BAKERY ENTREPRENEURSHIP
GETTING AN OWNER’S PERSPECTIVE
Streetwise presents a six-part series that promises the inside-scoop on what it takes to own and run a successful bakery business.
BY VIEWING THE SERIES YOU WILL LEARN:
- A BUSINESS OWNER’S PERSPECTIVE OF THE BAKERY BUSINESS
- BE FAMILIAR WITH BACK- OF- THE -HOUSE FOOD SAFETY AND SANITATION PRACTICES
- BE AWARE OF EFFECTIVE EMPLOYEE TRAINING PRACTICES
- UNDERSTAND WHY AND HOW COMMERCIAL EQUIPMENT IS USED DURING PRODUCTION
- WHAT MAKES CUSTOMERS WANT TO RETURN TO YOUR BUSINESS
- HOW TO MAINTAIN PRODUCT FRESHNESS
- SUCCESSFUL PRICING PHILOSOPHY
- CHOOSING INGREDIENTS FOR PRODUCTS
- PRODUCT DESIGN
- UNDERSTAND QUANTITY PRODUCTION PACE AND TIMING
Streetwise segments are designed to educate and prepare bakers and cake artists for industry success and to encourage all those interested in these venues to continue to follow their passion.
Baking and Cake Art Academy, Inc. thanks the owners of Porto’s Bakeries for their support and involvement in this important series
VIEW SEGMENT I: SPECIALTY DESSERT PRODUCTION
You will see and learn the following:
- How the freezer is used for quantity dessert production.
- Behind-the-scenes finishing of three best selling desserts.
- The origin of the Red Velvet Cake.
- How Belgian semi-sweet and white chocolate is used for dessert finishing.
- What types of ingredients create a quality dessert.
- Health Department employee sanitation and safety codes observed.
- A face-paced working environment.
- How edible flowers are used to decorate a dessert.
- What keeps customers coming back.
- The primary focus of a successful bakery business.
VIEW SEGMENT I: SPECIALTY DESSERT PRODUCTION
