How a Bakery Used Trade Credit to Manage Seasonal Flour Costs

Cash Flow Conversations with Fexingo: Working Capital, Receivables, and Small Business Finance · Jul 21, 2026 · 8m · transcript

Episode 128 of Cash Flow Conversations: Lucas and Luna dive into a specific case: a small artisan bakery in Portland called 'Bread & Stone' that used trade credit terms from its flour supplier to smooth cash flow during the volatile wheat harvest season. The owners negotiated 60-day net terms instead of the standard 30-day, which gave them enough breathing room to stockpile flour before prices spiked in spring 2026. Lucas breaks down the math on how this saved the bakery roughly $8,000 over six months, the risks of relying on supplier credit, and why many small businesses overlook…