The Business Part Of Baking!

[TheBusyBaker]

Hey all! I started baking 5 years ago as a hobby, just baking and selling with no plan or structure, but I am ready to take it to the next level with transforming it into an actual business!

Of course I have been searching through content online, but I would also lovee if the upcoming and established bakers here could help me out as well, with tips, challenges, advice, struggles and hardships, motivations, a simple or effective way to start , etc etc, whatever you feel will help me out!

Thank you all in advance!!!
Bree

 

[Norcalbaker59]

Hobby baking and commercial baking are two different animals. If you’re baking with cups and teaspoons you’ll never make it as a business.

if you don’t know Baker’s percentages and if you’re not using them you’ll never make it as a business.

If you don’t know DDT and you’re not using it you’ll never make it as a business.

metric weight, bakers percentage is in a DDT is the only way to ensure consistent quality in production and to scale your production


if you don’t know what water activity level is you’ll never make it as a business.

If you don’t know basic food safety hygiene and handling you’ll never make it as a business.


If you’re thinking of starting a business from your home kitchen and you haven’t thoroughly researched cottage food laws in your state you’re not going to make it as a business.

Water activity level is used by the federal government, state and local health departments To determine what a home based business can or cannot produce for sale In home kitchen. Business licensing requires food safety certification in most states. Cottage food law in most states requires among other things adherence to federal food labeling laws.

 

[retired baker]

Hey all! I started baking 5 years ago as a hobby, just baking and selling with no plan or structure, but I am ready to take it to the next level with transforming it into an actual business!

Of course I have been searching through content online, but I would also lovee if the upcoming and established bakers here could help me out as well, with tips, challenges, advice, struggles and hardships, motivations, a simple or effective way to start , etc etc, whatever you feel will help me out!

Thank you all in advance!!!
Bree

The next level is start at the beginning.
You would learn more washing dishes in a week in a bakery than the past 5 years,
the problem is you don't even know what you don't know.

 

[TheBusyBaker]

I would do retail, not commercial but thank you.

 

[TheBusyBaker]

Oh, Im sure I know a bit more than you think

 

[retired baker]

You're all set then.

 

[Sharzi]

Hobby baking and commercial baking are two different animals. If you’re baking with cups and teaspoons you’ll never make it as a business.

if you don’t know Baker’s percentages and if you’re not using them you’ll never make it as a business.

If you don’t know DDT and you’re not using it you’ll never make it as a business.

metric weight, bakers percentage is in a DDT is the only way to ensure consistent quality in production and to scale your production


if you don’t know what water activity level is you’ll never make it as a business.

If you don’t know basic food safety hygiene and handling you’ll never make it as a business.


If you’re thinking of starting a business from your home kitchen and you haven’t thoroughly researched cottage food laws in your state you’re not going to make it as a business.

Water activity level is used by the federal government, state and local health departments To determine what a home based business can or cannot produce for sale In home kitchen. Business licensing requires food safety certification in most states. Cottage food law in most states requires among other things adherence to federal food labeling laws.

I wouldn't discourage anyone from following a dream. I knew nothing about being a freelance artist... not one thing, but I made it a successful business. I knew nothing about cake decorating and was self-taught and made that into a business. And I did both for many, many years. My brother knew nothing about how to start or run a business and now he's opened two of them. I used to work for AOL many years ago, teaching people how to start and run a business. People learn. Trial and error. I just never say never. Think positively... it's the stuff dreams are made of.

 

[retired baker]

I wouldn't discourage anyone from following a dream. I knew nothing about being a freelance artist... not one thing, but I made it a successful business. I knew nothing about cake decorating and was self-taught and made that into a business. And I did both for many, many years. My brother knew nothing about how to start or run a business and now he's opened two of them. I used to work for AOL many years ago, teaching people how to start and run a business. People learn. Trial and error. I just never say never. Think positively... it's the stuff dreams are made of.

I could write a book with the stories I know of people who thought they could just start a bakery because it looked easy.
They lost fortunes, some lost millions, the more they started with the more they threw at it and they always lost.
Cake decorating is only remotely connected with a bakery, they both use flour and sugar but you wouldn't last 10 minutes in a real bakery because cake decorators are not bakers, most bakers don't decorate too well either, so.

 

[Sharzi]

I could write a book with the stories I know of people who thought they could just start a bakery because it looked easy.
They lost fortunes, some lost millions, the more they started with the more they threw at it and they always lost.
Cake decorating is only remotely connected with a bakery, they both use flour and sugar but you wouldn't last 10 minutes in a real bakery because cake decorators are not bakers, most bakers don't decorate too well either, so.

How do you know what I would last in and what I wouldn't? That's really very judgemental. Some people are stupid and don't know when to quit, but if no one ever follows a dream, no one would ever know if that dream would succeed. Write your book, but for every story you write to discourage someone, I could write a book about those who succeeded. I don't choose to rain on people's parades... I choose to encourage people to go for their dreams but be smart about it, research the hell out of it, weigh the pros and cons, be very sure you have the knowledge and ability to do what you're trying to do and if you're not making a go of it, be realistic with yourself and know when to throw in the cards and reinvent yourself.

As far as bakers and decorators... some people actually have the ability to do both.

 

[retired baker]

good luck .

 

[Jessie_Roos]

Here are a few tips and pieces of advice that might help you as you transition from a hobby to a business:

1. Create a Business Plan: Start by outlining your goals, target market, and financial plan. This doesn’t have to be overly complex, but having a roadmap will guide you as you grow.
2. Legal Requirements: Make sure you understand and meet all the legal requirements for starting a food business in your area. This includes licenses, permits, health and safety regulations, and possibly insurance.
3. Branding: Develop a strong brand identity. Think about your business name, logo, and the unique selling points of your baked goods. Good branding helps in making your business memorable.
4. Pricing Strategy: Carefully calculate your costs and set a pricing strategy that covers expenses and ensures profitability while remaining competitive.
5. Marketing: Use social media to showcase your products and engage with potential customers. Consider starting a blog or website to promote your baked goods and share your story.
6. Networking: Connect with other local business owners and bakers. They can offer invaluable advice and might even become collaborators or supporters.
7. Start Small: Test the waters by starting with a few products and gradually expand as you gain more confidence and customers.
8. Customer Feedback: Pay attention to feedback and be open to making adjustments based on what your customers are telling you.
9. Stay Organized: Keep track of your inventory, finances, and orders with a reliable system or software to avoid any mix-ups.
10. Passion and Patience: Remember, building a business takes time and effort. Stay passionate and patient as you navigate the ups and downs.

Feel free to reach out if you have any specific questions or need further advice. Best of luck with your baking business—I’m sure you’ll do great!

 

[Mona]

Hey there!

Congrats on taking the leap to turn your baking passion into a business! It sounds like you’ve got a solid foundation with your hobby experience. Here are a few tips and insights that might help you on your journey:

1. Business Plan: Start with a simple business plan. It doesn’t need to be super detailed, but outline your goals, target market, pricing strategy, and what sets your baked goods apart. This will give you direction and help with decision-making.
2. Legalities: Make sure to research the local regulations for starting a food business. This might include health department regulations, permits, and food safety standards. Compliance is crucial to avoid any legal issues down the line.
3. Branding: Develop a strong brand identity. This includes your business name, logo, and packaging. A memorable brand will help you stand out and attract customers.
4. Marketing: Utilize social media to showcase your creations. Instagram and Facebook are great platforms for visually appealing products. Consider creating a website or online store to reach a wider audience.
5. Networking: Connect with other bakers and food entrepreneurs. Join local baking groups or online communities. They can offer valuable advice and support, and might even become collaborators or customers.
6. Feedback: Don’t be afraid to ask for feedback from your customers. It’s a great way to improve and understand what they love or want more of.
7. Financial Management: Keep track of your expenses and profits. It’s important to understand your costs and ensure your pricing covers them while still being attractive to customers.
8. Stay Motivated: There will be challenges and setbacks, but stay focused on your goals and celebrate your successes, big and small. Your passion for baking will be your greatest asset!

Best of luck with your baking business! I’m excited to hear how it evolves. If you have any specific questions or need further advice, feel free to ask!