Do you delight in baking for your friends and family? You may have sought-after culinary skills that can be turned into a lucrative business when you become a bakery owner. This accommodating profession can be started part-time using a home kitchen or by leasing a commercial kitchen space. When starting a bakery business, you can launch it by offering well-liked products that have popular appeal or try concentrating on specialty baked goods that have strong niche demand.
The bakery business is an established and resilient industry. Small, privately owned bakeries have been around for decades in many local areas, and they have a steady following with continued growth. Sure, you can buy a loaf of bread or a chocolate cake at your local big box grocery store, but nothing matches the excellence and flavors of baked goods when they come fresh from the community bakery.
Those who open their own bakery have the independence to choose their own mixture of sweet or savory food items: scrumptious breads, brownies, cakes, cookies, pastries, pies, or other baked goods. You can pick from different several venues to sell your bakery goods including a traditional store-front, online custom orders, and business-to-business sales to caterers or restaurants.
The food industry is constantly evolving to cater to new food trends and consumer-driven market demands. When you become a bakery owner, there are significant market trends to consider as you plan your offerings and market your baked goods. Here are four top food trends for aspiring bakery owners to ponder.
A robust movement in the food industry is “buying local” and farm-to-table cuisine. George Eckrich, owner of specialty bakery Dr. Kracker, is one of the professionals featured in the FabJob Guide to Become a Bakery Owner, the textbook for IAP Career College’s Bakery Owner Certificate Course. Eckrich agrees with the Food Marketing Institute that “Local is the new organic.” Many shoppers like to visit farmer’s markets, trusting that products they buy there are more natural and healthier than products made or sold by the superstores. Eckrick advises that new bakery owners look for a stall at their local farmer’s market as a way to boost their community presence.
Although “buy local” may be the “new organic”, bakery items made with organically produced ingredients are still in high demand. Organic breads and grains account for over $1 billion in annual sales revenues according to the U.S. Organic Trade Association. They also report that at least 73% of all households in the U.S. have bought organic items in the past year. One caveat to remember is that some shoppers feel that organic products are too expensive, despite the fact they would gladly pay the same price for products that are locally made or grown.
An increasing number of consumers are seeking out and buying baked goods that will work with special dietary restrictions or preferences. Some of the most common specialty diets include: gluten free, vegan, nut free, peanut free, paleo, whole grains, and trans fats free. Restrictive diets mean less food choices available in the marketplace and more opportunity to become a bakery owner catering to shoppers’ unique needs.
Consumers are looking for smaller, more decadent portions of their favorite baked goods. Product-specific gourmet bakeries specializing as creative cake studios, cupcake shops, bakery cafes, and bread shops are growing in popularity. Customers are often willing to pay a premium for these items because they do not have the time to create gourmet baked goods at home.
To learn how you can get started in a dream career as a bakery owner, check out the Bakery Owner Certificate Course offered by the International Association of Professions Career College (IAP Career College). For more information, visit https://www.iapcollege.com/program/bakery-owner-certificate-course.