I Closed My Home Bakery… Here’s What I’d Do Differently (Starting Over in NYC)

I closed my home bakery after 2 years in New Jersey. In this video, I’m sharing the 6 mistakes I made, the numbers behind what went wrong, and my plan to restart my home bakery in NYC. I started with zero business experience and zero industry background, and had to learn the hard way about pricing/profitability, renting a commercial kitchen too early, building a sustainable sales system (pickups vs markets), realistic income expectations for a 1-person home bakery, finding the right niche, and choosing the right location. If you’re starting a home bakery (or already running one), I hope this helps you avoid the mistakes I made — and gives you a clearer roadmap for building something sustainable. Comment what you want to see next as I restart in NYC and don’t forget to like + subscribe to let me know you like videos like this 💛 Stay inspired ✨ ~Erica ----------------------------------------- 🙌 Free Home Bakery Launch Roadmap (8-Week Plan) → Download here: https://stan.store/atoricafe Want to order? Subscribe to my Hotplate! https://www.hotplate.com/atoricafe Events and new launches will be announced on Instagram:   / atoricafe   For business inquiries: [email protected] ✨ Products I use for my home bakery and my filming setup: https://www.amazon.com/shop/atoricafe I use affiliate links to recommend products I love. If you purchase through them, I might earn a commission at no extra charge to you. Thanks for helping me keep this channel going! #homebakery #smallbusiness #cottagefood #bakerybusiness #farmersmarket #entrepreneurship #nyc ----------------------------------------- Chapters 00:00 Why I closed + starting over in NYC 00:34 MISTAKE #1: Pricing (and it’s not what you think) 01:45 MISTAKE #2: Renting a commercial kitchen 03:55 MISTAKE #3: No diversified sales channel system 04:55 MISTAKE #4: Thinking you can earn a livable income 07:31 MISTAKE #5: Starting with the wrong niche 09:25 MISTAKE #6: Choosing the wrong location