Hire a baker?

[Brian]

Hi, new to the forums so welcome all.
I have a unique problem. How does one find a baker who will just bake my recipe? I have a recipe, it tastes amazing, I can bake enough in my house to drum up more business than I can support yet not enough to go out and buy a bakery. There are some college's that have industrial kitchens for hire and that helps but my sales are larger than that now as well. Even an industrial kitchen takes forever to bake up 300lbs of product per week. Are there no bakers who have extra capacity and can just sign a NDA and bake my product for me with a few extra guys working a little overtime and than just collect a fee? maybe a percentage?
I worked at a bakery when I was a young child and we did this to augment our down-time yet finding one now is proving impossible. I've contacted all my local bakers and they are all unwilling to even speak with me about this. Local cupcake shops are a little more friendly but still leery of sharing much, they tell me they have done the same thing I have and rented commercial kitchens. I'm in that odd in-between place of rental and owning and thought that the hire a baker would be a great solution. I'm in the Rocky region, Utah but I would think this is not a problem specific to me or to a location.

Any help or advice would be great.
Thanks

 

[DancingLady]

I have heard about renting a commercial kitchen. Maybe you should look for a place that is vacant, in an out of the way area where the rent would be really low. You might be able to afford it there, and it would offer you opportunities to expand and make more profit once you get established.

 

[Brian]

That is what I'm doing currently. But it is just taking a ton of time even in a commercial kitchen and just coordinating the time to get an opening for the kitchen is becoming hit or miss to the point where it is causing me to miss deliveries.
So why are bakeries so afraid to take on a project like this? I can't believe that all bakeries have 100% capacity so I would have thought there would be bakeries just wanting more to do that could fill there time, especially if there is a gain. Is there a liability issue or something I'm not seeing?

 

[josie8589]

That is what I'm doing currently. But it is just taking a ton of time even in a commercial kitchen and just coordinating the time to get an opening for the kitchen is becoming hit or miss to the point where it is causing me to miss deliveries.
So why are bakeries so afraid to take on a project like this? I can't believe that all bakeries have 100% capacity so I would have thought there would be bakeries just wanting more to do that could fill there time, especially if there is a gain. Is there a liability issue or something I'm not seeing?

.
Hi I'm in this predicament now and curious what you ended up doing and how your business is doing now?