The guide, workbook and profit calculator I've used to run a sold-out subscription box for over 10 years. Yours to copy.
Instant download. Yours to keep.
Priced in GBP, about $36 USD.

You bake first, then post it on Instagram and hope someone buys it before it goes stale.
Custom orders eat every evening and weekend, and there's no clear direction to your business.
You're busy, but the money's unpredictable, so it never quite feels like a real business.

I remember thinking, this could work with cake. I'd baked since I was a child, in a house where the cake tin was never empty. So I started small, under 10 subscribers, and grew it from there.
Ten years on, I've done almost every version of this business. A school kitchen at weekends. Staff and premises, all the way to over 1,000 subscribers during lockdown. And then I burned out. Costs I couldn't keep up with, stress at an unsustainable level.
Now I run it from home with my sister, on a streamlined model: "all orders are in by the 15th, so we only ever buy what we need. No waste, no guessing."
Built from 10 years' experience running a subscription box business.
The full system, step by step. Pricing, cadence, niche, and launching without overbuying stock.
Work through it chapter by chapter. Turns the guide into decisions, so by the end you've got your own version of the system on paper.
A Google Sheet. Put in your numbers and see exactly what your subscriber count needs to hit your target income.
Instant download. Yours to keep.
Priced in GBP, about $36 USD.
BEFORE YOU BUY
Questions people ask
Yes. The guide is built to take you from idea to launch, covering pricing, packaging, food safety registration and your first month, so you're not guessing at any of it.
Yes. Many home bakers launch without working out their real costs or a sustainable production schedule first. The workbook and profit calculator are built to help you fix pricing and process even after you've started.
No. Everything here is written for home bakers and small kitchen businesses, based on running a real UK subscription box from a home setup.
The profit calculator just needs your numbers typed in, it does the maths for you. No formulas or spreadsheet experience needed.
Most people use the workbook and calculator monthly, since it's built to guide ongoing decisions like pricing and production, not just the initial launch.
It's a complete, structured resource rather than scattered tips, and it's based specifically on a real UK subscription box that's run for over ten years, not general small business advice.
Yes. I am in the UK and therefore that is where my experience lies. However, the ideas can all be used to run a successful baking business anywhere in the world.
No. This isn't a guide to running The Cake Tasting Club. It's the subscription model that's kept it running for 10 years, broken down so you can apply it to whatever you bake, cookies, brownies, biscuits, bread, anything that works as a recurring box.
Yes. Prices are in pounds, and your bank converts them automatically at checkout. £27 is about $36 USD.
Yes. Chapter 5 covers choosing packaging that survives the post, testing it before you launch, and weighing your packed box against Royal Mail’s postage tiers so a few extra grams don’t eat your profit. The workbook has a box planning template to record your sizes, suppliers and cost per box.
The guide doesn’t give one set letterbox size, because the right box depends on what you bake. If you want to promise more than this, tell me what it covers on letterbox sizing specifically.
Ten years of getting this right, and getting it wrong, condensed into one complete guide, a workbook, and a calculator.
Get the guide for £27Guide, Workbook & Profit Calculator £27 one-off payment.
Instant download. Priced in GBP, about $36 USD.
This is an instant digital download, so once the files are accessed I'm not able to offer a refund. But if something isn't working for you, or you've got a question about the content, message me directly at hello@bakingbusinesshub.com. I read every email myself and will do what I can to help.