07/06/2026
Hello everyone, I want to share a little update from the heart.
Yesterday, I spent 6 hours in the kitchen baking fresh, beautiful treats for the stand. Including these jumbo Japanese milk bread Biscoff cinnamon rolls.
Unfortunately, between today and last weekend, I haven't been able to make a profit, and the majority of my bakes are going unsold unless my wonderful family steps in to buy them.
As much as I want to stay consistent and open every single week, pouring my heart, effort, and money into full bakes without a solid customer base yet just isn't sustainable.
To protect this little business while I grow, Iβm shifting gears. I will now be open every other weekend (twice a month), alternating Saturdays or Sundays depending on the weather.
I am so proud of the quality of food I make, and I'm not giving up! I'm just adjusting so I can grow the right way. Keep an eye on the page for my next open date and menu. Thank you so much to those who support me. It truly means the world. π©·