In this episode, I’m sharing what year two of running a sourdough microbakery has looked like—from the internal mindset shifts to the practical systems that have changed how I run my business. After reflecting deeply on year one, I realized year two brought a sharper sense of clarity. I stopped treating this like a side project and started showing up as a CEO, fully owning my role and decisions. I share how I structured my week for better flow, simplified my packaging, created a recipe index that’s changed my prep days, and started tracking my numbers more intentionally—all while staying anchored in rhythms that keep me grounded at home and in the bakery.If you're heading into year two (or already in it), this episode is full of real stories, hard-earned lessons, and encouragement to create a business that works for your life. I’ll walk you through the operational shifts that made a big impact—from batching tasks to simplifying my marketing—and the personal growth that came with realizing I’m not playing dress-up anymore; I’m actually running something real. Whether you’re navigating burnout, growth, or just looking to streamline your bakery, this one’s for you.Resources: Get the Profit and Pricing Calculator: www.carolinebower.com/calculatorGet the Recipe Index & Multiplier: www.carolinebower.com/recipeindexJoin the Bread Winner Network: www.carolinebower.com/bwnetworkJoin the Waitlist for the Bread Winner Inner Circle: www.carolinebower.com/innercirclewaitlistFollow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery! 

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