18/08/2026
Why is getting my products to you so damn hard?
Time and time again I’m figuring out how to get my products to you because dough wasn’t ready, doors weren’t open, I feel like I let you down and get pretty hard on myself - but let’s look a bit closer.
Sourdough isn’t a recipe… it’s an approach, a formula to deal with the tiny living beasts that are microbes making it taste great and creating those funky bubbles inside.
Getting comfortable with a routine… and the humidity changes, the overnight temps fall to 5°, and the fermenting dough can decide to take an RDO and need hours more to turn up for their shift.
Of course, as bakers we try to accommodate this, be flexible and adaptive - but I’m not in a commercial space with proofers and coolrooms, so DIY methods get conscripted as needed.
I remember a time when I opened my doors… the 4 different breads were baked. That was the whole menu. Orders were packed. Then I sat at the store bench with my book and a sandwich waiting for customers to show up.
Now.. my butt seldom sees a surface for 35hrs straight… quantities, customers, and menus have grown, and I’m doing all that I can to keep you fed.
The latest challenges of growth in the production schedule have really tested my limits, so I’m growing my skills with some professional advice now too, so that I can get the good stuff to you, on time, with the quality you’ve come to expect.
But across the board I hear about small business owners burning out, wearing all the hats for one constantly thinking head. Decision fatigue is a real thing when you literally cannot stop thinking about ordering supplies, changing a font on a design, managing social media and book keeping, figuring out how to rewire an oven at the last minute or building display cases for markets.
If there’s one thing I am most humbly grateful for, it’s that on nights when the candle has already fully burnt both ends, and the loaves yet to be baked are quietly criticising me from the corner (I don’t actually hear voices) you - my generous customers show up and continue to support the work I’m doing.
It’s not just the growth of my business any more, but really working on some personal aspects of balancing work and life and the crazy dimensions of running a bakery from my garage as a solo parent.
This may seem overly personal for a business. Maybe it’s an overshare, but I’m in this all the way - dough up to elbows, flour encrusted everywhere, and one thing in mind… baking for you.
So thank you for joining me on this roller coaster.
The wheels have been oiled, and the seatbelts are locked in!
To return the favour, this week I will be implementing a Pre-order pickup line so when you’ve remembered to get your orders in on time, there’s a special spot for you to collect your stuff, just like the special spot I hold in my heart for you. Awww… gross. 🤮
Continuing this week:
Olive + Rosemary sourdough
Coffee brioche scrolls
Pistachio brownie
PLUS all the regulars.
ALSO - I’ve restocked Bills honey. If you know you know!
Order at 👇🏻👇🏻👇🏻
reisenberg.com.au
Pickup
Friday 12pm-6pm
10 Mirbelia Court
Voyager Point
Online ordering closes Wednesday 6pm.
You can follow us on
FB Reisenberg Bakehouse
IG reisenberg_bakehouse
Save the date: Sunday Aug 30th Next Wattle Grove PopUp
Thanks for being a friend of Reisenberg Bakehouse.
