Professional Concerns

Questions about a business opportunity

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I have a business opportunity that I have a few questions that I hope people can help with. This new business wants to hire me as a baker and use my personal formulas. I have a feeling that they are going to compensate me too little, but I need more information.

They are currently offering $9 an hour plus a 2-3% incentive pay (bonus) from each bakery sale with a "promise" of a partnership in future opportunities. They are not offering any compensation for my personal formulas. I have a few questions (our location is Morgantown, WV):

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what other insurance does a bread business need?

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Professional Concerns

Hi,

I am working on a plan and was wondering what other necessary insurance is needed other than the obvious food product liability insurance. In my case, I plan on leasing a comercial property and running a wholesale business (i.e selling at farmers markets and dropping off product at other businesses). I plan on being the solo operator, purchasing equipment using business credit, and working this business part time.

Thanks for the help!

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Economics of fermentation

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Professional Concerns

Hello,

Another interest of mine is all things fermented which lead me to a web site that has a short essay that I find very relevant here, especially to those interested in converting the hobby into a business.

http://www.wildfermentation.com/resources.php?page=economics

Any thoughts?

Jocelyn

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looking for bakery jobs (pastries)

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Professional Concerns

I'm looking to become a baker in a pastry shop, I asked around and they said it was light..this was in january but the busy season is approaching.. I need a full time job, not where they just need temp help during the busy season and throw you away when january comes around.

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Question on Preservatives and Conditioners

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Professional Concerns

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Loaf bread w/one side exploding

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Professional Concerns

loaves w/ split sides

Hi,

Baking loaf bread for many years (about 10) and suddenly since 8 months ago I have this problem with my oatmeal loaf breads and my whole grain loaf breads.

Both breads are made with organic flour and sometimes a mixture of all purpose and bread flour but even with all one type of flour they still explode on one side.

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small commercial bread oven recommendation? doyon, pavailler, bongard, picard?

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Professional Concerns

hi,

i was wondering if any freshloaf members have any experience with these ovens. i am looking to purchase one to start a small solo bread business.

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Looking for a New Job/ switch to Bakeries. tired of garbage boss

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Professional Concerns

I'm currently looking for a new job at a bakery,

I currently work in a upscale salumeria as their cook. old/current boss gets mad and slams things even near my workstation when I'm working. If I don't get it right he yells, throws things.

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I'd like to work in an (artisan) bakery

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Professional Concerns

I live in netherlands and love sourdough. I have dreamt about opening my own bakery but don't think I will be able to make it, for a lot of reasons and money and education being two of them.

Now that I am 43, and would really love a job in a (bread) bakery offering my sourdough experience, I am curious if that's at all possible if you never got an official education. I have thought of just baking a few loaves and take them with me, them being my experience, as opposed to have things written down on paper.

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Help on Baker Salary!!

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Professional Concerns

I'm opening a bakery and am trying to figure out what salary to pay my baker. At the start, I will be doing pastry but need someone to do the bread. This person will be responsible for 50-100 loaves a night, 6 nights a week. If production climbs above that, assistant bakers will be hired. I'm looking for someone, preferably with a culinary degree, and 2-5 years of experience. I need to start low but am very willing to increase the salary as we become profitable.

Thoughts?

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The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Professional Concerns

what other insurance does a bread business need?

Economics of fermentation

looking for bakery jobs (pastries)

Question on Preservatives and Conditioners

Loaf bread w/one side exploding

small commercial bread oven recommendation? doyon, pavailler, bongard, picard?

Looking for a New Job/ switch to Bakeries. tired of garbage boss

I'd like to work in an (artisan) bakery

Help on Baker Salary!!

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