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Aspiring baker

post #1 of 7
Thread Starter 

hi Everyone,

my name is Debbie and i live in Louisville Kentucky. Baking seems to be in my blood -- my mom, grandmother, aunts - they all do it! if i havent baked in a while i start to get "withdrawal symptoms" and i'll browse Pinterest for recipes to satisfy my craving hehe... 

 

Anyway, at some point i'd like to consider opening a bakery... for now i'd like to try selling some baked goods from my house. 

 

I look forward to learning a lot from all of you !! 

 

Little Debbie 

post #2 of 7

Aloha, Welcome to Chef Talk Debbie.

Questions are a good thing, my DH says that I ask WAY too many questions, but I’m the type of person who wants to know the whys and hows in life...so ask away, the membership here at CT are very generous with their knowledge.

Did you check out cheftalk.com on Face Book and Pinterest yet?  Fabulous!

Please take a moment to review the FAQ, Tutorials and Community Guidelines and should you have any questions in regards to the site itself, please post those in the Feedback & Suggestion forum.  About the forums, folks not employed in the food industries are asked to read only in the three Pro forums.

I hope to see some of your handy work in the kitchen very soon in the Galleries.  After all, it’s all about the sharing of all things food here. 

Once again, welcome!

k~girl

post #3 of 7

I know in Pennsylvania it used to be relatively easy to get a home bakery license, but it seems new regulations are added every year. 

In general, no license means you can't get insurance. No insurance, you're opening yourself up to a lot of potential trouble. That walnut shell you didn't see chips somebody's tooth. Then what?

Here's a thought: there are a lot of churches and club halls that have licensed, commercial kitchens. You can approach them to see about leasing time in them. I did that for my catering service and paid a percentage of my sales in one and a per use fee in another.

Good luck!

post #4 of 7

Hi Little Debbie,

Suggested reading to hone your baking skills.

The Science of Good Cooking from Cooks illustrated.

I am not in the food industry but I started my own business when I was 17, now I´m 47.

If you feel it is what you want to do, then go for it.

All the challenges will be overcome if you are doing what you love and learn to do it really really well.

Best regards,

Andy

post #5 of 7
Thread Starter 

Thank you everyone for the warm welcome !

I’m still trying to figure out the technicalities of the forum. Do people usually reply to each persons individually? Or a collective reply ? (gosh I must sound like im a senior citizen J)

 

Thank you Andy for the suggestions on reading to improve my baking skills. I just recently started doing this, so perfect timing!

 

I live in Louisville and it doesn’t seem that difficult either to get a license for baking, but there are some things to consider. YES – we happen to have a Church just down the block that I could easily rent out, with a licensed commercial kitchen. Its an excellent idea !

post #6 of 7

@LittleDebbie if you need some mature help with the forum, you're welcome to PM or Private message myself or any of the other moderators, we could guide through the maze... we've all been around the block so to speak, we're not youngins' ... :lol:

post #7 of 7
Thread Starter 

@kaneohegirlinaz  thats amazing ! i didnt know you could tag people ... wow ! 

 

Thank you for the offer ... i appreciate it :) 

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