Wholesale baker from a shared commercial kitchen

Cafes, restaurants, small grocers, delis, caterers and farm shops that want local, fresh baking.

You sell by the loaf or dozen at a wholesale price, usually on standing weekly orders. Regular orders make your baking days easier to plan.

• Baking in large batches
• Consistent quality and recipe costing
• Early starts and reliable deliveries

• Food business permit or approval from your local public health unit, check what applies to a rented kitchen
• Commercial general liability and product liability insurance, which many buyers will ask to see
• Labelling rules for packaged food, including allergens and, in Quebec, French-language requirements, check with the CFIA and your province
• Kitchen rental costs can eat into thin margins, so price your products carefully
• Register for GST/HST once you pass the small supplier threshold, and check provincial sales tax rules

Startup costs are typically estimated at around $3,000 to $12,000, depending on your equipment, packaging, insurance and how much kitchen time you rent. Renting by the hour or shift avoids the cost of buying a premises.

Monthly revenue is typically estimated at around $1,500 to $7,000, depending on your product range, number of customers and kitchen hours. Kitchen rental can eat into thin margins, so price carefully. These are estimates, not guarantees.

Check what food business permit or approval your local public health unit requires for a rented kitchen. Also check insurance buyers may ask to see, labelling rules including allergens (and French-language requirements in Quebec), and GST/HST and provincial sales tax rules.