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Do you need a commercial kitchen to start a home bakery? How much equipment do you actually need? And at what point does your cookie dough take over the entire fridge?

In episode three of our ten part Starting a Home Bakery series, we are looking at whether your kitchen is suitable for running a baking business, from food safety and storage to essential equipment, insurance and permissions.

We’ll also talk about how to work out your production capacity, identify what’s holding you back and avoid spending a small fortune on equipment you might not actually need.

Your task this week: Assess your kitchen, identify what you need before you start trading and put together a realistic start-up budget.

I’ll also point you towards official guidance to help you understand the requirements for running a food business from home in England.

Useful resources:

• Food Standards Agency: https://www.food.gov.uk
• Allergen Training (free): https://allergytraining.food.gov.uk
• Food Hygiene Level 2: (this is who I did mine with but choose whichever you like!) - here
• Register a food business: https://www.gov.uk/food-business-registration
• Running a business from home: https://www.gov.uk/run-business-from-home

Find Brown Butter Bakes:

Website & baking tools: https://www.brownbutterbakes.uk

Instagram: @brownbutterbake

TikTok: @brownbutterbakesleeds

My postal bakes restock every Sunday at 10am!

Thanks so much for listening, angels! Xx