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Starting baking business.

Starting home baking business?

  • I have searched on the internet and haven't found any answers that satisfy me, so I hope anyone on here can help. What do you think would be enough supplies to keep on hand, I'm talking about sugar, flour, eggs etc..? I am planning in making cookies, pies, breads, cakes, rolls, pastries, things like that. All I found on the internet is general info on starting the business I know how to do that but just want to know how many pounds of each ingredient I would need. If anyone could help me I would appreciate it thanks!

  • Answer:

    You can use given below steps for start home baking business. 1. Decide what kinds of baked goods you will supply. Choose whether your baking business will specialize in whole grain breads, or extend to pies and specialty cakes. Your decision may weigh upon the baking facilities available to you, your baking experience and the amount of time you have to dedicate to the business. 2. Check with your state attorney general's office to find out if you need a license to operate a baking business from your home kitchen. If you do, expect periodic inspections and regulations to be enforced by your state's Department of Agriculture. 3. Think of a name for your home baking business and register it with your county, often in the form of a DBA (Doing Business As). The cost of licensing is usually minimal and it will allow you to maintain a business bank account as well as take advantage of wholesale supply discounts. 4. Find your customers. Bring sample baked goods to local offices, civic clubs, delicatessens, restaurants and even catering firms. These are the types of accounts that result in consistent orders and high volume profits. 5. Keep up with needed supplies. You'll likely want to replenish perishables weekly and staples monthly, preferably through a food co-op or a wholesale baking supply vendor. 6. Keep good track of the "bread" coming in as income and how much you'll need to give to Uncle Sam. This process also includes tracking the cost of supplies to do business, advertising fees and operating expenses that you may be able to deduct at tax time to reduce your tax liability. Without adequate records at the time such expenses are incurred, you won't be able to make these claims later on.

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Other answers

That is a tough one, 1-you need to estimate how much of each product do you expect to sell. 2-Do you want supplies for 1 week or 1 month (for sugar and flour you can go longer then eggs) So lets say you figure 10 items / day and you want to keep supplies for 1 week (so one day a week you will go shopping) then that is your formula. Option 2, buy two weeks of the items that do not go bad, (Sugar, flour etc..) so you only need to get them every other week. you need to make or get a "par sheet" Basically it is a spread sheet - List your ingredients, then list quantity you need to bake for the week, then list what you have in your kitchen. Finally how much is missing (column 3-4 = what you need to get) that is a professional way to keep track. Best of luck

T

you should do what you need to do

K

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