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Baking for Profit: Starting a Small Bakery Paperback – January 1, 2001

3.5 out of 5 stars 6 customer reviews

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Editorial Reviews

About the Author

George Bathie is a retired professional baking consultant, and a Fellow of the Institute of British Bakers.
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Product Details

  • Paperback: 128 pages
  • Publisher: Practical Action (January 1, 2001)
  • Language: English
  • ISBN-10: 1853394076
  • ISBN-13: 978-1853394072
  • Product Dimensions: 6.4 x 0.3 x 9.2 inches
  • Shipping Weight: 8 ounces (View shipping rates and policies)
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #386,695 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By A Customer on June 24, 2001
Format: Paperback
I was looking for references to start my own bakery and this was one of the books that came up in my search. For someone like me who never went to a culinary school where food management is taught extensively, I thought that Mr Bathie answered some of my very basic questions of lay out and process management. It's a highly instructive book for someone, like me, who has no professional background in baking. The writing is clear and concise and layman languange is used extensively through out the book. As Mr Bathie was a consultant for most of Asia and African countries, he laid to rest some of my uncertainty of the operations of a bakery. The book includes some basic layout configurations of certain types of bakery and also explains briefly uses of machineries for semi or fully automated bakeries. I find the book very enlightening and I recommend it for those who has no background in baking for profit as a point of reference.
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Format: Paperback Verified Purchase
This has useful and helpful info - will put it to good use in the near future
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By A Customer on March 7, 2003
Format: Paperback
The frist chapters are good backround infromation. The recipes are done in metric, and are well written as to the steps to make the products. With some knowlage of baking you can do these here in America. Some of the recipes are for very ruial areas of the world, ie: use cow-dung for the fire to bake one of the breads. Over all good info for setting up a bakery.
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