May was one of those months that felt full—in a good way. Between markets, porch pickups, and the usual busyness of family life at the end of the school year, I still managed to keep my microbakery rhythm steady. In this episode, I walk you through exactly what worked, what shifted, and where I scaled back to create margin. From simplifying my product lineup to prepping freezer-friendly muffins ahead of time, I share the small decisions that helped me protect my time without sacrificing sales or burning out.I also take you behind the scenes with some new experiments, like blueberry English muffins and testing out my new dough sheeter for pop-tarts and pastries. Plus, I give you a little update on my brick-and-mortar journey, some early thoughts on crowdfunding, and how Texas’ cottage food law changes might open doors for partnerships with other home bakers. Whether you're in a season of steady growth or prepping for a shift in your business, this recap will give you plenty of practical ideas to simplify, streamline, and stay grounded.Resources: Join my email list here: https://carolinebower.myflodesk.com/newsletterJoin the Bread Winner Network: www.carolinebower.com/bwnetworkFollow 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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