Do you have a passion for cooking and baking?
When people try your baked goods, do they ask for your recipe? Are your goodies the first to sell-out at the local bake sales? Do you love being in the kitchen and creating new recipes? Do you need more money…, but want to be home with the kids? If you answered “yes” to at least two of the questions above, then starting a home baking business might be right for you.
Everybody loves home-baked cookies and cakes…
But, not everyone has the time to bake. Especially in light of all the responsibilities that come with our modern life. People run from one thing to the next (jobs, errands, school meetings, and more), leaving little time for the kitchen. Or, if they do have time, not everyone enjoys baking. This is where your home business can be helpful to people. So…how do you start your business?
First, you must determine a need…
- Are there busy moms that might prefer their children have snacks with nutritional value and no preservatives?
- Are there people who throw parties frequently that would like appetizers or pastries brought in for them?
- Are there offices that might like treats brought in for the employees regularly (say a hump day or end of the week treat)?
- Maybe social groups that have tea and cakes at their meetings?
Deciding what niche you will serve will make marketing easier.
Any business you can think of fulfills the needs of a specific group of people. By making this decision early on, you can save yourself a lot of time and streamline your marketing efforts. By knowing what group you will be marketing to, you can more easily develop recipes. Your business will have a purpose, and it will fill the needs of a group of people that will be excited to buy what you are offering.
Next, you should look at the competition for the niche you are choosing…
As with any business researching the market is essential.
- Are there other businesses serving the group you have chosen already?
- What is your competition charging?
- Do people like their quality?
- Is there room for another business serving the same group?
- Are the prices you want to charge reasonable for the market you will be serving?
Now, you need to determine the cost of producing your product
Find the recipes you will use for your business. Make a list of the ingredients used in each of your recipes. Then, determine the cost of those ingredients. Let’s say you are going to sell cookies by the dozen, what is the cost for the ingredients to make that dozen cookies. In addition to eggs, flour, sugar, etc., don’t forget to include the cost of packaging those cookies. Plastic wrap, Styrofoam, gift bags all have a cost as well.
Next, you will determine the price you will charge.
A good rule of thumb is to use a percentage food cost to determine your price. The percentage range should be between 25-35 percent. So if your dozen cookies cost $1.50 to produce, at 30 percent food cost, you would take your cost $1.50 divided by .30 equals $5.00. So, you would charge your customer $5.00 for that dozen cookies. That would make your profit $3.50 per dozen cookies.
- If you charge a 25% food cost; $1.50/.25=$6.00
- If you charge a 30% food cost; $1.50/.30=$5.00
- If you charge a 35% food cost; $1.50/.35=$4.28
A 30% food cost is pretty standard but you will also need to consider what your competition is selling the same product for and what your market will be willing to pay.
Focus Your Efforts On The Success Of Your Business
All business take time to set up. A home baking business has a smaller cost of start up than many other businesses. You can work from home and set your own schedule. It may seem a little complicated at first, but if you work through the steps I have outlined you are on your way to success. Here are a few more pointers you need to consider;
- Point One: Create a home baked good that people will crave and talk about. Your business will grow fastest by word-of-mouth. Make a list of products you can make that are so good that customers won’t be able to get enough.
- If you have several products take them to the places your customer base will be, and give out free samples. Have fliers with your prices or business cards available to hand out when you do this.
- Point Two: Customer care is important. Give people a product they want at a price they are willing to pay. Deliver their goods on time. Don’t take so many orders that you end up sacrificing quality to meet demand. If you need to create a waiting list for your products it is better than being late or delivering a lesser quality.
- Point Three: Decide how much you want to work and develop a work schedule. If your orders increase to a point where you are exceeding the amount of time you have allotted for work, you may need to create a waiting list or hire help to meet the orders.
For a more detailed outline of how to start a home baking business buy this e-book “Cake Decorating Business Secrets”. It will give you more detailed, step-by-step instructions on how to set-up your new business, promote your business, avoid common mistakes, and save money while creating the business of your dreams. Available at Clickbank only through this link
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After reading many tweets, it seems that many people do not check their beater to bowl clearance. If a beater is chipping on the bottom, it means that it is too low. Sometimes, if the beater chips on the top, it means that the beater is actually too high, and the head can not lock properly, which can cause bouncing and chipping. You can look in your use and care guide, or go to kitchenaid.com to watch a video on how to locate the adjustment screw. If the mixer doesn’t incorporate the ingredients in the bottom of the bowl, then the beater is too far away from the bowl. If you have a tilt-head mixer, the adjustment screw is located in the neck of the mixer-in the hinge-when you lift up the head, you’ll see it. You can place a dime in the bottom of the bowl, and turn the mixer to stir . If the dime moves around continuously, it is too low. If it doesn’t move at all, it is too high and can’t reach everything. It should scoot the dime around the bowl 1/4-1/2 at a time. I’ve had my beater, which is used a lot, for about 5 years, and it has no chips. If you have a bowl lift mixer, the adjustment screw is behind the bowl clip. If it’s adjusted properly, you get the best mixing and the least wear and tear on your beater and bowl. The adjustment can change slightly over time.
Unlike many of the reviewers, I\’ve only had this mixer for about a year, and it\’s this secpific model, the 250W 4.5 quart mixer (the bottom of the Kitchenaid line). It was a real splurge at the time we purchased it, but it has turned out to be well worth it.Before the Kitchenaid, I didn\’t do much baking. I tend towards more manly cooking techniques: the hotter the fire, the spicier the recipe, the better as far as I\’m concerned. But this machine is as satisfying to use as any power tool in the garage there is something about using the *right* tool for the job, and I\’ve found no tasks that one might consider using a mixer for that the Kitchenaid doesn\’t excel at. But it\’s especially good for baking, and once you start using it, you\’ll have your oven running a lot more than you used to.The big difference between this mixer and the standard two beater models you may be familiar with is that it uses a single mixing attachment that rotates in two motions- it not only spins on its own axis, it also is rotated around the edge of the bowl. This does an extremely effective job of mixing ingredients without need for the bowl rotating, since the mixing motion covers the entire bowl. For most mixing jobs, it also requires no scraping of the sides with the spatula. IE: when it\’s mixing, you can ignore it and work on other stuff.The first attachment I\’ll mention is the dough hook, which is a godsend for kneading. In the last day, I\’ve made pizza dough, bagels, and whole wheat bread. Although this is the least powerful machine Kitchenaid makes, it kneads stiff dough (like the aforementioned bagels made with high-gluten flour) that would turn your mother\’s mixmaster into a smoking, stinking heap of fried motor components. Machine kneading takes a *lot* of the effort and variability out of making bread you never knead in too much flour to keep it from sticking to your hands, and the 20 minutes you normally spend working the dough turns into 10 minutes you can use to clean up the kitchen.The other two attachments are the paddle and the whisk. The paddle is the all-purpose workhorse beater, and works extremely well for creaming sugar and butter together, mixing cookie dough or cake batter, or any other general-purpose mixing job. With the orbital motion, it comes right up to the edge of the bowl, so it is effectively scraping as it goes. The whisk is great for egg whites and making whipped cream. I\’m sure it\’s good for something else, but that\’s what I\’ve used it for.As for capacity, the 4.5 quart model is suitable for pretty much any normal home recipes. It\’s a standard mixer . It will easily knead enough dough at once for two loaves of bread, or mix a double-batch of cookies.As for downsides: this thing is HEAVY. You won\’t be moving it once it\’s in place. If you knead very stiff dough, the bowl sometimes will get tightened to the extent that it is very difficult to remove from the base. It\’s OK if you remember to leave it a little loose beforehand, but I always forget and I end up wrestling with the machine to twist it out. The metal trim band on the mixer right above the bowl has come a little loose on my model- the machine got a bit hot after some heavy kneading, and I think some adhesive got soft. It\’s held in place well by something else, but sometimes it will slip when I\’m wiping the machine off. It\’s purely cosmetic from what I can tell, and it\’s the only thing that feels cheap in any way about this machine. Other than that, I honestly haven\’t had a single complaint.In summary: this is an expensive mixer, but it is very well worth it. Even novice cooks will find it\’s use enjoyable, and it will inspire you to explore new things that you probably didn\’t do before because of the time and effort involved.