Starting a Craft Bakery
- Price: £5.99
- Published: March 2017
- Type: Business Opportunity Profile
- Format: PDF
- Qualifications and skills
- Key market issues and trends
- Trading, commercial and legal issues
- Further information
Traditional craft bakeries are independent artisan producers of speciality breads, cakes, pastries, pies and quiches. They operate on a small scale, typically starting to bake early each morning and supplying freshly baked items for consumption on the same day.
They typically supply to trade customers such as local delicatessens, farm shops, restaurants and hotels, although some also supply directly to consumers from a small retail outlet. Others specialise in niche hand-baked produce such as organic or regional breads.
Craft bakeries are subject to a considerable amount of legislation relating to food safety and hygiene, food labelling, workplace health and safety, and waste disposal.
This profile provides information about starting up and running a craft bakery. It describes the skills required, the training available, the current market trends and the key trading issues. It also explains the main legislation that must be complied with and provides sources of further information and support.