Building Your Pastry Practice

From Home Kitchen to Small Business

Legal Considerations: - Cottage food laws vary by location - Health department requirements - Insurance needs - Business licensing

Equipment Scaling: - Start with what you have - Invest in quality basics first - Scale up gradually - Consider shared commercial kitchens

Food Safety Essentials

Critical Control Points: - Temperature monitoring - Proper cooling procedures - Allergen management - Date marking systems - Personal hygiene

Storage Guidelines: - Refrigerated items: 3-5 days - Frozen pastries: 1-3 months - Dry goods: Check dates - First in, first out rotation

Pricing Your Creations

Cost Calculation: 1. Ingredient costs (including waste) 2. Labor (your time has value) 3. Overhead (utilities, equipment) 4. Packaging 5. Desired profit margin (minimum 30%)

Market Research: - Local bakery prices - Target customer willingness - Unique value proposition - Seasonal adjustments

Marketing and Social Media

Photography Tips: - Natural light preferred - Simple backgrounds - Show texture close-ups - Include process shots - Consistent style

Building Following: - Post regularly - Share stories and process - Engage with community - Use relevant hashtags - Collaborate with others

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