If you’ve ever sold cakes — or even mentioned your prices out loud to a friend or family member— you’ll know the look. That arched eyebrow. The sharp intake of breath. The classic: “But it’s only flour and eggs…” And if you’re a baker, you’ve probably had to fight the urge to pull out a spreadsheet and a flip chart. And before you arch your eyebrow at me and think 'oh here she goes again, wanging on about pricing' Yes, I am wanging on about pricing again. For good reason. N

Every cake maker — whether you bake from home, run a shed, sell at markets, or specialise in celebration cakes — eventually hits the same moment: Someone new pops up nearby. A new baker. A new cake shed. A new stall. A new Instagram account offering the same things you do. And suddenly the questions start: “Is it rude to open within a mile?” “Are they copying me?” “Will I lose customers?” It’s a conversation that resurfaces constantly in local groups and baking communities. A

Insurance. Not glamorous. Not fun. But absolutely essential once you start selling your bakes — even if you still think of yourself as a “hobby baker.” If you’ve ever tried to navigate business insurance as a small food business, you’ll know it can feel like a maze of contradictory rules, confusing terminology, and providers who don’t quite understand what you do. So let’s break it down in plain English, with a few real-life examples to show you that even experienced bakers