I am having a great time baking cakes and thinking of going into business. I was thinking of renting commercial kitchen space as a lower-risk/lower-investment way of getting started. Is anyone in the Baltimore area doing this that could give me any words of advice or leads on a kitchen? Do you have to haul your flour, sugar, butter, and eggs with you every day? will I be totally overwhelmed baking in a commercial kitchen? Do the ovens blast your eyebrows off? just kidding. I just would love to hear from anyone who is doing it this way or got started in business this way.
Thanks!!
How about anyone at all who is in business renting a kitchen? Any advice? Best part? Worst part? Things you wish someone told you?
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