Running a small farmstand business is about more than fresh eggs, homemade baked goods, and garden vegetables. Sometimes, the biggest lessons come from the things that don’t sell!
When we first opened the doors to our J & J Homestead farmstand, we knew that there would be a learning curve. But goodness, what a learning experience this first year has been!
One of the toughest lessons we’ve learned? Just because the farmstand is open doesn’t mean people are going to stop by.
And just because you’ve spent hours in the kitchen creating something fun and inventive (hello, spicy hot chocolate cookies!), doesn’t necessarily mean anyone is going to buy it!
That’s a tough pill to swallow, especially when you’ve poured your time, energy, and heart into something.
Finding the Balance in Running a Small Farmstand
One of the biggest challenges of running a small farmstand business is finding that delicate balance between having plenty of products available and not making so much that you’re left with unsold inventory.
We want our customers to have choices! We want the farmstand to feel inviting, with shelves full of delicious homemade baked goods, fresh eggs, honey, and whatever the garden happens to be producing.
But here’s the reality: Every product we make is an investment.
It’s an investment in ingredients, packaging, electricity, and perhaps most importantly, our time.
And when something doesn’t sell, those costs don’t simply disappear.
Sometimes Creativity Doesn’t Equal Sales
If you’ve followed our homesteading journey, you know how much I’ve fallen in love with baking.
I absolutely love experimenting with new recipes, creating unusual flavor combinations, and dreaming up the next delicious addition to the farmstand.
But I’m learning that what sounds exciting to me doesn’t always translate into what our customers want to purchase.
Sometimes, the traditional chocolate chip cookie wins over the exciting new flavor. And that’s okay!
Part of growing a successful farmstand is learning to listen to your customers, recognize purchasing patterns, and understand when to experiment and when to stick with the tried-and-true favorites.
Every Weekend Is Another Opportunity to Learn
Perhaps the greatest lesson we’re taking away from our first year is that building a small homestead business takes patience, flexibility, and a willingness to adapt.
Some weekends are wonderful. Others are painfully slow.
Some recipes become instant favorites. Others teach us what not to make again!
We’re learning how much to bake, which products deserve a permanent place on our shelves, and how to balance creativity with the practical realities of running a business.
And perhaps most importantly, we’re learning not to measure our success by a single slow weekend.
Because growing a business isn’t always about selling more. Sometimes, it’s about learning how to do things better.
Growing Right Alongside Our Farmstand
As we approach the end of our first year, I find myself reflecting on just how much we’ve learned.
There have been surprises, disappointments, wonderful customers, exciting successes, and plenty of moments that have left us scratching our heads.
But I wouldn’t trade the experience.
Our farmstand is still growing, and so are we.
Every unsold cookie, every quiet weekend, and every unexpected bestseller is teaching us something valuable.
And isn’t that what homesteading is all about? Learning, adapting, and finding joy in the journey.
Thank you for learning and growing alongside us!
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