New bakery in town
I'm on the final stage of studies to build my small bakery (sell pastries, coffee, "gourmet" sandwiches/ tartines/ bruschetas, wine, beers).
I've been creating the financial and business plan for the past few months. Read a few books, visited as many boulangeries on cities nearby (my city with a population of 1 million doesn't have one single good bakery/boulangerie).
Been training some breads, pastries, etc. Sold then during 4 saturday mornings on a farmers market. Sold around 50 to 80 products each day (a mix of apple pie, banana pies, cookies, ciabatta, walnut/raisins bread, frangipane tart, muffins, etc), the sales were small but created a lof of confidence. It also showed me how much trouble I should expect... but the customers coming back for more and making cumpliments were priceless. Never felt like this on my professional carreer.
Everything was finalized and baked on thursdays (cookies, pie crusts, bread dough) and fridays nights (baking and packaging) with the help of my girlfriend and sometimes a friend, a sister, etc. During the day I work as an engineer and she works as an english and portuguese teacher here in Brazil. So we had to began the planning of each saturday sales on a monday... tuesday we'd buy the ingredients for the work on wed, thur and fri.
Now we stopped the sales at the farmers market so we have time to go back to our business and financial plan.
I've got a few questions in my head. I'll post them on the next posts, maybe someone can help me a little.