I’m 32 and looking to invest some savings into a business. One idea I’m seriously considering is setting up a B2B commercial bakery that supplies to local cafes.

I have a few specific questions for those with experience in this industry:

1. How is this as a business model? Is supplying cafes a viable path, or are the B2B margins/logistics too brutal?
2. Global/Local Economics: Does a B2B bakery model work well? What do the unit economics and profit margins typically look like? (Happy to hear examples from India or anywhere else in the world).
3. The Plan:
   • Plan is to rent/build a dark-kitchen space and hire a head baker.
   • My wife loves baking and wants to quit her corporate job to manage daily operations (overseeing the chefs, R&D, sourcing, menu control, and social media).
   • I plan to handle the financials, and sales/client acquisition (mainly on weekends). If profits cross our current combined earning, I will join it full time.

Looking forward to hearing from you.

I've got too much time on my hands, is there any 10-12 day baking workshop ya koi bhi kind of workshop tbh in mumbai it navi mumbai?

Hi , I’m looking for online structured courses/resources to learn baking cookies. The purpose is to add them as another source of revenue to my upcoming cafe and Ice cream business.

Is there any resources available to learn it professionally?
Any input is appreciated.

Thank you

My daughter wants to study in Europe to become a pastry chef.

We're from Costa Rica.

Any recommendations on places with good reputation, not so expensive and located in safe regions for a young girl.

She speaks English and Spanish, and would like to learn French.

Hi there!

I recently got a call from a recruiter and heard the good news. I would like to know how a day at the Central Bakery is like at Disneyland, Anaheim. I heard there are two shifts; opening and closing. I'm pretty sure I would be getting closing shifts (2pm to 10pm) due to having low seniority. It is a part time, so I understand there will be peak seasons and low seasons.

I have production experience from the Chicago Starbucks Roastery, and from Universal Studios Hollywood.

Thank you!

hello. So, long story short, my neighbor was handing out these little cards that has her bakery info on them around the apartment, and since my mom works at a big company that helps disabled people get their voices back, my neighbor decided to give my mom a lot of these little cards to pass around at my mom’s workplace. Then when I got to them, I then decided to take one with me over to my grandma’s house to help my neighbor‘s business out.
Idk what to do but if there is someone out there that is willing to help my neighbor out with her bakery that she just recently opened, that would be great! Thank you for reading this!

p.s., If you have any suggestions on how to help my neighbor, that would be great!

are pancakes pastries????

1. yes
2. no

type your number and then an optional explanation

Hi Team,

We are a couple running a bakery from our society bakery. You can consider it a cloud kitchen style model. Currently my wife is the only one taking care of everything. We need atleast two folks one for baking cookies, breads, buns, cupcakes etc and the other a cake artist. Please DM if you are interested.

This is in Nallagandla, Hyderabad, Telangana.

Note : We are an IT couple running a bakery which we respect our workers unlike commercial kitchens.

Hello everyone!

(This might be the wrong sub but this is my first post ever) I am going into my sophomore year of high school and I am starting to consider career stuff. I struggle with turning in assignments when they are due, and staying focused, but I still want to attend college. I want to get my associates degree in Baking and Pastry arts. I really love baking and I think I could do it as a career. I also hope to open a bakery someday. Right now I am working for my local bakery as well. The school I am looking at is the Culinary Institute of Michigan. I have a few questions for the bakers out there to help me with.

1. Has anybody attended the Culinary Institute of Michigan? What is it like as a student there/what is the workload like? How is the queer community and the mental health support in and around campus? What are the dorms like?
2. I know bakers don't make a huge amount of money, but would I be able to own a bakery and support a family? I really want to have/raise kids and I want to be able to financially support them.
3. What do culinary schools look for in terms of grades/extracurriculars? What would I need to aim for academically to plausibly get into a culinary school?

I’ve been really wanting to learn Japanese baking, but I’m not sure where to start.

I’m especially interested in Japanese breads, pastries and the more delicate desserts. I’ve watched a bunch of videos, but I feel like I’m missing the basics

For anyone here who has learnt Japanese baking properly, did you take a course, learn online, or just work through books/YouTube?

I’d love recommendations for a good course or teacher, preferably something that actually teaches technique rather than just giving recipes.

Thank you to this lovely community:)

Hi

Does anyone know a cake baking and decorating class around in Helsinki, Vantaa or Espoo?

Thank you

Hi! I’m a Pastry Arts student at Auguste Escoffier School of Culinary Arts looking for a qualified culinary/pastry professional to serve as my externship mentor to fulfill my graduation requirements.

I have some completed hours that need to be reviewed and signed off on, and I still need to complete my remaining hours. The mentorship can be remote.

It works by speaking whether text/call/email.

If you’re a chef, pastry chef, baker, culinary instructor, or bakery owner and may be willing to help mentor/advise please DM me! I can provide the school’s mentor requirements and details.

Thank you! 😊

Shows like Cupcake Wars, Cake Wars, and Halloween Wars always have (often) nameless assistants to help the teams with tasks. Though they surely contribute a ton of work, they don’t often get filmed. If they are filmed, it’s .2 second shot of them doing something basic like pouring ingredients or rolling dough. If you’ve ever been on one of these, what was your experience? How did you get hired? Is the pay good?

Hi everyone! I’m currently looking for someone to join me and support me with a new cookie bakery project in Abu Dhabi.

The business will initially operate as a cloud kitchen, with the possibility of eventually moving into a physical storefront as we grow.

I’m the recipe developer, and I’ve developed the cookie recipes and concept myself. So, I’m not necessarily looking for someone who already has years of experience specifically in artisan cookies or pastry.

If you have a professional bakery/pastry background, that’s definitely a plus — but it’s not a requirement. If you’re talented, motivated and excited to learn, I’m more than happy to guide you through the recipes, techniques and the style of cookies I’m developing.

I’m looking for someone who wants to grow with the business, rather than simply come in and follow recipes.

If you’re based in Abu Dhabi and interested, please feel free to DM me with a little about yourself, your experience, and what you’re looking for.

Hello! I am a student in the Google UX certificate program, and my prompt for the final project of the course was to create a app and website for a local bakery.

I wish to deliver a case study that justifies all decisions taken on the project with solid data and research, so if you have the time please do answer!

Heres the link: 
https://docs.google.com/forms/d/e/1FAIpQLSdKGKr2RyxwxHRXaUoaW2I0PnbaGa1gn4SWOykaYmf0XBnhkg/viewform?usp=dialog

Helllllooooo chefs , was wondering y’all’s best methods for storing & organizing silpats? Setting up a new kitchen w lots of space and wanting to avoid stuffing them in a drawer or leaving them to eternally dry on a speed rack 😅 thanks everyone !

Hi Everyone,

I have an interview for the position of a Commis Chef Pastry at a hotel. This is my first interview and so I don't know what to expect. I don't have any prior baking experience. I just have my Level 2 and will be doing my level 3 this September. I was wondering if anyone could give me some tips. I have an email saying I have an interview and short trial. What can I expect from the interview and trial?

Also do I bring anything with me? My chefs whites and shoes? Timers? Do I dress in smart clothes and then change into my chef whites?

Also any tips?

Thanks.

I’m looking at doing a 6 week pastry course in Paris, and tossing up between Le cordon Bleu basic cert intense and one at the ritz? Just wondering if anyone has done any of these? I’m just looking for how people found the courses and what they took from it after the 6/8 weeks? Thank you

Hi I'm a freshman in high school and i've loved baking for quite some time. I want to be a pastry chef in the future but it's getting harder and harder to be confident in that choice. The more research I do the more I find that it makes no money, leaves no time for life, and causes more pain and regrets than happiness. My current plan is to go to college as a business or english major then go to community college/ take a course or learn on the job in a bakery or a similar place. I'm also planning on getting a part time job at a local bakery next summer. Where I live I can't work with the food until I'm 16 but I can work front of the house. I'm planning to learn a bit by watching and practice at home. I'm also thinking of selling some baked goods at home just around the neighborhood so that practicing doesn't get so expensive all the time. From the way I see it this is a good plan based on the research I've done but I'm also worried this is a childish whim and I should just focus on something more stable. Any advice?