Moving to Dubai next quarter and planning to restart the bakery there. All my costing discipline is built on indian numbers - does the method itself translate or do I relearn pricing from sc...
Topic
Home Bakery Business
Pricing, orders, licences, and running a bakery from your own kitchen.
Bulk festival order incoming: 200 cupcakes from a recipe that makes 12. Do I literally multiply everything by 16.6 or is there proper production maths? something tells me 16x the baking powd...
Getting my labels FSSAI-compliant and the best-before field has me stuck. Big brands have labs for this. I have a kitchen and a hopeful expression. I've been writing "consume within 5 days"...
My courier orders now travel 3-4 days and plain airtight packing is at its limit. Been reading about preservatives and the internet is a mess of fearmongering and bro-science. Amazon happily...
Thinking about doing this properly?
Truffle Nation's professional programme runs at our Delhi (Saket) campus — hands-on, small batches, and built around actually earning from what you bake.
- 4–6 month professional programme, Delhi campus
- 1:8 chef-to-student ratio — real bench time, not demos
- Full eggless curriculum alongside classic French technique
- 400+ students placed and running their own bakeries
- Business & pricing strategy built into the course
Listed my brownies and jar cakes on a delivery platform last month at my regular prices, figured volume would make up for the commission. It did not. The 25% cut came straight out of what us...
Bonbons finally releasing clean and shiny 🎉 now the practical questions. How do I store them after demoulding? And a cousin in Bangalore wants a box couriered - is that madness in this weath...
Moving from "neighbours collect in their own dabba" to actual orders and I need real packaging. Loaves, occasional pies, and verrine desserts. What do you all use? I keep either crushing thi...
Costing my pineapple pastry properly for the first time and I've hit a philosophical dispute at home. I buy a pineapple for ₹120. After peeling and coring I get maybe 650 grams of usable fle...
Been taking orders for about a year and I'm busy, which everyone treats as good news. But last month I actually added up ingredients, gas, packaging, delivery and the HOURS... I'm close to b...
Orders are growing and the itch to buy a bigger oven is GROWING FASTER 😅 but I've read enough horror stories about people buying commercial equipment for demand that never came. Is there an...