Two years ago, I traded my corporate desk for a flour-dusted apron. What started as a weekend baking gig—whipping up cookies and cakes for friends—has grown into a full-fledged business. I’m my own boss now, but the journey from steady paycheck to self-employment wasn’t a fairy tale. Here’s how I made it happen, step by step, and the real costs behind the leap.
Step 1: Testing the Waters
Before ditching my day job, I treated baking like a side experiment. I sold at farmers’ markets and took online orders, using social media to drum up buzz. That first year, I pulled in $15,000—proof I had a market. It wasn’t enough to live on, but it showed me I could scale. Cost? About $2,000 for supplies, a basic website, and booth fees.
Before ditching my day job, I treated baking like a side experiment. I sold at farmers’ markets and took online orders, using social media to drum up buzz. That first year, I pulled in $15,000—proof I had a market. It wasn’t enough to live on, but it showed me I could scale. Cost? About $2,000 for supplies, a basic website, and booth fees.
Step 2: Crunching the Numbers
Quitting without a plan is a recipe for disaster. I saved six months’ worth of living expenses—$18,000—while mapping out my business. I researched equipment (a $3,000 commercial oven), licensing ($500), and rent for a small kitchen space ($1,200/month). I also factored in health permits and insurance—another $1,000 upfront. Total startup cost: around $10,000, plus my safety net.
Quitting without a plan is a recipe for disaster. I saved six months’ worth of living expenses—$18,000—while mapping out my business. I researched equipment (a $3,000 commercial oven), licensing ($500), and rent for a small kitchen space ($1,200/month). I also factored in health permits and insurance—another $1,000 upfront. Total startup cost: around $10,000, plus my safety net.
Step 3: Taking the Plunge
In 2023, I handed in my notice. Scary? Absolutely. But I’d built a small client base and had wholesale deals with two local cafes. My first month solo, I made $4,000—half my old salary—but I reinvested every penny into marketing and ingredients. Emotionally, I leaned on a mentor who’d gone self-employed; her advice kept me sane.
In 2023, I handed in my notice. Scary? Absolutely. But I’d built a small client base and had wholesale deals with two local cafes. My first month solo, I made $4,000—half my old salary—but I reinvested every penny into marketing and ingredients. Emotionally, I leaned on a mentor who’d gone self-employed; her advice kept me sane.
Step 4: Scaling Up Smart
Year one was about survival; year two was growth. I landed bigger contracts—catering events and supplying more shops—boosting revenue to $70,000. I hired a part-time helper ($15/hour) and upgraded my branding ($1,500 for a pro logo and packaging). Costs rose, but so did profits. I’m not rich yet, but I’m breaking even and building.
Year one was about survival; year two was growth. I landed bigger contracts—catering events and supplying more shops—boosting revenue to $70,000. I hired a part-time helper ($15/hour) and upgraded my branding ($1,500 for a pro logo and packaging). Costs rose, but so did profits. I’m not rich yet, but I’m breaking even and building.
The Price Tag—Money and More
Financially, I’ve sunk $25,000 into this so far, including early losses. Time-wise, I work 60-hour weeks—double my old gig. The tradeoff? No boss, no clock-watching, and the thrill of creating something mine. Stress is real, but it beats cubicle burnout. My tip: Start small, save big, and don’t expect overnight success.
Financially, I’ve sunk $25,000 into this so far, including early losses. Time-wise, I work 60-hour weeks—double my old gig. The tradeoff? No boss, no clock-watching, and the thrill of creating something mine. Stress is real, but it beats cubicle burnout. My tip: Start small, save big, and don’t expect overnight success.
Looking Ahead
This isn’t just about bread—it’s about freedom. I’m aiming for $100,000 in revenue next year and maybe a brick-and-mortar spot. Quitting was a gamble, but baking my way to self-employment taught me grit, patience, and the value of a good sourdough. If you’re dreaming of a career pivot, test it first—then leap with both hands ready to knead.
This isn’t just about bread—it’s about freedom. I’m aiming for $100,000 in revenue next year and maybe a brick-and-mortar spot. Quitting was a gamble, but baking my way to self-employment taught me grit, patience, and the value of a good sourdough. If you’re dreaming of a career pivot, test it first—then leap with both hands ready to knead.