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How a Bakery Scaled to 15 Million by Fixing Flour Costs
Lucas and Luna explore how a small bakery in Portland scaled to $15 million in revenue by solving a seemingly mundane problem: flour costs. They walk through the story of Sweet Rise Bakery, which faced a 40 percent gross margin crisis when wheat prices spiked in 2022. Instead of raising prices or cutting quality, the owner, Jenna Kwan, renegotiated supplier contracts, built a flour storage system, and hedged wheat futures—a move most small bakeries wouldn't consider. The episode breaks down the specific numbers: how a 15 percent reduction in ingredient cost translated into $2.25 million…
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