What Week 2 as a Micro-Baker Actually Looked Like

Welcome back to Week 2 of my micro-bakery journey!
In today’s video, I’m sharing an honest behind-the-scenes look at how this week unfolded — from dough day to pick-up day, what sold out, what I’m scaling slowly, and the unexpected challenges that come with running a home bakery under cottage food laws.

You’ll see me talk through my weekly menu, including artisan sourdough bread, cinnamon rolls, brownies, cookies, and my first jalapeño cheddar artisan loaf. And toward the end of the video, I’m scoring and baking two loaves for an early custom order, which is becoming a new part of my baking workflow!

Whether you’re starting your own small bakery, love artisan sourdough content, or want to follow a cottage food business from the ground up, this series is for you. I’m building The Cozy Warm Oven one loaf at a time intentionally, sustainably, and with full transparency.

📌 This Week Includes:
– Sold-out artisan loaves (and what “sold out” really means at my scale)
– Cinnamon rolls, brownies, and cookie orders
– My first flavored artisan loaf (jalapeño cheddar!)
– Corrupted baking footage & how I handled it
– Early pickup bread orders
– My thoughts on custom orders moving forward
– How small-batch micro-baking really works

🍞 Follow The Cozy Warm Oven:
@thecozywarmoven on TikTok

💬 Comment Below:
What should I bake next? Should I start a bake stand too? How should I handle custom orders?
#homebakery #microbakery #cottagefoodbusiness #artisansourdough #sourdoughbread #homebaker #smallbatchbaking #bakingfromscratch #sourdoughartisan #cottagefoodlaws #weekinthelife #bakeryvlog #smallbusinessjourney #thecozywarmoven #artisanbread

Видео What Week 2 as a Micro-Baker Actually Looked Like канала TheCozyWarmOven