Kneada

How much would you pay for a cookie like this?

Let me know in the comments

I already have my own pricing, but it’s useful to know what people would expect to pay ☺️

These are some of the things I’d get sorted BEFORE taking my first order 👇🏻

1. Check you’re allowed to sell
Licences, permissions + insurance will depend on where you live

2. Keep your menu simple
Start with 1–2 products you know you can make well on repeat

3. Know your costs
Ingredients + packaging + time + delivery = ALL part of your costs

4. Make ordering easy
Decide how people order, pay + what information you need

5. Plan the logistics
Collection, delivery, payment, availability — get the basics figured out

6. Don’t overspend to start
You don’t need a fancy setup, loads of equipment, a website or expensive packaging

7. Keep track of what sells
Pay attention to what customers buy, love and come back for

8. Keep improving
Your first menu doesn’t have to be perfect — you’ll learn SO much more by actually selling and developing

Your first menu probably won’t be the menu you have forever. Mine certainly wasn’t! 😅

I started baking in my parents’ kitchen at 18 and built it into a 6-figure home bakery and eventually my full-time job

If you want help doing the same, my Bakers Bundle breaks down the bigger picture of starting and building a successful home bakery 🤗

From pricing + products to marketing, orders, events, wholesale and growing your business — it’s all in there!

✨ Comment SHORTCUT & I’ll send you the link to it

Start simple. Get selling. Build from there 🤍

You know when you put a batch in the oven and they start spreading uncontrollably and end up like flat puddles, because same 😵‍💫💔 ….

A few reasons why this might happen:

🍪Silicone mats vs parchment - I tested silicone mats the other day, my cookies spread horribly on the bottom, all crunchy, crisp & unusual - the EXACT same batch that spread perfectly on parchment

🍪You don’t use cold butter – I always use mine straight from the fridge. Warm butter can melt quick and cause the dough to flatten when it bakes

🍪You cream your butter and sugar together – I never cream them for cookies. Creaming adds air, which makes them rise and then they can collapse flat

🍪You aren’t mixing enough or are overdoing it. Mixing too fast can warm up the butter and develop gluten, both make cookies spread more BUT, mix too little and you will have greasy, crumbly cookies

🍪Your recipe only uses baking soda – this can make cookies spread more. I only use baking powder because it helps them puff up and hold their shape, so they stay nice and thick

🍪You don’t bake from frozen – Starting with cold dough means the butter takes longer to melt, so the cookies stay chunky instead of going flat in the oven. I always store my cookies in the freezer ready to bake

You don’t need cookie rings (or to add extra cornstarch) to bake imperfectly perfect round cookies. You just need a solid method & base recipe to work with 🥹

I put everything I learnt to avoid the fails plus the entire step by step method into my bundle, so you can bake cookies confidently & consistently

🌼 Comment STORE and I’ll send you the details

They’re the exact (and ONLY) recipes I ever use for treats at home and also sell to my own customers. Some of my guides are free, some aren’t 🥰

Things that actually matter way more than you think when you’re baking cookies

🍪The kind of tray liner you use! I always go for light coloured parchment paper. I once tried silicone mats and my cookies baked so much worse than usual so I never use these now

🍪Preheating the oven! It’s not just something thats nice to do. It’s important your oven is up to temperature before you start baking! Otherwise the cookies will have a super uneven bake and may spread inconsistently

🍪The order your ingredients go in. A recipe is nothing without a tried & true method to follow. I use the exact same step by step method for every single cookie flavour I bake, paying careful attention to the ingredients. I do sugar - butter - choc - dry ingredients and mix ins THEN eggs

🍪Leaving the cookies to rest on the tray afterwards. Don’t try and move them too quickly! They will continue to bake and set whilst you leave them and need that time to help with their structure

🍪Using a digital scale for everything! Measuring cups can be inaccurate and inconsistent and so is a cookie scoop! Instead I weigh everything in grams so I have consistent, even cookies each time I bake

🍪The brand of ingredients. Not all butter, flour, chocolate cocoa powder behave the same way. A recipe tested with one brand may need slight adjustments with another (I learnt this when I moved away!)

Most cookie problems aren't caused by the recipe. They're caused by the tiny details nobody tells you about or they overlook 😵

I’ve been baking & selling these exact cookies for 6 years now and I STILL get excited to eat them 😇

It’s the only recipe and method I actually trust to give consistent results

Comment CHUNKY and I’ll send you the link to my cookie bundle 🍪🤎

I put together all my cookie secrets plus best selling recipes in it, people tell me they’re the BEST cookies they’ve ever had! 🥹

It’s $11

My entire baking business was built on simple, easy to repeat recipes, with consistent & reliable results (even when I scaled them up for bigger orders & events)

You don’t need tons of different recipes or things to sell!

Just a few you can get really good at (like one cake batter that makes mini cupcakes, cake jars, celebration cakes and 20+ flavours?!)

I think it’s actually better to have a few solid ones that you can count on and people can start to know you for

This, combined with all the systems working behind the scenes to bring in orders, is what helped me be able to quit my job to bake full time

That’s exactly why I created my Bakers Bundle

Not just recipes, but products that sell efficiently, real life tips on how to actually sell them AND inside info on how to run a baking business that actually makes a profit

So you can spend less time figuring it all out yourself and more time building a baking business that actually sells

If I was starting my baking business from scratch today, it’s exactly where I’d start 🤗

The link is in my bio ⭐️🌼