Start Simply...And Simply Start

How bakers make the dough...
START SIMPLE THEN SIMPLY START

Many baking enterprises that wound up big started in somebodies kitchen. There is no reason why great success can not start there for you. Using resources you already have on hand help make getting started affordable. Do you need a licensed commercial kitchen? Yes, by and by. If you start very small most states food protection people won’t kick until you are ready to become a business. Even then there will still be options open to you short of laying out $20,000 for setting a commercial kitchen in proper order. Even that can be done for much less with a little guidance. Start with what you have. Augment it as needed and watch your budget. Too much outgo before you have income will get you discouraged. Don’t be afraid to buy used. Price both new and used equipment and sundries then choose your bargain. The important thing especially at first is “Keep A Clean Shop.” Keep a very clean shop. This includes anybody in proximity to the baker and or the food prep area. Anyone entering the Bakeshop must wash their hands well with soap and water. Clean as you go. Wash your hands frequently. Handle all product that has come out of the oven with protected hands, Use food handling tissues and or disposable food handling gloves after the product is cool enough to handle without oven mitts. As you start baking for people outside your own house it is important to practice less familiar, more professional Habits. When I was a kid growing up with 5 brothers and a sister our Mother worked evening shift most of those years but our Dad had been a Baker in the Navy during WWII. He knew his way around that little kitchen bake shop and he taught all of us to bake at a very early age so if he was busy with other things we could do for ourselves and or for each other. We used to call out who got to lick the batter left over on the beaters or the wooden spoon. Dad let it slide as it was all in the Family. I had an aunt who made wedding cakes. I remember the first time she was baking a wedding cake when I was there and I asked if I could lick the spoon. She said “You most certainly can not!” That cake was being made to sell to other people. Household habits have to make way and be set aside in a professional baking operation.
Start simple. You can start with one cookie made very well. Or one pie or one pastry or one cake or bread. What do you bake that makes people roll their eyes to the back of their head and say Mmmmm! Start with that. Make one thing professionally once a week finding a market for it, we will talk about soon in an upcoming piece but you don’t need thousands of dollars to start that way...and you can start. Start simply...and simply start.
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Nothing Smells Better than
a Bakeshop in the morning.
Bake Well...
Edward