The Breastraunt Is Open — Understanding Supply and Demand in Breastfeeding

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Your body runs a 24/7 restaurant, and your baby is the only customer.

I know that sounds a little funny — but it is actually one of the most useful ways I have found to explain how milk supply works. Welcome to The Breastraunt.

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HOW THE KITCHEN WORKS

Your breasts do not store milk the way a refrigerator stores food. They produce milk on demand. The more your baby orders — meaning the more frequently and effectively they feed — the more your body prepares.

When the kitchen gets a lot of orders, it scales up production. When orders slow down, it scales back. This is why skipping feeds or replacing feeds with formula without pumping can affect your supply over time. The kitchen needs consistent orders to know how much to make.

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WHAT DISRUPTS THE RESTAURANT

A lot of things can interfere with a smoothly running Breastraunt. A latch that is not transferring milk effectively is like a customer sitting at the table but not actually eating — the order comes in, but the food is not consumed, so the kitchen does not know it needs to keep producing.

Stress, dehydration, hormonal changes, and certain medications can also affect the kitchen's output. This is why whole-person support matters so much in lactation care.

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KNOWING BEFORE BABY ARRIVES

One of the best things you can do for your breastfeeding journey is learn how your body works before your baby gets here. When you understand supply and demand, you can make informed decisions in those first critical days instead of making them in a fog of sleep deprivation and emotion.

That is exactly what we cover in our Bloom Before Baby prenatal class. We walk you through The Breastraunt framework, early breastfeeding mechanics, what to expect in the first days, and how to set yourself up for success.

Register at the link in bio. The kitchen opens the moment your baby arrives — let us make sure you are ready.

With Gratitude,

Tiffani Dickerson RN IBCLC