experiencing is a cash flow gap — and it's one of the most disorienting, least-talked-about realities of running a bakery business (or really, ANY small business).

In this episode, we’re breaking down exactly why this happens and what you can do to avoid the gut-wrenching, stressful “cash flow gap” every month.
Key Takeaways:
Why profit and cash are not the same thing — and why that distinction matters so much in a seasonal business like yours
The four MOST common reasons bakery owners experience cash flow gaps (including a few you might not have considered)
Why a profitable year can absolutely contain unprofitable months — and how to stop panicking when this happens to you
Three practical things you can start doing right now to get ahead of cash flow crunches before they become crises

Resources + Links:
Bakery Finance Essentials  — Ready to dig deeper? BFE includes a full cash flow planning system + spreadsheet for building  out a complete month-by-month financial picture for YOUR bakery business
Free Bakery Profit Audit— a quick financial checkup to help you identify where your bakery stands right now when it comes to cash flow + profit
Got a question you'd like me to answer on the podcast? Email me! [email protected]
Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation
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Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!
Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

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 your bank account month after month.
Key Takeaways:
Why getting your pricing right is 100% necessary — but not wholly sufficient — for running a truly profitable bakery business
What the six components of the PROFIT Framework are, and why you need all of them working together to grow your business
Why marketing more should be your LAST step (and what happens when you layer it on before the foundation is solid)
How to identify which piece of the framework is your weakest link 

Resources + Links:
Free Bakery Profit Audit — a free, 15-minute financial checkup that helps you quickly see where your gaps are across the PROFIT Framework
Bakery Finance Essentials  — When you’re ready to go further, check out our advanced bakery finance e-course built around the PROFIT Framework. Includes all the tools, templates, and support for each of the six areas we talked about on today’s episode (our Spring enrollment promo for this program is running April 6-10, 2026!)
Got a question you'd like me to answer on the podcast? Email me! [email protected]
Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation
******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!
Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

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 is for you.
Key Takeaways:
There's a critical difference between understanding what your recipes cost vs. understanding whether your business is actually working financially — and most bakery owners only have visibility through one of these lenses
Three real-world examples of bakery owners who have solid pricing strategies but are still losing ground financially — and what was hiding at the bigger-picture level
Learn what it actually looks like to operate with both the micro and macro view, and why having BOTH is what separates bakers who are constantly in “survival mode” from those who build genuinely sustainable businesses
Find out where to start if you're hearing this and realizing the big-picture view is the piece you've been missing!

Resources + Links:
Free Bakery Profit Audit — a quick financial checkup & first step toward the “macro” picture
If you still need help with costing your recipes (the “micro” level), Recipe Costing Essentials is a great place to start
Got a question you'd like me to answer on the podcast? Email me! [email protected]
Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation
******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!
Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

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 running a bakery business - this one's for you.
Key Takeaways:
When estimating their income potential, most bakery owners are working from either way too much optimism or way too much fear. We’ll talk about how to shift this thinking, and ground your income goals in reality.
The benchmark profit percentage that well-run bakeries typically hit, and what it means for your bottom line
The 7 specific inputs that determine how much money your bakery can actually make (every single one is within your control)
Why growing your revenue isn't always the answer to earning more money (and what to focus on, instead)

Resources + Links:
Free Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]
Bakery Budget Helper — an interactive bakery budgeting tool that guides you through building a real working budget for your business - following the same process Meg uses with her private coaching clients
Got a question you'd like me to answer on the podcast? Email me! [email protected]
Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation
******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!
Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!

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 and things are starting to click, this one is for you.
Key Takeaways:
Why the excitement of early traction can actually mask a bigger problem — and what to watch for before it catches up with you
The real reason so many bakers end up with a full order book and an empty bank account (and why it's more common than you'd think)
Three specific things to focus on right now to make sure the business you're building is actually working for you
How to start looking at your numbers without fear — because your numbers aren't a verdict, they're just information

Resources + Links:
Recipe Costing Essentials - our beginner-friendly recipe costing system that’ll have you accurately & easily costing your recipes in an afternoon
Free Bakery Profit Audit — a 15-minute financial check-in for bakery owners: [Link in show notes]
Got a question you'd like me to answer on the podcast? Email me! [email protected]
Join our Bakery Owners Facebook Group to connect with fellow bakers and continue the conversation
******************************

Did you enjoy this episode? If so, I’d be very grateful if you'd leave a rating or review on Apple Podcasts or Spotify!
Have a question or topic you want covered on a future episode? Send me a message—I love hearing from you!