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68. Sourdough, Homeschooling & Saying No—Lessons from Kellie Wolf of Gloria Grain Bread
Description
Balancing a thriving bakery business while homeschooling young children is no small feat, but Kelly Wolf of Gloria Grain Bread has found a way to make it work. In this episode, Kelly shares her journey from baking yeast breads for family gatherings to running a successful microbakery—all while transitioning to homeschooling. She talks about how she built her business from the ground up, the challenges of managing time and energy, and the lessons she’s learned along the way.
If you’re a mom trying to juggle running a business and raising kids, this episode is for you. Kelly opens up about the mindset shifts that helped her embrace flexibility, the importance of setting realistic boundaries, and the joy of finding a rhythm that works for both her business and her family. Plus, she shares her best strategies for keeping little ones engaged while still getting work done in the kitchen.
Resources & Links:
Follow Kelly on Instagram (@GloriaGrainBread) →
https://www.instagram.com/gloriagrainbread
Follow Caroline on Instagram (@carolinebower_sourdough) for Microbakery Tips! → https://www.instagram.com/carolinebower_sourdough
- Find links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/links
- Download the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!
Mentioned in this episode:
Try Sunrise Flour Mill Organic Heritage Flour
My kids have been DEVOURING the banana bread that I've been making with the Heritage White Flour, and my customers are so excited about the 50/50 Whole Wheat Heritage that I've added to my menu using the Heritage Whole Wheat Flour!