Simply Bread Co

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Preparing for the Holiday Crush Tuesday, Oct 13, 12-1 PM PDT Jon Przybyl, owner of Proof Bakery, shares how small bakeries can prepare for higher holiday volume without overcomplicating production or sacrificing quality. What you will learn: Planning the season around your real production capacity Simplifying the holiday menu with shared doughs, ingredients, and processes Using preorders to make demand more predictable and reduce waste Building a production schedule backward from pickup day Protecting quality, workflow, and your energy during the busiest weeks Comment HOLIDAY to get the registration link and save your space.

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"I don't want to stay on this hamster wheel." At 52, Chris Foster was working a corporate job and baking sourdough on the side. What started at her dining room table was growing into something much bigger than she'd anticipated. The orders kept coming, and eventually, she reached a point where she simply couldn't keep up with demand. She decided to take a chance on what she'd been building and financed her first Simply Bread Oven. Her first $4,000 bake sold out in just two hours. Then came a second oven, and eventually a third. Today, Foster Sourdough Co. operates out of a 5,000-square-foot kitchen, three times the size of their first bakery space and Chris is running her bakery full time! What started at her dining room table has grown into a thriving business, and we couldn't be happier to have been part of her journey. Watching bakers like Chris turn their passion into something they get to do every day is exactly why we do what we do. ❤️ #SimplyBread #FosterSourdoughCo #SmallBusiness #SourdoughBakery #BakeryOwner

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The holiday rush is coming, and it doesn't have to run you over. 🍞 Join us for a FREE live webinar with Jon Przybyl, owner of Proof Bakery, as he shares how he gets his bakery ready for the busiest weeks of the year without overcomplicating production or giving up quality. Date: Tuesday, Oct 13 Time 12-1 PM PDT Live online, with a Q&A Here's what you'll walk away with: 🔸 How to plan your season around your real production capacity 🔸 How to simplify your holiday menu with shared doughs, ingredients, and processes 🔸 How preorders make demand predictable and cut waste 🔸 How to build your production schedule backward from pickup day 🔸 How to protect your quality, your workflow, and your own energy when it gets crazy Whether you're baking out of your home kitchen or running a storefront, come with your questions. Fewer surprises, less stress, better bread. Comment HOLIDAY and we'll send you the link to save your spot.