The Real Bread Campaign (RBC) and equipment supplier Benier UK recently hosted a one-day course on how to set up a professional bakery operation.
Ten members of the RBC, who currently operate fledging businesses from their living rooms and garages, took part in the course held at Heygate Flour Mill’s test bakery in Northampton.
It was run by Steve Lamb, retail bakery sale manager of Benier, who is an ex-baker and has previously run eight bakery shops in the UK and Australia.
The participants were shown how to use a deck oven, before Ruth Dolby from Specialist New Product Development in Derby led a session on legislation with regards to start-up businesses. The bakers were also given a tour of the mill.
The day also covered the costs of setting up a bakery as well as ideas for promoting them.
Lamb commented: “The course participants all run very small bakeries from their homes, supplying around 50 loaves a day to local shops and restaurants. They all have a real passion for making bread and now they want to become commercial bakers. The course, which was massively oversubscribed, set out to show them how.
“One delegate is already planning to open two bakeries in London in 2012.”
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