YOU can run a Real Bread bakery run from your own home!
Sick of industrial loaves? Pretty good flour arranger yourself? Well, as the cliché goes, 'let’s put on a show right here!'
YOU can be your local community's baker from your own home kitchen.
Knead to Know是theintroductory guide to success in bringing Real Bread to the heart of你的local community.
Launched in 2008, the Real Bread Campaign has grown to attract perhaps the largest network of microbakers in the world.
Our supporters and other friends include many hundreds who run bakeries, mills and baking schools of all sizes. Many people in our international network don't bake at all - everyone is welcome!
This mutually-supportive bunch ask for, and share, advice and information using the #RealBread hashtag on social media, with supporters of our charity's work also having access to do so in真正的贝克-Eforum.
We send our supporters and friends frequent updates, arrange discounts and offers, and organise real-life and virtual events.
......而这一切在所有的顶部our lobbying, campaigning and awareness-raising work.
That depends who you’re asking. In the UK, a microbusiness/enterprise is often understood to be one with nine employees or fewer. When people in our circles talk about a microbakery, they’re generally referring to something even smaller. Many a microbakery we know is run by a sole trader making just tens loaves a week in the home kitchen oven, often on a part-time basis.
Call it a bakehouse or bakery, this is where the baking happens. Where you choose to do so depends upon the type and amount of baking you’ll be doing and your business model.
For the budding newbie microbaker, the cost of a high street shop is usually prohibitive, so some creative thinking is needed to find a suitable and financially-viable space. Examples include:
When planning your bakehouse, things to think about include:
When you think about it, all you really need to make bread are means to measure, mix, prove, shape and then cook the ingredients. This could be as simple as scales, bowl, hands, work surface and oven.
What you actually choose to do all of this with, and what other bits of kit you might choose to acquire, depends on factors such as the type of products you’ll be baking, how many loaves you intend to produce at a time and the space you have to work in.
Microbakers让米ore than a dozen loaves in a baking session tend to start investing in mixers and semi-pro ovens, such as those made by Rofco, Tom Chandley and Lincat.
While there’s truth in the old sow’s ear / silk purse adage, given skill, knowledge and time, you can produce great Real Bread using commodity ingredients - eg roller-milled white flour from a large mill.
There are, however, good reasons to put thought into those you choose to use. We encourage bakers to use ingredients produced to higher environmental standards (such as certified biodynamic or organic) by smaller, local, independent producers.
There’s no use in stubbornly baking a mountain of your favourite sourdough wholemeal rye every week if most of it ends up in the bin. People want a white sandwich tin loaf, with no big holes? Start with high-quality flour, choose a long-fermentation method and give 'em the best one they've ever tasted!
Don't forget to look after your mental and physical wellbeing, especially if you are runing your microbakery as a full-time business. If you have staff members or volunteers, it's important (and in some aspects legally required) to look after theirs, too.
See also:Healthy baking in mind
It’s up to you whether sitting down to write a formal business plan is one of the things you do first or (if your microbakery is only ever going to be an income-generating hobby) at all.
Richard ‘screw it, let’s do it’ Branson has written “I didn’t really think too much about my first business plan – I just went ahead and did it. It turns out that this was the best thing I could have done.” Then again, many other experts go with the old adage that ‘failing to plan is planning to fail’
Factors to take into consideration when trying to decide include:
It might feel like a dull or daunting question, but what legal structure do you want (or need) your bakery business to have? Common types for small bakeries to adopt include: Sole trader/proprietor, partnership, Cottage Food Operation, Community Interest Company. Beyond the legal structure, a bakery might be run as a co-operative, social enterprise, Community Supported Bakery.
At a basic level, you need to comply with business, food, hygiene, consumer information and other trading standards regulations. National or local regulations might require that you are registered and inspected when you start your business, and perhaps at intervals thereafter.
If you are in business you need insurance. Depending where in the world you are, certain types of cover might be required by law. Others are just sensible to cover your liability if something goes wrong to minimise the negative financial on your business, you and others.
All about the dough.
我们敦促所有面包师给一个诚实的价格n honest crust. Three key factors to take into consideration when setting your prices are:
As certain as death. Do your research and make sure you collect and pay as required.
In order to maximise sales and provide great service to your customers, you need to offer payment methods that best suit the majority of them. You then need to balance this against the costs and other challenges to you of accepting each type and of accepting multiple types.
No matter how small your business, you will need to keep your personal finances separate from your business finances. Operating an independent business account allows you to do this. It is also of great benefit for your income tax records.
Accounts and other admin
You need to have good administrative systems to keep records of orders you have placed with suppliers, orders you have taken, sales, and also contact details for customers.
Grants and other funding
所以，你烘焙的最佳实面包，你可以烤，对不对？卖诚实面包在一个诚实的价格是多少？你已经竭尽全力，以确保每个面包的外观，气味和 - 最重要的 - 味道太棒了？太好了，因为真正的面包就是它的全部。现在，那些人在那里的客户？这就是营销的用武之地。
What is marketing?
Marketing can involve many different processes, such as
Some of the baking schools on ourReal Bread Maprun classes and courses designing for the budding bread business owner. They include the School of Artisan Food (which runs a full diploma course); several One Mile Bakery owners; and members of the Bread Angels network, many of whom run their own microbakeries. You can find more on the map.
EntitledBread Skills, the 28 December 2009 edition of the BBC Radio 4 Food Programme focussed on the Real Bread Campaign’s supporters and friends. It included interviews with The Handmade Bakery, St Mary’s Bakery and the food writerRose Prince，那么谁是打算帮她的孩子，在家里设置一个microbakery，这就成了袖珍面包。