tips needed for opening small artisan bakery
I have recently moved to a small town badly in need of a good bakery! I was planning to open something 5-10 years down the road, but figured why wait?! BUT - I don't know where to start on the business end to get everything ready (gosh... I just want to bake!).
Anyone have any helpful ideas for starting up? Any recommendations for a good oven? I am trying to find one used, but it must have a steam injection capability. I've got flour, water, salt, and yeast... now what?! :) Tips, personal experiences, places to start, etc greatly appreciated! Look forward to bringing my addiction to this carb starved town.