ForumsStarting a Business

Home Bakery, Welcome

If I was starting my own home based business I would contact SCORE.

SCORE is FREE both in person and online and they will answer all your questions.

Good luck, LUCKIEST

Thank you for replying. You misunderstood. I will not be paying rent. I will only be offering a small percentage of my sales.

Don't forget to check local ordinances as well. Here on Long Island for example it is illegal to prepare food for commercial sale from a home kitchen. All such products must be produced in a Commercial Kitchen which is subject to health codes and regular inspections by the board of health.

That is better then, but be sure to get that, and everything else you do in writing.

How do you plan to market your goods? Do you have a market anaylsis? A SWOT? How about a web site?

Thanks. I already checked, In Maine, we can make "baked" goods in our home kitchen. If I wanted to other foods, I would have to build a second kitchen in my home or of course, go somewhere else.

Hi I'm also thinking to start a home baked produts, but I don't know if I can do it here in Atl.
So what I would like to know, is how did you find out if it was legal or not. and if you can help me ?

There are a number of ways to do this sort of thing. However, I strongly suggest that you get everything down in writing as to what each will provide in the way of products, available space used to display your products as well as what you can charge for your products.

You MUST also get planning permission from your local authority before operating from your home to comply with health regulations.

Very often grocery stores charge around $2000.00 dollars to rent the shelf with your products on that one shelf. You then have to maintain that shelf and your products upon that shelf. The grocery store will then at the time of the sale take 30% as their cost of your product.
You are also responsible for any returns or poor quality, broken, or just plain bad product.

As for shelf live. That will be mainly dependant upon what you are making. Cookies for instance have a good shelf life, some up to a year or even more other just a week or even a few days. Good quality cake say a rich fruit cake can be far better if left to mature for a couple years. A cake with baking powder maybe just a day or two. So thet quality of the ingredients are going to decide a lot in this instance.

A fruit pie using a pie filling with its chemical retainers might last 4-7 days, whereas fresh fuit might only last one or two days. Weather has a profound effect on all the above. A thunder storm can turn fresh cream sour in minutes.

It is difficult to say any specific time as you do not mention your products.

I'd be happy to chat more with you on these subjects at crustybaker@howtostartabakery.com