About this episode

Caroline Bower reviews her experience transitioning to a dedicated bread oven in her micro bakery after four months of use.

In this episode, I’m sharing an honest, behind-the-scenes look at what it’s been like transitioning from a home oven setup to a dedicated bread oven in my sourdough micro bakery. After a few months of using the My Forno oven, I wanted to walk you through what’s actually changed—not just in terms of output, but in how my days feel, how my workflow has shifted, and what it really means to scale your production in a sustainable way. Because if you’re in that stage where your business is growing and you’re wondering whether your current setup can keep up, this is a conversation I know so many of us need to have. We talk through the real differences between baking in a residential oven versus a bread oven, what surprised me most about the transition, and how efficiency, consistency, and time all play a role in building a burnout-proof bakery. I also share how to think about timing your equipment upgrades, what to consider before making a big investment, and how to know if you’re actually ready. This episode is not about convincing you to upgrade—it’s about helping you make a thoughtful, informed decision that supports your business, your energy, and the way you want your bakery to…

People in this episode

Host: Caroline Bower

Topics covered

• bread baking
• business growth
• equipment upgrades
• sourdough micro bakery
• workflow efficiency
• sustainable production

Keywords

• bread oven
• sourdough
• micro bakery
• business scaling
• workflow
• equipment investment
• burnout-proof

Sponsors

My Forno

Mentioned in this episode

Organizations: Bread Winner Business Alignment Journal, Profit & Pricing Calculator

Products: My Forno oven

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