I need to live my dream, but I can't live that dream until I become legal so for now, I bake for friends and family (well, mostly friends since I don't have any family out here). Right now I am building my skills and perfecting my recipes.
I would love to go out and open my own shop, but it's just not feasible right now. So I am thinking about renting kitchen space so that I can get my license and all that jazz so I can build a business and eventually open my own shop.
If you rent, can you please check off where you rent from and then post how much you pay and if that is per hour, per day or per month.
Also, what type of questions do I need to ask "prospective" landlords? I was thinking of calling around to the churches in my area and some schools. Other than those two, I'm not sure who else to call and ask if they will rent some of their kitchen space to me. Thanks!
Ok, I'm not sure if I'm replying the right way, but I ticked off other, and now I'll explain! LOL!!
I don't usually rent space, since I am allowed to bake from home, but on occasion I do rent our community recreation hall, as it is inspected by the health department. (mine's still cleaner! LOL!!)
It cost $35 dollars/ day, with the use of all the equipment. There is really only a fridge & stove that I use, but it is an empty fridge, and that's helpful!!!
I live in the country, so it's our village's. They are all over the place in the country, nearly every town/village has one, and if you can get a lot of your orders for the same time, it can be really cost effective.
i rent from a place that specializes in kitchen rental... I pay $65 a day... but when i do go i can be there for 24 hours if i have to... and most of the time I bulk all the baking up and stay there for like 18 hours...
well since most of my orders are for saturday and sunday... and occasionally on friday.. i will go in on a wednesday, and make the cakes for all three days' orders...
instead of being in there on wed, thurs and friday... just make sure that the cake is very properly covered in plastic wrap... and then when you are ready to torte fll and crumb coat, you unwrap... and then you put it back in the fridge...
no i bring it home with me.. we are not allowed to keep anything in their fridge... I bring the cakes home crumbcoated, and most of the time fondanted...
then do the final details at home...
I am not sure about here.. but i was once told, that if the main cake is done in the kitchen it was ok
i mean we take cakes unassembled to the venue, and add flowers and etc to the cake... so... i dont really see the diff...
I use the church that I work for during the day. The pastor lets me use their commercial kitchen free of charge, I just have to make sure no one is needing the kitchen on a night that I need to bake. It has worked out great since it is a small congregation and not too much activity happening in the evenings. But I really would rather have a storefront as it does tend to drive more business your way. So until the center that I am opening my storefront is completed I am baking out of the church and consulting out of my house.
janebrophy...
Where are you in Ontario? I'm in Brampton and cannot bake and sell from home.
Even though renting a community centre kitchen is an option, it sounds like it would be a logistical nightmare.
What really 'frosts my cookies' is that I've been a few commercial kitchens and they aren't all that clean.
I was thinking that it opening up a Rent-a-Kitchen may be a good idea!
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