1. Resources and Printables - USE them!!

You will see a number of resource documents and charts attached to various sections and videos throughout the course. These are normally attached on the first lecture of each new section.

These resources were made specifically for you to use during the course, to help save you time and effort while creating your baking business pricing. You may download and print out, if you like to do things by hand (like me).

You can also download, copy/paste and edit the documents as you see fit, for your business. The formats uploaded are PDF/Word Doc. Check your Downloads Folder for these items once you click on them within the course.

2. Get A Notebook and Keep NOTES!

You will be coming across a good amount of data you will want to keep track of during the course.

I do have charts and forms for you to use in the course, but I also recommend keeping your information all in one place in a notebook.

It will be easier for you to refer to this information as you go through the course and need to input certain data.

3. Items Needed in the Course

1. Calculator

2. Kitchen Scale

3. Measuring Cups (1 and .5 size)

4. Ingredients for at least 2 recipes you intend to use full time in your business

5. Notebook and pen

6. Printer (if you plan to fill the forms and charts out by hand)

7. Personal data (bills, receipts, materials costs, etc)

4. I am a trained cake, cookie and cupcake designer. This colors the language and examples I use in this course.

I have been employed by 5 bakeries in the US, normally as the lead cake designer. I also own my own baking business, from home, and teach cookie classes online.

Because of this, many of my examples will be about cake and cookies (because it's what I do personally), BUT this pricing process is 100% applicable to any baking business.

If you find yourself having trouble connecting what you bake to any concepts in this course, please make sure to reach out so we can discuss.