For bakers and food producers

Practical guides for starting and running a food production business

From the first business plan to HACCP, ingredients and daily production. Written by a food scientist who has run a bakery production site.

Start here

Business plan, costs, location, equipment and the permits you need before the first loaf.

HACCP, FSMA and hygiene concepts explained for small producers.

Planning, recipes, scaling and quality control in a working bakery.

Flour, fats, improvers and what really matters when you buy.

Adding a café: coffee, equipment and the numbers behind it.

First guide

The costs, permits and decisions that decide whether a bakery survives its first year. A step-by-step guide with sources.

By Robert Roessler, Food Scientist