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"How to start a small bakery?"
 


Table of Contents
(Just scroll down to see the text of all messages)

...................................................................
How to start a small bakery?, Kelkel, 01:21:31, 9/13/2004
Bakery, Wife, 15:52:06, 9/13/2004, (#1)
i need your help, kumalo ofemu, 08:34:46, 4/14/2006, (#85)
Bakery Dreams, chioma, 20:47:25, 5/20/2006, (#92)
bakery dream, Tweety Bachemin, 18:12:34, 5/26/2006, (#93)
bakery for sale?, Gina, 14:52:18, 7/22/2006, (#103)
America needs more bakery stores, TOM ROSE, 16:26:04, 9/13/2004, (#2)
cookies, cookie, 12:24:04, 8/18/2005, (#44)
cokie, michael bogle, 17:52:24, 3/07/2006, (#76)
Bakery, Wife, 19:50:05, 9/13/2004, (#3)
Thank you for the suggestion!, Kelkel, 00:11:56, 9/14/2004, (#4)
Start up, Graham Austin, 07:09:48, 9/15/2005, (#47)
Very interested , David Bonanno, 11:02:21, 12/16/2005, (#60)
Labeling, The Crusty Baker, 11:42:58, 4/14/2006, (#87)
Starting a bakery, Meredith Galloway, 13:23:26, 6/24/2006, (#97)
Bakery, Terry, 00:08:59, 11/16/2004, (#10)
ANYTIME! :), Wife, 05:14:53, 11/16/2004, (#11)
Need Job, Younas, 00:17:13, 4/14/2005, (#31)
Wow, alexis, 07:58:32, 6/05/2006, (#96)
I want to open a small Bakery too, Naj Thomas, 12:24:21, 10/14/2004, (#5)
If you're in the states..., waterswebshops.com, 18:45:18, 10/25/2004, (#6)
Bakery StartUp Info, Terry, 00:05:11, 11/16/2004, (#9)
Is your bakery open yet?, Chris Jacek, 17:27:41, 7/04/2005, (#41)
Homer bakery, Terry, 10:42:38, 7/05/2005, (#42)
thanks for your information, Orla mc cullagh, 07:22:00, 4/12/2005, (#30)
Need a Job in Bakery, Youns, 00:19:07, 4/14/2005, (#32)
Bakesol.com, john, 17:42:29, 2/23/2006, (#73)
Bakery Equipment, Beck, 00:24:54, 4/29/2006, (#91)
starting a bread bakery industry, anthony, 10:09:32, 11/08/2004, (#7)
tips for starting a food related business, Lisa N Y C, 22:34:07, 11/24/2004, (#12)
apprenticship, Deb, 19:04:27, 12/07/2004, (#13)
apprenticship, claudia, 10:53:07, 7/05/2005, (#43)
working from home, Eager to go to the next level, 12:24:38, 9/09/2005, (#46)
Making cakes from home, Sarah, 11:49:07, 12/28/2005, (#61)
bake from Home, Maribel, 23:01:17, 6/02/2006, (#95)
RE: Starting a dessert/baking biz from home, Sharon, 19:53:09, 7/07/2006, (#100)
bakery machines, Selcen Konca, 01:05:55, 2/02/2005, (#20)
howtostartabakerybusiness, Melissa Patterson, 07:47:22, 3/15/2005, (#24)
OPENING BAKERY REPLY, SHELLY CAPOTOSTI, 20:34:29, 12/07/2004, (#14)
start a small bakery, Jeani, 23:36:20, 12/12/2004, (#15)
small bakery business, Liz, 07:39:34, 12/13/2004, (#16)
small bakery, jeani, 09:05:29, 12/13/2004, (#17)
French Bakery, Max, 18:57:18, 12/14/2004, (#18)
opening a bakery, GT, 10:02:00, 1/04/2005, (#19)
how about this..., anca, 12:56:45, 2/08/2005, (#21)
Starting a bakery in a different country, belizean, 19:08:43, 2/08/2005, (#22)
Hello Anca, George Hristu, 03:27:52, 3/31/2005, (#29)
Where to start, Lisa, 06:46:57, 2/24/2006, (#74)
How do you approach..., Lisa, 13:23:51, 8/31/2005, (#45)
Small Bakery-Business Scares, John, 13:14:21, 1/04/2006, (#64)
Bakery, Jeff DeKing, 19:06:03, 2/25/2005, (#23)
Getting the ingredients, Nicole, 13:26:03, 3/23/2005, (#25)
supplies, Jeff DeKing, 13:53:46, 3/23/2005, (#26)
Thanks!, Nicole, 17:40:30, 3/23/2005, (#27)
chicago bakery, Karin Sullivan, 17:44:37, 5/05/2005, (#37)
Marketing and selling my homemade pound cakes, Jamila Thomas, 19:36:21, 5/18/2005, (#38)
read this..., Maria Marsala, 04:29:03, 3/27/2005, (#28)
Bakery, Jeff Jeffery, 01:42:18, 4/15/2005, (#33)
Start it Right, Logan816, 16:52:19, 5/05/2005, (#36)
starting small, marcy" pollack" forde, 11:23:31, 5/23/2005, (#39)
any body need bakery/pastry chef or consulting con..., muthukumar, 07:29:19, 5/31/2005, (#40)
consultansy, A.Muthukumar, 04:08:48, 9/26/2005, (#49)
Bakery with coffe shop, Lora, 00:34:19, 12/06/2005, (#55)
bakery, muthukumar, 23:12:32, 12/08/2005, (#57)
how to start a small bakery ?, john, 00:44:05, 7/30/2006, (#104)
how to start a small bakery partners?, john, 00:48:37, 7/30/2006, (#105)
Starting it right, mizzmercedes, 12:14:01, 10/06/2005, (#50)
Bakemark.com, Lisa, 07:15:47, 11/02/2005, (#51)
starting a bakery, saima, 04:08:00, 11/17/2005, (#52)
set up bakery, muthukumar, 23:21:47, 12/08/2005, (#58)
Bakery Equipment, Z.John W, 08:43:21, 11/24/2005, (#53)
a classic book on the subject, Maria Marsala, 02:22:03, 11/26/2005, (#54)
how , kristian Padilla, 11:50:35, 12/06/2005, (#56)
we got the same name, Kristian padilla, 01:49:25, 12/15/2005, (#59)
Start with business cards, Sarah, 11:53:33, 12/28/2005, (#62)
Opening a Bakery, Juan, 12:39:10, 1/04/2006, (#63)
Software, Steve, 12:28:02, 1/24/2006, (#65)
Bakery Websites, Georjean, 11:42:40, 1/26/2006, (#66)
Ooop! wrong Website address, Georjean, 11:46:47, 1/26/2006, (#67)
organic bakery, Elsa, 10:36:50, 2/12/2006, (#68)
please help!!, Liza and danielle, 11:40:43, 3/15/2006, (#78)
Bakery Software, Mospan, 12:46:16, 3/28/2006, (#83)
You're so lucky!, Maria Marsala, 12:23:49, 2/14/2006, (#69)
Baking/bakeries, R.Cutshall, 16:29:40, 2/14/2006, (#70)
Bakers, have you tried Watkins Famous Award Winnin..., Sheryl Siminoff, 22:58:57, 2/16/2006, (#71)
Bakesol Portal, john, 17:35:59, 2/23/2006, (#72)
HOW TO OPEN A SMALL PASTRY SHOP?, Daniela, 13:52:42, 3/07/2006, (#75)
Contact, John, 07:46:05, 3/09/2006, (#77)
Cost of product, Ted Anderson, 19:31:55, 3/15/2006, (#79)
How to start???, Lisa Spurlin, 06:45:34, 4/06/2006, (#84)
Equipment costs of starting a bakery, The Crusty Baker, 16:10:46, 4/17/2006, (#88)
Dealers Welcome, john, 11:18:23, 6/02/2006, (#94)
to kelkel, ashley, 21:22:41, 3/16/2006, (#80)
To Ashley, Joel, 14:02:42, 3/18/2006, (#81)
How to write, The Crusty Baker, 16:16:18, 4/17/2006, (#89)
Bakery, Allan, 14:09:07, 3/18/2006, (#82)
Baking, The Crusty Baker, 11:32:33, 4/14/2006, (#86)
opening a bakery, Debbie, 19:37:28, 4/17/2006, (#90)
hi, sukanya, 23:12:58, 6/26/2006, (#98)
COSTING Bakery Products Made In-House., Harold B. Camara, 21:20:40, 6/27/2006, (#99)
Thanks, Tiffany, 10:59:57, 7/17/2006, (#102)
stara a new bakery industry, sanju, 00:21:45, 7/11/2006, (#101)

...................................................................


"How to start a small bakery?"
Posted by Kelkel on 01:21:31 9/13/2004
Hello everyone! I'm a 27 years old girl, I have always in my mind to open my own small bakery to sell my homemade baking goods. I'm a trained baker and i have kind of a concept of how i would like the little bakery would be. I"m so passionated into baking and would really like to do it for life. But i just don't know where to start and how much money would i need to open one.....Or should i be open it at a foodcourt? or downtown ?? Anyone out there would give me an insight??
The one who love to bake so much - Kelkel

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1. "Bakery"
Posted by Wife on 15:52:06 9/13/2004
When I was in the service and stationed in (West) Germany (before The Wall came down), I was totally capitivated by several things during my time there. Everywhere I travelled, be it Germany, Austria, Paris, Spain, Belgium, etc., there was always a small bakery or butcher shop close by. I truly miss those shops here in the States. Most of the shops here offer only a small selection of breads or breads that are pre-packaged and sold as "fresh made". Most shops here open up at 9:00a.m. so the night shift people here have to wait several hours before we can get a good bagel or get a good loaf of French bread for the night's dinner. Most bakeries here only bake once a day - mornings or late nite so there's not that "fresh baked" smell that I truly miss.

You know what? I'd start with some bakeries in NY or Chicago. Call em up! Ask em to give you some advice if they have time or direct you to someone who can. Go to the source, I always say. And who knows better than someone who's already running a bakery? Maybe you could even apprentice under a current bakery owner? That would give you exposure to the customers and they're more likely to remember your face and the good food associated with where you were and will follow you to your new store. Who knows?

Good luck! I'd personally enjoy knowing how you'll fare so please come back often with your successes and questions!

Wife


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85. "i need your help"
Posted by kumalo ofemu on 08:34:46 4/14/2006
Hello everyone! I'm a 30 years old
man, I have always in my
mind to open my own small
bakery to sell my homemade baking
goods. I'm a trained baker and
i have kind of a concept
of how i would like the
little bakery would be. I"m so
passionated into baking and would really
like to do it for life.
But i just don't know where
to start and how much money
would i need to open one.Or where to
get good bakery equipments.
Anyone out there would give me
an insight?? The one who
love to bake so much.
Kumalo Ofemu

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92. "Bakery Dreams"
Posted by chioma on 20:47:25 5/20/2006
Greetings Kumalo

Wow that's interesting, I have the same dream and interest as well. I would love to open my own bakery some day soon. My first step now is to attend the local Culinary school and


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93. "bakery dream"
Posted by Tweety Bachemin on 18:12:34 5/26/2006
Kumolo,
Are you interested in re-locating to a small country town with established customers and a turn-key bakery? My husband and I are thinking of selling our small family bakery and everything that goes with it. It has so much potential and the community is rapidly growing. We are currently an italian bakery with pastries, breads, cakes and pies (some donuts). Let me know if you have any interest or if you have any questions.
Sincerely,
Tweety

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103. "bakery for sale?"
Posted by Gina on 14:52:18 7/22/2006
Just curious, have you sold out yet, and if not, are you still considering? Would you be willing to identify the city and state?
Thanks,
Gina Stewart

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2. "America needs more bakery stores"
Posted by TOM ROSE on 16:26:04 9/13/2004
My Knowledge of baking is close to "zippo." I do consider my self to an expert at bakery consuming. Nothing like a good bagel, muffin or a warm loaf of bread. Don't care about the breads nationality. Italian, French or any other origin is good.

For help on the business end of the Bakery you may want to contact an organization called SCORE. SCORE is an acronym for the Service Corps of Retired Executives. SCORE is part of the SBA. SCORE will get you connected with bakery industry experts. The SCORE people will provide good direction. Try to have at least an outline of your business plan ready when you first visit with SCORE. It is not required, but it is a good idea.

TOM ROSE


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44. "cookies"
Posted by cookie on 12:24:04 8/18/2005
great information about SCORE... thanks for the tip!!!

Cookie : )


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76. "cokie"
Posted by michael bogle on 17:52:24 3/07/2006
is this nathen ried????

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3. "Bakery"
Posted by Wife on 19:50:05 9/13/2004
>Hello everyone! I'm a 27 years old
>girl, I have always in my
>mind to open my own small
>bakery to sell my homemade baking
>goods. I'm a trained baker and
>i have kind of a concept
>of how i would like the
>little bakery would be. I"m so
>passionated into baking and would really
>like to do it for life.
>But i just don't know where
>to start and how much money
>would i need to open one.....Or
>should i be open it at
>a foodcourt? or downtown ??
>Anyone out there would give me
>an insight?? The one who
>love to bake so much -
>Kelkel

You could try working with an existing popular local bakery and offer to expand their business to a kiosk in the mall. This will give you a chance to network. You could also contract out independently from your kiosk networking to working individual, private orders. Say someone needs you to bake some bread for a charity fundraiser. Add your own special touch by baking your own special recipe bread, having some labels made up and putting them up for charity auctions. Who knows what might happen!

Wife


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4. "Thank you for the suggestion!"
Posted by Kelkel on 00:11:56 9/14/2004
Wow! what a bunch of feebacks on that! and it's really helpful and inspiring. I'll definitley try out some of the sources and go from there. At this time, i'm still planning and quite skeptical.... i just need some time to put things together and work on it step by step.......
Thank you all again and i'll keep you guys posted on it

Kelkel


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47. "Start up"
Posted by Graham Austin on 07:09:48 9/15/2005
Hello ,
I dont know how far you have advanced in your idea to open your Bakery business but let me add a few things that might help .
I have 2 very successful Bakery & Confectionery shops here in Mexico , before that i had worked 25 years in the Catering industry in various posts worldwide as Head Chef and Head Pastry Chef .
The main thing is that its a cut throat market no matter where you reside , no Bakery is going to give u a chance or an insight into how they do things ( that is naive ) but that is the law of business , everything i learned has been from good and bad experiences , making mistakes and learning from them .
My advice to all my students who ask me how to run a business is DO EXCELLENT QUALITY PRODUCTS CONSISTENTLY !!! with that in mind u cant fail , of course a bakery start up is expensive , more so than a Pastry Shop because of the high volume of goods required to make any sort of profit .
Nevertheless I started with a small shop with a normal conventional second hand oven , a walmart stand mixer and odds and sods bought from here and there . .the start up cost was minimal , of course it was hard work in the beginning , but 2 years later i have a flourishing business employing 8 people , 3 of whom are under my training to be qualified Pastry Chefs , 3 more outlets are planned for next year . .it is possible to start a business without having sleepless nights thinking how u are gonna pay off the bank loans ( I have no debts at all ) because i am continually reinvesting ..
I was so happy to hear the word " passionate about baking " so am I . .and that is the key !!! without it would i have worked 1 year from 6am til 11pm everyday ?? no way ..but the main ingredient was my passion and my desire to succeed . .which wasnt always easy. .!!! .. many times i asked myself , especially after 2 x 24 hour shifts , what the hell am i wrecking myself for ?? then i realised .. for me !!! my passion played a crucial part !!!
I wish u every success !!!! and if u want to discuss anything . .just ask !!

Graham Austin
CEO
Austin's Patisserie $ Cafe
Mexico


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60. "Very interested "
Posted by David Bonanno on 11:02:21 12/16/2005
Mr. Austin,

My wife is also interested in opening a pastry shop. We seem to be stuck on the same question everytime we talk about this endeavor. What are the laws concerning labeling? How do I get the proper nutritional label for our product?

Your guidance is much appreciated.

Warm regards,

Dave


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87. "Labeling"
Posted by The Crusty Baker on 11:42:58 4/14/2006
As far as I know labeling is only required on pre-packaged products that you sell from outside your own store Such as in a supermarket or on a market stall.

If you sell these products within your own store labels are not required as the bakery should be able to supply the client with the ingredient list whenevr asked.

Since you manufacture these products you know exactly when goes into them!

================================
The Crusty Baker
http://www.howtostartabakery.com
================================


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97. "Starting a bakery"
Posted by Meredith Galloway on 13:23:26 6/24/2006
I too am passionate about baking. I am currently attending culinary school. I am wonderingn about how much start up money I would need to invest in starting a bakery and any ideas...on inventory....and start up needs. I have about $45,000.oo of my own money and dont want to borrow too much....Any ideas would be greatly appreciated...

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10. "Bakery"
Posted by Terry on 00:08:59 11/16/2004
WIFE!! What a GREAT idea! My bakery won't be open until next summer but I COULD make up some breads, wrap them nicely, slap a label on them with the name of the bakery and anticipated grand opening date --- and donate them to various charities, etc around the village all winter long! That would alert the charter boat captains all about my biz before I even set foot in the door! THANKS A MILLION!

Terry
99 loaves of bread on the wall, 99 loaves of bread ...


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11. "ANYTIME! :)"
Posted by Wife on 05:14:53 11/16/2004
Good luck to you, Terry!

Wife

>WIFE!! What a GREAT idea! My
>bakery won't be open until next
>summer but I COULD make up
>some breads, wrap them nicely, slap
>a label on them with the
>name of the bakery and anticipated
>grand opening date --- and donate
>them to various charities, etc around
>the village all winter long!
>That would alert the charter boat
>captains all about my biz before
>I even set foot in the
>door! THANKS A MILLION!

>Terry99 loaves of bread on the wall,
>99 loaves of bread ...


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31. "Need Job"
Posted by Younas on 00:17:13 4/14/2005
Hi ,
I need a job in bakery , cuz i have 7 months experince in bakery. i,m in Pakistan my wish that i work out world. if any persone need a worker then i,m here , plzzz call me .
Thanks
M.Younas
00923454047944
214-6-BI Township Lahore
Postel Cod# 54770.
Pakistan.


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96. "Wow"
Posted by alexis on 07:58:32 6/05/2006
Wow i find it very interesting that three different people of the different ages and with different names have all posted the exact same email, with only male/female changed. What is it that you really want?

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5. "I want to open a small Bakery too"
Posted by Naj Thomas on 12:24:21 10/14/2004
Hey if you have some ideas on equipments i can buy too open a small bakery let me know. I am 27 yrs old too and it has been on my mind for a long time now and I am ready to make the investment. Naj

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6. "If you're in the states..."
Posted by waterswebshops.com on 18:45:18 10/25/2004
...you might try contacting your local Small Business Administration for general information on starting a business. Or you can visit their website at www.sba.gov.

You might also check around and see if there is a baker's or restaurant association around with information on entering the industry.


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9. "Bakery StartUp Info"
Posted by Terry on 00:05:11 11/16/2004
Hi! I just found this board and was glad to see the interest KelKel's first post initiated. I'm working with the SBA, SCORE and our local voc rehab dept and plan on opening a small specialty bakery in Homer, Alaska within the next year.

I'm taking an old family recipe for a yeast-free, heartwise and low sugar fruited breakfast bread, and serving it with an Alaskan special grind called Raven's Brew. I will serve the bread (3 choices: 2 sweet, 1 savoury )with fresh fruit, yogurt, and an option of juice or milk, with the coffee. I've thought about adding a boiled egg to each order, what do you think? Business hours will be from 4 AM to 9 AM. It will be a cash only business, especially catering to the 1000s of sports fishermen we get here every summer. I am filling a niche, have more customers than Carter has liver pills, and I also have total community support. As I grow, I will most likely add a boxlunch to the menu, as there aren't any places out on the docks that do that anymore.

I've found some good places online to check out your costs for equipment (just google: bakery, equipment ... then locate new and used, compare prices). Also,if you are in a big city there are places that buy up used equipment and resell it at substantial savings. And start looking around for a good attorney and accountant! You will need them.

Use the SBA online to help you figure out your business plan. Online you will find out all you need to know about legal things, accounting/taxes, county/state health codes, etc. The SBA also offers free classes in writing plans, and is an excellent source for funding for small startups. And also online, google: bakery business plan. That's how I found THIS site! I was looking for samples of other plans. The SBA has dozens that you can look at to get a idea of what a real business plan looks like. If you have never owned any other business before, looking at how others have operated is a must. Also, DEFINITELY work in a bakery BEFORE you open your own doors! Many welcome apprentices -- they get free labor and you get an education! If you can't do that, and if there is a college nearby with culinary arts classes, take some! Or find a job working in a kitchen of a full-service restuarant -- one that makes its own baked goods and desserts.

GOOD LUCK!!! Owning your own business is sheer joy ---- and multiple migraines. And since making a food that is not only good for the body but also the soul, you'll be close to Heaven in your new bakery. I sure know I will!


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41. "Is your bakery open yet?"
Posted by Chris Jacek on 17:27:41 7/04/2005
I read a post of yours from last November, and saw that you had
planned to open a bakery in Homer. My wife and I have been
considering the possibility of moving to Alaksa, and starting some
kind fo retail business (actually a bakery was one possibility).
Coincidently, the place in the world that I most would like to live is
Homer. I was just wondering if you might tell us how things were
going? We'd love to learn more. Of course, we're years from
actually doing anything, but it would be cool to know if the idea
worked out. My persoanl dream would be to open a digital media
school in the area, since I know nothing about baking. Okay, I'm
rambling all over the place. I would just really love to hear how
your experiences are going in your effort to launch a new business
in such a wonderful place.

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42. "Homer bakery"
Posted by Terry on 10:42:38 7/05/2005
Hi Chris,

Hope this reaches you. I didn't even know you had replied to my email until today. I've had a bit of a setback here, but it's a good one. I've met Mr Right and am getting married! :-)

The bakery is delayed until next summer. I've decided to forgo my family recipe until I get up and going. Instead, it will simply be a donut shop with good coffee. Fishermen don't want a buncha fancy stuff at 4 am!

Glad to hear from you. Email me direct at MacMomAK@aol.com if you like.

TERRY


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30. "thanks for your information"
Posted by Orla mc cullagh on 07:22:00 4/12/2005
hey just want to say thanks for the information on your site, i am a student at loughry student cookstown Co Tyrone N Ireland. i am currently doing a project on bread provers & retarders and any company i contacted was not willing to give me information on pricing, the information on your site has given me a lot of information to help me so thank you & if anybody is willing to send me information on pricing Bread Retarder Provers it would be great as there are about 20 in our class who are finding it hard to get info, you can email me at Orlamccullagh@HOTMAIL.COM
THANKS AGAIN

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32. "Need a Job in Bakery"
Posted by Youns on 00:19:07 4/14/2005
Hi ,
I need a job in bakery , cuz i have 7 year's sexperince in bakery. i,m in Pakistan my wish that i work out world. if any persone need a worker then i,m here , plzzz call me .
Thanks
M.Younas
00923454047944
214-6-BI Township Lahore
Postel Cod# 54770.
Pakistan.

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73. "Bakesol.com"
Posted by john on 17:42:29 2/23/2006
Check Free Classifieds at Baksol Portal
http://www.bakesol.com/Portal/

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91. "Bakery Equipment"
Posted by Beck on 00:24:54 4/29/2006
You can buy used equipment on Ebay to save money

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7. "starting a bread bakery industry"
Posted by anthony on 10:09:32 11/08/2004
I want to know about all the prossesses also the eqiupment that is involve and there cost price. also can you help in supplying them for me.

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12. "tips for starting a food related business"
Posted by Lisa N Y C on 22:34:07 11/24/2004
> I want to know about all
>the prossesses also the eqiupment that
>is involve and there cost price.
>also can you help in supplying
>them for me.

Another avenue for buying equipment is to check out the live auction section of a major cities newspaper - for example here in New York City, you might find listings in the back page of the classified section on Sundays. You should attend a few auctions to observe the pricing and note know what things you want and what they cost new. I have seen people overbid for items that they could buy for less brand new but on the other hand some incredible bargains are there to be had _ especially with the failure rate of restaurants. Even the resale places buy from the auctions, so sometimes you can outbid them slightly (they have to leave room for resale value) but still get it for less than the going second hand rate.
I am writing from previous experience having built a small cafe and catering business from 4 walls and a toilet into a thriving space - but alas that business has gone the way of the wind (and I don't miss it either)

Something else you should consider - do you enjoy retail. Will you be working the "front of the house" or the "back of the house" (restaurant slang for kitchen vs. dining room or behind the scenes or with the general public.

Also besides baking skills you will need business and marketing skills. You are on the right track with giving the product away to start with - cheaper than an ad and it will get you trying out recipes - in fact you can enlist a group of key people from the town to be part of a "focus group"
use them to determine which would be the most popular and therefore most logical products to bake and even help you with the pricing (but be careful they don't lowball you)

But what this group - who should be a carefully selected group of influencial people (so they can spread the word) really can do for you is to provide free word of mouth advertising about how great, how fresh and how delicious your product is. The idea of donating to a charity function is great too but make sure there is a real way that you get recognition for it (even if just via the connections with the key organizers) but also I would suggest that you insist on attending the event (at no charge) to supervise the display and distribution of your contribution - otherwise it may not go the way you want and need.

OK enough for now - let's see if this will post. By the way, after we closed the cafe we restarted with a strictly event planning and catering business. We have since expanded to food styling and staffing for other caterers as well as the special events and catering. This month alone we have catered in 3 time zones and on both sides of the US and the Atlantic Ocean. So finally our dream of traveling and working is coming together!
By the way, my partner and executive chef is also my life partner and husband of 21 years - so we really are a great match!


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13. "apprenticship"
Posted by Deb on 19:04:27 12/07/2004
I meant for this to be a reply and accidentaly
made it a new thread first so thought I'd put it
in both now, hopefully I'll hear back one way or
the other. I just found this page and enjoyed
reading all the posts. I am actually very young,
22 in a few days and will be graduating
college this May. I will have a degree in
Hospitality Management and would absolutely
love to open a bakery one day. I am interested
in being an apprentice in a bakery in Germany
this summer. Does anyone know how to get
into this? Are you usually paid? If not, how do
you keep up with expenses, as I imagine the
apprenticship is full time? How long are they,
a few months, years? If anyone could help I
would appreciate it!

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43. "apprenticship"
Posted by claudia on 10:53:07 7/05/2005
I just read your message. I'm in germany and I'm german. if you are interested, I will try to help you finding a job in germany.its not easy nowadays, but we can try it, germans like americans. what about your german language? you will need to speak a little german. just contact me. claudia

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46. "working from home"
Posted by Eager to go to the next level on 12:24:38 9/09/2005
I have a question that maybe you can help me with. I am a 31 year old in Jackson, MS.

Maybe I am looking in the wrong places for answers but i am in the process of starting my own cake business (birthday cakes, anniversaries, baby showers,etc) from my home and cant find anything. I have been surfing the internet for some type of information like do's and dont's that come with having a home based business that deals with food.

Please help me. This is my dream to not to have to return to the corporate world to work and doing something that I absolutely LOVE to do. I have found nothing but disappoinments and corrupt management out there and would like to be my own boss.

I have business cards and clients that keep me somewhat busy and my loving pastor has asked that I bake a large cake for the monthly birthday/anniversary party for the congregation, which is good because now I have a regular "customer" order.

This is the FIRST time I have had a passion for where I would like to be in a career and I need to know where to start.


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61. "Making cakes from home"
Posted by Sarah on 11:49:07 12/28/2005
I am almost 30, in Portland, OR and want to make cakes out of my home - very tired of corporate life! My idea is to "cater" to local Mexican bakeries a specialty Mexican cake which is rarely on any menus. It is a very traditional cake that is very popular. If I gain enough business to keep busy with these cakes, it would be a very steady income. You may want to think about catering to small local delis, etc. and offer to bake cakes, tortas, etc. Also small coffee shops are a great place to start. I think it will be a good idea to look for a "bigger" customer than just your average birthday cake order, etc. Especially if you are doing it from your home.

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95. "bake from Home"
Posted by Maribel on 23:01:17 6/02/2006
Hi, my name is Maribel and your story is just like mine. I'm very creative and cake decoration is my life. I am moving to Florida this summer and I would like to start my buisiness from home. I am thinking about making small cakes like 4' inch.to sale, and have some pictures of my cakes,and sell them at flemarkets, and give out samples so people could try out my cake. give out bissness cards. and taking orders at the flemarket, hopefully I will get some custumers there. They will tell other people and soon I belive I'll have a big clientel. IF the stuff is good people will buy. Than later I would have to open up a shop.

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100. "RE: Starting a dessert/baking biz from home"
Posted by Sharon on 19:53:09 7/07/2006
Hello all,
I am a stay-at-home mom that loves to cook. My special interests are now desserts: cakes, cookies, pies, etc.. I want to know how to get lableing for my packages (especially if I stores pick them up) and what would be the rules/regulations for California. I would also love to open my own store someday.

HELP!!!


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20. "bakery machines"
Posted by Selcen Konca on 01:05:55 2/02/2005
Dear Sirs;

Our company is one of the leading exporter/manufacturer bakery machines and equipments located in Turkey. Our main products which are manufactured under TSE,ISO 9002,CE,BEC quality certificates are as follows:Rototherm Ovens,Multideck Ovens,Mini Convection Ovens,Long Moulderers,Volumetric Dough Dividers,Intermediate Provers,Conical Rounderers,Automatic Spiral Mixer with Fixed Bowl,Tray Trolley,Climator Unit,Pallet Trolley.
Our company has completed many turnkey projects for bakery factories especially in European countries. Our worldwide reputation is not only due to production of excellent machinery and equipment but also to the support of our compenent business partners on all continents.If you are interested in our products ,we will be happy to send you further informations.
We hope this occasion will be the beginning of fruithful business relations to the benefit of both parties.We want to make a good trade relations with you.

P.s:If you interest in our products please inform me so I am going to send you our e-catalogue and our price list.

Thanking and awaiting for your prompt reply

Best Regards;

Company:Fimak Bakery Machine Industry
Contact:Ms. Selcen Konça
URL:http://www.fimakmakina.com.tr
E-MAİL:info@fimakmakina.com.tr
sales@fimakmakina.com.tr
PHONE:903322390081
FAX: 903322390070
COUNTRY:TR
ADDRESS:2.osb.reiskoy cd.insu sk.no:6 KONYA/TÜRKİYE


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24. "howtostartabakerybusiness"
Posted by Melissa Patterson on 07:47:22 3/15/2005
> I want to know about all
>the prossesses also the eqiupment that
>is involve and there cost price.
>also can you help in supplying
>them for me.


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14. "OPENING BAKERY REPLY"
Posted by SHELLY CAPOTOSTI on 20:34:29 12/07/2004
THE EASIEST WAY I STARTED TO SEE IF THERE WAS A BIG ENOUGH DEMAND FOR BAKED GOODS WAS TO START AT YOUR LOCAL FARMERS MARKETS. THAT WAY YOU CAN SEE WHAT PEOPLE WILL PURCHASE AND WHAT THE PUBLIC REALLY WANT FROM BAKED GOODS

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15. "start a small bakery"
Posted by Jeani on 23:36:20 12/12/2004
Hi, I started a small pie company out the back of my car 3 years ago. Now I have a wholesale/retail business. I have accounts with grocery stores and restaurants. My advice...think about this adventure very very carefully. You will work harder than you ever thought possible, if you thought that there were 24 hours in the day...well think again, there are more. If you have a family, tell them good-bye. If you have a life, put it on hold. This is not to scare you, it is a reality. Baking for the masses is not like baking for your family and friends.
I have absolutely no complaints or regrets...I love what I do and do it well. Make it fun and exciting.Research your product, be the best, no shortcuts, follow the rules, and highest integrity in business will get you where you want. I measure my success in how much I love,laugh and sing off key.

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16. "small bakery business"
Posted by Liz on 07:39:34 12/13/2004
Hi,

I'm posting in regards to my business partner and myself opening a small wholesale bakery business. We have purchased equipment, rented a building, gotten some restaurants and coffee shops carrying our products but find there is the never ending drudgery of internal work yet to be done.

How did you market your products? Are you incorporated? Do you pay quarterly taxes too the state? Ihave a lot of questions and I'm not sure where to start.Do you know where I could get a sample copy of a small bakery business plan to work off of?

Thanks for your help.


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17. "small bakery"
Posted by jeani on 09:05:29 12/13/2004
sure...you can email at bent_rose_cafe@yahoo.com
we are in the process now of opening a restaurant and are cRAzY busy but any help we can be... just know that if we don't answer email right away it is because of holiday bake schedules right now.I just want to remind everyone during this season, DONATIONs..giving back to your community, donate something of yourself/company always brings back 10fold,the giving spirit is what it is all about!

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18. "French Bakery"
Posted by Max on 18:57:18 12/14/2004
Wow, so many people wanting to start a small bakery! I too want to open one by end of next summer 2005. Good luck to all, and never let go of your dream, it will come true!
I want to also share some information I found today at http://www.starting-a-bakery.com/ I do not know if any of you have stumbled upon this site, but it looks promising. I will be contacting them, after the holidays and after reading all of their information. I do not know about the legalities or taxes, but I am sure I will learn soon enough.

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19. "opening a bakery"
Posted by GT on 10:02:00 1/04/2005
No one has mentioned health regulations as yet. Food that is prepared and sold for consumption by the public is subject to numerous health department regulations. That should be one of your first calls. All equipment in the bakery, or your home if you begin by operating out of your home, will need to meet health department standards and you will have to have periodic inspections. Be sure that you contact them before they find you and put you out of business.

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21. "how about this..."
Posted by anca on 12:56:45 2/08/2005
i am vey glad to have found this site. it is helpful. but i have another question. i would like to start by selling my european baked treats to restaurants or cafe's and start my buisness like that and soon branch off on my own. this would me more convenient because i still have kids in school and starting a buisness from scratch now would be great but would be too much work on my hands. any ideas? suggestions? places to look? numbers to call? websites? any help is much appreciated. thanks!
anca

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22. "Starting a bakery in a different country"
Posted by belizean on 19:08:43 2/08/2005
I am also in the process of opening my own bakery business, and Central America, and I'm looking for financing. I'm in the process of doing a business plan, but need some information on International financing.

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29. "Hello Anca"
Posted by George Hristu on 03:27:52 3/31/2005
It seems to me that we have the same ideeas ! But I want to ask you something ! Anca is a roumanian name ! Are you ?

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74. "Where to start"
Posted by Lisa on 06:46:57 2/24/2006
You might want to look at this posting...

http://www.businessownersideacafe.com/cyberschmooz/marketingmix/3959.html

Good Luck!

Lisa
http://www.allthingscheesecake.com


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45. "How do you approach..."
Posted by Lisa on 13:23:51 8/31/2005
I am interested to know how you approached the grocery stores and restaurants.

I too would like to have a few of my products sold at those establishments, but am unsure of how to do it.


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64. "Small Bakery-Business Scares"
Posted by John on 13:14:21 1/04/2006
Hello,
I am a part-time artist who wishes to compensate my art profits with a small cafe/bakery so that my customers can enjoy the luxury of a cafe while viewing artworks. However, small business can turn into full-time nightmares as you mentioned in your email. Therefore, I am wondering how can I remain small enough to not have to hire a large staff (two people at the most) and be able to close early enough to complete my future art works?
I keep getting discouraged when I hear how this type of business can keep you quite busy to not allow family time, but then I remember the daily work routines that have turned into a rut for me (working long unappreciated hours to increase the profits of others).

Any suggestions would be appreciated,
USN RETIRED VET (Enlisted)


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23. "Bakery"
Posted by Jeff DeKing on 19:06:03 2/25/2005
I have been a baker in the Chicago area for the
past 20 years and I am now in the process of
opening my own. May I suggest to all who want to
go it on your own to take the time to work in
a bakery for a year for someone else first. It
is a very profitable IF you know what your
demigraphical area likes. You can't put a Mexican
bakery in a domesticated American area or visa
versa. In the U.S. you have to learn to cross
culture in your skills and learn what sells and
what does not. You can be the best baker in the
world, but if you can't bake what your customers
want, well you will fail. Be flexable and try your
best, you can make it.

As far as equipment, shop around before you buy.
My friend owns a supply house and he quoted me
$120,000.00 for equipment and the guy down the
road quoted me $42,000.00 for the same thing, I
might be losing a friend over this one. I would
suggest buying from a reputable dealer instead
of an auction because a dealer won't sell you
broken equipment. So what if you got a 140 qt.
Hobart mixer for $900.00 at an auction,
you get it hooked up and find the gear box is blown. It
just got you a $6,000.00 repair bill to fix it,
used from the dealer you can pick a good one
up for 5 to 6 grand with a warrenty. I think
you see what I am getting at.

We need more real bakeries so GO for it and I
will be right next to you!!!

Jeff


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25. "Getting the ingredients"
Posted by Nicole on 13:26:03 3/23/2005
I wont be starting my bakery for another year or 2 but I want to have everything figured out beforehand. Anyone know of good food services that deliver things like flour and sugar in bulk (all the bakery goods)? All I can seem to find are ones that ship to concessions and things like that. The pre-made cakes and frozen foods. Or would it be better to start out buying in bulk from a Sams Club or Costco etc... Thanks everyone!

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26. "supplies"
Posted by Jeff DeKing on 13:53:46 3/23/2005
Go to bakemark.com they used to be known as Karps.
You save NO MONEY by going to sams club or others
like them. All of the bakeries around the country
get there stuff from Bakemark. Avoid Allen products
as they tend to taist like crap, too much chemicals.

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27. "Thanks!"
Posted by Nicole on 17:40:30 3/23/2005
Jeff, Thank you for that info. It is such a big help!

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37. "chicago bakery"
Posted by Karin Sullivan on 17:44:37 5/05/2005
Jeff--I saw in an earlier post you're opening a bakery in
chicago--where? i'm interested to learn more about your
experience too. i live in oak park and am toying with the idea of
a bakery. it's several years away, but i've been looking at pastry
chef certification programs in the city. where do you train?

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38. "Marketing and selling my homemade pound cakes"
Posted by Jamila Thomas on 19:36:21 5/18/2005
Hello Jeff,

I also live in the Chicagoland area. I am constantly asked to make my homemade pound cakes and a few other items all the time for family and friends. I was wondering if you could give me any advice on how to market and sell my pound cakes to bakeries or restaurants for profits?


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28. "read this..."
Posted by Maria Marsala on 04:29:03 3/27/2005
The Emyth Revisited. It's a business book about someone who owns a bakery.


Maria Marsala
The Resource Queen
www.ElevatingYourBusiness.com


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33. "Bakery"
Posted by Jeff Jeffery on 01:42:18 4/15/2005
How much money you want to invest?

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36. "Start it Right"
Posted by Logan816 on 16:52:19 5/05/2005
Make sure you know your state's and town's health code regulations. You can't just start baking out of your house and selling to the public, you have to be working out of a helath department licensed kitchen.
I say this because I'm a chef and a good friend of mine was making terrific cakes out of her house, she kept a low profile, but one day someone (probably one of her competitors) squealed on her and the health department made her stop.
A cheap way to get yourself into a commercial kitchen is to contact all your local restaurants, caterers, etc.. and ask if they are interested in earning additional revenue for their business by renting their kitchen to you maybe one day a week when they're closed to do all your baking. You can even supply the restaurant/caterer/whatever with some of your baked goods at cost for a cheap rent price. Then go to your health department and tell them where you're working out of and apply for your license.
That's how I started in catering and next year I'll be moving into my own facility. I'm hoping to help someone else out by renting some of my kitchen space to someone whose just starting out.

If you start out the right way, no one can take your business away from you!


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39. "starting small"
Posted by marcy" pollack" forde on 11:23:31 5/23/2005
This is in repsonse to your helpful information on how to get started if you are an individual with a great product and no that they should not be selling out of your home. I have started to research in my area places that might rent out time and space to me to bake my product. THen I saw your information on this site and it confirms that it is possible to do this.

If you have any other suggestions or hints for along the way to make it go smoothly, providing I can find a place to rent from, it would be greatly appreciated.


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40. "any body need bakery/pastry chef or consulting contact me"
Posted by muthukumar on 07:29:19 5/31/2005


A. MUTHUKUMAR Email: pearlkumar60@hotmail.com
20,Ramavarman New Street,Vadasery, Phone: 091 - 04652-274401
Nagercoil-629001. Tamilnadu, INDIA. Mobile -0091-9443102060

EXPERIENCE SUMMARY:

I offer professional Consultancy in the field of Baking and Confectionery. My expertise include New Product Development, Recipes Improvement, Quality Control, Layout Redesign, Resources Balancing, etc. for optimizing the use of resources and enhancing operational productivity. I have used my skills extensively in establishing new institutions and bakeries.

I have also assisted several entrepreneurs in setting up bakeries producing variety of cakes, breads, filled croissants, hotdogs, submarine sandwiches, foccassia, bagels, burgers, stuffed pizza etc. Also converting regular recipes to eggless / veg. / low sugar / low fat / low calorie etc. As part of my R & D, I have developed several successful recipes, which are now being used by popular bakeries across India and Middle East.

OBJECTIVES:

1 To achieve a position that provides me ample opportunity to explore innovative designs of pastry and bakery products.

2 To manage a team of professionals in design, production, display and sales promotion of bakery products and in the process meet my organization’s objectives.

EDUCATION:

1 (Bachelor of Science) Madurai Kamaraj University, India - 1983 to 1986
2 Bakery & Confectionery Craftsmanship Course - 1987 - (First Class).
3 Specialized Course - 5 days. Bakery & patisserie conducted by winter flood (British Chef) with the help of FHRA 2000.

MEMBERSHIP:

1 Member of “The Society of Indian Bakers” since 2000(Membership No M-2050)

LIST OF KEY CLIENTS:

1. HOT BREADS, Chennai, India
2. BREADLINE, Middle East.
3. PEARL’S DANISH BAKERY, Chennai, India
4. SAM’S BAKES, Chennai, India
5. HEALTH&GLOW, Chennai, India
6. K.R.BAKES, Cochin and Coimbatore, India
7. M.S.SWAMINATHAN RESERCH FOUNDATION, Chennai, India
8. THOMSON BAKERY,Kerala,India
9. BEACHES RESORTS&SPA-TURKS&CAICAS (BWI)
10. PASSAGE TO INDIA BAKERY&RESTURANT SANFRANSISCO U.S.A
11.ATLANTA BREAD BAR CAFÉ BANGALORE,INDIA

HIGHLIGHTS

1 Over 19years of experience in the areas of Bakery.
2 Played different roles as Pastry chef, Manager, Visiting faculty and bakery consultant.
3 Experience in imported machine operations including sheeter and all kinds of ovens.
4 Strong organization skills, interpersonal skills and team development skills.
5 Competent in Menu Planning, Food Costing, Staff Supervision and Scheduling.
6 Participated in ‘International Pastry Chef Competition’ held in U.S.A. (1992).
7 Creative thinking and achieving sense of pride in meeting personal and team targets.

EXPERIENCE PROFILE


Bakery Consultant &Executive chef

Working as a chef consultant in Atlanta Bread Bar café(First bread bar concept in India)customer can make their own sandwich with international breads.
(21.11.2004 to 05.04.2005)Bangalore,India
BAKERY MANAGER
Working as a Bakery Manager in passage to india restaurant cum bakery.set up a new outlet and look after marketing in cookie ,pastry and bread production.in sanfransisco,california.
U.S.A
(09.03.2004 to 17.08.2004)
PASTRY CHEF
WORKING AS A PASTRY CHEF IN BEACHES RESORTS &SPA
INCHAREOF BAKERY AND SET UP BAKERY BUFFET(DESSERTS)
IN 9 INTERNATIONAL RESTURANT (ITALIAN-THAI-CHINESE-FRENCH-JAPNESE-)
(17.08.2003 TO 20.11.2003)
Production Manager cum Consultant - Pearl’s Danish Bakery (P) Ltd., Chennai (01.11.2000 to 15.03.2001)
2 Supervise all the products and promote sales.
3 Launching new products in market.

Senior Chef Cum Co-Ordinator - Hot Breads (1998 To 2000)
4 Full In-charge of Bakery. Making new desserts, cost controlling, menu planning.
5 In-charge for Hot Breads School of Baking. Trained the boys to make a Baker & Confectioner. Assist to opened new outlet (Franchisee) in India other Asian countries.
6 Conducting dessert festival & Bread festival - Vizag, Ooty, Jaipur, Pondicherry, Bombay, Delhi, etc.

Owner Manager (1996 - 1997)
Looking after an own Bakery shop at a famous South Indian Tourist Spot. (Kanyakumari)

Pastry Chef (1993 - 1996)
Working as a Pastry Chef in Royal Caribbean Cruises Ltd., (MIAMI -Florida - U.S.A.) Buffet Incharge and Menu planning and duty schedule for the Bakery & Pastry Man.

Baker & Pastryman (1990 - 1993)
Working as Night Baker & Pastryman (Carnival Cruises Lines - MIAMI - Florida - U.S.A.) Production Incharge of all kind of Break-fast items like Croissants, Danish Pastry, Broiche, Donuts and making Desserts for Lunch Buffet,

Head Baker (1989 - 1990)
Bakery Department head and Incharge of shifts and counter products and making B’day Cakes in Al-Bustan Bakery - Sultante of Oman.

Cook III (1987 - 1989)
Worked in Kitchen & Bakery Department. Helping out unique products, cakes, pies and breads in Hotel Malabar Cochin (Taj Group of Hotels), Kerala, India.

Vacation Trainee (1987) (3 Months)
During Catering College period got vaccation training in Hotel Connemara, Madras (Taj Group of Hotels) Assist Chef and working in Bakery Department.

Trainee (1986) (1 Month)
Worked in Kitchen and Helping out Bakery Department entered in Westend Hotel (Taj Group of Hotels).


PERSONAL DATA:

Date of Birth : 23rd Feb, 1966

Age : 39 Years

Sex : Male

Marital Status : Married

Languages Known : English, Tamil, Hindi, Malayalam, and
Spanish (Speaking Only.)
Passport No. : A2932891

Date of Issue : 08th May, 1997

Date of Expiry : 07th May, 2007
USA-B1,B2 visa holding 10 years

KEY PROJECTS HANDLED / INSTALLED / MANAGED


I. Installation of bakery

Organization : K. R. Bakes - Cochin, Coimbatore,
Project Duration : 10 months

Project Description:
K. R. Bakes is a leading chain of bakery in Kerala and Tamil Nadu with plans to spread across India. It has 7000 Sq. ft of baking and dining space in cochin, one of the biggest in South India. The bakery follows strict hygiene criteria, which is highlighted to the customers through the well designed see through bakery with state-of-the-art imported equipment. K. R. Bakery has expanded its outlets in Kerala within 6 months of completion of this project.


Role Played - Senior Chef.
1 Standardization of recipes
2 Launching innovative products like croissants, Danish, Quiche and varities of international breads.
3 Promoting baking ingredients.
4 Train the production staff.

II. Management of International Franchisees

Organization : Hotbreads, India
Project Duration : 24 months

Project Description:
Hotbreads is a leading international chain of bakery pioneered in see-through bakery. They have branches and franchisees spread across Middle East, Europe, Asia and the US. The franchisees should strictly adhere to the guidelines prescribed by the parent concern. Market specific innovative product are studied carefully before authorizing them.


Role Played - Senior Chef.
5 Installation of equipment in various franchisees
6 Study the consumer taste and choose the right product mix.
7 Train the operators on the usage of imported baking equipment like Sheeters, bread moulders, bun dividers, rack ovens etc.
8 To monitor the quality standards stipulated by parent concern


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49. "consultansy"
Posted by A.Muthukumar on 04:08:48 9/26/2005
>

>Dear Mr.Muthukumar,
my name is Shakhnoza,I am from Uzbekistan,Tashkent.
I would be intresting about training and cost for it.Now I am working for American Councils for International education,we are working with teachers in secondary school,but my dream opening my own bakery and small cafe.So I want learn more about bakery.If you will be so kind write me I will be more then happy.
Thanks in advance,
Regads,
Shakhnoza
>

>

>A. MUTHUKUMAR Email: pearlkumar60@hotmail.com20,Ramavarman
>New Street,Vadasery, Phone: 091
>- 04652-274401Nagercoil-629001. Tamilnadu, INDIA.
> Mobile -0091-9443102060

>EXPERIENCE SUMMARY:

>I offer professional Consultancy in the field
>of Baking and Confectionery. My
>expertise include New Product Development, Recipes
>Improvement, Quality Control, Layout Redesign, Resources
>Balancing, etc. for optimizing the use
>of resources and enhancing operational productivity.
> I have used my skills
>extensively in establishing new institutions and
>bakeries.

>I have also assisted several entrepreneurs in
>setting up bakeries producing variety of
>cakes, breads, filled croissants, hotdogs, submarine
>sandwiches, foccassia, bagels, burgers, stuffed pizza
>etc. Also converting regular recipes to
>eggless / veg. / low sugar
>/ low fat / low calorie
>etc. As part of my
>R & D, I have developed
>several successful recipes, which are now
>being used by popular bakeries across
>India and Middle East.

>OBJECTIVES:

>1 To achieve a position that provides
>me ample opportunity to explore innovative
>designs of pastry and bakery products.
>

>2 To manage a team of professionals
>in design, production, display and sales
>promotion of bakery products and in
>the process meet my organization’s objectives.
>

>EDUCATION:

>1 (Bachelor of Science) Madurai Kamaraj University,
>India - 1983 to 19862 Bakery
>& Confectionery Craftsmanship Course - 1987
>- (First Class).3 Specialized Course
>- 5 days. Bakery & patisserie
>conducted by winter flood (British Chef)
>with the help of FHRA 2000.
>

>MEMBERSHIP:

>1 Member of “The Society of
>Indian Bakers” since 2000(Membership No M-2050)
>

>

>LIST OF KEY CLIENTS:

>1. HOT BREADS, Chennai, India2. BREADLINE, Middle
>East.3. PEARL’S DANISH BAKERY, Chennai, India4.
>SAM’S BAKES, Chennai, India5. HEALTH&GLOW, Chennai,
>India6. K.R.BAKES, Cochin and Coimbatore, India7.
>M.S.SWAMINATHAN RESERCH FOUNDATION, Chennai, India8.
> THOMSON BAKERY,Kerala,India9. BEACHES
> RESORTS&SPA-TURKS&CAICAS (BWI)10. PASSAGE TO
>INDIA BAKERY&RESTURANT SANFRANSISCO U.S.A11.ATLANTA BREAD
>BAR CAFÉ BANGALORE,INDIA

>HIGHLIGHTS

>1 Over 19years of experience in the
>areas of Bakery.2 Played different roles
>as Pastry chef, Manager, Visiting faculty
>and bakery consultant.3 Experience in imported
>machine operations including sheeter and all
>kinds of ovens.4 Strong organization skills,
>interpersonal skills and team development skills.5
>Competent in Menu Planning, Food Costing,
>Staff Supervision and Scheduling.6 Participated in
>‘International Pastry Chef Competition’ held in
>U.S.A. (1992).7 Creative thinking and achieving
>sense of pride in meeting personal
>and team targets.

>EXPERIENCE PROFILE

>Bakery Consultant &Executive chef

>Working as a chef consultant in Atlanta
>Bread Bar café(First bread bar concept
>in India)customer can make their own
>sandwich with international breads.(21.11.2004 to 05.04.2005)Bangalore,IndiaBAKERY
>MANAGERWorking as a Bakery Manager in
>passage to india restaurant cum bakery.set
>up a new outlet and look
>after marketing in cookie ,pastry and
>bread production.in sanfransisco,california.U.S.A(09.03.2004 to 17.08.2004)PASTRY CHEFWORKING
>AS A PASTRY CHEF IN BEACHES
>RESORTS &SPAINCHAREOF BAKERY AND SET UP
>BAKERY BUFFET(DESSERTS)IN 9 INTERNATIONAL RESTURANT (ITALIAN-THAI-CHINESE-FRENCH-JAPNESE-)(17.08.2003
>TO 20.11.2003)Production Manager cum Consultant -
>Pearl’s Danish Bakery (P) Ltd., Chennai
>(01.11.2000 to 15.03.2001)2 Supervise all the
>products and promote sales.3 Launching new
>products in market.

>Senior Chef Cum Co-Ordinator - Hot Breads
>(1998 To 2000)4 Full In-charge of
>Bakery. Making new desserts, cost controlling,
>menu planning.5 In-charge for Hot Breads
>School of Baking. Trained the
>boys to make a Baker &
>Confectioner. Assist to opened new outlet
>(Franchisee) in India other Asian countries.6
>Conducting dessert festival & Bread festival
>- Vizag, Ooty, Jaipur, Pondicherry, Bombay,
>Delhi, etc.

>Owner Manager (1996 - 1997)Looking after an
>own Bakery shop at a famous
>South Indian Tourist Spot. (Kanyakumari)

>Pastry Chef (1993 - 1996)Working as a
>Pastry Chef in Royal Caribbean Cruises
>Ltd., (MIAMI -Florida - U.S.A.) Buffet
>Incharge and Menu planning and duty
>schedule for the Bakery & Pastry
>Man.

>Baker & Pastryman (1990 - 1993)Working as
>Night Baker & Pastryman (Carnival Cruises
>Lines - MIAMI - Florida -
>U.S.A.) Production Incharge of all kind
>of Break-fast items like Croissants, Danish
>Pastry, Broiche, Donuts and making Desserts
>for Lunch Buffet,

>Head Baker (1989 - 1990)Bakery Department head
>and Incharge of shifts and counter
>products and making B’day Cakes in
>Al-Bustan Bakery - Sultante of Oman.
>

>Cook III (1987 - 1989)Worked in Kitchen
>& Bakery Department. Helping out unique
>products, cakes, pies and breads in
>Hotel Malabar Cochin (Taj Group of
>Hotels), Kerala, India.

>Vacation Trainee (1987) (3 Months)During Catering College
>period got vaccation training in Hotel
>Connemara, Madras (Taj Group of Hotels)
>Assist Chef and working in Bakery
>Department.

>Trainee (1986) (1 Month)Worked in Kitchen and
>Helping out Bakery Department entered in
>Westend Hotel (Taj Group of Hotels).
>

>PERSONAL DATA:

>Date of Birth : 23rd
>Feb, 1966

>Age : 39 Years
>

>Sex : Male

>Marital Status : Married

>Languages Known : English, Tamil, Hindi,
>Malayalam, andSpanish (Speaking Only.)Passport No.
> : A2932891

>Date of Issue : 08th
>May, 1997

>Date of Expiry : 07th
>May, 2007USA-B1,B2 visa
> holding 10
>years

>KEY PROJECTS HANDLED / INSTALLED / MANAGED
>

>I. Installation of bakery

>Organization : K. R. Bakes
>- Cochin, Coimbatore,Project Duration :
>10 months

>Project Description:K. R. Bakes is a leading
>chain of bakery in Kerala and
>Tamil Nadu with plans to spread
>across India. It has 7000
>Sq. ft of baking and dining
>space in cochin, one of the
>biggest in South India. The
>bakery follows strict hygiene criteria, which
>is highlighted to the customers through
>the well designed see through bakery
>with state-of-the-art imported equipment. K.
>R. Bakery has expanded its outlets
>in Kerala within 6 months of
>completion of this project.

>Role Played - Senior Chef.1 Standardization of
>recipes2 Launching innovative products like croissants,
>Danish, Quiche and varities of international
>breads.3 Promoting baking ingredients.4 Train the
>production staff.

>

>II. Management of International Franchisees

>Organization : Hotbreads, IndiaProject Duration
> : 24 months

>Project Description:Hotbreads is a leading international chain
>of bakery pioneered in see-through bakery.
> They have branches and franchisees
>spread across Middle East, Europe, Asia
>and the US. The franchisees
>should strictly adhere to the guidelines
>prescribed by the parent concern.
>Market specific innovative product are studied
>carefully before authorizing them.

>Role Played - Senior Chef.5 Installation of
>equipment in various franchisees6 Study the
>consumer taste and choose the right
>product mix.7 Train the operators on
>the usage of imported baking equipment
>like Sheeters, bread moulders, bun dividers,
>rack ovens etc.8 To monitor the
>quality standards stipulated by parent concern
>


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55. "Bakery with coffe shop"
Posted by Lora on 00:34:19 12/06/2005
Hi I read ur e-mails and they were very helpful. I’m from Kuwait and the competition is very high in terms of opening a bakery and a coffee shop here but I would love to open one and I don’t know how to start "special" and let people come over. I would like to have a Victorian style coffee shop that has a small bakery, why Victorian, because every thing is modern and cold and a classic Victorian will be cozy .......any advice of how to start it?

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57. "bakery"
Posted by muthukumar on 23:12:32 12/08/2005
contact me mail

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104. "how to start a small bakery ?"
Posted by john on 00:44:05 7/30/2006
hi..my name is john... 27/years old.. now i am working as a asssistant pastry chef in kuwait.. i read ur message on the web..i like to earn money from the bakery business... in india.. i need a touch with u.. reply me... thanks

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105. "how to start a small bakery partners?"
Posted by john on 00:48:37 7/30/2006
hi..my name is john... 27/years old.. now i am working as a asssistant pastry chef in kuwait.. i read ur message on the web..i like to earn money from the bakery business... in india.. i need a touch with u.. reply me... thanks

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50. "Starting it right"
Posted by mizzmercedes on 12:14:01 10/06/2005
I read your posting,question, after obtaining your license from the heatlh dept...where do you sell your products from? I understand you bake in the commercial kitchen, but where do you sell from?

Mercedes


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51. "Bakemark.com"
Posted by Lisa on 07:15:47 11/02/2005
I disagree with the earlier post about using Bakemark.com for purchasing supplies.

If you are someone who is making ALL of your products from scratch, this is not the company to go with. They are selling pre-made crap with lots of preservatives.

Just my opinion, of course. I use GFS, Sam's Club, Super Walmart, and a few sites online to purchase my flours, sugars, etc. Until you get to a point where your "huge", these companies will suffice.

Next month, I'll be switching to a larger local delivery service (Bunn Capitol) that will get me better prices for larger quantities.

Good Luck!

Lisa
Lisa's Gourmet Confections and Foods
http://www.emotigear.com/LisasGourmet


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52. "starting a bakery"
Posted by saima on 04:08:00 11/17/2005
hello, read your message you semm very passionate about starting a bakery ,i would like to know if you are interested in moving to another city and working for us ,the pay is very good ,if you are interested kindly send me an e-mail on the abopve address

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58. "set up bakery"
Posted by muthukumar on 23:21:47 12/08/2005
yess I am interested send detail mail
pearlchef@yahoo.co.in

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53. "Bakery Equipment"
Posted by Z.John W on 08:43:21 11/24/2005
Find Bakery Equipment at:www.bakesol.com. Register for best prices.

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54. "a classic book on the subject"
Posted by Maria Marsala on 02:22:03 11/26/2005
Read the Emyth Revisted by Micheal Gerber. It's all about someone who created a bakery.

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56. "how "
Posted by kristian Padilla on 11:50:35 12/06/2005
I'm going to school but for part time I want to
bake cake for partys, holidays, or even weedings or just if just in mood of one. How do you announce your self.in other word get the people to know about it.

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59. "we got the same name"
Posted by Kristian padilla on 01:49:25 12/15/2005
my name is KRISTIAN PADILLA. look me up in "..." in yahoo or whatever. im the wrestler/football player
WOW same name

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62. "Start with business cards"
Posted by Sarah on 11:53:33 12/28/2005
> I'm going to school but for
>part time I want tobake cake
>for partys, holidays, or even weedings
>or just if just in mood
>of one. How do you
>announce your self.in other word get
>the people to know about it.
>

You should definitely start with printing your business cards and carry them with you everywhere! Family and friends and even co-workers make great resources...begin to offer to make cakes for whomever needs one - for example, offer to do the cake for birthdays, anniversaries, etc. Chances are there will always be a guest that will love your cake, take your card and call your for their next cake need. Be sure to set your cards next to the cake! This is a small way to get started by "word of mouth" about your cakes.


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63. "Opening a Bakery"
Posted by Juan on 12:39:10 1/04/2006
I can understand your passion. I also hope to someday open a bakery. However, I recommend that you try to improve your English writing, since what you had written in your email question appeared to be written by a child. If you want people to take you and your business serious, you need to improve in that area.

Just being honest.


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65. "Software"
Posted by Steve on 12:28:02 1/24/2006
Any recommendations for bakery software?

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66. "Bakery Websites"
Posted by Georjean on 11:42:40 1/26/2006
Here are a few Bakery Business websites!

I, too, want to start my own bakery biz! It will be a specialty bake shoppe, along with a tea room. I will have mini-workshops for adults and kids in basic baking. I will also have Birthday parties for kids age 6-12, who can "prepare" their own party food! I absolutely have always had a deep desire to FEED everyone with my baked goods. AND I love KIDS! Thought I would incorporate them together....Still in the Business Plan process..gathering the funds and getting up the courage to ask for $$$ baker backers (my Dad, for one!) Much luck to all and remember, "Baked! Not fried". Just kidding.
Websites: American Institute fo Baking, www.aibonline.org
Retail Bakers Association
www.rbanet.com
bakerybusinessnews.com
International Deli, Dairy and Bakery Association
www.iddba.org
Have fun!


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67. "Ooop! wrong Website address"
Posted by Georjean on 11:46:47 1/26/2006
I am sorry. I gave you a wrong address for a website. It was the Bakery Business News.
The correct website is: www.bakingbusiness.com

Peace to all


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68. "organic bakery"
Posted by Elsa on 10:36:50 2/12/2006
I'm starting an organic bakery in Barcelona, the bakery will have a scandinavian theme (Cinnamon rolls, danish rye breads etc.) because Spain is full of bakerys but mainly with fake white breads.. Barcelona is full of foreigners and catalunya feels totally ready for the organic thing. I wonder if anyone knows of distributers who sell orgenic flower etc. to Spain? or if anyone with experience have any advice? (with orgenic baking) I belive that's the future in all eating, including breads!

elsa@wearegood.org


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78. "please help!!"
Posted by Liza and danielle on 11:40:43 3/15/2006
hi were in 6th grade and we want to know some facts about baking sense we choose it as our "pretend" job for health class. please email us at danielle6@nyc.rr.com. thank you.

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83. "Bakery Software"
Posted by Mospan on 12:46:16 3/28/2006
Take a look at
www.artisanbakery.co.uk
Two software programs to help manage your bakery and bakery product recipe formula.

Artisan Bakery Software $10.00


Bakers percentages Software $2.00
dataformat manages hundreds of thousands of recipe formula

Bakers percentages are what Bakers use to maintain recipe consistency by maintaining recipe ingredients as percentages of flour.

download program tutorial at www.artisanbakery.co.uk

both on five day try before you buy

logon
username boss
password boss

hope this helps


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69. "You're so lucky!"
Posted by Maria Marsala on 12:23:49 2/14/2006
Check out the book the Emyth Revisted by Michael Gerber. It's a story about a women who own a pie company and talks to how to run a successful business.


Enjoy!

Maria Marsala
Create A One-Page Business Plan
http://www.CoachMaria.com/onepage/


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70. "Baking/bakeries"
Posted by R.Cutshall on 16:29:40 2/14/2006
worked for many years in the bakery bussiness-have recently retired and would like to open my own small bakery. needing suggestions on how to get started! Thank you
ps-have worked with donuts, cookies, cake baking,and breads

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71. "Bakers, have you tried Watkins Famous Award Winning Vanilla??"
Posted by Sheryl Siminoff on 22:58:57 2/16/2006
Hi......Watkins has been helping folks like you for over 100 years... And we would
love to work with you!!

Would like to try a sample of our famous Original Vanilla?

www.watkinsonline.com
Sheryl Siminoff
Consultant #365779
sheryl318@aol.com


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72. "Bakesol Portal"
Posted by john on 17:35:59 2/23/2006
Bakesol Portal - It has never been easier to add your advertisement and include your business in our catalog. Manage all your content from the User interface.
www.bakesol.com/Portal

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75. "HOW TO OPEN A SMALL PASTRY SHOP?"
Posted by Daniela on 13:52:42 3/07/2006
I am a recent college graduate and am passionate about opening a small pastry shop.
I was reading through all of the postings for starting a bakery business but I would like to know how much of an investment is needed to really start a bakery? I live in New York, (more specifically Long Island) and I have always wanted to open a bakery. I am unable to find anyone that is willing to let me work under them as their apprentice which makes starting this type of business pretty difficult. My extended family owned a bakery for over ten years however I was too young to be trained working as a baker. Any help or suggestions would be greatly appreciated!!

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77. "Contact"
Posted by John on 07:46:05 3/09/2006
Contact www.bakesol.com for more info.

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79. "Cost of product"
Posted by Ted Anderson on 19:31:55 3/15/2006
I'm looking at buying a bakery and am wondering what the goal is for cost of ingredients in relation to gross revenues. Thanks for your input.

tedanderson@centurytel.net


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84. "How to start???"
Posted by Lisa Spurlin on 06:45:34 4/06/2006
Hello all! I recently had someone contact me about a post I listed somewhere in here. I thought I would share the information I gave to her, with all of you.

*************************

I understand your frustration. I, myself am having some difficulties getting my product out there, but I have decided to "think outside the box" so to speak.

Where I live in Springfield, IL, I am lucky enough to have a food distributor that is right here. (BunnCapitol.com) I'm not sure if they service Iowa, but it's worth checking out their site.

Recently, I sent them an email announcing a new cheesecake flavor and a few of my monthly specials. The e-mail was forwarded to the owner, the owner gave it to his sales guy, the sales guy contacted me, ordered a cheesecake, and had me come in for a tasting at their test kitchen. There were 6 executives there and luckily for me, they all loved the cheesecake. Then, they ordered an appetizer cheesecake & loved that one too.

Currently, we are in discussions about adding my product line to theirs! They would be handling all distribution & sales --- I just make the products!

Now, don't misunderstand, I'm not gloating. (Well, maybe a little!) ;) I only share this little story to show you a way to get your product out there.

Another thing you might try, make up a bunch of your "best" cakes -- only in miniature size & then take them to area businesses, grocers, grocery bakeries, etc. as a "free introduction" to your products.

That's what I do! I am in the process of negotiating with a local high-end catering company for some of my more complicated desserts.

The power of free food can not be underestimated. If you belong to an activity organization, church, business group, whatever, bring your "mini" goodies to those meetings, functions, etc. ALWAYS have some business cards or simple brochure next to the goodies.

Another great resource for info is a book called How to Open a Financially Successful Bakery. I'd try to get it online -- it's a bit expensive at $50. But, it comes stuffed with practical information. I refer to it nearly daily as I am putting finishing touches on my plan.

Another great resource --- http://www.score.org -- look up for your state/area. They are absolutely amazing & best of all, they are free!

Something else to consider, make sure your local, state, and county laws allow you to prepare food items for profit from home. If they don't & you get caught --- OUCH!

I talked to a local church and have worked out an agreement with them to use their kitchen! No high rent, no hassles, no paperwork -- except my insurance policy!

Here are some links to help you out:

http://www.gourmetfoodauction.com
http://www.whatscookingamerica.net/Q-A/newspaper.htm
http://www.sba.gov/women/
http://www.bakerscandc.com/
http://www.allfoodbusiness.com/
http://www.bulkfoods.com/default.htm
http://www.cakecraftshoppe.com/products.asp


Lisa Spurlin, Owner/Creator
http://www.allthingscheesecake.com


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88. "Equipment costs of starting a bakery"
Posted by The Crusty Baker on 16:10:46 4/17/2006
Daniella,

Equipment costs can be extremely high.... If you purchase everything from new. Which is what the banks want you to do in order to satisfy their ego trips.

However, if you know what it is that you want to make and there is a market for those products then you tailor your equipment to suit your production.

A second hand mixer works as good as a new one so do ovens.
I would say that you need about $5000 for the mixer and around 10 grand for the oven.
Then there are the smaller utensils, like rolling pins knives, piping bags, tubes.

On top of that you really need to have a business license and depending upon the size of the production, the biggest cost involved are the empyee's.


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94. "Dealers Welcome"
Posted by john on 11:18:23 6/02/2006
Dealers Welcome
We welcome professional bakery retailers and bakery installers to join the Bakesol, LLC dealer network. As a Bakesol, LLC direct dealer you have access to our full Divider/Rounder product line and unmatched product support.
Please email your inquiry to info@bakesol.com or call us at 1-973-664-0955 to learn more about our dealer program.


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80. "to kelkel"
Posted by ashley on 21:22:41 3/16/2006
start by learning how to wright sentences that are based in the English language - okay?

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81. "To Ashley"
Posted by Joel on 14:02:42 3/18/2006
Yes, learn how to "wright" sentences in English.

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89. "How to write"
Posted by The Crusty Baker on 16:16:18 4/17/2006
Ummmmm!

It really annoyes me when people try to tell other how their English is bad. When in actual fact they themselve cannot spell correctly.

To write in the English language is spelt WRITE.

So please if you want to tell someone to learn my language at least learn it yourself first.


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82. "Bakery"
Posted by Allan on 14:09:07 3/18/2006
There is a popular book out right now called Millionaire Mind, by T Harve Ecker, who is a multi-millionaire. Anyway in it, he has a little anecdote about his wanting to open a bakery and how he went about it. The book overall has a good message, you should check it out.

Allan
www.careerintervention.com


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86. "Baking"
Posted by The Crusty Baker on 11:32:33 4/14/2006
If you have the talent to create a unique product then I say go for it. Start your own bakery.

As ive heard from clients of my own bake shop, bread in the states is terrible stuff.

I have people who pack my bread into their suitcases whenever they go for holidays in the states as well we have people coming from the states and stocking up on our sausage rolls and pork pies.

If you need assistance in what is required I would be willing to assist

JT
================================
The Crusty Baker
http://www.howtostartabakery.com
================================


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90. "opening a bakery"
Posted by Debbie on 19:37:28 4/17/2006
I to have a passion of starting a bakery, did you get any help in the area, if so would you share it with me thanks

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98. "hi"
Posted by sukanya on 23:12:58 6/26/2006
if u could give me ur location maybe we could start together. i can provide u with some ideas.

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99. "COSTING Bakery Products Made In-House."
Posted by Harold B. Camara on 21:20:40 6/27/2006
Harold's Bread ®, Bakery - Chuck Wagon
F o o d S e r v i c e And/Or B r e a d P r i c i n g F o r m u l a s
by Harold B. Camara


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STEP 1:
B r e a d P r i c i n g F o r m u l a

Price (COST OUT) Your Foods (Baked Goods) Products (i.e.: COSTING).
Scientifically compute the exact cost of all:
Ingredients

Containers (Bread Bags, Labels etc.)

Wrappers

Shipping or delivery, plus an estimate of the

Utilities (gas, electricity). Then, add your

Labor (what it would cost to hire someone to do the job).

STEP 2:
COSTING FORMULA:
Establish Your Wholesale Food Price(s).
After you have established "Costed-out" (computed) your food cost (STEP 1 above) Add the total cost of your baked goods (foods) and then DOUBLE The Result.

The Above Wholesale COSTING FORMULA will give you a quick guide to price your foods, and allow for some spoilage and waste.

STEP 3:
Suggested Retail Price COSTING FORMULA:
(After You Have Established Your WHOLESALE PRICE As Mentioned Above)

ADD ANOTHER 66.7% (percent) To Get The "Suggested RETAIL Price" (This Equates To A 40% "Profit Margin" For Your Retailers).

For example, if a loaf of your homemade rye bread costs fifty cents to make (counting all costs), your wholesale price would be $1.00, (or DOUBLED).

STEP 4:
To add 66.7 percent, punch in 1.00 on your pocket adding machine then "+," then 66.7, then "percentage." This will give you $1.6667, which is rounded off to $1.67.

Note:
40% off of the $1.67 total - is now, (1.67 - 40% is 1.002 (rounded off to a dollar) which is the $1.00 "Wholesale Price" we started out with.

STEP 5:
Markup COSTING FORMULA:

If you wanted to give your retailers a 40 percent markup (which is not the same as a 40% profit margin), you add 40% to the wholesale price (1.00 plus 40%) you would get a suggested retail price of$1.40 per loaf

NOTE:

The more markup you give your retailers, the more incentive they will have to push your products, or if most of your business is wholesale, consider the bigger markup. Your retailers can always lower the price.

For clarification, MARKUP is the amount the dealer adds to his wholesale cost. An item that costs him one dollar and he sells for $1.25 is marked up 25 percent.

PROFIT MARGIN is the percentage of the sale price that is gross profit. If the item costs him a dollar and he sells for $1.25, the 25 cents is only 20 per cent (5 quarters in $1.25, each = 1/5 of 20% of the total) of the total sales price (profit divided by sales price, or .25 divided by 1.25) -- or, a 20% profit margin.

STEP 6:
TO SET UP AN AREA WHOLESALE BUSINESS, call on prospective retailers, let them know of your plans and ask for their suggestions. If possible leave a few samples with them, and ask for an order. Do this early, so if any needed production adjustments can be implemented before your procedures are finalized. Tell the prospective retailers what you have too offer, what it costs, how much profit that makes, and when you deliver.

It is extremely important that you do exactly what you say you will. If you say you deliver on Monday's make it a point to drop by those who have not yet ordered -- just to show them they can rely on you.

If your products could be blamed for something that would involve a lawsuit, consider some general liability insurance. Check with (more than one) commercial insurance agents to find out how you can be protected against such an eventually. This is an area where conferring with others in similar businesses is a particularly good idea.

Also see: How To Make Money
In The MOBILE FOOD MERCHANDISING Business At The End Of This Article.

--------------------------------------------------------------------------------
A Little Information About Breads In General

Country Sourdough $2.00
Chewy thick crust with a moist, robust interior texture. Added wheat germ gives this sourdough a mild nutty flavor. An outstanding choice to complement a medley of menu ideas.

Crusty Baguette $2.00
A classic French baguette with a light textured interior and a crisp flavorful crust.

Fred Bread $2.00
Named after our partner, Fred, this organic sourdough with toasted pecans, golden raisins and dried cranberries has become a morning ritual for many of our customers.

Olive Pugliese $2.00
This version of our popular Pugliese bread is brimming with Moroccan black olives. Delicious with grilled meats, fish or vegetables.

Oregano Pesto $2.00
The perfect marriage of a classic French bread, fresh oregano pesto and oven-baked onions. Try it with any savory spread.

Pan Marino $2.00
A classic Italian bread infused with fresh rosemary. The use of durum flour and a fermented sponge starter gives this bread its wholesome flavor. Excellent with roasted turkey salad and avocado.

Potato Bread $2.00
Fresh baked russet potatoes contribute to one-third the weight of our Potato Bread. This classic American bread is great with tuna salad.

Pugliese $2.00
Pronounced "Pool-Yee-Ay-See". Pugliese is the bread of Puglia, a region in Southern Italy. Its characteristics are a bubbly interior and a delicate crust. Perfect for picnic lunches and is exceptional toasted for breakfast.

Sourdough Pugliese $2.00
Lievito Naturale or sourdough is one of the original forms of fermentation. We've incorporated this naturally long fermentation process to Pugliese, yielding a bread with a distinctive sourdough taste.

Sourdough Walnut $2.00
Full-flavored San Francisco style sourdough, chock full of California walnuts. This bread starts its life 48 hours before it reaches the oven. Our personal favorite: toasted with salami and brie.

Stormy Sourdough Baguette $2.00
Poolish starter with a long fermentation process yields this traditional sourdough with a slightly tangy finish.
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BAKING SCHEDULE SPRING OF 2000

Bread Type Mon Tue Wed Thu Fri Sat
Baguettes/Parsien X X X X X X
Challah X . X . X .
Home style White X X X X X X
White Dinner Rolls/Kaisers X X X X X X
Irish Soda Bread . X . X . X
Jewish Rye X . X . X .
Kerne Brod . X . X . X
12-Grain X X X X X X
Sourdough Raisin Pumpernickel X X X X X X
Pain au Levain X X X X X X
Sunflower Wheat X . X . X .
San Francisco Sourdough X X X X X X
Focaccia . X . X . X
Semolina (Italian) X . X . X .
Whole Wheat X X X X X X
Pizza Rolls . X . X . X
Babka X . X . X .

Hours: Monday - Friday 7:30 A.M. - 6:00 P.M. Saturday 8:00 A.M. - 2:00 P.M.


--------------------------------------------------------------------------------
OUR PRODUCT LIST:

SIZE PRODUCT SHIPPING WEIGHT PRICE
28 oz. Whole Wheat 2 lbs. $2.00
28 oz. Salt-free Whole Wheat 2 lbs. $2.00
28 oz. Sesame Wheat 2 lbs. $2.00
20 oz. Golden Sesame 2 lbs. $2.00
28 oz. Rye 2 lbs. $2.00
24 oz. Golden Light Rye 2 lbs. $2.00
20 oz. French 2 lbs. $2.00
24 oz. Rice w/Wheat 2 lbs. $2.10
24 oz. Raisin 2 lbs. $2.20
24 oz. 100% Spelt 2 lbs. $2.30
24 oz. Spelt Raisin 2 lbs. $2.30
24 oz. Good Seeds 2 lbs. $2.30

--------------------------------------------------------------------------------
CASE AMOUNTS:

Item Description Weight Price Package
Bread Crumbs (12 - 12 oz, Pkgs.) 12 Lbs. $15.00 12 Oz.
Bread Crumbs - Pkg. 1 Lb. $1.50 16 Oz.
Whole Wheat (small) 1 Lb. $1.20 16 Oz.
Sesame Wheat (small) 1 Lb. $1.20 16 Oz.
Rye (small) 1 Lb $1.20 16 Oz.
Sesame Rolls (6 per pkg.) 1 Lb. $1.20 12 Oz.
French Rolls (6 per pkg.) 1 Lb. $1.50 12 Oz.
Spelt Rolls (6 per pkg.) 1 Lb. $1.50

--------------------------------------------------------------------------------
ALL TIME FAVORITES:

Cheddar Dill Biscuits $1.25 each
Cheese Puffs $1.25 each
Cinnamon Buns $1.50 each
French Apple Tart $1.50 slice Or $8.00 Whole Tart
Morning Buns $1.25 each
Sticky Buns $1.75 each

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COFFEE CAKES:

Blueberry Coffee Cake ~ Round $1.50 slice $8.00 Whole Cake
Sour Cream Coffee Cake ~ Round $1.50 slice $8.00 Whole Cake

--------------------------------------------------------------------------------
CROISSANTS:

Almond $1.50 each
Pain au Chocolate $1.50 each
Plain $1.25 each

--------------------------------------------------------------------------------
DANISH:

Apple Turnovers $1.50 each
Apricot $1.50 each
Bearclaw $1.50 each
Cheese $1.50 each
Chocolate $1.50 each
Custard $1.50 each
Lemon $1.50 each
Pain au Raisin $1.50 each
Pate Brisee Fruit Strips $1.50 each
Apple or Blueberry Raspberry $1.50 each

--------------------------------------------------------------------------------
MUFFINS:

Blueberry $1.25 each
Carrot Zucchini $1.25 each
Cranberry Orange $1.25 each
Currant-Bran $1.25 each
Low-Fat Blueberry Orange $1.25 each

--------------------------------------------------------------------------------
QUICK BREADS:

Banana Nut Bread $5.75 loaf
Chocolate Pound Cake $1.50 slice Or $8.00 Whole Cake
Cranberry Orange Bread $5.75 loaf
Lemon Poppy seed Cake $5.75 loaf
Lemon Pound Cake $5.75 loaf
Vanilla Pound Cake $5.75 loaf

--------------------------------------------------------------------------------
ROLLS:

Fred Bread Roll $0.90 each
Semolina Raisin Roll $0.90 each

--------------------------------------------------------------------------------
SCONES:

Cranberry
$1.25 each

Currant
$1.25 each

Oatmeal
$1.25 each

Orange
$1.25 each

--------------------------------------------------------------------------------
CONTACT US FOR EVENTS, SPECIALS, RECIPES / MENUS.
Prices subject to change without prior notification.

Harold's Bread © 1976
4805 5th St. PMB #171
Rainbow, CA 92028
Design by Chef/Baker Harold B. Camara

MAIL ORDER INFORMATION
(Actually, UPS Order Information)

First of all an explanation about our mail-order policies: We are a small country bakery and like to keep things simple. At this time we don't have an 800 number, we don't take credit cards, and we only charge for actual U.P.S. shipping costs. Most of our bread is sold in stores and we offer this mail-order service for people who do not have a local store.

Orders may be paid by check in advance or by C.O.D. (We add the U.P.S. charge of $4.75 for C.O.D orders). We recommend that you call in your first order so that shipping confusion will be minimized and we can tell you exactly what the cost will be. The shipping weights below are what we use to figure package weight.

The following prices are wholesale prices. Minimum wholesale order is $24 or more. There is a 5% discount for orders over $50 (excluding shipping).

Retail customers may order a six pack (mix any varieties) at the wholesale prices plus an additional handling charge of $1.50 per order.

Orders must be received by NOON (E.S.T.) on FRIDAYS for shipment the following week. We usually ship on Mondays and Tuesdays only to avoid having breads held in-transit over a weekend.

--------------------------------------------------------------------------------
HOW TO MAKE MONEY IN THE MOBILE BAKERY MERCHANDISING BUSINESS.
by Home Business Publications

There are many business possibilities that can be built on products from your kitchen: candies, jams, pies, egg rolls, and special recipes of all descriptions, and the same general business approach will work with most of them.

You can produce any one or more of these or other kitchen products -- or specialize in one category, such as diet foods (sugarless pastries), ethnic dishes (strudel, lumpia rolls), breads, or old fashioned meals. Whatever your specialty, the business applications are similar.

Your first decision is to select a line of products -- a decision that will be heavily influenced by what you are good at!

Another influence should be what will sell in your area. If there are a lot of a particular ethnic group, that may be good or bad for a potential business: good because people will know what makes your dishes are; bad because every housewife makes the same thing.

Many Vietnamese restaurants have failed because they advertised Vietnamese food, most of which is delicious, but still not well-known in this country. Accordingly, most of their clientele were other Vietnamese -- who can cook their own Vietnamese dishes.

Some of those who did quite well specialized in Chinese food -- which is similar but more importantly it is well known here. Once the patrons were inside, they found both Chinese and Vietnamese cuisine on the menu!

The message here is that it is usually better to start a new business with a known product. Give your product(s) a name that will be recognized by your intended market!

Next, you should decide whether to wholesale or retail your products (or both). Where you live will have a lot to do with type marketing you use.
In rural area, you might check with stores to carry your products, or it might be better to build a route and deliver fresh to several stores and/or individuals on a daily or weekly basis.

An alternative is to preserve your products (freeze, can, dry so they can be accumulated and sent over longer distances. Shipping and advertising costs are higher in rural areas, but operating costs are lower.

In more densely populated areas, you have more choices and more marketing opportunities in the immediate area. Sometimes you can simply advertise your products for pickup or special order and be in business.

When you wholesale, you are spared the extra effort (and worry) to find and collect from individuals and have less waste because you fill orders -- but you don't get as much for your products.

The question is, can you make more profit by concentrating your efforts on production? If so, you will rely on your retailers to find, sell to and collect from the customers.

Or, should you do all that yourself and pocket the extra markup?
The answer might well be influenced by your personality as well as other, more practical considerations like how much time you have and the size of your market.

An easy way to handle your price list is TO PRINT RETAIL PRICES ONLY and simply inform the client of his discount. This way, the client and store clerks can refer to a ready-made price list -- it is easy for your retailers to sell your products. It is also a good idea to leave a margin between your name and the prices -- so the retailer can fold or cut it off and post it for his customers.

For some products, it would be wise to have stands or display cartons made to help assure your products will be displayed tastefully and to make it easy for the retailer to show and sell your products at their best. These could be cardboard or Masonite, and you can have your name or brand put on them to prevent them being used for other products. You can even lend them to the accounts with an understanding as to their use.

As your wholesale business grows, you should consider advertising now and then -- it will help retail sales, which in turn, helps wholesale sales. Although some of these may sound like little things -- making your products easy to display, price and sell is the way to make BIG THINGS happen!

Retailing definitely requires advertising. Since you do not have a store, where many people can see your products each day, you need some way to get out the word and keep your products before the public.

Word of mouth is great (highest quality), but painfully slow in the beginning. Think about an ad in the local paper, a pair of magnetic signs on your car (a cake logo, your name and phone number), renting a display window, notices on community bulletin boards, even announcements on the local radio or cable station.

Arrange to have some of your products given away as prizes at community affairs or auctioned at fund raisers, anything that will help make people aware of your products.

A third option is to "wholesale" to the public. This is simply taking orders for subsequent pick-up. You can set minimum orders for small items (a dozen tamales) and give discounts for large (or family size) orders. This option does not necessarily require delivery and there is very little waste, Since you know ahead of time how much will sell. You will either make a little more profit this way, or you can lower your retail rates about 20%.

Whichever option you use, plan your activities carefully to take fullest advantage of your capabilities.

For example:
If you are filling an order for 6 dozen cookies, always make the maximum amount you can at one time.

If you can bake up 15 dozen cookies at one time and you have a way to keep the overages fresh, NEVER bake fewer than 15 dozen UNLESS YOU CAN USE THE VACANT PART OF THE OVEN for something else.

The same holds true for the batter -- if your mixer will make dough for 15 dozen cookies, make as much as you can and store any excess. This will save you time, your equipment and your sanity!

Whenever you produce less than your capacity, your production costs per item goes UP; your profits goes DOWN. it is also good business to select products and ingredients that do not spoil easily -- things that can be frozen, canned or dried.

In this business, like any other, you must keep records to tell how you are doing, learn from your experience and keep out of trouble with the IRS.

As long as you are a one person (or family) business there need not be complex records keeping. Keep a notebook by the phone and systematically write down all incoming orders -- and "suspense" them with a circle or box that you check off as the orders are filled. This lets you know at a glance which orders are still pending. Use the same notebook to write down any information that could help your daily or long-term activities.

DO NOT TRUST THEM TO MEMORY.
Those "I won't forgets" soon get lost in the confusion of a new business. This is a LESSON that many beginners PAY DEARLY to learn. If you have a tax person, all you need is an accurate (and complete) record of what you spend for the business and what you take in form it.

Many single proprietorship use a simple single-entry ledger. Put down all business transactions that involve money in Chronological (by date) order: date, name or company, action, amount.

If the money is paid out, put the amount in a column marked OUT or EXPENSES; if it came in, put in the other (IN or INCOME) column. At the end of each month, total them both to see how you are doing.

This record, along with ALL RECEIPTS and checks will be the meat of what your tax person will need to make out your taxes.

Kitchen products can, but need not remain a small operation. While it is easy to stay small (raise prices when business gets "too good," cut back on advertising, etc.) it is also quite possible to "graduate" to supplying gourmet dishes to restaurants or delicatessens or package your products for supermarket sales.

Always keep your eyes open and your imagination alive. Be on the lookout for that special need that YOU can fill!

A couple of possible problem areas are licenses and insurance.
When you process and sell any type of food, you may come under any number of state or local regulations. Some of these will prevent you from making doughnuts in your kitchen and selling them to the local market.

Admittedly, sometimes these rules are more to prevent competition than protect the public, but they must be obeyed just the same. Most rules are quite logical -- if you make sandwiches, your kitchen should be open to health inspections from time to time, and your area and procedures should meet minimum standards. If you run up against "one of those" rules, consider alternatives.

For example, if it is illegal to make doughnuts in your kitchen, perhaps it is legal to open a snack shop or rent a corner of local cafe for your operation.

The second area to watch is insurance. Ironically, passing a health inspection is not an absolute guarantee that someone won't sue you.

If you wholesale AND retail, it is very important to maintain your prices. If you cut prices to retail customers your wholesale accounts will feel betrayed.

The best way to handle this situation is to give your wholesale accounts "suggested retail" prices -- which are actually your own retail prices. Of course, you can't control what they charge, but they can't accuse you of underselling them if you sell at your own "advertised" prices.

--------------------------------------------------------------------------------
EDUCATE, DON'T ELIMINATE!


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102. "Thanks"
Posted by Tiffany on 10:59:57 7/17/2006
As heard before "sucess is achieved when you have learned your trade and shared the valuable information with others". That was quite a lot of information and very useful of course. Thank you.

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101. "stara a new bakery industry"
Posted by sanju on 00:21:45 7/11/2006
>Hello
>to start and how much money



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