Why Free‑From Baking Costs More (And Why That’s Okay) In every baking community—whether you’re running a full commercial kitchen or a tiny twice‑a‑month cake shed—there’s one topic that always stirs the batter: free‑from options . Gluten‑free, dairy‑free, vegan, nut‑free… the list grows every year. And while the demand is real and the intentions are good, the economics behind free‑from baking are rarely understood by the people asking for it. So let’s talk about it. Baker to

If pricing your bakes makes your stomach flip, you’re not alone. Most bakers don’t undercharge because they’re bad at maths — they undercharge because they’ve never been taught to think like business owners. And when you’ve spent years guessing, apologising, or comparing yourself to supermarket prices, the real numbers can feel… uncomfortable. But that discomfort isn’t a sign you’re doing something wrong. It’s a sign you’re finally seeing the truth. The Invisible Labour Probl

Firstly thank you for coming to read this post. And secondly, this post is a bit longer than normal but I hope you'll stick with it - because it matters. And there's a possible freebie tied to it! If you're here it means you're a supporter of The Cake Shed Bristol; you love what we do because you're here to find out more; and that means the world to me! This post is part of the Birthday Giveaway for our final shed opening of 2025 and you'll need to read most of it to find t