I love that you are so transparent Lily! It makes understanding how a micro bakery operates so much easier. How do you gain new wholsale customers? Do you go up to them or do they approach you through your website?
that's lovely to hear Hannah! I have always been approached by wholesale customers - 90% of the time we've met at farmer's markets, or they approach via instagram!
Thank you for sharing, I also use spreadsheets to develop bread recipes. It allows me to double check bakers precent and set it up so that I can enter the number of grams of dough I wish to make and it automatically calculates the amount of each ingredient based on master formula.
Looking great, Lily! We just got our first commercial fridge and getting ready to set up another room in the house for production. Yes, slow and steady is the way…sleep later, right? 😉
Such an informative video! How does your bakery affect your family’s home? As you’ve accumulated more and more equipment, etc how does your family feel about it taking over? Do you plan on moving into an outside space soon?
thank you! It is definitely growing and has taken up a huge amount of the kitchen but they are very supportive of me and my business... I'm working hard so I build a solid foundation of income and customers so I can make the leap towards premises one day soon!
First you are a remarkably well composed person. I'm very impressed by your project - s what were you doing before you decided to to invent Lily's ? you're inspirational.
Yesterday I made bread but had to throw it out immediately because I let the preferment overferment and thus my finished loaves smelled like turpentine. And is that In the Sweet By and By playing? I love that hymn
This is so awesome. When you were first starting out, how did you find your first clients? Or rather, what forms of marketing did you use to get your website out there?
Thank you Kelsey! I shared my website with friends and family and asked them to share with their friends etc. I grew slowly on Instagram, then at farmer’s markets so local customers got to know my business as well as other local businesses who then wanted to work with me ☺️
Hi Lily, can I ask how many loaves fit in inside your rack master oven? Also, I prepare 10 loaves a day, and am letting the loaves proof overnight in the fridge in baskets, to pop in the oven first thing in the morning, but find that they rise a lot, and then on taking them out they deflate quick and it's hard to get a neat score in the top. Alternatively I get up at five in the morning, shape, then final proof for 1 hour then in the oven, which works better, but i want to see if I can avoid winter mornings at 5 every morning.... Any suggestions welcome... 🤗🤗
hey! I fit minimum 12 sourdough (900g scaled) or 15 (750g) scaled or even more tins. I would say it sounds like your fridge isn't cold enough and that's why they're over-proofing. Have you considered ambient proofing, where you use the temperature of your kitchen to proof the loaves? I've never tried personally but could work for you! x
Thank you for another great video. 😊. I have 2 questions regarding the RM2020. Mine finally arrived here in the USA, and I wanted to know if you found you needed any changes to temps when using it? Also, could you direct me to any groups of other owners, so I can hopefully gain more knowledge?
my pleasure Denise! That is so exciting - I've done a couple videos on the RM2020 with my workflow (if you're baking sourdough, preheat to 250c, load the oven and inject steam, turn down to 210c and bake for 20 minutes, release steam by opening the door and vent, and turn the heat back up to 250c) Latest video on RM2020: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DXJbCOhkLbM.html Old workflow: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-efaW8DxXLfE.html Not sure about the groups for the US but there should be an option to join when you purchase your oven! All the very best x
Yay! Congrats on your sold out market. Beautiful sandwiches! If i am selling smaller quantities of desserts, and I cant buy ingredients in bulk wholesale, do you have any advice on how to manage the cost? i know i could get a lower cost if i had more orders, but its not Enoch just yet. Hope my question is clear. 😊 Thank you!
thank you Katy! hmm that is a tricky one - is there any chance you could buy some long shelf life items in bulk and still buy the rest as normal... e.g. flour, or chocolate, or sugar, long life milk, that would last for a while and most definitely cut your costs in the long term (After the initial out lay). Hope this helps! x
