The Profitable Baker Podcast
The Profitable Baker — for bakers who mean business
with Annie Bennett
You bake beautifully. But running a profitable baking business? That’s where things can get messy.
Each week, business mentor and baking industry expert Annie Bennett helps home bakers move beyond “just getting by” and start building a real, sustainable business.
Inside every episode, you’ll hear practical strategies, honest conversations, and inspiring stories from bakers who’ve turned their passion into profit. From pricing and visibility to mindset and marketing, Annie breaks down what really works — without the fluff or overwhelm.
If you’re ready to feel confident, charge your worth, and finally think like a business owner (not just a baker), you’re in the right place.
From Annie Bennett at The Home Baking Business Academy
Helping bakers to start and grow a profitable Home Baking Business.
Episodes
41 episodes
Episode 40: The Q4 Reset: Why Your Best Quarter Starts With Looking Back
If the last few weeks have felt a bit foggy, school runs, no headspace, admin piling up, this episode is your reset. Annie walks through why looking back briefly (not a deep post-mortem, just a 15-minute audit) sets you up for a muc...
Episode 39: Test It Before You Trust It: What Makes It Yours
Two ideas, one thread: this episode brings together experimentation and identity — because you can't build a genuine signature style without testing, and testing without direction just gives you a scattered range.In the first half, Annie...
Episode 38: With special guest Dawn Butler
Hello, I’m Dawn Butler — the cake artist behind Dinkydoodle.I’ve spent my career helping cake makers of all levels grow their skills and confidence. Over the years, I’ve earned multiple gold medals, won Best in Show at Ca...
Episode 37: Stop Guessing What They Want
Most bakers design products for themselves — not for their customers. Annie breaks down how to close that gap: reading real demand signals, treating declined enquiries as a training curriculum (especially for bespoke-only bakers), planning seas...
Episode 36: with special guest Emma Stewart
Emma Stewart is a wedding cake designer and business coach based in Northern Ireland.She is a judge for Cake International and is called on internationally to judge and give tuition.Listen as we talk about the cake indu...
Episode 35: The Sprint, Unpacked — Mindset, Formula, and the Fear of Raising Your Prices
This week I ran Busy But Broke, a free 4 day pricing sprint inside The Profitable Baker Community.This episode brings together everything we covered… the mindset behind underpricing, the formula to fix it, and how to raise your prices wi...
Episode 34: "Busy But Broke?"
The Profitable Baker Community opens this Friday, 24th July — and its first event is Busy But Broke, a free 4-day live sprint (Mon 27th–Thurs 30th July) on working out your true cost price, building a pricing formula, and raising your prices wi...
Episode 33 With special guest Cristina Arevalo
Cristina Arévalo is a creative business coach, educator, and founder of The Art Cake Coach. After more than 20 years of having her own cake business and teaching cake decorators from all over the world, she now helps h...
Episode 32: Does Your Brand Look Like Your Business Feels?
Here's a question worth sitting with: when someone lands on your Instagram for the first time, do they feel what your business actually is, or does it feel like it could be anyone's bakery?In this episode, I'm talking about the gap that ...
Episode 31: With special guest Kate Tynan.
Kate Tynan is an award winning Cake Business Coach and has worked with over 10,000 cake designers in the last three years. She is the founder of 'The Cake Business Club' - a monthly business membership for cake businesses around the globe...
Episode 30: Learning to Look: How to Be Inspired By Brilliance Without Copying Anyone
Scrolling past a brand or a bake that stops you in your tracks is one thing — knowing what to actually do with that admiration is another. In this episode, Annie unpacks why so many bakers slide from inspiration into imitation, and giv...
Episode 29: With special Guest Jenny Gilson
Jenny is a multi award winning business woman with over 25 years experience in the cake industry. Originally trained as a pastry chef, Jenny worked in some of the UKs top establishments, honing her skills before establishing her cak...
Episode 28 Knowing Your Worth Isn't Enough. You Have to Be Able to Say It.
Most home bakers don't have a pricing problem. They have a delivery problem.In this episode, I'm talking about the moment — that specific, uncomfortable moment when someone asks how much your cakes cost and you feel that familiar tighten...
Episode 27: You're Not Bad at Selling. You've Just Never Been Shown How.
If selling feels uncomfortable, this episode is for you — and the good news is, it's not a personality problem. It's a skills gap. And skills can be learned.Annie breaks down what selling actually looks like in a small, values-led baking...
Episode 26 Why Selling Feels So Hard (And What to Do About It)
If talking about your work, following up on enquiries, or asking for the sale makes you want to quietly look the other way, this episode is for you.This week I'm getting into something that doesn't get talked about enough in the home bak...
Episode 25: When They Say 'That's Too Expensive' — What to Do Next
Those four words. You know the ones.You've done the work, built your pricing properly, sent the quote — and then it comes back: "that's too expensive." And suddenly all the confidence you had disappears.In this episode, I'm talkin...
Episode 24: Stop Covering Costs and Start Building a Business
Most home bakers price to survive. In this episode, Annie makes the case for pricing to build — and explains why that shift changes everything.If you've ever set a price by working out what your ingredients cost and adding "a bit on," th...
Episode 23: What Are You Actually Worth? How Home Bakers Get Pricing Wrong From the Start.
Are you working hard, making beautiful products, and still not earning what you should be? In this episode, Annie gets honest about the very common — and very costly — ways home bakers get their pricing wrong. Not slightly off. Wrong in a way t...
Episode 22: Self Assessment Doesn't Have to Be Scary — Here's Why Bakers Dread It More Than They Should
We're wrapping up finance month with the topic that sits underneath all of it — the two words that make even the most confident bakers go quiet: Self Assessment.In this episode, Annie unpicks exactly where the fear comes from and, one by...
Episode 21: The Tax Bill That's Actually Two Bills — And Why Most Bakers Don't See the Second One Coming
Ever filed your Self Assessment and found yourself staring at a number that's much higher than you expected? You're not alone — and in this episode, Annie explains exactly why that happens.The short answer: your tax bill isn't one bill. ...
Episode 20: Is Your Record-Keeping HMRC-Ready — Or Just a Shoebox of Hope?
In episode 20, Annie talks about what HMRC actually expects from you as a sole trader when it comes to record-keeping. Because most bakers have a vague sense they should be keeping records without really knowing what that means in p...
Episode 19 The Tax Rules That Are Changing, And What You Need To Do Right Now
If you've been anywhere near a small business forum or Facebook group recently, you've probably come across a lot of noise about MTD and the trading allowance, and possibly come away feeling like everything is about to change and you're already...
Episode 18: Why Many Home Bakers Are Leaving Money on the Table at Tax Time
If you've been tracking your ingredient costs to the penny but haven't given much thought to your other business expenses — this episode is for you.In this episode, Annie breaks down why so many home bakers end up paying more tax than th...
Episode 17: The Baking Business CEO
Are you running your baking business, or just reacting to it?In this episode, Annie breaks down what it actually means to be the CEO of your own business — and why that shift changes everything, from your pricing to your boundaries to th...
Episode 16: Why Skilled Bakers Stay Underpaid (And How to Stop)
You're good at what you do. Your customers love your work. You might even be fully booked. So why aren't you making the money you deserve?In this episode, we get into the real reason — and it's not your skill level, your location, or whe...
