Home based Bakery
One of the safest businesses, in terms of risk level, is food business in India. Indians by their very nature and culture are passionate about food, both cooking and eating, which makes it an attractive business idea for anyone having requisite skills. Home utensils and equipment's can be easily used for opening your very own bakery. One of the key requisite for opening a home based bakery is passion for cooking; only and only if you love to cook what you propose to sell, will your business work. For reducing the initial investment amount you could purchase second hand equipments also.
Why will it work?
Home based bakery business is bound to flourish in urban cities as demand for bakery items is spiraling in India. They are gaining popularity as Indian appetite for fresh, nutritious and convenience food is growing. Rising urbanization in the country spares very little time among people for cooking and hence they opt for food which is convenient to eat and high on nutritional value.
How it will work?
The business model of a home based bakery is simple. Take orders, prepare products and receive cash once the customers have picked up their products. However the cost of raw materials required for executing the orders will necessitate some investment.
What you could sell?
1. Biscuits /Cookies
4. Wafer Biscuits
5. Dough Nuts
11. Swiss rolls
What equipment's do you require?
2. Deep Freezer
3. Baking Accessories like spatula, piping kit, cutters
4. Moulds & Trays
What raw materials will you require?
5. Fruit Favors and Colors
6. Cocoa & Chocolate
What skills should you possess?
1. Passion for cooking
2. Recipes Collection
3. Ability to innovate & make necessary adjustments in recipes
4. Skill for decoration
How can you market your business?
After starting your own bakery, the very important next step is to market it well, with minimum cost. The various cost effective marketing tools are social media websites (Facebook), word of mouth, pamphlets and listing yourself on various food retailer's sites.
Home Based Bakery -Equipment Photographs
Essentials of a Successful Bakery
Keep Your Recipes Constant
One of the biggest growth drivers for a home based bakery is consistency in quality and taste. While there's no problem with improvising a recipe, you should be careful about making any significant modifications to a popular one. If you want to change a recipe, try offering the new recipe under a separate offering while retaining the original one. So now people can choose between the new and old one and decide which one they want to order.
Recording your expenses regularly
This is one mistake that most of the home based bakery owners commit: not keeping a proper record of their expenses. Maintain a notebook and record all the ingredients you buy and the cost of your kitchen equipment to make sure you don't wrongly estimate where your new venture is headed. Also never mix your home kitchen expenses with bakery expenses. Keep them separate. This will help you estimate the actual success of your bakery.
No compromise on Professionalism
Even though you are operating a bakery at a much smaller scale, this does not equate to less professionalism. Small bakeries run in organized manner with professionalism have more chances of reaching success than the ones poorly managed. Attention to detail and passion for perfection is what brings customers back again and again in a bakery. You will need to be extremely careful in maintaining client relationships while facing challenges like timely delivery and maintaining quality.
Home bakers are often faced with the dilemma of pricing their products correctly. Since home bakers offer gourmet products they want them to be priced at premium, but customers want to pay the regular price for such products. Reaching at an intersection of premium and justified is what you need to achieve.
· 3/4 cups butter or margarine, softened
• 3 eggs
• 2 cups sugar
• 2 cups flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 teaspoon vanilla
• 1 1/2 cup milk
1. Pre-heat oven to 350 degrees.
2. Grease and flour three 6" X 1 1/2" round cake tins.
3. Mix together flour, cocoa powder, baking powder and baking soda. Set aside.
4. In a large bowl, beat butter, eggs and vanilla.
5. Gradually add sugar.
6. Beat on medium to high speed for about 3-4 minutes until well mixed
7. Alternately combine in flour mixture and milk to batter while beating.
8. Continue to beat until batter is smooth.
9. Pour equal amounts of batter into greased and floured round cake pans.
10. Bake 30 to 35 minutes.
11. Check with a toothpick to see if it is done. Bake a few minutes more, if needed.
12. Remove from oven and allow cakes to cool in pans for a few minutes.
13. Place cakes on a wire rack, to them allow to completely cool.
Choco Chip Cookies
• 2 1/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups semisweet chocolate chips (12 ounces)
• 1 cup chopped walnuts or pecans, coarsely chopped (optional)
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, salt, and baking soda.
2. Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not over mix). Mix in the chocolate chips and nuts (if desired) by hand.
3. Drop heaping tablespoonful of the dough onto baking sheets, spacing them 2 inches apart.
4. Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
• 5 mL granulated sugar
• 1/2 cup(125 mL) water, warm
• 8 g active dry yeast
• 1 cup(250 mL) milk, warm
• 2 tbsp.(30 mL) butter
• 2 tbsp. (30 mL) granulated sugar
• 1 1/2 tsp.(7 mL) salt
• 5 1/2 cups (1375 mL) all-purpose flour
1. Dissolve 1 teaspoon (5 mL) sugar in 1/2 cup (125 mL) warm water in large mixing bowl. Sprinkle in yeast. Let stand 10 minutes, and then stir well.
2. Combine milk, butter, 2 tablespoons (30 mL) sugar, salt and 1/2 cup (125 mL) warm water. Add milk mixture and 2 cups (500 mL) flour to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic.
3. Stir in 2 1/2 cups (625 mL) of remaining flour gradually. If necessary, add more flour to make asoft dough which leaves sides of bowl. Turn out on floured board. Round up into a ball.
4. Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 10 minutes).
5. Place in lightly greased bowl. Turn dough to greased top. Cover with parchment paper and tea towel.
6. Let rise in warm place (75°-85°F/24°-29°C) until doubled (45 to 60 minutes).
7. Punch Down. Turn out onto lightly floured board and divide into 2 equal portions. Cover and let rest for 10 minutes.
8. Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with tea towel.
9. Let Rise in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45 to 60 minutes).
10. Preheat oven to 400°F (200°C).
11. Bake on lower oven rack of preheated oven for 25 to 30 minutes. Remove from pans immediately. Brush top crust with butter if a soft crust is desired. Cool on wire racks.
Red Velvet Cup Cakes
• 1/3 cup(s) cocoa
• 3 tablespoon(s) red food coloring
• 1 1/2 teaspoon(s) vanilla extract
• 1/2 cup(s) butter, softened
• 1 1/2 cup(s) sugar
• 4 egg yolks
• 1 cup(s) buttermilk
• 1 teaspoon(s) salt
• 2 1/4 cup(s) sifted cake flour
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) white vinegar
• 1 cup(s) milk
• 3 tablespoon(s) flour
• 1/8 teaspoon(s) salt
• 8 ounce(s) of either 62 percent dark chocolate or white chocolate
• 1 cup(s) butter
• 1 1/2 cup(s) confectioners' sugar
• 2 tablespoon(s) cocoa (for white chocolate frosting, omit cocoa)
• 1 teaspoon(s) vanilla extract
1. Cake: Heat oven to 350 degrees F. Line 2 standard 12-cup cupcake tins with baking papers and set aside. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour. Mix the baking soda with the vinegar and blend into the batter. Fill each cupcake tin with 3 tablespoons batter, and bake until a toothpick inserted in the cupcake center tests clean - about 15 minutes. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.
2. Frosting: Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble - 1 to 2 minutes. Transfer to a small bowl and let cool.
3. Melt either dark chocolate or white chocolate. Set aside to cool.
4. Beat butter, confectioners' sugar, and cocoa (for white chocolate frosting, omit cocoa) together until light and fluffy. Beat in the cooled chocolate and add milk mixture and vanilla extract (dark chocolate frosting only) until smooth and fluffy. Use immediately.
Vaishali Maniar, 29, founder of Crumbs, a home bakery based in Koramangala has transformed her hobby into full time business. She started her venture Crumbs in May this year with 4-5 orders per month and has now grown to 15-20 orders a month. Before starting a bakery she was working in corporate world for 5 years and use to bake often. She discovered her passion for baking while experimenting with some flavors and since then has not looked back. She invested around INR 40,000with major investments being the oven and baking equipment. She operates from home and major expenses are in the form of flour, butter and other bakery items. She markets her venture by using Facebook quite extensively and through word of mouth.
Ritika Gupta, 26, founder of Coco Pots, a home based bakery in Delhi has also transformed her passion for cake baking into a profitable business catering to the elite urban class. While managing her father's business, Ritika discovered her love for chocolate and baking cakes and decided to undertake a professional cake course to pursue her dream. She operates from her home kitchen and has been successful in generating orders right from the first month of getting into business.