Btw the nice thing of selling to merchants is that can count on that revenue , plus it’s helpful if they mention you are the vendor

You are a big inspiration, thank you very much for taking us with you on your journey. It is lovely to see your progress. For your next Q&A I would love to know what kind of bureaucracy stuff you have to do, is it like 50/50 or do you still get to do more baking than paper stuff (hopefully)?

Congratulations on all of your new endeavors. You must be very proud. I can’t believe that you can accomplish everything you do without a stand mixer. You’re a superhero 🦸‍♀️ !

Just a matter of time before you outgrow your kitchen! So nice to see your business is growing.

Lily, I'm so happy to see that the business is growing! ❤️

I’m so happy for you ...your doing so well. I would love to see the bread making from start to finish 😊🇬🇧

4:40 i 100% agree, we need sun/daylight to thrive.. maybe it also depends on the people :), but i agree for myself, if i dont have it i am like zomby

It's always fun to see how much you enjoy what you're doing !

You have everything very well organized. I'm glad to know that your business is growing little by little. Congratulations

I love seeing you growing your business that gives me hope, i never see this kind of bread here and planing to start something specially because i love working with dough

Great Bakery and Baker 👍🏻

Best wishes for continued success as you grow your business!

You’re precious 😄 … Congrats on your success. Those restaurants are going to love ❤️ you! 😎👍🏼

Wow you are doing amazing and the best thing is that u see the passion for your craft.

So excited to see a starter tutorial

Really nice video and great to see how you keep adapting your space as you grow. Very excited about the jam and restaurant/baked goods for you! Totally agree about needing light in a workspace especially when it comes to creating!

Doing well, growing everyday. Enjoying watching your journey.

Once again a fantastic job Lily, I'm really enjoying going through this adventure with you, if I lived in UK I would definitely be a customer. I can't wait until your next video, and by the way, what impresses me is how you are handling the massive amount of work it takes to bake bread. Again well done. I'm sure it's not going to be too long before you have to expand your work area, somewhere outside of your home. A well managed business is like a snowball it gets bigger and bigger, I know I've been there. Lots and lots of luck to you. Regards from Dennis the old retired Mancunian. Lol

Hi Lily, I am really enjoying watching your journey, very inspiring!

I don't understand everything you are saying, but i love your simplicity et your calm ! I wish you lots of beautiful things for the rest of your bakery !

Great video! It's cool to see your microbakery setup and how quickly it's growing. Very excited to learn more about your GF sourdough starter and possible GF sourdough recipe! My cousin has celiac disease so it'll be nice to be able to make her some good bread when she visits during holiday.

Hi Lily... always a pleasure to see you smiling with enthusiasm (its contageous) and also the weekly improvements you are making to your buisiness, Im so pleased for you. The effort you are putting in deserves all the success that I am sure will come your way.... you certainly deserve it and you are an inspiration while still being so down to earth.... I love it. I live on my own with no family and fancied having a go at making my own sourdough bread about two months ago by following youtube videos and thats how I came across your channel. I was hooked straight away and wanted to follow you on the growth of your buisiness. I subscribed straight away and watched all of your videos through and love the journey you are going on and already I look forward to your weekly updates. Sourdough bread is all fairly new to me and I am still trying to get more consistant in the process but I only bake two/three loaves a week for myself so nothing compared to you, but its so much fun and rewarding when they turn out reasonable and each attempt is improving as I learn. I can understand why you look so happy as your little bakery is growing so thanks for sharing it with us. Great news on your new clients and your new products. Looking forward to watching your starter tutorial. Take care :)

Great info the more strings to your bow the better just in case one breaks/ never keep all your apples in the same basket see you next week p.s. I could die for the oven 👍❤️

Hi lily! I’d love to see a video on making a gluten free starter/bread. I’ve been struggling to keep mine active :(

starter videos yes🙌🏻

Well done Lily you are wonderful in every aspect and share so generously. Can’t wait to see the process from start to finish....making bulk stater for bulk fermentation, quantiles used. I’m in awe of people who get to do more than 2 loaves......please explain how we do this 💓

Awesome video! Thank you so much. Excited to see recipe videos!

I love your videos. So fun following you start up your bakery. It looks like you’re doing a really great job so far :) I wish I could be one of your customers but I live in Australia... Maybe one day I’ll come to london and order something! In the meantime, please keep the videos coming!

Lily I love the vlogs and I'm super exited to see what's next considering the past you growing and improving your bakitchen at. On thing that came to my mind when you showed your see through plastic containers with the flour and sugar is that I think flour is best stored in light protected containers to keep it fresh. But I might be wrong about that... Loads of love

Lily love the videos and great to hear how the business is taking off! I am excited to see more about the gluten free starter and bread recipe. I have a good friend that is gluten free. I have access to gluten free flour but have never made anything with it.

You are definetely a great inspiration! Unfortunately, in Italia is impossible to run a business like yours (at home), otherwise I'd be already doing it. Best wishes for your new products....all you do looks soooooo good!!!!

❤️🌼❤️🙏 Thank you, Lily!

random but i have those same wire shelves and was able to buy additional shelves to add onto them- might let you cool more loaves without needing an additional set of shelves!

Amazing !

I'm getting started on my first starter. Its behaving well I think, but I haven't even baked my first loaf with it. I'm trying to get it really strong at the moment. So since I'm new to this, I can't wait to see that starter video you mentioned. Points I'd love for you to touch on are how to get a more or less sour flavor, benefits if any of feeding multiple times a day, a word on feeding ratios, and how to get the best rise. Congratulations on the expansion of your business, hopefully you'll still have time to make these videos because I like your style of videos, very relaxing and calming. I wonder if your about ready to bring on an employee or two?

Heyyy Lilyyy🤗. I am very glad to know that your business is growing. It is very cool. Thank you for sharing all the news with us. The work area looks amazing. I will look forward to your bread recipes. I also bake sourdough bread at home. I wish you continued success. See you next vlog))

Very, very inspiring! Thanks for your videos! Greetings from Brasil

Are you a one lady operation? I'm so impressed with your level of organization and marketing skills. I hope you continue to flourish and with what I see in your videos I know you will! I wish I was on the other side of the pond so I could come and enjoy some of your products.

Cute as always 😊

Lily, you are way too much adorable.

You are an inspiration. I'm delighted that your business is doing well. I'm looking forward to learning how to make a normal starter and a gluten-free starter. I would like to know how you make gluten free bread and what you use to replace the gluten. I wish you the best.

u r so glowy person must be that the good bacteries in your sourdough and starter just "surrender" themselves and submit to make the best and healthies loaves in the world, and when people eat ur loaf they also get positive glow and even sickness runs away from the body. keep up your good work and start to think how to grow into "small bakery" :)

If you were around the corner in Cape Town I would be a customer 😀. Spied what looked like a herb garden outside, is that part of any products (yet)? Had a chuckle at the caster flour 😆 goof.

So cool to see how you're growing! How does your family feel about you taking over the kitchen and house with the business?

So enjoying your videos and content 👌 congratulations on your expanding business. Would love to see a start to finish Sourdough guide 🙏 looking forward to seeing more videos soon 👍

Hi there lily happy Thursday ,another brill vid thanks ,you are very artistic lol with your camera work ,byyyyy

Hi, thanks for brillant content on your channel. This is very inspiring for me ! Great topics and editing. One thing to improve is the sound, you could use a tie clip microphone. All the best to you !

What about popping the baskets to dry into the oven after baking when it's cooling down?

amazing, i have always thought how to organize, testing and trying, thank u, but where u find these blue big flour "baskets"

Very Nice. Greetings from Italy

Hi, love your videos and it's such an inspiration ❤️❤️❤️ specially because I am working towards setting up my bakery :) I was going through this video, can I ask you if that is 3 tray deck oven or more? And also,how many loaves can be baked at one go.

I think it’s definitely worth finding out how much it would cost to ship your jam to addresses in the UK. Could you also do the same with your cookies and brownies?

Great video and grate job you doing there! I'm making bread bread as well and I was thinking to open a micro bakery but I wasn't sure about it. After I watched your videos definetly I want to do it 😁. I just have a question about your oven what type it is and how did you connect it to you socket? I was doing research (maby not good enough) and I found rofco40 most popular one in micro bakeries but your one looks (works) better I think 🤔, and most ovens I have seen are commercial ones that you can't plug in to the house socket. Wish you the best 😊

High you say that you scale bread at 800g what is the end weight and what is the legal requirements for weights as i know this has changed. Sorry to be technical, love your videos good luck in the future Ed.

I have found your series of videos very interesting and inspiring, you are several months in front of me in terms of establishing your micro-bakery. There are several questions I would like to ask about how you established different aspects of what you are doing, is there a way I can ask you?

Where did you get your storage bins? Or what brand are they?

What size are your bags that you put your loaves in?

Hi from Spain! I love your content, but the volume in your videos is always so low :( now I'm listening to you at 100% volume and still can barely hear anything. Btw, would be nice to see a video on how you prepare the new products, I mean the sample test you were talking about in previous videos for the new client Un abrazo!

Is there a video about how you perform your bulk mixing? By hand? By mechanical mixer? Love your videos!

you said the word "like" 40 times and i might have missed one or two!

Can you please make the click sound effects less loud? Otherwise I really enjoy your videos, thank you :)