Case studies / Wren & Rye
“By Saturday, every loaf was spoken for.”
- Bakery
- Wren & Rye
- Location
- Hamilton, ON
- Plan
- Micro
3×
more orders per Bake Day
6 hrs
saved on admin every week
140
active subscribers
▶Watch Sarah's story · 3 min
Sarah Mitchell runs Wren & Rye from her home kitchen in Hamilton, Ontario: naturally leavened sourdough, seeded rye, and a Saturday porch pickup that sells out most weeks. We asked her how it runs.
How were you selling before Bakeable?
Instagram DMs and a Google Form, honestly. Orders in my inbox, payments by e-transfer, and a spreadsheet I updated at midnight. Every week something slipped through. Someone would pay and I'd miss it, or two people would claim the last loaf.
What changed first?
The order book. Orders close on Thursday night whether I'm watching or not, and Friday morning I wake up to a bake list with exact quantities. That sounds small, but it's the difference between guessing and knowing. I haven't overbaked since March.
You added subscriptions this spring. How's that going?
It's the best thing I've done for the business. About 140 people get their usual order weekly or biweekly now. I know most of Saturday's bake before orders even open, and that's income I can actually plan around.
What would you tell a baker who's still in the DMs?
That the DMs feel personal but they're costing you. My customers still message me, they just don't order there anymore. Set up on a Tuesday night like I did. By Saturday you'll wonder why you waited.
“The DMs feel personal, but they're costing you.”
Sarah Mitchell · Wren & Rye
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