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When you start a bakery at home you must remember, above all, bake bread, pies, cakes and biscuits for a special occasion can be very funny. But the money in a home business of cooking, you cook your dishes several times a week, making over and over again. In other words, you must first get a handle on the job "business" hob, good job, and profitable, but it is very different from the oven once-in-a-party-where.
From a house is relatively bakerysimple. Let's say your specialty is a delicious rich cheesecake. The first step before obtaining an order is to understand exactly how much of a cake. That is, each component of the calculation, including the part of a pound of butter with the fat to bake your cake and cost of power for your cake. Latest cost price and the price per egg for each cup of flour is more complicated than it might first appear. And once you're ready to buy the exact cost of all ingredientsYou are probably surprised to know how much was your cake, not counting your labor. Now take the cost is doubled to you. This will be your selling price. Do not be surprised to find that the selling price could be used for a cheesecake as high as $ 6 or longer, and not discouraged. People expect to pay more for baked products made at home, because it simply does not compare to a commercial product that can.
Your goal in selling your baked goods is a line of manyRegular customers as possible. This means that the main concern, restaurants, delicatessens and grocery stores should be addressed. The idea here is to line up customers will have a weekly amount of the product, if you buy a cake at a time when opposition to a special occasion. Once you have determined your "institutional" buyers, then it's time to think about the promotion of direct sales to consumers.
Visit restaurants and shops with your samples in hand.They will be more attention from the owner of the establishment, if (not with meals) received during the quiet hours of the day visit. to leave one of your products offer as a test. If your cake is as good as you said by family and friends, you should get a big order when you call back in a few days. Once the pasta has faced an integral part of several shops, the biggest problem will probably only keep pace with demand.
At one point, it is necessaryreach a decision on how big you want your business to be. The danger, of course, is the loss of quality home-made. To "fool" not to be tempted of ingredients, even slightly, for the most demanding customers will catch on quick.
With a modest beginning in your kitchen, with the cost structure of the above, you should be able to earn $ 100 per week or more after paying for the ingredients. If you add the ovens and commercial point of a staff your incomecould be up to jump to $ 800 per week or more.
One last recommendation: Stick with baked goods you know are proven winners. If your specialty is a melt layer cake with chocolate-your-mouth, do not assume that all of you out of your oven is still an automatic success. Related ventures in baked goods with care and only after careful evaluation of taste.
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