The Home Bakery Foundations System

A complete professional framework for baking, pricing, and selling with consistency

Build a profitable, well-structured home bakery — without guesswork, overwhelm, or scattered advice.

This is not a bundle of random recipes.

It’s a complete professional foundation designed to help you bake with consistency, price with confidence, and sell with intention — whether you’re just starting out or already taking orders.

Everything inside is based on the systems I used to run a professional pâtisserie and teach thousands of bakers how to improve quality, structure, and reliability.

This is for bakers who want to do things properly.

This system is for you if:

• you’re thinking about selling your baking

• you’re already taking orders but feel disorganised

• your results aren’t consistent yet

• you want to price properly without guessing

• you want reliable formulas, not endless experimentation

This is not for hobby baking or casual dabbling.

What’s Included (Instant Access)

The Mini Loaf Cake Production & Sales Method

(formerly Mini Loaf Cakes: Business Edition)

A complete method for producing, pricing, and selling mini loaf cakes consistently and profitably.

You’ll learn:

• how to build a sellable mini loaf menu

• how to price correctly (without undercharging)

• how to maintain quality at scale

• how to market simply and effectively

• how to work with clean, reliable formulas

This is not about flavour overload — it’s about repeatable results.

The Professional Cake Base Formula Reference

A set of professional base formulas used to build a real baking menu.

Includes:

• round, square, sheet, and mini loaf formats

• scaling charts and baker’s percentages

• formulas designed for adaptation, not one-off use

These are foundation formulas, not novelty recipes.

The Cake Filling & Frosting Manual

A technical reference for fillings and frostings that actually work.

Covers:

• buttercreams, ganaches, curds, jams, pralines

• stability, sweetness balance, and texture control

• clean-ingredient methods used in premium kitchens

• professional troubleshooting for common failures

This manual exists to help you stop guessing.

The Shelf-Stable Frosting Stability System

Designed specifically for home bakers who sell.

Inside:

• heat-resistant formulations

• less-sweet, more balanced profiles

• frostings that transport and hold reliably

Essential if you sell outside the home. (Cottage Law)

Dubai Chocolate Mini Loaf Cake — Signature Product Formula

A proven, indulgent mini loaf designed to sell.

This is included as an example of a signature product, not a trend chase.

The Professional Chocolate Chip Cookie Formula Set

Bakery-style cookie formulas designed for:

• batching

• consistency

• strong margins

Cookies that are easy to produce and easy to sell.

Seasonal Dessert Inspiration Collection

A refined collection of plated desserts and ideas for:

• tastings

• family gatherings

• developing personal skill and confidence

This is included as creative expansion, not a selling requirement.

WHY THIS SYSTEM WORKS

Because selling baked goods requires more than “good recipes”.

You need:

• reliable formulas

• professional techniques

• repeatable results

• fillings and frostings that behave

• clear pricing logic

• a focused, sellable menu

• systems that reduce stress and waste

This system gives you the structure underneath the baking.

Customer Review

“Every formula is tested and refined, and my results have improved massively. I finally mastered dry caramel thanks to Faye’s system. The business guidance gave me clarity I’d been missing.”

— Katie Tripp, Little Jars Bakeshop (Atlanta, Georgia)

IMPORTANT INFORMATION

• Instant access after purchase

• All materials appear in your library

• Lifetime access

• All sales are final due to digital delivery