Daily Grace Breads & Bakery

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08/15/2026

day in my life as a bakery owner selling bread & baked goods on the side of the street ✨🙏🏼 yes, I sell on the side of the street? And yes, it’s my fav day of the week!!

Today was a BUSY BUSY day!!! Thank you to my locals for coming out and supporting. I’m launching my fall menu next week & im so # excited about it 🍁🍂🎃

horsetrailerbakery

08/14/2026

let this be your reminder that things aren’t always what they seem on social media 🫠 forgot this happened a couple weeks back & I never shared it. laughed my way through this dough day morning mess 🥲 could’ve been worse, ya know?

🥂to showing the good, the bad, and the ugly because that’s just life 💪🏼

08/12/2026

how I make my cinnamon rolls in my micro bakery👩🏼‍🍳 unpopular opinion: you don’t have to make all of your baked goods in your bakery sourdough 😉

have questions about my process? List them below for me & I’ll do my best to answer 🤍

MAINE 🦞🛶⚓️🎣☀️🥐
08/09/2026

MAINE 🦞🛶⚓️🎣☀️🥐

just some things you wouldn’t know I’m currently struggling with in my micro bakery b/c social media can be a highlight ...
07/22/2026

just some things you wouldn’t know I’m currently struggling with in my micro bakery b/c social media can be a highlight reel…

what are you struggling with in your micro bakery or small business?? Tell me below ⬇️🤍

07/21/2026

how I mix my sourdough using my Estella 30QT mixer 🍞
details & process below ⬇️

Step 1 - pre-measure all of your dry and wet ingredients the night before (I have a separate video on this on my page)

Step 2 - re-measure your water the morning of dough day (I do this to ensure I didn’t make a mistake) you can skip this step, but it helps me double check. *I also save about 200g of water for adding later with salt*

Step 3 - save about 500g of water from the water you’re using for your batch of dough (this is in addition to the 200g of water I saved before for the salt)

Step 4 - measure your starter into your water & give it a gentle mix

Step 5 - pour the water/starter & flour into the mixer & mix on low for 10min. Halfway through mixing (around 5 minutes, I add that reserved 500g of water I saved in the beginning. This allows the dry flour to mix into the dough)

Step 6 - once the mixer has stopped cover dough with a towel so it doesn’t dry out

Step 7 - let dough sit in the mixer for 30 min to do a fermentolyse

Step 8 - measure out your salt & add that 200g of reserved water. Add it to the mixer and turn your mixer on to high for 10 minutes.

Step 9 - let dough rest in the mixer for 10 minutes before you take out.

Step 10 - take out the dough in pieces and use a knife to cut the dough. Do not pull the dough as you will disrupt the gluten development.

If you have any questions on my process please put them in the comments!!!

🤍🤍🤍
07/17/2026

🤍🤍🤍

07/09/2026

day in the life of a 32 year old women who started her life over at 30 years old & who now runs an in home sourdough + many other baked goods micro bakery in her guest room turned bakery room 👩🏼‍🍳🥹🙏🏼✨

people say dreams don’t come true…well if you work hard, never give up, trust in yourself, and put yourself out there, you too can change your life for the better if you want 💪🏼

growth doesn’t happen overnight. goals don’t get achieved overnight. i always say, persistence & determination is the key that drives my business. inspiring all of you is also why I spend hour and hours editing content. because I want to show YOU that it’s possible no matter what’s in your way!

this bakery didn’t look like this even a couple months ago, but I am so so grateful I get to call this my job 🙏🏼

if you’ve followed along from the wayyyyy beginning, THANK YOU. and if you’re just now finding me…thank you. I hope you follow along on my journey as I continue to grow my little bakery business 🤍

07/06/2026

how I bake my sourdough bread in my sourdough micro bakery using my convection oven instead of a bread oven 🍞✨👩🏼‍🍳

I posted a video back in January where I explained how I baked my sourdough bread using only my home (gas) oven…

Flash forward a couple of months to now (July) where I bake my sourdough loaves using my convection oven in my guest room/micro bakery room now 🙏🏼

How I bake my sourdough bread in my convection oven ⬇️

1. I use the 2-pan loaf method still (all of my pans are from USA Pan
2. I heat my oven to 425F
3. Once the oven is fully heated I add my loaves (I can fit 8 pans in my oven at a time!)
4. I bake with the lid on top for 21 minutes then remove the lid and bake for another 18-20 minutes to brown the loaves.
5. I check the temp inside the loaves for every batch to insure they’re all properly baked.

Facts ⬇️

*I bought this convection oven off Facebook marketplace for $1400. I took a gamble when I purchased it b/c I had no idea how it would bake my loaves. It was too much of a good deal to pass up, so I bought it.

*OVEN - This is a Mofat Turbofan convection oven. It has 3 racks inside and can fit 3 full size baking sheets at a time.

*I had my electrician install proper voltage to be able to run this oven - it was approx $600 to upgrade

*I do use my home oven still, concurrently to my convection oven. I bake 14 loaves at a time!

If you’re looking to upgrade your micro bakery space but don’t want to spend 10k on an oven, maybe try a convection oven first!!

Let me know if you have any question in the comments. I know a lot of micro bakers use bread ovens, but I hope to inspire some of you to try a convection oven ✨

microbakery

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Riverside, CA
92501–92509, 92513–92519, 92521–92522

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