HI,

I am looking for any advice on what the best equipment is that I will need to start a small pastry shop. I am concentrating on pies/ gallettes: both savory and sweet. Cannoli's, cookies, and tarts.
I would like to know what the best ovens would be for these products, especially pies. I want to start small. I am looking for a location now and just starting to research and put my business plan together.
Any advice about any of the above will be appreciated.
Thank you so much.
Neelie

Hi ~

I'm sorry I don't have advice on equipment, but I wanted to say congratulations on your business venture! My dream is to own a small bakery one day, specializing in one or two products (think: all cupcake shop), but since I don't have the resources for that now, I am trying something else.

Good luck to you - I wish you "sweet" success!

My question is... If you don't even know what equipment to use, why are you thinking about looking for a location, getting equipment and going into business? Why don't you start out by working for another "competing" company for a while and learning the ins and outs of the business? You will save yourself a lot of grief and money if you did it that way. In fact, they will be paying you while you are learning. Just because you know how to bake a pie doesn't mean that you know how to run a business. Start out for another company and try to do EVERY job there. Do it and then, when you know the business... then start to put together a plan.

You might want to find the most successful company in your area... and apply there. You will save yourself so many headaches this way!

Jeff
www.NightSkyMurals.com
(Dealerships Available)



>HI,
>
> I am looking for any advice on what the best equipment is
>that I will need to start a small pastry shop. I am
>concentrating on pies/ gallettes: both savory and sweet.
>Cannoli's, cookies, and tarts.
>I would like to know what the best ovens would be for these
>products, especially pies. I want to start small. I am
>looking for a location now and just starting to research and
>put my business plan together.
>Any advice about any of the above will be appreciated.
>Thank you so much.
>Neelie

Jeff S.
Night Sky Murals
Award Winning Murals

www.NightSkyMurals.com (Product)
www.DarkSkyMurals.biz (Business Opportunity)

Featured in...

* The Robb Report's "Luxury Homes" magazine -
* Angies List
* in Affluent
* HGTV's show - "I Want That"
*

Thanks, Nightsky, for your imput, opinion and suggestion, but it does not help me very much. I am already involved in doing just what you have suggested, along with classes.
My question was put out there for anyone who already has a bakery that may have an EDUCATED opinion on the best "brand" of oven suited for these products.
If you were in the business, you would know that some convection ovens are too strong for some pastries and cookies. I am looking for other experienced pastry chefs who have worked with different ovens that could give me advice, so I can make an educated decision.
Your quick judgement and condecending response does not help anyone. Stick to helping those in your special area of business.

If I ever need a "special" ceiling...I'll do my research.
Happy Painting!

NiagaraMaiden ...

I wasn't trying to be "Condescending or judgmental"... I just read so many posts from people who have no idea what to do in a particular field that they want to get into. They just see a certain business and think that they would like doing it and then throw out the question of how to get started.

Since you never mentioned that you were already working in the business and taking classes? I just went with the information provided. I am sorry that I got it wrong... but I would bet that most of those who just throw out the "How do I get started" questions... are not doing what you are doing.

Are there no suppliers who come into your work who you could ask? They might be a good source too.

Good luck...

PS... And if I ever need a "Special" pie - I too will do my research.



>Thanks, Nightsky, for your imput, opinion and suggestion, but
>it does not help me very much. I am already involved in doing
>just what you have suggested, along with classes.
>My question was put out there for anyone who already has a
>bakery that may have an EDUCATED opinion on the best
>"brand" of oven suited for these products.
>If you were in the business, you would know that some
>convection ovens are too strong for some pastries and cookies.
> I am looking for other experienced pastry chefs who have
>worked with different ovens that could give me advice, so I
>can make an educated decision.
> Your quick judgement and condecending response does not
>help anyone. Stick to helping those in your special area of
>business.
>
>If I ever need a "special" ceiling...I'll do my
>research.
>Happy Painting!
>
>

Jeff S.
Night Sky Murals
Award Winning Murals

www.NightSkyMurals.com (Product)
www.DarkSkyMurals.biz (Business Opportunity)

Featured in...

* The Robb Report's "Luxury Homes" magazine -
* Angies List
* in Affluent
* HGTV's show - "I Want That"
*

Simplest Advice:

Call your local Foodservice Equipment Dealer who has a design department or find a foodservice consultant to make all your recommendations.

The easiest way is to make a list of the basic equipment, etc.

I started my specialty bakery with many used items, including a standard home oven, home refrigerator and freezer, simple microwave, etc. Think about what you use at home to do baking.

A lot of my baking equipment was picked up at flea markets, yard/garage sales, Salvation Army, Goodwill, etc.

Starting this type of business does not need to cost a lot of money. For example, I remodeled and opened with less than $15K and am doing pretty darn ok.

Make sure you do your research. A good place to start is http://www.restaurant.org and your local Small Business Development Center.

Good luck to you!

Dulce Vida Bakery & Cafe
Where everyone can live the sweet life!
http://www.DulceVidaCafe.com

thank you for the Restaurant.org site suggestion. It will give me great info, I appreciate it!
I am doing all that you suggested, and more, thank you so much for your support.
I hope to be open by next spring!
NY State and my town has very strict rules in regard to equipment, etc, in a commercial kitchen. I, unfortunately, cannot use "home" equip. for my kitchen. But, I am searching for used equipment, and hunting down closings and auctions to find those deals.
Thanks again.
E.