Getting started
Starting a Sourdough Microbakery: 5 Steps Before You Bake
A clear path from home kitchen to paid orders, with the numbers to check before you bake for money.
On this page
- What makes a sourdough microbakery different from a home kitchen
- The three numbers you need before you bake for money
- A simple way to price a loaf without guessing
- Mistakes that cost you money in the first month
- What to check before you commit
- How to choose your first bread and batch size
- How to set a pickup day and deposit rule
- A worked example of pricing one loaf
- When to raise your price or change the loaf
- How Brevl fits into your first week
What to remember
- Cost one loaf before you price a loaf.
- Your time is a cost, not a bonus.
- Check your state rules before you sell.
- Use a simple order form to avoid confusion.
- Keep overhead low with a flat monthly tool.
You already bake sourdough. Starting a sourdough microbakery is mostly about turning that skill into a small business that pays you. The baking stays the same. The change is that you now track money, time, and orders. A good first step is to read how to start a sourdough microbakery so you know the full picture.
What makes a sourdough microbakery different from a home kitchen
A home kitchen bakes for family, while a microbakery bakes for customers. That means you need to know what each loaf costs, how long it takes, and when it will be ready. You also need a way to take orders and get paid. Brevl gives you a shop with your own web address, so customers can order from their phone and customize the photos and colors to match your brand.
The three numbers you need before you bake for money
Before you sell a single loaf, write down three numbers: the cost of ingredients for one loaf, the hours you spend on one bake, and your monthly overhead like Brevl at $20 a month. Add them up and you have your break even price. If you skip any of these, you are guessing. Update these numbers after every bake so your price stays accurate.
A simple way to price a loaf without guessing
Take your ingredient cost, add your labor at a rate you choose, and add your overhead per loaf. That total is your floor, so add a margin for profit to set your price. If the price feels high, shrink the loaf or simplify the recipe before you cut your own pay. Use a microbakery order form to collect orders and deposits.
Cost one loaf
List every ingredient and its cost. Divide by the number of loaves.
Set your hourly rate
Decide what your time is worth. Multiply by the hours per bake.
Add your overhead
Brevl is $20 a month. Divide by the loaves you sell to get overhead per loaf.
Price your loaf
Add ingredient, labor, and overhead. Add a margin. That is your price.
Take your first order
Use a simple order form. Ask for a deposit if you need to cover ingredients.
Mistakes that cost you money in the first month
The biggest mistake is pricing from flour alone, because flour is cheap but your time and packaging are not. Another mistake is taking orders without a deposit, so if a customer cancels, you eat the cost. A third mistake is buying packaging in bulk before you know your best seller. Read sourdough microbakery packaging before you spend.
What to check before you commit
Before you buy a single bag of flour for business, check your state rules. Some states allow home baking with a cottage food permit, while others require a commercial kitchen. The rules change, so look at your state agriculture department website and check your local zoning rules for home businesses. This is not legal advice, just a starting point, and you can see our getting started hub for more guides.
How to choose your first bread and batch size
A sourdough microbakery grows faster when you sell the same loaf well every week. Pick your best loaf and make it perfect before you add a second bread, because a single recipe keeps your timing simple.
Start with a batch size you can handle alone, such as four loaves if that feels easy. Add one loaf at a time as your speed improves, and wait to buy packaging in bulk until you know your best seller.
How to set a pickup day and deposit rule
A fixed pickup day makes your week predictable, so choose one day for orders and one window for pickup. Tell customers the exact pickup window when they place their order, and use a simple order form for the details.
Ask for a deposit if you need to cover ingredients, because a deposit protects you if a customer cancels. The deposit can be a set amount or a percentage of the total order, so put the rule on your order form.
A worked example of pricing one loaf
Suppose you sell 20 loaves a month, so your $20 Brevl overhead is $1 per loaf. Your ingredient cost per loaf is the number you wrote down for flour and other ingredients. Your labor cost is your hourly rate multiplied by the hours you spend on one bake.
Add ingredient, labor, and overhead per loaf to get your exact break even floor for that loaf. That floor is the lowest price you can charge without losing money on that bake. Any price above that floor gives you a margin for profit on every loaf you sell.
When to raise your price or change the loaf
If your price feels high for your market, do not cut your own pay to lower it. Shrink the loaf or simplify the recipe instead of reducing your labor rate, because a smaller loaf can keep the same margin.
Check your numbers after every bake, because if your ingredient cost rises, your floor rises with it. If your hours increase, your labor cost increases, so raise your price or change the loaf when your margin shrinks.
How Brevl fits into your first week
Brevl is a flat $20 a month with no cut of your sales, and you get a shop you can customize, recipes with real costing, and a weekly planner. You can take card payments through your own Stripe or Square account, plus Venmo, Cash App, Zelle, and cash. We set it up with you and move your old shop over, and a real person answers, usually within minutes.
Try the free bake pricing calculator
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- How to start a sourdough microbakery: cost before you bake
- Microbakery order form: 7 fields and a deposit rule
- Sourdough microbakery packaging: 5 checks before you buy
Common questions
Do I need a license to start a sourdough microbakery?
You need to check your state rules before you sell. The rules are different in each state. Start with your state agriculture department website. Some states allow home baking with a permit. Others require a commercial kitchen. This is not legal advice.
How much should I charge for a loaf of sourdough?
Start with your ingredient cost, add your time, and add your overhead. Brevl costs $20 a month, so divide that by your monthly loaves. Then add a margin. If the price is too high for your market, make a smaller loaf or simplify the recipe.
What is the easiest way to take orders?
Use a simple order form that asks for the bread, the quantity, the pickup date, and a deposit. Brevl gives you a shop with your own web address, so customers can order from their phone. You can take card payments through your own Stripe or Square account.
How many loaves do I need to sell to make a profit?
That depends on your costs. Write down your ingredient cost per loaf, your hourly rate, and your monthly overhead. Add them together. That is your break even price. Any price above that gives you a profit. Start with a small number of loaves and adjust.
Do I need a business name?
You can start with your own name. A business name helps customers remember you. Check that the name is available in your state before you print labels. Brevl lets you use your own web address for your shop.
General information, not legal or tax advice. Check your state rules before you sell.