dear friends!
I am starting a new venture --- after years of being told "you should start a bakery" --- I am venturing into the unknown and putting together a modest home baking business. Have dealt with al the proper departments for licensing and today the contractor will come to begin turning a portion of my basment into a kitchen ---
will mostly sell to the resort owners, B&Bs, retailers and a HUGE Farmers Market here --- this is a coastal village and very "touristy" ---plan to do breads, muffins, cookies and maybe a few pies with our fabulous Michigan Apples --- I also do speciality items that are Low Carb and Sugar Free and there seems to be a BIG demand for Low Carb Baking that doesn't taste like the sands of the Sahara -- :) --- and I have developed LCSF recipes that are fabulous if I do say so myself!
So I am looking for any suggestions you might offer on starting a new business and the types of equipment I should have to get started.
TIA
molly
I am starting a new venture --- after years of being told "you should start a bakery" --- I am venturing into the unknown and putting together a modest home baking business. Have dealt with al the proper departments for licensing and today the contractor will come to begin turning a portion of my basment into a kitchen ---
will mostly sell to the resort owners, B&Bs, retailers and a HUGE Farmers Market here --- this is a coastal village and very "touristy" ---plan to do breads, muffins, cookies and maybe a few pies with our fabulous Michigan Apples --- I also do speciality items that are Low Carb and Sugar Free and there seems to be a BIG demand for Low Carb Baking that doesn't taste like the sands of the Sahara -- :) --- and I have developed LCSF recipes that are fabulous if I do say so myself!
So I am looking for any suggestions you might offer on starting a new business and the types of equipment I should have to get started.
TIA
molly
