Hi Lily, Wild Farmed sounds like such an amazing company! It sounds similar to this journey a man named Robert Penn experienced which he writes about in his book, Slow Rise, where he seeks the most original strand of wheat and attempts to grow, harvest and mill enough to feed his family for a year. It’s incredibly interesting, a mix of anecdotal experiences, historical facts about the history of bread and a bit of science about the wheat and bread making. I absolutely love it, you might too! Sounds like Wild Farmed is something similar on a much larger scale, wish they were available where I live.
Hi Lily, I can really recommend Proof Breads You Tube channel. They’ve been documenting their growth for a few years now and they have some amazing content showing growth from a garage bakery to them recently opening their first store in the US. They go into loads of detail on the challenges of running a bakery. All the best with your venture, go at a pace you can afford and you’ll do amazing I’ve no doubt.
Slow and steady wins the race! Your breads are gorgeous and your work ethic is great. You have wonderful ideas, take your time and you will fall into the perfect niche when you are ready. Whatever you choose for your next video I’m sure will be interesting. Can’t wait to watch.
I love the delivery bike, Lily! What a great way to offer product more sustainably (and advertise at the same time). I live in an apartment building so I don’t really have a garage space to store anything larger, but could use a trailer instead.
I love your new bike! What a great way to deliver when the weather is agreeable! Any video you make is wonderful. I like them all and feel like I’m learning so much about what you go through to run a business in London. It’s much different than my sewing business in America. Keep up the good work and I’ll be praying God gives you direction for what lies ahead for you!
Thank you for always taking us along :) We had our first snow yesterday, but melted right away haha I'd love to see a mix of all, I find all topics you mentioned appealing.
I think it would be wonderful if you could work in a couple of different bakeries for a week or two. You'll learn so much. When you mentioned the idea I immediately thought of Sourdough Sophia's because her videos are always so upbeat and they clearly are still learning too. Glad to see you're thinking about your next steps. Take your time and try different things. Enjoy these days working with friends, your sister and. your Mom too.
Love love love whole foods online! I’m really enjoying watching your journey. Wish I was half as brave as you when I was your age. Sending you positive vibes, Lily.
Hi Lilly i love your enthusiasm and it’s easy to see you love what your doing. As someone else said slowly slowly wins the race. Remember you can do to much of a good thing to and end up exhausted. Pace yourself and you will get there. Xx
Love your bike! Pace yourself and it’s better to grow slowly don’t expand before your ready. Your amazing and people love what you are already providing ,keep it up. 🤗
Go for it, I have 250sf coffee shop and mini bakery at home and I sell a lot and it is worth it for sure even if you doing just front sales, less stress
I would definitely visit your future bakery cafe. Your videos and voice are all so soothing. The breads smell delicious even from here. Much love from Australia.
Hi Lily, been following your journey since the beginning (I have my own microbakery in Singapore) and this particular video really spoke to me. Recently been facing the same dilemma as you regarding expanding the business. Should we move out of the home and get a small unit so we can scale up production? so many pros and cons that come with that! i feel its always natural to think about "expanding" when the response is encouraging and the business is doing so well, but sometimes i forget that bakeries come in so many shapes and sizes! I'm appreciating more and more everyday that i get to do this gig from home as there is a certain intimacy to managing every single aspect of the business largely on my own that maybe wouldn't be as feasible once i expand. And i know once i take my business to the next step- getting a bigger space, hiring more people, expanding our reach- there will be new and also scarier challenges to manage that i'm not sure how ready i will be for it. So for now, i'm enjoying the nature of being a home baker- getting to know my customers on a personal level, baking for them in our small neighbourhood where everyone knows each other and looks out for one another - its sweet and endearing and one day when i might open a small brick & mortar bakery i know i will miss this special and unique chapter of our journey.
Hey Lily! I have been loving your videos throughout the past year. I am a home baker living in the States and get so much inspiration from watching your journey! A few ideas for videos I'd love to see: 1. Your process for making a successful 100% whole wheat loaf. I have always struggled to get oven spring on mine :( 2. Would love a little bit of back story about how the business was started and what you did to get started, etc! With love from Georgia, USA!
Thanks for posting! Can totally relate with growth discussion and keep coming back to "slow and steady" for me. I try to stay connected to what is working for me and my customers and keep that as a guide. A little nervous about managing first holiday baking season but will do my best to take it one loaf at a time, right? Good luck and take care of yourself!
I'm also lily open my own Bakery, same like u day by day improving my products n improving my machinery n things .....I'm seeing myself same like u nowdays
Been following your micro bakery journey and you've inspired me to start my own soon! Thank you Can I please ask the recommended size of a dough mixer for a micro bakery? As a start I will be hand kneading everything but I think I will soon need a mixer. Thanks again!
Hi Lily, love your videos. I'm at the beginning of my journey as a small sourdough bakery. I wanted to ask about the fridge. What kind do you have. And at what temperature do you put the baskets? I also see that you are not covering the benton and I guess there is also moisture in the fridge. I currently work with a home refrigerator and the baskets stay in it at 3 degrees Celsius until baking. I am considering investing in a refrigerator and would love to get tips on it. Thank you very much and keep growing and succeeding, Yael🌺🌸
It's very nice to listen to and watch you. Your baking looks very delicious. I'm interested in any topic, do what you like. p.s your video for me it's the practice of understanding the English language and British English accent. I'm serious :) Thank you.
Think about why you are who you are and why your customers love you. Growth isn’t everything and adds lots of stress. Perhaps a business partner with a second small location not in South London. Just thoughts.
Expanding too fast has been the doom of many a small business. The bigger you get the more employees you hire the more sales must increase and before you know it your own creativity disappears because you have become a manager. If you are making a good living for yourself take baby steps. Being a quaint little specialty shop is a marketable advantage on many levels. The question is do you want to sell bread or do you want to bake specialty bread that sells itself.
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That bicycle is soooo truly amazingly wonderful!! Congrats!! Steady on Miss Lilly!! Breathe!
Hi Lily, Wild Farmed sounds like such an amazing company! It sounds similar to this journey a man named Robert Penn experienced which he writes about in his book, Slow Rise, where he seeks the most original strand of wheat and attempts to grow, harvest and mill enough to feed his family for a year. It’s incredibly interesting, a mix of anecdotal experiences, historical facts about the history of bread and a bit of science about the wheat and bread making. I absolutely love it, you might too! Sounds like Wild Farmed is something similar on a much larger scale, wish they were available where I live.
Hi Lily, I can really recommend Proof Breads You Tube channel. They’ve been documenting their growth for a few years now and they have some amazing content showing growth from a garage bakery to them recently opening their first store in the US. They go into loads of detail on the challenges of running a bakery. All the best with your venture, go at a pace you can afford and you’ll do amazing I’ve no doubt.
Slow and steady wins the race! Your breads are gorgeous and your work ethic is great. You have wonderful ideas, take your time and you will fall into the perfect niche when you are ready. Whatever you choose for your next video I’m sure will be interesting. Can’t wait to watch.
Your excitement is contagious! Thanks always for sharing ❤️
Just came across your videos, I love your hustle and work ethic it's very refreshing these days
i enjoy watching you enjoy life
I love the delivery bike, Lily! What a great way to offer product more sustainably (and advertise at the same time). I live in an apartment building so I don’t really have a garage space to store anything larger, but could use a trailer instead.
Continuing to enjoy any content you post. More showing deliveries in your new delivery trike would be interesting. Thank you.
I definitely enjoyed your video. Want to see more of your team at the Market Sales. Thanks for sharing.
The music is lively too. Nice addition
Hi lily🍞! Haven't checked this channel in a while. Happy to see things are going well!
I love your new bike! What a great way to deliver when the weather is agreeable! Any video you make is wonderful. I like them all and feel like I’m learning so much about what you go through to run a business in London. It’s much different than my sewing business in America. Keep up the good work and I’ll be praying God gives you direction for what lies ahead for you!
Thank you for always taking us along :)
We had our first snow yesterday, but melted right away haha
I'd love to see a mix of all, I find all topics you mentioned appealing.
Good bike 👍🏾
I think it would be wonderful if you could work in a couple of different bakeries for a week or two. You'll learn so much. When you mentioned the idea I immediately thought of Sourdough Sophia's because her videos are always so upbeat and they clearly are still learning too. Glad to see you're thinking about your next steps. Take your time and try different things. Enjoy these days working with friends, your sister and. your Mom too.
I send you so much love and respect from Mexico
I am about to start my own little micro bakery
Love love love whole foods online! I’m really enjoying watching your journey. Wish I was half as brave as you when I was your age. Sending you positive vibes, Lily.
I'd love to make sourdough at home! A tutorial on how to make from scratch and maybe even tips on how to do it in a home oven
Hi Lilly i love your enthusiasm and it’s easy to see you love what your doing.
As someone else said slowly slowly wins the race. Remember you can do to much of a good thing to and end up exhausted. Pace yourself and you will get there. Xx
Bravo 👏🏽
Love your bike! Pace yourself and it’s better to grow slowly don’t expand before your ready. Your amazing and people love what you are already providing ,keep it up. 🤗
Go for it, I have 250sf coffee shop and mini bakery at home and I sell a lot and it is worth it for sure even if you doing just front sales, less stress
I would definitely visit your future bakery cafe. Your videos and voice are all so soothing. The breads smell delicious even from here. Much love from Australia.
Hi Lily, been following your journey since the beginning (I have my own microbakery in Singapore) and this particular video really spoke to me. Recently been facing the same dilemma as you regarding expanding the business. Should we move out of the home and get a small unit so we can scale up production? so many pros and cons that come with that! i feel its always natural to think about "expanding" when the response is encouraging and the business is doing so well, but sometimes i forget that bakeries come in so many shapes and sizes! I'm appreciating more and more everyday that i get to do this gig from home as there is a certain intimacy to managing every single aspect of the business largely on my own that maybe wouldn't be as feasible once i expand. And i know once i take my business to the next step- getting a bigger space, hiring more people, expanding our reach- there will be new and also scarier challenges to manage that i'm not sure how ready i will be for it. So for now, i'm enjoying the nature of being a home baker- getting to know my customers on a personal level, baking for them in our small neighbourhood where everyone knows each other and looks out for one another - its sweet and endearing and one day when i might open a small brick & mortar bakery i know i will miss this special and unique chapter of our journey.
I wish you all the success lily.
Hey Lily! I have been loving your videos throughout the past year. I am a home baker living in the States and get so much inspiration from watching your journey!
A few ideas for videos I'd love to see:
1. Your process for making a successful 100% whole wheat loaf. I have always struggled to get oven spring on mine :(
2. Would love a little bit of back story about how the business was started and what you did to get started, etc!
With love from Georgia, USA!
Thanks for posting! Can totally relate with growth discussion and keep coming back to "slow and steady" for me. I try to stay connected to what is working for me and my customers and keep that as a guide. A little nervous about managing first holiday baking season but will do my best to take it one loaf at a time, right? Good luck and take care of yourself!
A kitchen walk through would be nice
Yay!
I'm also lily open my own Bakery, same like u day by day improving my products n improving my machinery n things .....I'm seeing myself same like u nowdays
Been following your micro bakery journey and you've inspired me to start my own soon! Thank you
Can I please ask the recommended size of a dough mixer for a micro bakery? As a start I will be hand kneading everything but I think I will soon need a mixer. Thanks again!
Hi Lily, love your videos. I'm at the beginning of my journey as a small sourdough bakery. I wanted to ask about the fridge. What kind do you have. And at what temperature do you put the baskets? I also see that you are not covering the benton and I guess there is also moisture in the fridge. I currently work with a home refrigerator and the baskets stay in it at 3 degrees Celsius until baking. I am considering investing in a refrigerator and would love to get tips on it. Thank you very much and keep growing and succeeding, Yael🌺🌸
hey! It's a polar 600 litre fridge (very noisy!!) but it's great. I keep it between 1-2 degrees celsius. Wishing you the very best x
Nice video, Thanks for sharing my friend, stay safe stay healthy and stay connected 🎁🤝🇺🇸. New friend here to support you
It's very nice to listen to and watch you. Your baking looks very delicious.
I'm interested in any topic, do what you like.
p.s your video for me it's the practice of understanding the English language and British English accent. I'm serious :)
Thank you.
Doing good 👍 I have a question, how do you score your bread? me and my mom have been having a hard time with that?
Hey! You should be able to see here how I score: m.ruclips.net/video/Lnh5yUFbDiI/видео.html 💕✨
Try scoring with a sharp lame at a 45 degree angle; be confident and go for it!
Think about why you are who you are and why your customers love you. Growth isn’t everything and adds lots of stress. Perhaps a business partner with a second small location not in South London. Just thoughts.
Maybe just a nice coffee shop that would resell some loaves and get you exposure in a different area of London as well.
Expanding too fast has been the doom of many a small business. The bigger you get the more employees you hire the more sales must increase and before you know it your own creativity disappears because you have become a manager. If you are making a good living for yourself take baby steps. Being a quaint little specialty shop is a marketable advantage on many levels. The question is do you want to sell bread or do you want to bake specialty bread that sells itself.