At Home in the Home Baking Business

With a few good recipes, some common sense, and a little bit of get-up-and-go, you can make a home baking business work for you.


| January/February 1983



home baking business - eight wrapped loaves of Gail's Bread Alone bread

The author's home baking business came about by happenstance, but the quality of the product made it a success.


Photo by MOTHER EARTH NEWS STAFF

Do you make your own bread? If so, the delectable flavor and aroma of hot-from-the-oven loaves are familiar to you. There are many folks, however, who have never even tasted — let alone baked — homemade bread.

Well, you can introduce such people to the joys of "the staff of life" ... watch their nostrils quiver at the irresistible fragrance ... know they're savoring all that whole-grain goodness ... and make yourself a tidy part-time income to boot! How do I know? Because I do it. You see, baking and selling bread is something an "ordinary" housewife like me can do to fight the recession blues.

Getting Started

Some people do market studies, and investigate all manner of possibilities, before setting up in business. Well, I wish I could say that's how I got started, but it wasn't. The fact is that baking for profit more or less crept up on me. My home baking business actually began when a friend stopped by to visit one day as I was preparing our family's bread. Well, she was so tantalized by the aroma that I insisted she take a loaf home with her.

"My family devoured your bread!" she exclaimed the next time I saw her. "If you'll bake me two loaves a week, I'll pay you anything you want to charge!"

Needless to say, her offer was tempting. After all, baking two more loaves a week wouldn't make a lick of difference in my schedule, and a little extra money would certainly come in handy. I agreed.

But the next thing I knew, her boss wanted a weekly loaf. Then her sister asked for one ... her babysitter wanted two ... and other folks began to get a "whiff" of my activities. In short, I soon figured out that there was a large — and largely untapped — market for home-baked bread, so I gathered my recipes and embarked on a new career.

michelle krumenacher
10/24/2010 1:01:54 PM

In the article "at home in the baking business", the recipe for wheat bread makes 8 loaves. What size pans are used, please? Thank you, Michelle


cookingwithdenay
9/26/2009 11:13:32 AM

In Michigan, Rep. John Proos (R-St. Joseph) is sponsoring (Bill)HR 5280 to ease Michigan’s tough food safety laws to allow for this small-scale food production. So if you have a great recipe from Grandma that you want to test market without investing a fortune, call your state representative to urge support for cottage laws. http://www.sustainablefarmer.com/bblog/?p=174


terri_16
11/25/2007 1:47:35 PM

I truly enjoyed your article on baking from home,my children know i love to bake,and my daughter suggested to give my goods a try in her hair salon to give it a test run,just place some goods out ,let them make a offer to see whats sells ,but im wandering if it's a smart idea,you know in her shop and all.very busy place as far as reaching out and stuff,but ok if everything go'es good for a couple weeks ,do you think it wise for me to ask a bakery to share the profits to allow me to bake in thier shop so that i dont have to bake in my own home thats truly to small a space,i know i could sell my goods everyone loves them and say go for it,but i don't have the resources to start this venture on my own,is this a common practice,thankyou for your advice, Terri H in n.h.






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