Anyone out there running a "Micro Bakery" from their home or using someone else's catering kitchen or using a small dedicated bakery area?
I'm interested to understand a few things including:
1. How often do you bake per week, and roughly how many loaves?
2. Who are your primary customers?
3. What roughly were your initial setup costs?
4. What is your realistic profit margin %?
I love bread baking, feel confident in making a variety of good breads and want to consider taking this a step further as a method of partial income now that I am retired from the 9-5 office career.
Micro Bakeries I have emailed seem to have little or no profit margins. Some are doing it for "fun", others expending a lot of hours for very little return. Is there a viable business to be had in Artisan Micro Baking or is this only viable for a full production bakery shifting large volumes of product?
Any views welcomed.