General Discussion

professional baking advice

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General Discussion 10

professional baking advice

emily | Feb 15, 2002 03:03 PM

i know there are tons of wonderful bakers who come to this site, and i'd love to pick your baking brains.

what does it take to start up/run a little bakery? i know this is a super-broad question, but hopefully i'll get a wide range of responses from those of you who have tried this or seen people try it or who work in this business.

it has always been an ardent fantasy of mine to start a funky little bakery, american sweets and cakes mostly, not bread, and i'm just curious to know what that would really involve in terms of money, equipment, personnel, etc. where could i get money? should i get some business training? is there a market for such a thing (i live in utah, so it would presumably be here)? what's the success rate? what does it mean to be successful, i.e. what kinds of revenues to little bakeries see? would it be worth it?

lately i can think of nothing but this. i'd love to hear what anyone has to tell me.

thanks.

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