This is the first book ever to explain everything needed to work through the thicket of rules, procedures, and tasks for starting and running a prosperous retail or wholesale bakery.
It gets going with "a day at the bakery," then takes up baking and business skills, start-up costs, sources of financing, legal and tax matters, local planning and heatlh regulations, retail and kitchen layout and design, adding a cafe or deli, getting supplies at the best prices, the product list, pricing and costs, marketing and public relations, maintenance and clean-up, employees, expansion and diversification, common business problems, and the business plan.
Checklists, profiles of successful bakeries, plus an appendix of further reading, baking/culinary schools, professional associations, a model personnel manual, and a list of software supplement the text.
