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Starting a Bakery or Bakeshop Business Guide

May 27, 2009 by Leo   6,369 Views

6 Comments

Bread is one of man’s earliest food. Today it is considered a staple food in most Western countries and is part of the diet of almost all people all over the world. Commercial baking and the other industries supporting it have become big business and constitutes a large slice of the food industry.

There are several advantages that a bakery business offers a new entrant. One, he is free to choose his market. Two, it is not difficult to find a good location for a bakeshop. Since bakery products are considered as a daily consumable, any populated area is a good place for a bakeshop. Three, there are hundreds of bread varieties that can be adopted by a bakery to satisfy the taste of his consumers. Fourth, the industry enjoys continuous growth.

One of the beauties of a home bakery is that you don’t need a heck of a lot of equipment to get you started. Just a stove, a few pans, some ingredients and that “special” recipe. If you want to get a little fancier, you’ll find a timer (to keep you from over or under cooking an oven full of goodies on those busy days when you’re preoccupied with more than you can remember) well worth its small investment.

Follow the links above to read the comments for other tips, advice, suppliers, seminars, etc.

photo from liveworkdream.com


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Comments

6 Responses to “Starting a Bakery or Bakeshop Business Guide”
  1. earl nicolas says:
    September 12, 2009 at 12:11 am

    hi! good day po sa lahat… can you please send me a contact details who are accepting printing for celopane package for Slice bread and assorted sizes of bread and biscuits celopane packages? pls email me at earl_nicolas2006@yahoo.com.ph

    Thank you very much and hoping for the good help you can give.

    Yours truly,

    Earl

    Reply
  2. lou co says:
    June 6, 2009 at 10:26 am

    how to make hopia baboy? thanks.

    Reply
  3. Baker says:
    May 28, 2009 at 1:29 pm

    As a flour chemist and researcher, a bakery owner and a home baker, I am making my own formulations of baking powder, bread improver, pancake and waffle premix for my own use, however, I don’t make big batches. Their baking performance are comparable and even better than most brands available in the market. I can also consider selling these products if anybody is interested.

    Reply

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