Wholesale bread and pastries from a shared kitchen

Cafes, restaurants, hotels, caterers and grocers that buy daily or weekly bread and pastry orders.

Wholesale pricing per loaf, tray or dozen, plus kitchen rental as your main cost. Standing weekly orders make planning easier.

• Baking and dough handling in larger batches
• Production planning and scheduling
• Food safety practices
• Sales and relationship building with chefs and owners

• Food business permit and inspections from your local health department
• Food handler or food manager certification, check what your state requires
• General liability and product liability insurance, which kitchens often require
• Early-morning delivery schedules and a suitable vehicle with food-safe transport
• Kitchen booking gaps that can limit how much you can produce

Startup costs are estimated at typically around $3,000 to $15,000, depending on equipment and vehicle needs. Monthly revenue is estimated at around $2,000 to $10,000, depending on your accounts and how much kitchen time you book.

Check what food business permit and inspections your local health department requires, and whether your state requires food handler or food manager certification. Also check the general and product liability insurance that kitchens often require.

The idea assumes at least about 20 hours a week. Expect early-morning delivery schedules, a suitable vehicle with food-safe transport, and kitchen booking gaps that can limit how much you are able to produce.