I will, in the near future open my own bakery. I want to start off with just cakes for all occuasions,then add to my selections later.I have some questions that I know you can help me with.
What type of equipment is needed to equip a new kitchen
I want to display my everyday cakes in a glass case --does this case need to be kept cool. How many days does a BC cake last if kept cool?
Is there a website or company I can go to to buy supplies at a commerical rate?
I need to know how to set up my kitchen where it will be most usefull and time saving--any ideals would be very helpful
Thank you for your information

Hi Gaut,
Not sure where you're at, but you should check with your local Ag dept or Health dept, depending on who regulates over bakeries in your neck of the woods. If there are any special requirements that they have for your equipment, you want to know that *before* you buy it!

Your county health department may have different requirements for a commercial kitchen but here are some minimum items

3 compartment sinks or a commercial dishwasher
hand wash sinks
prep sink
grease trap (plumbing item)
oven(s)
mixer(s)
refrigerator
freezer

The glass case has to be a cold case.
And iced cake would probably be premium fresh 1-3 days, after that it would be inferior in taste and texture.

One thing to consider, will cake sales provide enough income to pay your overhead, rent, utilities, insurance, taxes and leave any income?

For supplies, look for local restaraunt supply stores for the staples, flour sugar shortening etc. If you can't find a listing, just call a restaurant and ask where they buy their bulk stuff.