Start your own Bakery Stand

Learn the skills you need to open a bakery or operate a stall at your local farmer's market.

This 4 day one-on-one program is experiential based, allowing you to learn alongside an experienced professional chef and baker.

Our Experience

We started this course so that we can share with people like you just how to be successful in operating both a bakery cafe and/or a farmer's market stall. We know that many people want to be able to make money doing what you are passionate about. This course can help move you along that road towards following your dreams of running your own business.

The Kentucky Millstone attends two different farmer's markets in the area, one is a small local market on Saturday mornings and the other is a larger market on Wednesday nights. We also operate a cafe Thursday through Sunday from 7-2, with dinner on Friday nights from 5-7. During this course, you will learn about many of the artisan sourdough products we bring to markets, including English Muffins, sourdough breads, ciabatta, focaccia and bagels. You will also learn about how we use our freshly milled grains to make cookies, bars, brownies and scones. Most importantly, we will share with you exactly how we prep for markets, run our stall, and how we have built a following in the area which bring us repeat customers and orders for bakery items. This intensive course will give you the tools to start small and grow your bakery business into something uniquely yours.

Your Course Schedule

 

  • Macarons, Croissant dough, poolish, biscotti, refresh leaven for tomorrow's bake;(this is a shorter day:)

  • Brownies, Cookies, English Muffins, Bagels, Sourdough bread, Ciabatta

  • Griddle english muffins, bake ciabatta, bake bread, make and bake focaccia, boil and bake bagels, bake cookies, bake croissants and morning buns, package all goods for travel, 1/2 hour drive to market, market set up 1:45-2:45. Market 3-6, tear down and clean up till 7:30.

  • Make and bake focaccia and focaccia bread, bake danish, cheese crowns, cinnamon rolls, cookies, make scones, muffins and biscuits. All this is finished by 7:00 for service. Remainder of the day, we cover making the danish and mother dough (for freezing, for ease in baking), making cookies (and freeze/fridge for ease of baking).

    Cafe service is from 7-2. While the cafe is operating, there is time to review all the recipes and copy what you plan to use, look at cookbooks, ask questions or relax and enjoy a cappuccino.

What else will you cover?

During the week, we will also cover using Google sheets to track and scale recipes; everything you need to know about sourdough leaven; how to make items and freeze or refrigerate them to ease your workload; and recipe development. You’ll also learn about scaling your business, starting with your home kitchen by building a CSB (Community Supported Bakery), thus allowing you to make money in the off-season. Outside of the kitchen, we'll talk about how to grow your social media presence and build a local following.

The experience is not limited to the information above and we seek to tailor your one-on-one instruction to match your needs. While we don't have all the answers, we have worked really hard to build our business and we will share with you everything that has worked for us! So if you’re also interested in discussing roasting coffee, milling grains in-house, making soups, salads and sandwiches and other general business information, please let us know when you sign up.

Will I be staying close by?

We have a cute little Airbnb above the cafe where you can book and you can enjoy your meals at the cafe (along with a take home dinner, if you choose). This four day experience/adventure will set you up for a lifetime of creative income and costs less than what you can make in a month's worth of markets or cafe service. Email us about questions, pricing, or to discuss a customized experience using the contact information below.