One of the first decisions you’ll have to make is the kind of shop you want to open. Take a look at the list below and decide which one is right for you.
- Counter service. With a small commercial space, customers can walk in and pick up baked goods from an employee-managed counter.
- Specialty service. If you plan to specialize in a certain kind of baked good, a specialty service is your best option. Whether you run the business from your home or rent a space is up to you.
- Online. You don’t need a storefront to open a bakery. You can start out online. With a killer website, pictures of your work, and a way to place an order, you can run it from your home.
There are no compulsory qualifications in south africa to run or own a bakery business, but you need some training in the basics of baking.
What it takes to be a baker
To be a baker you need to be friendly, approachable and have good communication skills and attention to detail. You will also need management skills, the ability to plan, co-ordinate and delegate responsibility. Be prepared for long hours and early rising to get products baked and ready for the day’s business.
Register your business . Follow this link to find out how to register a business in south africa
The first step in writing an effective business plan is to understand what a business plan is, what type if information is contained in a business plan. And also to understand what the benefit of a business plan is to you as an aspiring entrepreneur. follow this link to for more information on how to prepare a business plan
How to fund your baking business in south africa?
You can finance your baking business by any or all of the following ways:
- Fund your startup yourself.
- Pitch your needs to friends and family.
- Applying for a Business loan
- Finding your business through crowdfunding
- Apply to local angel investor
No business can sell prepared food to the public until they have a health certificate. During a health inspection the council will check:
- Sinks and tables in the food preparation area (these should preferably be of stainless steel, which is easy to clean and does not harbour dirt and bacteria)
- Ceilings, walls and floors (for cracks where bacteria might breed)
- Ventilation and lighting (to avoid damp and dark)
- Storage facilities like fridges and deep freezers (to ensure everything operates at the right temperatures – bacteria thrives between seven and 65 degrees)
- Clothing and equipment (such as headgear, overalls and gloves) to be worn by staff who prepare or handle food.