Wholesale bakery from a small unit

Cafes, restaurants, hotels, delis, farm shops and small independent grocers.

Trade prices per item on regular weekly or daily orders. Income grows as you add customers and fill your oven capacity, with equipment and rent as your main costs.

• Commercial baking and production planning
• Food safety management
• Selling to trade customers and managing deliveries

• Food business registration and an inspection by environmental health, so check requirements early
• Planning permission or use class for the unit, and lease terms, check with your council and landlord
• Fire safety and gas or electrical safety checks for ovens
• Employer's liability insurance once you hire, plus public and product liability cover
• Early starts, tight margins and the risk of relying on one or two big customers

Startup costs are typically around £15,000 to £60,000, depending on the unit, ovens, mixers, storage and insurance. This is an estimate, so get quotes for equipment and check the lease terms before you commit.

Monthly revenue is typically around £4,000 to £20,000, depending on how many trade customers you supply, your volumes and your pricing. These are estimates, not guarantees, and margins can be tight.

Check food business registration and the environmental health inspection early, plus planning permission or use class and lease terms for the unit. Also check fire safety, gas or electrical safety for ovens, and the right insurance cover.