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Grow Your Baking Business with Practical Workshops
If you’re running a baking business and feeling stuck with pricing, customer sales, EHO preparation or general profitability, these workshops are designed to give you clear, practical steps you can actually apply straight away.
No fluff. Just real-world baking business support.
Thinking about opening a cake shed?
Opening a cake shed involves far more than buying a shed and filling it with cakes. From food registration and insurance to pricing, payments and planning your launch - and worrying if you'll upset your neighbours - there are lots of decisions to make before you open your doors.
This live workshop brings together an expert panel of experienced cake shed owners to share practical advice, honest experiences and the lessons they learned along the way, helping you understand what to consider before you invest your time and money.
This isn't about telling you there's only one way to run a successful cake shed. It's about sharing practical advice, real experiences and the things we wish we'd known before opening our own sheds, so you can make informed decisions from the very beginning.
Join the priority list to be the first to hear when bookings open.
Customers aren’t buying even though your bakes are good?
Why Isn't Anyone Buying?
If you’ve ever had people say they love your cakes but still not place an order, this workshop helps you understand what’s really going on.
This isn’t about creating an “ideal client avatar” or filling in marketing worksheets. It’s about looking at real customer behaviour and the practical reasons people do or don’t buy from you — so you can make small, realistic changes that improve your conversion rate.
Not sure if you're charging enough?
Don't guess what to charge - know what you're worth!
If you've ever asked what you should charge for a cake and received ten completely different answers, you're not alone.
And if you thought you'd never have to do Maths again when you finished your GCSEs and suddenly find yourself having to figure out percentage this and margin that, I'm here to help.
This workshop explores why pricing advice varies so wildly, how to understand the real costs of running your baking business, and why copying someone else's prices rarely gives you the answers you're looking for.
Using my simple Victoria Sponge Theory approach, we'll look at ingredients, time, overheads, profit and efficiency so you can make pricing decisions based on your own business rather than someone else's.
Preparing for your EHO Visit?
EHO Visit Ready
If you’re unsure whether your paperwork, kitchen setup or processes are correct, this FREE live Q&A session can help answer the questions that are keeping you awake at night and how to prepare for your visit with confidence.