5 minutes at The Back Home Bakery
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Uploader Comments (markcsinclair)
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All Comments (22)
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I would love to have those skills...never too late to learn I guess :)
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@Christina1Pham Bread dough likes to stay together. Separation anxiety.
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Wow I love it thank you so much for share us this video.
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Wow look at the bread dough it's sticky but doesn't stick to your fingers
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Hello Mark. Fantastic home business. You are easily qualified to run retail storefront bakery. My question is why not? Also how long did you train as a baker?
couchebag 1 year ago
@couchebag When I began the business, I looked all around town for a suitable rental space for a bakery. The rental costs were ridiculously expensive, especially for someone with no reputation in a relatively small town. Anyway, since I've built our house and used to work in construction, I decided to convert our bottom floor to a commercial kitchen/bakery while I built my reputation up. It's working well.
I worked in a bakery in VT for a couple of years a long time ago.
markcsinclair 1 year ago
Hello. I have a few questions about the bakery if you don't mind. From my understanding, The Back Home Bakery is a home based bakery. Do you have a separate area where production occurs? Do you have a store front? Would you classify your bakery as a retail or wholesale operation, or both? Sorry for the questions, but I am considering opening a bakery that is home based and would just like to get an idea of how things are set up. Thanks.
uberathlete 2 years ago
Yes, we're home based. The area you see in the video is the daylight basement of our house. The open French doors that you see at the very beginning of the video is the entrance to the bakery-behind the wall is the entrance to the house. I had to put the wall in to separate the 'bakery' from the 'house'. I don't have a storefront but I'm licensed for both wholesale and retail so I sell to other retailers, restaurants and at farmers markets. Email me if you need some more questions answered.
markcsinclair 2 years ago