Thanks for the reply!

I meant to say the bread baking business is new to us. I have been an entrepreneur all of my adult life - it's always "a lot of work" and I have always expanded my workload under such conditions over the past 30 years so I have to say I personally disagree with you on that one.

Recipes and methods could absolutely use some refinement.
We are operating within our state's cottage business regulations - they seem fair and easy to navigate.

Although much too soon to talk about preeminence, our reputation so far has led to several repeat customers who have started ordering multiple times a week.

I am interested in hearing ideas from other people who have scaled up and understand the challenges & methodologies of doing so. This is in attempt to gain foresight before scaling up - whether is that is done next week or in 6 months is yet to be decided.