Start a pastry business in a shared commercial kitchen

Coffee shops, small grocers, caterers, market shoppers and customers ordering larger event or corporate batches.

Wholesale prices per dozen or tray for regular cafe accounts, plus retail sales at markets and custom event orders. Kitchen rental is billed hourly or monthly.

• Batch baking and consistent quality
• Costing and wholesale pricing
• Sales and relationship building with cafes
• Planning production around kitchen shifts

• Food business permit from your county health department, plus any kitchen-specific requirements. Check what the shared kitchen needs from you
• Delivery or transport of food, check rules for safe temperatures and vehicle use
• General liability insurance, which cafes and kitchens often ask to see
• Kitchen rental costs and limited shift times, which can squeeze margins if orders are slow
• State sales tax rules and resale certificate paperwork for wholesale sales
• Local business license and food handler certification

Startup costs are typically around $3,000 to $15,000, depending on your equipment, ingredients, packaging and how much kitchen time you rent. These are estimates, so price out your own menu and shift schedule before committing.

Monthly revenue is typically around $2,000 to $10,000, depending on how many cafes, markets and event customers you serve and how many kitchen shifts you can fill. Kitchen rental costs come out of that, so watch your margins.

Check for a food business permit from your county health department and any requirements the shared kitchen sets. Also look into food transport rules, general liability insurance, state sales tax and resale certificates, a local business license and food handler certification.