This is the first book ever to explain everything needed to work through the thicket of rules, procedures, and tasks for starting and running a prosperous retail or wholesale bakery.

It gets going with "a day at the bakery," then takes up baking and business skills, start-up costs, sources of financing, legal and tax matters, local planning and heatlh regulations, retail and kitchen layout and design, adding a cafe or deli, getting supplies at the best prices, the product list, pricing and costs, marketing and public relations, maintenance and clean-up, employees, expansion and diversification, common business problems, and the business plan.

Checklists, profiles of successful bakeries, plus an appendix of further reading, baking/culinary schools, professional associations, a model personnel manual, and a list of software supplement the text.

About the Author

Zachary Schat is a fifth-generation baker. After graduating from the University of California he bought a struggling shop his father had recently acquired. In five years he tripled daily gross sales to $1,500; then he opened a branch across town. Besides his own start-up experience, he brings 150 years of his family's baking background to the book.

"About this title" may belong to another edition of this title.

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