Happy New Year!

I hope you've all had a wonderful Christmas, and are feeling refreshed as we head into 2022.

2021 was a really exciting time for the bakery, as the demand for shopping local meant I was able to invest and expand. Not only were several thousand deliveries made in the local area, we also began working with more stockists to increase the reach of Black Cat Sourdough! I still get goosebumps when I pass Colcheco on Layer Road, and see the board outside 'Black Cat Sourdough sold here'. I'd like to thank everyone for their support - those of you have purchased directly from me, who have got their sourdough kick from any one of our wonderful stockists, or who have followed our story on social media.

Since lockdown lifted, I like many other local businesses, noticed quite a sudden change in shopping habits, with the number of orders beginning to subside. Obviously this is quite a worry after having invested in larger equipment to meet demand. As many people began to return to offices, I suspect that the home delivery element was no longer as appealing or practical. Alongside this, flour prices have increased, energy and fuel prices have skyrocketed, and therefore the margin made on each loaf has decreased. Having offered free delivery (covering a wide area), as a means of increasing custom as a new business, this now means that on some smaller orders I may be breaking even/making a loss. As a result of these factors, it means in 2022 I will need to reassess how I take Black Cat Bakes forward. I am still unsure of what direction to take. One option is to move away from direct orders, and focus entirely on supplying local shops. This is something I am reluctant to do; I have enjoyed getting to know so many wonderful people since starting out in September 2020, and many of you have loyally supported BCB since the beginning. My ultimate goal this year is to take on staff and a new premises (and let my poor parents enjoy their retirement!), and in order to achieve this, reflection, reevaluation and possibly redirection will be required.

Balancing baking, with being a new mum has been a baptism of fire, but I hope we are now starting to find our feet (both me and baby Sasha!). I have always been incredibly driven, and in some ways, this is true now more than ever. Following a miscarriage almost a year ago today, I wasn't sure I would or could be a mother. Now I sit here writing this, with a 10 week old baby on my lap, and I feel so lucky. It's a tremendous privilege to be able to be a mum and continue chasing my bakery dreams - only possible due to supportive family nearby. It's a pretty difficult landscape right now to run an independent business, but I would love for my son to grow, seeing me give it my best shot!