Hi.....
I am curious to find out about people who actually own cake and pastry shops where people can walk in and buy off the shelf.
I found a location which is really inexpensive and beautiful (my aunt's former home on a semi-busy street in a community filled with ethnic people who spend money on cakes and desserts). I had the health inspector come out, and she gave it a thumbs up. Same with fire. Now it is a matter of financing and zoning. I am in pastry school now, and want to sell cakes, French pastries, and local favorites. My overhead would be very low, and would hire someone to come and help.
I was wondering what your advice would be, maybe share interesting experiences you've had in establishing your business, and let me know how its going. I'd really like to know what makes it work for you.
Thanks!! Your input would be so helpful!
Ellen
I just opened up my own place 6 months ago. It was very very hard, we were very very tight on money but we mustered thru. It was kind of slow in the beginning and has picked up quickly (I was very surprised) My specialty are cakes for all occasions (mainly by order) but I do keep items on my shelves for people just walk in and purchase (stuff like cookies, cupcakes, creme horns, cin. rolls, different types breads, etc.) It is a lot of hard work and a lot more hours 
probably because I am doing it by myself as I can not really afford anyone to help me yet, but I love it and have faith that eventually I will be in a place where I can pull someone in to help me and things will be GREAT. Good luck to you I wish you the best.
Starting any new business is pure sacrifice. You must be dedicated, hard working, ambitious and have lots of patience. Very careful planning is a must. There are somethings that you need immediately, and some that can wait. Make sure you have enough capital!! I cannot stress this enough!! Make sure you know and understand food cost, inventory control, and good business practices. Keep your wastes down, limit your donations or freebies, be practical with advertising, this will kill you if you are not careful. Make sure you have insurance. Keep good solid records. Make sure you have a good oven, mixer, frig, freezer and prep tables. Allow for storage of items, space is important. Keep yourself organized and on top all the time. Have a good system for your orders. Don't promise if you can't deliver. Maintain professionalism always. Stand by your product, bake daily, rotate, keep food fresh and of good quality. When you don't think you can do go another step, go 20 more. Use clean white boxes with labels, looks much more professional. Dress neatly with hair tied back or short and tidy, clean fingernails, no animals in the shop.
This is just a start. Good Luck
i have a storefront...but i don't keep anything in the case for walk ins anymore...just too much waste at the end of the week.
it seems like an order only cake bakery is becoming the trend...like duff.
it's worked for me.
ditto to everything cupcake said....in this biz most of the business is done thurs fri and saturday....saturdays are very busy....i been known to do 14 hours straight.
if you get com. equipment it will make your life 100% easier.
Ellen ... I'm so glad that you posted this ... I've been wondering these same things. I've been looking for a space to lease for a little while now ... really want to open my own shop! I'm tired of doing this out of my home, and would love to have someplace else to go. I haven't found the "perfect" spot yet ... everything is SOOO expensive!!! You are so lucky that you have found a beautiful and inexpensive spot! YAY FOR YOU!!! Your cakes are so amazing, so I know that you will be very successful in your new place!! Looking forward to hearing all about it!! 
P.S. --- How is your little sweet pea? Getting bigger every day, I'm sure!
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