Most home bakers hit the same wall.

They've got a real skill. People who try their stuff are obsessed. But turning that into consistent income feels impossible — and the advice out there is either too vague or built for commercial bakeries with $50k in equipment.

Here's what I've watched actually work for cottage bakers:

1. Niche your product, not your audience

Don't try to sell "baked goods." Pick one thing and own it. Sourdough with uncommon flavors. Allergy-friendly cakes that don't taste like cardboard. High-end shortbread. The more specific your product, the easier it is for buyers to find you and understand why you're worth paying for.

2. Make it easy to buy regularly

One-off orders are great but they don't build a business. The bakers who make real money are selling recurring orders — a weekly bread box, a monthly cookie club, a quarterly specialty drop. Give people a reason to stay on the list.

3. Stop hiding behind "DM to order"

Every time someone has to message you to buy, you lose sales. People want to click, pay, and know when it's coming. If your ordering process is unclear, you're leaving money on the table.

4. Build in your community, not just on Instagram

Instagram reach is near-dead for most creators. The bakers seeing real traction are building actual communities — places where regulars talk, share recipes, give feedback, and feel like insiders. That's where loyalty comes from.

BreadBoard is built around exactly this. Home and cottage bakers get a proper storefront, community space, and recurring order tools — without needing to be a tech person or marketing expert.

If that sounds like what you need, come check it out: whop.com/breadboard