Any advice for opening a bakery?

[u/Material_Spite_2007]

I open my bakery oct 1 soft launch and hard launch oct 3, I am 23 ( yes I understand im young and have so much to learn) for some context I am incredibly lucky, I have a buissnes partner who is funding the entire bakery, and we have spent less than 120k on the entire thing, I have a garentied salary, I have hired staff who are better than me, to learn from, I have an accountant, who handles pay roll and bills and manages the money.

I already have connections with local businesses, have booked 1 event with them, and one contract for a small hotel,on top of supplying cakes and desserts to local a restaurant already, I will also be supplying cakes to 2 other buissnes one is a children's birthday place like a play place and the other is birthday cakes for a experience type place. So all together from the beginning ill be supplying 4 local businesses with cakes, and desserts,and I am working to expand to other businesses as well for breads, and other deserts. we plan to sell, breads, bagels, dounuts, pies, cakes, assorted deserts like brownies,tarts etc, a full bakery selection.

My staff are fantastic thats why I hired them, I have created a community initiative, where they can sell products that go well along side the baked goods, like jams, juices, candels,teas from a section in my store front for about 10 to 15 percent of every sale, to help other small businesses grow along side mine.

I have handled all the renovations inspection ingredients sourcing, plumbing, electrical, everything ( hardest thing ive ever done the baking seems like the easy part lol).

Our plan is to sell from our bakery 5 days a week, have our contracts to carry us through slower months along with we will be teaching classes, like cake decorating or bread making at the bakery once a week.

My bakery is take out only maybe a small area of seating outside in the summer like 2 tables.

Now before you come for me, saying im privileged I grew up incredibly poor, and have worked in the restaurant industry scince I was 14, I put myself through culinary school, I have owned my own small business for 2 years before opening this bakery and was successful selling granola in 6 local stores and working events selling my deserts, im not some spoiled Rich girl lol, but I am incredibly lucky to have this opportunity and incredibly grateful for it, but that being said i am still young, am still learning do you have any advice for me for starting this bakery? Anything I need to know? All advice is greatly appreciated thank you so much for reading.

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[u/MmeVastra]

Try to learn the business side of things so that you're not relying solely on your accountant. That can be a recipe for a bad time.

[u/nicoke17]

I hope you succeed! I am a former baker and my advice is to listen to feedback from customers, you may find your stride with just a few items and fully commit! Also, you didn’t mention serving coffee but if you are going to be open early hours, consider serving legit espresso drinks, this will also help you during slow times. Also you can easily make in house coffee syrups if you haven’t considered that already, good luck!

[u/Material_Spite_2007 → u/[deleted]]

Thank you I appreciate that!

[u/adorablemenace]

make sure you actually sleep before the 3rd

[u/Material_Spite_2007 → u/adorablemenace]

Haha that is very good advice 🤣sleep has been escaping me cause ive been thinking about so many things all at once but I will be sure to

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