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Bakery Set Up Part 5

Once you have finished testing your recipes and you have received glowing reviews from friends and family, it's now time to do the food costing. 

It's a universal practice to keep the food cost at 30%. Some include labor in the food cost, others don't but either way figure out how you can sell your products for profit. I mean, this is one of the reasons why you're opening a bakery, right? 

You can't sell at a 50% food cost. Where will you get the money to pay rent, labor, utilities etc.,? On the other hand, don't sacrifice quality just to earn money. 

I would rather sell less if it means I can get my garlic malunggay pandesal out there than selling something cheaper because garlic is expensive and labor intensive as an add in flavoring. People will buy even if it's a little on the pricey side as long as it's worth it 👌

So do your food costing, then packaging, and marketing. I think I might be open around September intime for Christmas 🎄🤔,  it's only May but my bakery is still not done yet. To those who are planning to enroll in my hands on class, I apologize for the delay, it looks like it will be pushed to somewhere around the 3rd week of June. 

I plan to train a female helper by June, or July depending on how fast I can get one to help me, so even if the bakery is not open yet, I will PUT UP MY Sweet Dough Bakery signage up front.

And maybe I will add Soon To Open as well, then my baking classes. This neighborhood have changed over the past 10 years, most of which I spent in New York. It's different, the kids have grown up, the parents are now senior citizens white salt and pepper hair, heck even I have gotten old and I didn't even realize it until my gray hair started showing up. 😄

Advertise even while you're still in the last planning stages, and maybe if you're confident enough of your product, sell some of the side while you're building your bakery. It's a great confidence booster to have a friend of a neighbor to buy from you and help you spread the word that you will be in business. Soon.

Don't forget to write down your product line. I love to call it a menu even if it's not a restaurant. What do you think will sell most, wouldn't hurt to ask your friends and neighbors what they want to buy from you. 

In my case, I will start with 2 kinds of Pandesal, one plain and one Malunggay. The Malunggay is what I eat, if it doesn't sell, then I would have a supply of breads for a week. I bake mine on a regular basis so this will be a treat.

I plan to start with just 5 kinds of breads, then offer other specialty high end breads to order. 3 days ordering ahead of time, then 50% down payment just in case they back out and leave me with dozens of pastries. 

Thinking about it, my head wants to go out there to find the right person to help me. I'm sure there are competent less skilled people TO TRAIN around my area but it's the heart, the dedication, the passion this craft and art demands that I'm worried about. 

Baking isn't something you drop once you're done. You breathe it, you live it and it becomes you. Not just a baker, but someone who bakes to live. 

Sana makakita ako ng helper na ganito. 

One who will get up from their bed because he or she forgot to set the timer, or make the sponge, or cover the bowl, or chill the dough etc.. etc.. 

Hands on Classes tentative schedule 3rd week of June at my new bakery/baking school.
Exclusive, intensive 1 in 1 special classes, you mix and bake 3 kilograms with at least 8 variations a day.

Group classes are limited to 2 persons only.

Please send me a text at 09495705091, or email me at sherqv17@gmail.com, Facebook csherquefranca. 

Below are photos of my Malunggay Garlic Pandesal. I bake a large batch, send some to my sister and keep the rest in my refrigerator. I eat it for lunch or dinner, or merienda. 

2 kilograms using the Sponge and Dough Method.

Let's Bake and Live For Bread!!!

Comments

Anonymous said…
Will give you a call soon, thanks 😊
12:48 AM
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