Bread Bakery Business Plan Pdf Download

This business plan is a tightly constructed, succinct consideration of all factors relevant to launching this bakery. From rent charges to competition and seasonal changes to costs per loaf, this plan hasn't left anything out...all without being overly verbose. This exemplary plan is very focused and complete, which will help the business stay on course.

Breadcrafter will be created to serve the Port Hanover community by exploiting the need for a good bread bakery. It will offer a variety of high quality, European and American style artisan breads, baked fresh in its storefront bakery.

Download File 🔥 https://fancli.com/2y2RXe 🔥

Breadcrafter's breads will stand out from the competition due to their uniqueness and outstanding quality. Most of the breads are European in style, including Sourdough, Miche (a traditional French whole wheat bread), and Sourdough Rye. These breads are made by the sourdough method which uses no added yeast. This method imparts a rich flavor, which can be tangy or mild, as well as a toothsome inner crumb and a crackly crust. By using this method, a skilled baker can create truly delicious breads without added fats or sugars, making many of Breadcrafter's products 100% fat free. Sourdough breads also have an extended shelf life, remaining fresh for days without the use of preservatives. Breadcrafter will also offer specialty breads, which will be made in the sourdough way with the addition of such luxurious ingredients as Parmagian cheese with fresh ground pepper and dried Michigan cherries with roasted pecans. Spent Grain Bread, made with barley leftover from beer brewing, is another unique product that Breadcrafter will offer. Two varieties of French style baguettes will be offered fresh daily, a high demand product that is available nowhere else in the area. Breadcrafter will also produce White and Wheat Sandwich Breads with soft crust and a tender crumb for traditional American Style sandwiches. As the needs of the customer change, so will the lineup of Breadcrafter's products. The bakery equipment is chosen with versatility in mind.

Breadcrafter will set up its storefront bakery in the Green Lake Shopping Center. The center is conveniently located on one of the busiest arteries to and from Port Hanover. It has plenty of parking and is easily accessible from the road. The shopping center currently contains a successful, higher end grocery store, a successful liquor convenience store, and a donut bakery that also sells country clutter handicrafts. The shopping center is currently a destination for people seeking gourmet foods. These people will appreciate Breadcrafter's products. There is very little market overlap between Breadcrafter and the donut shop, and the two could exist in synergy. Pricing of artisan type breads around Port Hanover currently ranges from $2.50 per loaf (GraineryWhole Wheat) to $5.95 per loaf (Toothsome Foods Pesto Bread). Breadcrafter's products will range in price from $2.25 (Sourdough Baguette) to $4.95 (Pepper Parmesan Loaf).

Breadcrafter's primary competitor. The Grainery currently has a customer base that regularly buys whole grain breads. These customers are interested in healthy foods, and they will appreciate the attractive nutritional profile of our products. Due to undercapitalization, the Grainery will have trouble responding to the quality advantage our equipment and methods provides. Many potential customers are reluctant to patronize the Grainery, perceiving its patrons and employees as "too liberal". True or not, these customers may feel more comfortable at Breadcrafter. Renee Richards, the proprietor's wife, was formerly a Grainery bread baker. She knows their business well.

An established bakery specializing in pastries and doughnuts. They have a capable facility. Due to heavy investment in pastry equipment and relatively small bread sales, they are unlikely to react strongly to our presence.

Specializing in donuts, pastries, and country clutter handicrafts. They sell some lower quality breads. Major risk is their location, right next door to Breadcrafter's prospective site. This risk could also be an asset, bringing bakery customers in search of better bread to Breadcrafter.

Large supermarket with in store bakery. Fred's offers nonscratch, relatively low quality breads and pastries at very low prices. Their largest advantage, other than price, is the convenience of one stop shopping. There is some possibility of future wholesale distribution of our products.

Downtown specialty foods retailer. Current employer of Breadcrafter's proprietor. TFC has a small, undercapitalized bread program Due to the absence of the baker, they are unlikely to compete. Proprietor will offer to buy some of the bakery equipment. Future wholesale distribution of contract products is a strong possibility.

The bread oven will be run four hours per day on busy bake days. Conversations with other bakery owners have indicated that a 4 deck oven consumes $4 of gas per hour, for a total of $343.00 per month at maximum capacity.

Can anyone suggest the best breads to kick off a new bread baking business that I am planning to start ? I will be doing this from my home. I am In the planNing stages and plan to have my customer base through a very large nearby company. I have had this dream forever . This is not a hobby but a profit making endeavor . I plan to start in kitchen and eventually build a small kitchen later on my property. I'm all ears. Can someone guide me.?

I don't know how we can answer that for you. You should know your market better than anonymous bakers from various parts of the world. What kind of breads do you like baking/eating? Who is buying your bread? How much will they pay for a loaf of bread? That's a place to start. Do you have experience in the baking industry. Do you know what kind of ovens and mixers you might need? It would be very difficult to make any sort of serious income off of a home oven. Are you making pan loaves? Free form loaves? Even if you were baking in dutch ovens and could fit 5 or 6 in your oven it would take you probably an hour and 15 minutes to get through a baking cycle and have the oven ready for the next batch...A loaf of sourdough that you may sell for 5 or 5.50 probably has about 1.25 ingredient cost, plus energy costs etc and you're looking at 3 bucks profit per loaf maybe? So 15 bucks profit per oven load or so and that is before you've "paid" yourself. If a few loaves don't sell then that becomes overhead. I don't know what your business plan is here but it's not an easy endeavor making sustainable profit out of a home kitchen without professional equipment. I know some people do it as side income but I think it fulfills more of a hobby aspect for a lot of them rather than a serious for profit endeavor.

Are you going to do baked goods in addition bread? Do you have a business plan? What about taxes? What are you suppliers? Do you just go to Costco or other club for flour? What about salt? Yeast? Other things that are add on? Do you plan to do gluten free?

I feel it's tricky to make money as your main source of income from a home-based bakery. However it will depend on how much you make and your overheads, etc. For me the flour is now relatively cheap - it's my time and the cost of energy to fire the ovens that's the main thing, but bread alone won't give me a sustainable income. Right now the bakery is only part-time, but even so, I'm making 150-200 loaves a week which I sell through local community shops and (small) local produce markets. (The big markets all have big bakeries in attendance) Don't forget to deduct the outlets markup from your sales figure - they might want as much as 40% on the price you sell to them at but its a trade-off of your own time to run a stall at a local produce market vs. getting someone else to (effectively) sell them for you...

Also as mentioned, putting in some time at an established bakery would provide valuable insight into work flow, productivity you could familiarise yourself with commercial equipment and this would help you to put together a plan tailored to your dream. Simply request to hangout in the wee hours of the morning at various bakeries.

I think that the best plan of action, is to imagine what would be the optimal setup, then to take as many steps back as is required to get into the realm of what is practical. Number crunching is a must, many bakeries have trouble just getting by on bread sales alone.

A very common mistake that micro-businesses make is defining their market inappropriately, usually by setting the parameters too broadly. As a simplified hypothetical example, say you find that 95% of people in your planned trading area don't like / won't eat sourdough, which is what you're looking to sell. How relevant that is can depend on various factors.

The key is to understand that your core market isn't everyone who eats bread; it's those people who are likely to buy and eat the bread you plan to make. There's absolutely nothing wrong with targeting a small niche market provided it's large enough to support your business and if you accept that it can be difficult to expand beyond the niche.

However, some things that are probably important to note from these sources is that there are very different rules and regulations between a Cottage Food operation and a standard commercial kitchen type operation. A Cottage Food operation is allowed by State Law and not able to be prohibited by local law/ordinance. However, Cottage Food operations are limited to selling a specific venues only and only direct to consumer, not wholesale, (not to mention other restrictions like specific labeling, $50,000 /yr income maximum, etc ...). Additionally, Cottage Food operations are limited to only state deemed NON Potentially Hazardous Foods, meaning if you strictly want to do breads, you're fine (except you might want to check on cheese breads and a most foccaccia are out of the question). However, if you were planning on expanding into pastries and other baked goods, you really need to very carefully look at the regulations and plan your menu accordingly. ff782bc1db