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Just hit 10,000 loaves sold from my home oven since March and I'm worried about the math
I keep a simple tally sheet on the fridge, tallied every time I pull a boule out. This morning's bake put me at 10,000 exactly since I started selling to neighbors back in March. That number sounded great until I did the real numbers on flour, gas, and time. My mixer is a 20 quart that I bought used for $300, and it's done maybe 2,000 more cycles than it was built for. I checked the belt this week and it's got cracks I didn't notice last month. I know some of you run cottage bakeries on a bigger scale, but for a one person operation this pace is stupid. I'm going to cap orders at 40 a week starting Monday, even if it means turning down the coffee shop that wanted 15 more daily. Has anyone else hit a milestone like this and then realized they were basically working for free on repairs?
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