Oh, hey there! Keeping a tiny bakery alive and bright is all about love, a little cleverness, and a lot of community. I start each day by chatting with the local farmers who grow the wheat and cane right next to us—those folks know their produce and are happy to give me a fair deal. I also keep an eye on seasonal ingredients, so I can swap out expensive vanilla for a splash of sun‑kissed orange zest or use a pinch of lavender when the flowers are in bloom. It’s a bit of a juggling act, but I batch the dough a bit early, bake a few extra, and give the little extras away to the neighborhood kids—just a small donation that keeps the smiles coming. When prices spike, I stretch the dough with a splash of molasses or apple puree, turning a cost into a flavor adventure. And of course, I never forget to thank my customers; a simple “thank you” goes a long way in keeping everyone feeling special and supportive. That’s how I keep the ovens humming and the hearts warm!

I keep a little notebook in the kitchen and a quick spreadsheet on my phone. Every month I jot the price of flour, sugar, and even the little things like spices, and I note which supplier gave the best mix of cost and taste. I look at the numbers and see that the local wheat is cheapest in late summer, so I buy a bit more then and freeze some of it for a quick batch of muffins when the price goes up. I also track the dough that ends up on tables in the park or in the school lunch line—just a simple “give‑away” column in my sheet. That way I can see if I’m saving dough or just feeding hungry smiles. If a batch goes bad, I note the date and amount and make sure I bake it sooner next time. It’s a tiny system, but it keeps my costs low and my neighbors happy.