The Home Bakery Side Hustle

The failure point in a home bakery almost never shows up in the oven, it shows up in the price. Someone works out what the flour and sugar cost, stops there, and forgets the gas, the packaging, the hours spent taking orders on WhatsApp at 11pm. This guide fixes that calculation first, then moves into the two things that actually turn a kitchen into repeat income: packaging that makes the price feel deserved instead of negotiable, and a small, reliable group of repeat customers instead of one-off orders scattered across the whole ci