Bakes by V

I’ve spent a lot of time this year tweaking, testing, and improving my cookie recipes, so it felt like a good excuse to celebrate with a cookie drop!!🍪

A few old favorites are back, but with a face lift! And honestly… they’re all pretty dang good.

Orders are open now:

https://www.hotplate.com/bakesbyv/1895afd7-2dd9-439e-a2e8-e0dd9b59eb4a

You know what’s better than learning sourdough? Learning sourdough and getting a facial at the same time.

This summer, I’m teaming up with for something unique: Dough & Glow!

We’ll spend the afternoon mixing your own sourdough dough from scratch and learning everything you need to get started, including fermentation, gut health benefits, stretching, folding, shaping, and baking.

While your dough rests, Lisa will guide you through a skincare experience complete with a mini facial and tips for healthy, glowing skin.

You’ll leave with:
✨ Dough ready to bake at home
✨ A sourdough starter
✨ Printed workbook and instructions
✨ Pampered skin
✨ Product samples
✨ New skills and new confidence🥰

Whether you’ve been wanting to learn sourdough, or just need an excuse to do something for yourself, we’d absolutely love to have you.

Limited seats available. DM me to reserve your spot. 🤍

6️⃣8️⃣ dozen brown butter chocolate chip cookies ordered so far this year and honestly… y’all are making me rethink my entire sweet treats menu structure 😂

While I’ve been figuring out what Bakes by V is gonna look like moving forward, one thing is VERY obvious… the cookies are not going anywhere. I get more special orders for these than anything else!

Stepping back a little lately has actually given me time to work on a more realistic way to offer sweet treats without completely overwhelming myself. My brown butter chocolate chip cookie has obviously become a favorite, so I started playing around with adapting that dough base into other flavors and honestly? They’ve been ridiculoussss🤤 (Doot fans, you’re not even ready)

So keep an eye on my Hotplate 👀 I’m planning a cookie drop for mid June. (And this is not a goodbye to bread! Just celebrating how proud I am of these cookie recipes🥰)

Strawberry Vanilla Sourdough Waffles 🤤 made using the dry pancake mix from my add on guide.

Fun fact: you can turn basically any pancake mix into waffles just by increasing the fat content a bit (butter or oil). Waffle irons love fat - it makes for crispy edges and softer centers!

One of the biggest reasons I love dry mixes as add ons is because they work SO hard for your business without making your bake days harder. They are shelf stable, easy to batch, easy to gift, and easy for customers to grab as an “extra”.

Increasing my product offerings without increasing my stress is a must as a mom of three pre schoolers. And this whole mindset is exactly what inspired an add on guide 🥰

Inside my guide you’ll find:
• 25 tested add on recipes designed for scaling
• Flavor and seasonal rotation strategies that keep menus exciting without becoming overwhelming
• Packaging strategies that help products practically sell themselves
• Clear guidance on choosing profitable add ons without overloading your menu
• A full breakdown of COGS, pricing, and profit explained in plain language
• Printable worksheets to calculate your own costs, pricing, and margins with confidence

Basically everything I wish I had earlier on 🤍 comment WAFFLE or PANCAKE to let me know what team you’re on, and I’ll send you a link to all my secrets!

It’s funny because I’m a millennial gen-z cusp. I feel very qualified to handle both of these marketing techniques 🤣

One of my favorite events and it only comes around twice a year 🩷

Since I’m not taking preorders during May, this is definitely your chance to come stock up loaves 🥰 I’ll have regular, and a garlic & rosemary (thanks for the inspo from my friend 🥰)

I’ll be at Clancy’s Irish Pub in Ellisville this Saturday from 11–3 (or until sell out 👀) and there are SO many amazing vendors coming too. Truly one of the best shopping days if you love local, handmade, and small business goodies all in one spot.

Come hungry and come early because last time was wild and I soldddd out!😂

Hi all🤍 just popping in to say I will be taking a little break for May for some personal reasons.

I’ll still have Teacher Appreciation cookie boxes available (check my Hotplate), and I may take on a few larger custom orders here and there. This will be on a selective basis.

Thank you so much for your patience and understanding🤍

Have to submit my Terra loaf for the Rye is DOAP challenge 😍

A deeply flavorful sourdough that uses freshly milled grains from . Whole wheat and rye flours make this a rich and hearty loaf. I so named it “The Terra” for its complex, earthy flavors.

Fun fact: Freshly milled flour keeps the entire grain intact, meaning more nutrients, better digestion, and a depth of flavor you just can’t get from generic flour. It also brings natural enzymes and fermentation activity to the dough, creating a loaf with incredible texture and character.

Perfect when sliced thick for toast, paired with soup, or simply enjoyed warm with butter🤤