She checked her local regulations and obtained the necessary permits and a food handler's license.

Maya knew she couldn't just start selling from her kitchen without following the rules. She: "Maya’s Crust & Crumb."

Keeping her personal and business finances separate from day one was crucial for tracking her profit. Step 4: Starting Small (The MVP)

Maya didn't just want to bake; she wanted to provide healthy, artisanal bread to her local community. She researched her market and found that while there were many grocery stores, none offered fresh, organic sourdough. This was her . Step 2: The Plan

Maya’s journey shows that starting a small business isn't about having a massive budget; it's about , consistency , and starting small while dreaming big.

Before buying a single bag of flour, Maya wrote a simple . She outlined her costs (ingredients, packaging, oven electricity), her target customers (health-conscious families), and her goal for the first year. This plan was her roadmap. Step 3: Legality and Logistics

Maya created a simple Instagram page to share photos of her golden-brown loaves and the process behind them. She used social media to tell her story, which built a loyal community of followers before she even had a physical shop. Step 6: Scaling Up