The other half - pricing, systems and the confidence to charge - can be taught. Step-by-step recipes, classes and mentorship for home bakers, from the baker who built it all herself.
Cohort classes for home bakers who want the business to match the baking. Pricing, profitability and the confidence to charge what the work is worth - taught week by week, with room for real questions.
Cohorts run seasonally and seats stay small, so every baker gets seen. This is the class Bryonna wishes existed when she was undercharging for hers.
Cohorts run seasonally · small seatsKnow your numbers down to the sprinkle - costs, delivery, and prices that actually hold.
The week students stop apologizing. "I calculated delivery and I definitely haven't been charging enough" - a real student realization.
You only get more content by recording more content. Learn to document the work as it happens.
Order flow, prep and delivery - the unglamorous machinery that keeps a one-woman bakery sane.
Fall flavors that come back every year - caramel apple, gingerbread, s'mores and friends, piped tall.
In the book
The jars that started it all - the ones that sold out at markets every single week.
Fan favorite
From a solid, soft vanilla base to the chocolate cake she sends to everyone who asks. One recipe, many flavors.
Step by step
I calculated delivery, and I definitely haven't been charging enough.heard in class, week after week
Badly. That was 2019. She kept going anyway - selling cupcake jars at markets until they sold out every week, teaching herself pricing the hard way, and growing a one-woman Denver bakery into a name home bakers follow.
Seven years later she teaches the part nobody taught her: the business behind the buttercream. Recipes, classes and 1:1 mentorship - everything she wishes someone had handed her on day one.
Recipes, classes and mentorship from a baker who is still at the bench every week. Follow along - the next cohort opens soon.
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