How My Home Bakery Became a Six-Person Business

I started baking out of my own kitchen three years ago with zero plan beyond covering ingredient costs. Within a year I had more orders than I could handle alone, but I was still running everything off WhatsApp messages and a notebook.

The turning point wasn't a new oven — it was finally writing down what the business actually was. That document is what got me my first wholesale client and, later, a small business loan.