What Do I Need To Open A Bakery?

Business By tcdup Updated 27 Jun 2007 , 2:56am by JanH

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tcdup Posted 21 Jun 2007 , 4:52pm
post #1 of 13

Ok, I live in Louisiana, I can't have a bakery in my home, it has to be a separate building. I live 4 miles outside of town, so out in the country! I have the room to put a building out here, but I will have to get a new septic system put in, among other things. I was thinking that if I was going to do this I might as well do it right. I'd like to get a building in town, and do like a small bakery and mostly cakes. I know that I will have to have a 3 compartment sink, mop sink, hand washing sink, obviously a stove and fridge. What else do I need? My brain is spinning trying to work out all the little details. I just know I'll forget something! also...

What would be the best type of oven to invest in?
How big of a place should I get?

And I was thinking about trying to get a grant to do this, any suggestions or input on this?

12 replies
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JoAnnB Posted 21 Jun 2007 , 6:16pm
post #2 of 13

There is a lot more to think about before opening a storefront. In order to borrow money, you need a business plan.

If you search this forum for business plan you should find several earlier lONG threads about what information you need to gather.

In addition to equipment, licences, insurance you have to figure your overhead costs-electricity, rent/mortgage, maintenance/repairs, supplies advertising, on and on.

Then you have to figure out how many cakes you need to sell in order to make that much money. Can you, as one person, even make that many cakes?

those are all questions to consider.

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snarkybaker Posted 22 Jun 2007 , 12:20am
post #3 of 13

However, one thing you should now is that the Small Business Administration has a program just for areas affected by hurricane Katrina, so if you can put together a decent business plan and have decent credit you can get a grant plus a low interest loan.

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JanH Posted 22 Jun 2007 , 4:58am
post #4 of 13

CC Article on Starting Cake Decorating Business in U.S.:

http://www.cakecentral.com/article57-US-Wanting-to-start-a-Cake-Decorating-Business-but-where-do-I-begin.html

Things to Consider...

Business

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Insurance:

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DBA Registration:

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Population Density & Competition:

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Getting the Cakes Done:

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HTH

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Cakenicing4u Posted 23 Jun 2007 , 11:40pm
post #5 of 13

icon_surprised.gif Geeeeeezzzzz Doug... by the time I get thru reading all of those links, I'll be too old to even think about opening up a business.... LOL... Really, thanks for being so thorough!

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idoweddingcookies Posted 24 Jun 2007 , 4:14am
post #6 of 13

Wow Jan, I think you must have beat your record.. I think that is the longest list of links I've seen yet...
You must have one awesome file system!!

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CoutureCake Posted 24 Jun 2007 , 6:41pm
post #7 of 13

I agree with the others that there is a lot you discover when the time comes for the actual licensed kitchen. The most expensive being that you need to have everything either NSF or UL certified down to even the walls.. And the NSF usually translates into twice the price for the same or lesser quality item that would get the job done in most houses in some cases (in others, like cookie sheets, I think the quality is better).. Just read your states retail food handler laws. Ours is 1500 pages with off-shoot pages to another 50 or so...

But, things like hood fans ($$$$$ -- yes, THAT many $, and that's a small one), the building itself, 5-6 years of backup income to help you get started without financially killing your savings while getting established, commercial ovens large enough to handle at least a full wedding cake at a time, mixers, NSF Shelving, etc. etc. etc.

All things considered, you've got to determine what is the best way for you to go and most of all what your family situation is. What about building the stand-alone building on your property with plenty of extra open space for working, kids play area, consult room, etc. get things going and your name/business established along with a customer base for specialty orders. Then, when things have grown and are established consider having the storefront. The storefront is going to bring a lot of its own challenges to you. The worst being staffing a storefront. You can't be there all day everyday.

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imaginecakes Posted 24 Jun 2007 , 8:29pm
post #8 of 13

save

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CookieChef Posted 24 Jun 2007 , 8:47pm
post #9 of 13

Saving also.

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Cakenicing4u Posted 26 Jun 2007 , 10:12pm
post #10 of 13

save, and sorry Jan H.... I thought that it was Doug that posted all that info..... Thank YOU!

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JanH Posted 27 Jun 2007 , 1:43am
post #11 of 13

Please, no "save" posts per Jackie and Heath:
(Includes recommended retrieval methods.)

http://forum.cakecentral.com/cake-decorating-ftopict-367983-.html

Thanks for your cooperation. icon_smile.gif

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Cakenicing4u Posted 27 Jun 2007 , 2:14am
post #12 of 13

Hey Jan-- there's a repeat on that list!! Undr population density-- it's also under business start up... just so you know! I love the list and I'm about half way thru it... Fascinating stuff!!

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JanH Posted 27 Jun 2007 , 2:56am
post #13 of 13

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