Wholesale bakery from your own unit

Cafes, hotels, restaurants, caterers and independent grocers who order daily or several times a week.

Wholesale price per item on standing orders, with extra income from custom orders and seasonal lines. Volume and low waste drive the margin.

• Commercial baking and production planning
• Managing costs, waste and pricing
• Sales and keeping accounts happy
• Managing staff once you grow

• Council planning approval and food business registration for the premises, which vary by area
• Fit-out requirements for food premises and the cost of commercial ovens and refrigeration
• Workers compensation insurance and award wages once you hire, check with your state scheme and Fair Work
• Public liability and product liability insurance
• Early morning and weekend hours, plus the risk of late payment from customers
• GST registration once turnover reaches the threshold

Startup costs are typically around $40,000 to $180,000, depending on the unit, fit-out, ovens and refrigeration. Monthly revenue is estimated at around $10,000 to $50,000, depending on your customers, product range and volumes. Late payment from customers is a risk.

Check council planning approval and food business registration for the premises, which vary by area. Check fit-out requirements for food premises. Check workers compensation and award wages with your state scheme and Fair Work if you hire, plus public and product liability insurance.

Estimates suggest at least around 40 hours a week, depending on your customers. Expect early morning and weekend hours. Useful skills include commercial baking and production planning, managing costs, waste and pricing, sales, and managing staff as you grow. Check GST registration at the turnover threshold.