So you’ve mastered your signature sourdough, your cinnamon rolls sell out faster than you can bake them, and you’re starting to hear the magic words: “Do you do wholesale?” or “Can I order 200 for my event?” First—congratulations!That’s the sweet smell of success wafting from your kitchen.
But scaling up from small-batch baking to larger operations? That’s where things can feel like you’ve swapped your trusty hand mixer for a rocket ship. Fear not, fellow baker—this guide is here to help you rise (pun intended!) to the occasion.
Let’s break down how to transition from cozy cottage kitchen production to a setup that can handle the demand—without losing your sanity (or your sourdough starter).
Planning for Bigger Batches: It Starts on Paper (or Spreadsheet)
Before you even touch the flour bag, take a step back and plan. Large batch baking isn’t just “double or triple your recipe”—there are quirks at scale.
Scale your recipes thoughtfully: Ingredients like leaveners (baking soda, yeast) and spices don’t always scale linearly. King Arthur Baking offers fantastic guides on scaling recipes, and they recommend test batches before going full steam ahead.
Map your production flow: Create a timeline or checklist for what needs to happen and when. Think mixing, proofing, baking, cooling, packaging. What’s easy with 12 cookies might trip you up with 120.
Tip: If your brain says, “I’ll remember this step,” your future self begs you to write it down.
Bulk Buying: Where to Get That Mountain of Flour Without Breaking the Bank
At some point, buying tiny bags of chocolate chips or five-pound sacks of flour stops making sense. Time to think bulk.
Where to shop:
Restaurant supply stores — Many are open to the public. Think Restaurant Depot or local suppliers.
Online wholesalers — WebstaurantStore, Azure Standard, and even Costco Business Delivery can be goldmines.
Local mills or farms — Especially for flour, oats, or honey, you might find better deals and fresher products.
Storage matters: Before you buy that 50-lb bag of sugar, consider where it’ll go. Food-grade buckets, airtight bins, and proper shelving can save you from pests and spills. (Because nothing says “fun” like a sugar avalanche on your kitchen floor.)
Tip: Ask your supplier about samples or small bulk before committing. You don’t want 100 lbs of flour that your bread hates.
Equipment: When Your Hand Mixer is Begging for Mercy
Your trusty home mixer might handle triple batches, but at some point, you’ll need to upgrade—or risk turning your equipment into kitchen confetti.
What to consider investing in:
A larger stand mixer (many cottage bakers swear by the Globe or Hobart 20-quart models for doughs and batters).
Commercial sheet pans and racks to maximize oven space and cooling efficiency.
A digital scale (essential for consistency when scaling recipes).
Portion scoops and dispensers to save time and ensure uniformity (especially for cookies, muffins, and cupcakes).
Pro insight: The Fresh Loaf community often discusses equipment transitions—you’ll find real-world advice from bakers who’ve been in your flour-dusted shoes.
Common Challenges + How to Outsmart Them
Uneven baking — Your oven might bake differently when it’s packed to the gills. Invest in an oven thermometer and rotate pans.
Ingredient changes at scale — What tasted amazing in small batches might need tweaking when you’re baking 10x the amount. Make small test batches first.
Time management — Scaling up means more hands-on time. Can you prep doughs ahead, freeze portions, or batch tasks?
Space constraints — Your kitchen might not have been designed for bakery-level production. Could you rearrange furniture, add shelving, or even rent time in a local commercial kitchen for your biggest orders?
When to Call in Reinforcements
Consider helpers — Even a friend, neighbor, or family member can make a big difference on large-batch days. (Bonus: You’ll have someone to laugh with when you accidentally flour your entire face.)
Think ahead about legalities — Larger batches, wholesale, or offsite production could trigger different licensing or inspection requirements depending on your state. Forrager is a great resource to check your local cottage food laws.
Marketing and admin tools — As you scale, staying organized with orders, invoicing, and delivery becomes critical. Platforms like Butter & Sage Market (yep, that’s us cheering you on!) can help you look professional without needing a tech degree.
Final Thoughts: You’ve Got This
Moving from small to large batch baking can feel intimidating, but remember: every successful bakery started where you are. Give yourself grace as you experiment, adjust, and learn.
And hey—if you ever find yourself knee-deep in flour wondering “What was I thinking?”—just remember: somewhere, someone is blissfully biting into your cookie and thanking the universe for your hard work.
Additional Resources:
King Arthur Baking — Scaling Recipes
The Fresh Loaf — Equipment and Scaling Discussions
Forrager — Cottage Food Law Info
WebstaurantStore — Bulk Ingredients
Restaurant Depot
Ready to take that next step? If you’re looking for a platform that supports custom orders, invoicing, and connects you with customers who appreciate small-batch quality at scale—check out Butter & Sage Market. We’re here to help you grow (and cheer on your cookie empire).
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