I don't know you, I've never met you, and probably never will, but I've never wanted success for a complete stranger as I do with you! You sound like the kindest, most down to earth person on KZfaq. Hope the business takes off lily! Cheers! 🤙

What a wonderful video, especially the delivery part 🤗 So glad for your new oven!!! ✌️

I love this channel. Shows beginning of a great business

Thank you for taking the time to share your journey on youtube. I do not have social media, and I would never have known about you or be able to enjoy these heartwarming videos, very much appreciated :) Wish you much success.

Wish you great success in your business and can't wait to see the oven!

You’re adorable … excited bout your new oven and business success ♥️

Lovely video, very interesting. Congratulations on your new oven. Can’t wait to get a peek at it .

This may be random but oh well: It’s refreshing that you do not use any music in your videos. Makes it very calming to watch them :)

Thanks for this new vidéo ! You seem sooooooo impatient to test your new oven🤣👍 can't wait to see that !! It's a big new step ! Congratulations

Hi Lily Great job as always 👌 You must be excited about the new oven. I hope you have steam injection because it will help retain oven temperature as you don’t have to keep the door open while spraying. It will give that little bit extra bloom as well. Regards Elton

Thank you for including more of the delivering and business aspects in this video :) And the loafs look sooo delicious!

Hi Lily, very good initiative (creating a micro-bakery) and applause for your entrepreneurial spirit at your age. Encourage you to continue doing that and facilitating healthier bread to all of us. Maybe you should consider getting (or building) a proof box/"wardrobe". There are so many variables in Sourdough bakery being the temperature one of the crucial ones. A proofing box would help to perform consistent results. At least you would have a reliable point of reference while learning about all other factors. Just a suggestion. Thank you again for your videos.

I find it so fascinating to watch your videos - documenting the early days of your business. Keep it up and wishing you every success!

Loving your chanel Lily, you are so dedicated and down to earth and certainly not frightened of getting stuck in... I wish you well and.... respect to you. Looling forward to the sneaky teaser you left us with so we'll all have to wait till next week to see your new oven.... lol.... dare say it will be working overtime meanwhile. Best of luck with all the building up and moves you are working on to build up your bakery buisiness, you deserve it to be a success ... take care 🏅😊

Glad to see that you got a new (larger) oven. The smaller one didn't seem efficient to use in the long run, IMO. Hope it works out well!

I'm always looking forward so watching your vlogs. Thank you for the effort All the best for you and your business 😊

Loved seeing what you’re up to. I also am starting a little micro here in Dubai, and seeing you at it at almost the same time as me is super inspiring. When travel is allowed, I’m certainly going to track down on of your loaves in London. Wishing you tonnes of success!

Congratulations on the new oven. That will keep you busy ! You're really moving forward with the business. How exciting :~)

I love seeing the enthusiasm you put into what you do. I like to make sourdoughs. Salute from Spain

I'm so glad i found your channel. Ty for this content

Loving your videos. I also have been on a sourdough journey and dream of setting up a small baking business in South Australia so your videos are massively inspiring. Good luck with everything. I’ll keep tuning in :)

👏 cheers Lilly!

Good luck to you, your bakery and your KZfaq channel :)

Really nice to see how you bake. Also impressed at your bread holding its shape so well out of the banneton, mine just kinda deflates atm. Will try to order from you in the future. I am at north london atm though.

Hi, Lily, have you ever tried the trick of putting the loaves in the freezer for a few minutes and then take them out to slash the loaves? It works really well, and it doesn't affect the baking. By the way, the loaves look amazing :)

Cooking done with care is an act of love. This is you Lily. Cheers, Domenico.

My boss is thinking about buying the RM2020 so I'm actually really excited to hear about yours. I'm particularly interested in learning how steam is introduced into this oven. 😊

What kind of power draw are you generating with the commercial refrigerator unit and two ovens? Seems as though you are operating in a non-commercial setting so overtaxing your circuit breaker seems like possible pain point. But maybe UK electrical systems run differently to the ones here in Asia. Anyway, thanks for the content and wish you luck on your baking.

Hi Lily love your channel..I Love to bake bread too at home...I have a question if you don't mind..after you mix ..how long do you let it bulk prove..and after you shape them how long til they go in the oven.? Arthur from Sydney Australia Hope it's not too much!

Lylis ...yesssss😃👍...you are great!!!..kisses of 🙋🏻‍♂️🇻🇪🇪🇸

You're amazing, your bread is amazing and I can't wait to come to London to meet you and taste your bread! Until then, though, I have a question: how come you place your dough directly into the banetton baskets and only use the cloth inserts as covers? I've never seen anyone do this before, but I am very intrigued. Continued success!

Would love to see a recipe to make at home!! with exact measures, timing and everything including making starter from scratch. Everything everything! haha Seeded loaf ideally xDD thanks!

Have you played with baking temps? Looks good!

I really love to eat bread now

Re "slashing" ... I do have a lame that takes a "razor blade" AND ... I do very quick slash strokes vs what I have seen you do. Not a critical observation, just a difference in technique :) ... looking forward to see how the new oven works!

Quick question, can u bake a cake in that rofco oven? Love your videos&wish u success

Shame you do not deliver to Norwich lol I would be your first customer lol ,happy weekend

Hello Lily, on the video at 3:20, you are using “brown mcl flour to dust”. What is mcl? Why are you using this ?

Micro bakery awesome idea. How does one make enough money to survive?.

how many loaves do you bake on a bake day?

Hold on, I thought the cloth bag thing on the basket goes under the bread, not over the top?! Have I been doing it wrong this whole time?!

👏👏👏👏👏👏👏💪🏻

If you’re going to trade as a limited liability company, by law you’ll have to employ a Chartered Accountant to prepare your accounts for HMRC. Most such firms will have no problem with, nor make a charge for, your using their office as your company’s (and your as a Director’s) address ;O)