I have started a bakery without a physical store

Even though it's called a bakery, I only sell cinnamon rolls, chocolate chip cookies, and brownies. I bake them in a rental kitchen twice a month, then ship them out, deliver them, or have customers pick them up.

I realized that selling sweets involves more than just baking. It requires organizing recipes, carefully selecting ingredients, grocery shopping, sanitizing utensils, preparation, clean-up, cleaning, bagging, labeling with logos and ingredient information, packing in boxes, processing shipments, and communicating with customers, among other tasks. The time spent on these tasks adds up significantly, in addition to the time spent on actual baking. It doesn't seem to get shorter as you get used to it.

When you factor in the hourly wage for the hours worked, the price of each sweet becomes quite high. I questioned whether this was worth it during the first month.

Fortunately, my posts on Facebook for the two sales events paid off, as many acquaintances bought from me and everything I made was sold out.

When I sent items to acquaintances that I used to give as a gifts, I felt guilty invoicing for the payment. I kept saying in my heart, "I'm sorry for charging you." I am truly grateful for their support.

Although it's challenging, I have a six-month contract for the rental kitchen, so I will continue for another six months.

Next month, I have an open house event at my sister's house in Zushi, featuring her rose garden. In addition to online sales, I plan to make a lot of sweets to bring there. I'll conserve my energy from now on and bake for two days during the latter half of the long holiday weekend.
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