We open our mini-bakery from scratch: the correct algorithm of actions. How to open a mini bakery: where to start to achieve success

« Main mistake those who open their own bakery in that they often stick to the emotional component. We have a special mathematical model that does not make mistakes in 90% of cases.”

The first bakery "Khlebnichnaya" was opened in January 2016 on the street. Blucher. Today the network consists of 14 outlets that operate in Yekaterinburg and Chelyabinsk, the company plans to launch a bakery in Perm by the end of January.

good deed

Before developing the network of bakeries "", together with a partner, he supplied equipment to retail chains all around Russia. However, due to changes in the market, the business had to be abandoned. “The retail market was changing, there were fewer and fewer retailers, local chains were slowly leaving the market,” says Mr. Kazakov. In fact, it remains possible to work with only two well-known networks, and it is almost impossible to make money in such a market.”

As a result, it was decided to leave the equipment trade and choose a new direction. According to Ilya Kazakov, one of the main criteria for the future business was that it should not correspond to the B2B model, but to the B2C model, that is, be consumer-oriented:

“The essence of my past business was that at first the owner bears all the costs, supplies and installs the equipment, and the payment under the contract is transferred to later, this is a normal practice of working with networks.

Making bread is a good thing. This is not trading vodka, not lending money at 1000%. From a moral point of view, this is one of the most pleasant businesses. In addition, almost everyone eats pastries: grandmothers, the middle class, and rich people, which means that the sales market is large. In general, the bread market is now in a very interesting state: we are moving away from centralized supplies of bread, as it was in Soviet times, and we come to the market for the consumption of fresh, hot bread.”

Ilya Kazakov admits that one cannot become rich by selling bread, but this is a business that can slowly make a profit every day, regardless of the weather in the yard and various crises that are so popular with us now.

In fact, it is difficult to make money on buns that cost 20 rubles. At the same time, the feeling that many have now decided to open bakeries does not leave them; this business seems simple and easy to people. But this is not so, I think most of them work to zero.

pure mathematics

When the business was just starting, the founders of the bakery chain proceeded from pure mathematics, they calculated everything. Even now, when opening new outlets, the owners by no means rely on their own feelings, but rely solely on mathematical modeling.

The main mistake of those who open their own bakery is that they often stick to the emotional component. That is, people see that there are bakeries everywhere, they think that flour is cheap, that they will bake a bun and get rich. In fact, everything is not so. This painstaking work, which starts from the moment when you do not have any bakery. Thanks to our mathematical model we can calculate how much we will sell before we open. At the same time, in about 90% of cases, we are right, - says Mr. Kazakov.

The operational director of the Khlebnichnaya bakery chain says that it has become especially popular to open bakeries since about 2014. Today, at the request of a “bakery”, DoubleGIS gives out 441 organizations. At the first place federal network from Izhevsk "Khlebnitsa", which has 16 outlets in Yekaterinburg, the second - "Khlebnichnaya" with 14 bakeries, closes the top three "European Bakery", which has eight branches in the city.

There is competition in our market, as elsewhere. Now there really is a certain fashion for bakeries, plus people have a need to buy not only traditional bread, which is on the shelves in supermarkets, but also fresh pastries. There are large network players on the Yekaterinburg market, they are actively launching franchise bakeries. Do not forget that some supermarkets also sell fresh pastries, although some of them use semi-finished products.

The business model, when the bakery works on semi-finished products, requires less costs, in this case, less equipment needs to be purchased. According to such a system, "" works. Vladimir Nasretdinov told DK.RU that the supply of frozen pastries. Ilya Kazakov believes that now it is more difficult for bakeries that work on semi-finished products to compete in the market, since supermarkets use the same model:

In our city there was a Pekar network from Omsk, they used freezing, as a result they closed. Today, many discounters and gas station networks, departments "Fresh bread" appear there. And here, I must say, they do not lie, the product is really fresh, the only question is the production technology and composition. And, if a bakery works on semi-finished products, how can it compete with a supermarket?

That is why in Khlebnichnaya they immediately decided that they would knead the dough, bake rolls and bread themselves, right on the spot.

To develop the recipe, six technologists had to be replaced: one “put” the bread, the other - the dough for the pies. Today, some breads in the bakery are prepared for days:

There are sourdoughs that must be infused for a day. For example, French baguette sourdough is grown for 24 hours. And we follow this technology, this is our advantage. The same goes for toppings. If we have a lingonberry pie, then we buy frozen lingonberries and put berries in the filling, not jam. In the apple puff we have real apple slices, not cheap Chinese jam, and in the tangerine pie (it is seasonal) we have tangerines. Quality is extremely important for bakeries, no less than a good location.

Economics of the bakery

There are a lot of franchises in the bakery market, and it is easy to find information on the Internet about how much it costs to start. this business. Some say that it is enough to invest 1.5 million rubles. in the opening of one point, others say that two, others say that it will take at least 3 million rubles.

Ilya Kazakov says that, as in any business, when opening a bakery, you can go to two extremes: equip everything as economically as possible, purchase cheap equipment, but then this will affect the quality of baking. The second option is to install the most expensive and high-quality equipment, invest millions in repairing the premises, but burn out due to insufficient profit:

It took us 2.5 million rubles to open the first store, today we spend about that much on the launch of the next outlet. The payback period is a year and a half, - says Ilya Kazakov. - Our colleagues in the shop say that they can open a retail outlet for 1.5 million rubles, but, as you understand, there are very few miracles in our world. Of course, you can put an oven for 50 thousand rubles, or you can put a convection oven for 200-300 thousand rubles.

According to Peter Schneider, about a million is required for the purchase of equipment - this is the largest part of the costs, another 700-800 thousand must be allocated for the repair of the premises, plus the purchase of raw materials, inventory and staffing. At the same time, it does not make sense to stop at opening one shop: like for any business, the rule of scale applies to bakeries: the more outlets, the higher the profit.

The cheapest bread in Khlebnichnaya costs 22 rubles. for a roll of 300 g, bread of the middle price category - 30 rubles. for 300 g, special kind of bread - 40-50 rubles. for a bun. The main profit in the bakery is formed by buns, pies and pies with filling. Ilya Kazakov's partner Petr Schneider says:

Bread has always been a social product, and this is a position where you won’t earn much, the price is low and the profitability is low. The business is built on pies, pies and other pastries. by the most profitable commodity Easter cakes became last year. The bakers baked them all night, and by 11 am the shelves were already empty,” he adds.

Franchise is not for everyone

After a year and a half of work, Khlebnichnaya became ready for franchise development, since December 2017, the network owners began to process applications. However, entrepreneurs have a non-standard approach to selling a franchise; for example, they are not ready to share outlets In Ekaterinburg:

We have about 40 franchise requests from different cities of Russia, as well as from Belarus and Kazakhstan. We are ready to share experience, but not in Yekaterinburg. We need to be honest: if a person is going to open Khlebnichnaya in our city, then we will compete with him, which means we will inevitably face a conflict of interests. Unfortunately, even in Yekaterinburg there are many companies that coordinate their franchisees with places that are doomed to failure in advance. It is enough to look at 8 March Street. And we want people to make money.

A bakery as a business is an opportunity to realize your wildest ideas, so the question arises, how to open your own production, is it profitable or not to bake and sell bread on your own?

production of bread and bakery products- a process that will always find its consumer. How many famous sayings are dedicated to this hearty and tasty product! People living in the former Soviet Union eat absolutely everything with bread - it’s tastier and more satisfying.

fresh bread in big city quite hard to find today. Most people are accustomed to purchasing this product in supermarkets, where the quality is not always up to par. necessary requirements. It is not worth talking about the variety of pastries in such stores - you are unlikely to find a fresh, still warm bun that you can please your family with.

A bakery can be found in almost every major city and even a small village. Large enterprises cover a vast territory, therefore it is much more difficult for them to comply with all the preferences of their consumers - here there is an emphasis on mass production and providing all categories of citizens with bread that is in demand.

At the same time, the profitability is obvious - private production and coverage of fewer people will help satisfy the needs of almost everyone, while giving the consumer the right to choose from enough a large assortment. Your own bakery can be a real gift for both a small village and big city where people have long missed fresh pastries.

Relevance and prospects

A bakery is a multifaceted process that requires detailed market research and good advertising. If the quality of your product is high and the location of the store is convenient, the consumer will make good advertising- information will be passed from mouth to mouth, and a casual passer-by will not be able to pass by.

Mini-manufacturing is profitable because it is much easier for him to adapt to the immediate desires of customers and rebuild his equipment. Bread baking can be just the beginning of a big business - the store doesn't have to be limited to just this product.

The key to successful trading will be the assortment. Every person wants to pamper themselves not only with simple bread, suitable for any dish, but also with original pastries, dietary products and confectionery. In this case, the amount of baked product will depend on demand.

The bread business will be successful if you have chosen the right premises not only for cooking, but also for the sale of the product, provided it necessary equipment and raw materials, and, of course, found a baker who can be considered a master of his craft.

A creative approach does not hurt - experiment, add something of your own to production, and very soon your brand will become recognizable, and the production of products will reach a new level.

As a sample, you can download for free.

Starting capital and documents

The bread baking business requires an initial investment - you will have to fork out for renting a room, purchasing equipment, and salaries of employees. All costs will depend on the scale of production you are planning. For small bakery often three hundred thousand rubles can be enough, but with increased volumes, the amount can grow several times.

At the initial stage, it is important to understand the calculations regarding the opening of production. Home business will require a much smaller amount than a full-fledged bakery. Costs for the year will consist of the following categories:

You can register as individual entrepreneur and open your business on simplified terms, or you can expand the possibilities and create a limited liability company. Planning and spending are not much different, but each type has its own characteristics:

1. An individual entrepreneur is legally responsible for the activities of the enterprise, and in the event of high costs and low profitability, the baking business will suffer serious financial losses. If the business is profitable, the project justifies itself.
2. Registration of a person as an individual entrepreneur takes place without the intervention of lawyers in a short time, and a limited liability company involves the services of a lawyer.
3. as an individual entrepreneur is much cheaper at the stage of registration and registration of a legal entity.
4. It is much easier to bake yeast-free bread and any other products and sell it with registration as an LLC. So you can easily change the field of activity, practically without limiting your capabilities.
5. Bakery products produced under the registration of an LLC will receive greater interest from partners.

So it is much easier for a businessman to deal with registration and, if desired, liquidate a business.

Documentation

It is important to collect the following papers:

• Documents confirming the examination and establishing compliance with sanitary standards.
• Certificate of Conformity allowing trade in bakery products of own production.
• Documents received from the fire inspectorate on the fire safety of premises.
• Permits for the supply and sale of raw materials, products, bread machines, large production equipment.

It is necessary to collect a package of documents immediately after paying the rent, as this will reduce the time before the opening of the project and allow you to realize your ideas as soon as possible.

Choice of direction

In order to determine the type of activity and correctly calculate your strength, you must first take care of the direction in which your company will operate.

Today, a mini-bakery is the best option, if only because large enterprises have long occupied a niche of such trade. If there are small costs, you can take the business to a larger level, but for this you need to develop a project in detail.

If there is a large-scale production of a product in the city, and your plans include baking an analogue, it is unlikely that you will quickly get good profit and you can take the client. In this case, you will have to reduce the cost of the project, reduce the cost of goods and wages employees.

One of the popular destinations is a mini-bakery that makes unique products that are very different from those produced by a large brand. For example, pastries do not have to be sweet - many use cheese, garlic, and even meat products.

The best option would be to combine a bakery with a cafe or restaurant fast food where customers can not only buy fresh buns, but also enjoy them in a cozy atmosphere. At the same time, the menu should include a full-fledged lunch for all categories of consumers, including young children. Do not forget about dietary products.

room

Starting even a mini-bakery from scratch is quite difficult, since it is from scratch that you have to do absolutely everything - look for a room that is suitable in size, make repairs in it, carry out the necessary communications and connect equipment.

It is unprofitable to arrange a small production in a large room - if you have a lot of unused space left, you will simply spend extra money on rent. The room must be suitable in size and type.

At the same time, it is worth thinking about domestic places where employees can spend their personal time at lunch, as well as a locker room and a bathroom in which all communications for washing hands and cleaning hair will be carried out.

From a small room, you can make a sale through a small window or mini-hallway - this way you save space, but you can perform all the functions of the organization, comfortably serving customers. The project with small ovens does not require a lot of space, but bread from the Russian oven and bread from the tandoor require separate rooms for making products.

Quality equipment, just like good room key to the success of your organization. You can buy it gradually as needed and possible, or you can buy everything at once. The project of a small bakery involves the following positions:

It is not recommended to purchase low-quality equipment, as it endangers not only the product, but also fire safety. In addition to the above, you will have to purchase additional furniture, showcases and cash registers for the sale of products.

Video: how to open a bakery - step by step instructions.

Staff

The employees of the bakery and the adjacent store are people who will provide the consumer with a tasty and high-quality product, as well as politely serve at the time of purchase. At the same time, each employee should know his job well so that there are no misunderstandings in the future. Pay attention to education, work experience and the presence of a health book.

Note! Specialists are not allowed to work without a valid sanitary book.

Among the key employees that should be in every bakery, the following positions should be present:

1. Production technologist.
2. Cleaning woman.
3. Accountant.
4. Bakers.
5. Loader.
6. Packer (optional).
7. Driver.
8. Salesman.

The payback directly depends on both the production technology and the type of product manufactured. specific enterprise. At the same time, you should not save on advertising and equipment - these are the factors that guarantee you a profit in short time. Payback calculation must be done in advance in order not to lose money, for this it is recommended to hire a qualified specialist.

The most popular confectionery purchased by Russians for tea is biscuits.

Most consumers in our country buy it regularly, both spontaneously, grabbing it on the way to the checkout, and planning a purchase in advance, before going to the supermarket.

Biscuit production various kinds has more than 900 tons per year in our country, and the market demand not only remains high level, but also steadily growing - annually by 8-10%. Of course, there is considerable competition here, because the business is profitable.

And at the same time, both large confectionery factories and small producers coexist, which in this specific segment can successfully compete for the tastes and loyalty of consumers. Today, the confectionery niche is almost completely filled, but there is still room for new players, whose products, with a competent approach and high quality, can take their corner on the shelf. grocery store, and then a place on the table of the end consumer. About how to organize own production cookies that can win back a share on the confectionery counter, we will try to tell in this article.

The main steps for organizing a mini-workshop for making cookies

Unlike a number of other products, where it is not easy for small companies to compete with the giants of the market, in the confectionery business, in particular in the manufacture of cookies, success can quickly come to small-scale production. The most important thing here is the quality, taste, assortment and the presence of the very zest that will attract the attention of the consumer to the product.

Therefore, feel free to count on the fact that your own mini-biscuit production workshop can easily turn into a successful, profitable and profitable business. However, despite such bright prospects, you will have to work hard to be able to express yourself with better side. To do this, you first need to draw up a business plan, which will reflect and carefully consider the following points:

• type and range of products;
• cookie production technology, stages;
• equipment (what, in what quantity);
• premises for the organization of the workshop;
• sales of production products (channels);
• calculation of costs and expected profit.

All these issues are essential, and it is their correct solution that affects the final result - the quality of the finished biscuits, the availability of demand and, as a result, profit.

We define the assortment of our workshop

There are many types of cookies. Depending on the technology, as well as the composition (sugar and fat content), dough of various properties can be obtained. Butter cookies are especially popular, from which a variety of cookies are made: shortbread-removable, which is sweeter and fatter, and shortbread-jigging - less fat and plastic.

As a result, you will have a very wide assortment (sugar, protracted, crackers and biscuits, etc.), which can be even more varied in shape, size, finish, various fillings and additives. You can determine which type of product to offer to consumers by interviewing the buyers themselves and analyzing the market and competitors in your region.

See what others are doing and do something new. Or old, but in a new interpretation - with unexpected fillings, combinations, other forms and original presentation. If the consumer notices and appreciates your cookie, then you have a trump card.

Technology and production stages

Regardless of what type of cookie you make and what its recipe is, all the main steps are almost the same. How is the production of cookies? The steps in this process can be divided into the following:

• preparation of raw materials;
• kneading and shaping the dough;
• baking and cooling;
• package.

As a rule, the following ingredients are used to prepare the dough: premium flour, sugar, fats, egg powder, melange, baking powder, flavorings and various additives. Depending on the type of product, nuts, dried fruits, poppy and sesame seeds, jams, condensed milk, etc. can be used. You will determine the need for certain components together with the technologist, having developed an assortment and choosing a recipe for each type of cookie.

Cookie making steps

The cooking process looks like this:

• all ingredients are weighed and put into the kneading machine in a certain sequence (kneading is carried out for 15 minutes);
• then egg powder / melange is added, as well as water and, if necessary, condensed milk (stirring continues for about 10 minutes);
• at the very end, syrup, sifted flour, starch are added (knead for another 5 minutes);
• the resulting dough is divided into parts, which are rolled into layers - individual portions are cut out of them using special forms or rotational molding machines;
• cookies are baked in ovens and cooled;
• if necessary, glaze, interlayer is applied, various drawings and other decorations are made;
• cookies are packaged (in portions or in batches, in carton boxes, packages, etc.).

In general, this is how the production of cookies takes place - the whole process from start to finish. There is nothing complicated in it, and you can master the technology within a few days if you have a good technologist. The specifics of each stage may vary depending on whether it is carried out manually or using special equipment. We will talk about it further.

Equipment needed to organize a mini-workshop

As mentioned above, some steps in the manufacture of cookies (for example, molding) can be carried out manually. This largely determines which equipment for the production of cookies is mandatory to purchase, and which one can be dispensed with. For a mini-workshop, it is permissible to include "manual stages" in the process, because the volumes here are not as large as in large factories. However, each workshop should have the following items:

• flour sifter;
• kneader/mixer;
• dough machine;
• rotary/convection oven;
• refrigeration equipment;
• packaging machines.

In addition, a glazing line and other additional devices may be needed. If possible, it is better to use not Russian, but European equipment for cookies. So, for example, Italian molding machines are of higher quality and wider functionality, which will expand the range of products and improve it. appearance. Choosing the right oven is also important.

Search for premises for a mini-workshop

It is also important where your cookie production will be located. The choice of a suitable room should be given no less attention than the purchase of equipment. Since cookies are food products, then the various nuances of its manufacture (how, on what, where, under what conditions) are regulated by Rospotrebnadzor. TO production shop There are a number of mandatory requirements:

• the area should be sufficient to accommodate the entire set of equipment on it, as well as the organization of storage and amenity premises (rooms for staff, director's and accountant's office, shower room and bathroom);
• repairs must comply with the requirements of sanitary rules (details about them can be found in the sanitary and epidemiological supervision);
• fire safety standards must be observed in the room;
• on the territory of the confectionery shop, all communications (sewerage, water supply, electricity) must be carried out.

For a workshop starting its activity, it is possible to rent production areas on the territory of a catering enterprise, if there are free ones. In addition, the landlord may have some of the equipment you need. This will help reduce costs at the very beginning, and with a favorable development of affairs, move to an independent premises.

Sales channels for mini-workshop products

As already mentioned, the demand in this segment of the confectionery market is quite high, despite a large number of small and large producers. Therefore, you can safely claim a share in it. It is better to sell the products of your workshop through several channels, which include:

• wholesalers selling products to retailers;
• grocery chains - regional and federal;
• HoReCa sphere (supply to cafes and restaurants).

For each of these channels, there can be either a separate assortment of products, or the same one (but in different volumes and packaging).

Financial plan for opening a mini-shop for making cookies

The initial investment in organizing your own mini-workshop is mainly related to the purchase of equipment. Good equipment, especially foreign-made, is not cheap. However, once you invest a significant amount in a quality molding machine, oven and other devices, you will be able to use their power for a long time and reap the result of the work. On average, equipment for a mini-workshop will cost from 500-600 thousand rubles. In addition, the main items of expenditure should include:

• rent (depending on the area) - up to 150 thousand rubles;
• remuneration of personnel (7-10 people) - up to 150-200 thousand rubles;
• transport, utility and other expenses - up to 100 thousand rubles;
• purchase of raw materials - depending on production volumes.

Naturally, the greater the production, the greater the costs, but the revenue is greater. In this case, we are talking about a small workshop that can produce up to 15 tons of cookies per month on average. Wholesale price one ton of products is about 40 thousand rubles, which means that the monthly revenue will reach about 600 thousand rubles. A net profit will be about 150 thousand minus all expenses.

When will it pay off?

The profitability of biscuit production with a favorable outcome is approximately 20-25%. And the initial investment will pay off in less than a year (7-10 months). If the investment is higher, then the payback period can increase up to two years, since the cost of equipment for large-scale production reaches an amount of several million rubles, which will be transferred to finished products much longer.

Summarizing

Thus, a mini-workshop for a budding biscuit maker with minimal experience, is the most preferred. Small production is more flexible, cost effective and much easier to control to maintain high product quality.

The success of any business is largely due to the presence of high demand for the goods sold. The sphere of production of bakery products is one of the most demanded throughout the country. In order for your own production to be profitable, you need to make mini-bakeries with calculations. It will allow not only to estimate the amount of costs, but also to calculate the payback period, profitability and other important financial indicators.

Opening a mini-bakery franchise

If a person has never been in business, but wants to open his own bakery, he does not have to do this alone. Any business sector has its own characteristics and difficulties. If you don’t want to spend your own time and money on this, then you can turn to more experienced bakery owners and buy a franchise from them. This format of cooperation has its own characteristics:

• the level of profitability will decrease due to the need to pay royalties, an initial fee to the franchisor;
• a businessman receives a ready-made brand under which he can work, spending less money on advertising and promotion;
• Availability finished technology production (it does not have to be certified, and the employees of the franchisor's company will help to implement it);
• risks are reduced;
• the franchisor accompanies its franchisees at all stages of cooperation.

Some franchises involve supplier relationships industrial equipment, raw materials. This allows you to save some money. The franchisor can assist in finding wholesale buyers or retail business.

The danger in opening a bakery franchise is more related to the success and integrity of the franchisor. It is not easy for a beginner to find a worthy partner.

If we are talking about opening a bakery, it is worth considering first of all the following popular Russian franchises:

	Tandoor bread	Dobropek	pretzel
Franchise launch year	2014	2013	2016
Entrance fee	Absent	500 000 rubles	290 000 rubles
Royalty	15,000 rubles per month, starting from 4 months of work	5% of received revenue	10 000 rubles per month
Start-up capital	205,000 - 750,000 rubles	2,500,000 - 3,000,000 rubles	1,500,000 - 2,400,000 rubles
Possible areas of work	Retail and wholesale, delivery finished products	Retail	bakery shop

These franchises have become very popular in Russia due to a well-established business model, high profitability, and a thoughtful and ready-to-implement concept. But opening a bakery franchise has its drawbacks:

• inability to develop trademark;
• the presence of recipes and a range of products that cannot be changed;
• restriction of actions of the entrepreneur;
• additional costs (especially noticeable lump-sum contributions well-known franchises, their cost can reach several million rubles).

For an entrepreneur, opening a mini-bakery franchise can be the first step in business. It will help him gain experience, learn all the processes from the inside. At the expiration of the franchise agreement, it will be possible to open your own bakery, but you will have to start from scratch.

Location

The choice of a place to operate a bakery is important if an entrepreneur plans to carry out retail. Then the premises should be located in the city center. If the volumes are not very large, and the competition is small, then you can also settle in a residential area among apartment buildings. This will save on rent and increase the size of the final profit.

When opening a bakery for wholesale sales everything will be even easier - just find a suitable area in an industrial area. You only need to take into account the environmental situation, the availability of convenient access roads, remoteness from wholesale buyers (the closer they are, the more you can save on the delivery of products).

Industrial premises the entrepreneur can buy or rent. Each of these options has its pros and cons:

If an entrepreneur plans to work and develop his bakery, in any case, he needs to think about buying a premises. This is a great option for investment with profit. If the capital is not enough, it is necessary to conclude a long-term lease agreement in order to protect yourself from moving to a new place in the near future.

Requirements for the premises of a mini-bakery

When choosing a room for work, you need to evaluate the required production capacity. For the manufacture of 300 kg of finished products per day, an area of ​​\u200b\u200b50 m 2 will be required. And it should not be one room, but several:

• workshop for the production of dough / finished products;
• 2 warehouses for storage - one will contain raw materials, and the second - finished goods, they cannot be stored together;
• bathroom with equipped sink and toilet;
• locker room for staff;
• loading room;
• office.

07.12.17 87 715 4

Equipment, product and money

Nikolai Svishchev and his friend Magomed Gabaev opened the Two Batons bakery in Belgorod.

The guys told how their business works.

Sergey Antonov

spoke to the owners of the bakery

Idea

Two years ago, Kolya became interested in home baking. He watched videos on the Internet, tried recipes and treated his friends to bread. Friends liked it, and Kolya decided to open a bakery to bake not ordinary bread, but with all sorts of additives and from whole grain flour.

At first there was no business plan, Nikolai simply voiced the idea to his friend Magomed. The guys started looking for a place and choosing equipment. Calculations on paper appeared only when the first costs started.

Equipment

The initial plan was as follows: in September, find two premises - for a baking shop and a store. Immediately order the equipment, but for now it will be transported from Moscow, quickly make repairs, then hire a baker. So it would be possible to start in a month - in October.

Equipment is the most expensive part of setting up a bakery. You need two mandatory units: an oven and a dough mixer. A professional oven bakes a lot of products at once, so you need a lot of dough, but you can’t do large volumes with your hands.

When buying an oven and mixer, you need to focus on future production volumes. If you save on the dough mixer, it will knead little dough and the oven will be idle. If, on the contrary, you buy a mixer that is too powerful, then the oven will not keep up with it. Nikolai and Magomed focused on a daily volume of 15 kg of finished products. This is not only bread, but also the so-called small thing: cinnamon and poppy seed buns, pies, rolls.

200 000 R

bakery oven cost

The stove was chosen for a long time and settled on domestic manufacturer. Bought in a Moscow company that sells catering equipment. The furnace cost 200 thousand rubles. They also bought a Chinese dough mixer for 30 liters for 40 thousand rubles.

In addition, we bought a flour sifter. According to the guys, if the production is small, then you can sift the flour by hand. I also needed a proofing cabinet: in it, the blanks for baking are settled and the dough has time to rise. 90 thousand rubles were paid for him and the flour sifter.

The bakery also needed a mixer to make confectionery: knead the cookie dough, whip the cream, mix the fruit fillings. Also bought a refrigerator; a freezer to store butter and frozen fruit; metal shelving and several tables.

40 000 R

kneader cost

Now when manufacturing process improved, in "Two Baton" they bought a second larger dough mixer in order to simultaneously knead the dough for bread and muffins. In addition, the bakery has another small refrigerator for fermenting dough. As needed, they buy all sorts of little things - dishes, baking sheets, rolling pins. As a result, about 550 thousand rubles were spent on all the equipment.

Equipment costs

200 000 R

dough mixer

40 000 R

proofing cabinet

60 000 R

flour sifter

30 000 R

Fridge

35 000 R

Freezer

30 000 R

Shelving - 2 pcs.

20 000 R

Metal tables - 2 pcs.

20 000 R

Wooden pastry table

25 000 R

Rattan proofing baskets - 30 pcs.

45 000 R

Multi-tier carts - 2 pcs.

30 000 R

Bread molds, trays, dishes

room

For the bakery, the guys needed 40 m² - this is the minimum area for placing a bakery according to sanitary standards, because it is necessary to place the baking shop, warehouse, staff room and outlet separately from each other.

You can’t just rent any room at 40 meters: Rospotrebnadzor has many requirements for such production. For example, it is forbidden to have a bakery on the first floor of a residential building or in the basement - these are the requirements of sanitary standards. Hot and cold water, sewerage and ventilation must be connected.

Equipment for a bakery - an oven, dough mixer, refrigerators - requires about 40 kilowatts of electricity. Most of this is consumed by the oven. For comparison, a private cottage needs a maximum of 15 kilowatts. Finding a room that meets all the conditions is not easy.

Bad start

At first, the guys wanted to save money and rented a room in the suburbs with an area of ​​50 m². It was assumed that there would be only production and a warehouse, and they would trade separately.

For the first three months of rent paid 60 thousand. In the city, they rented a place for a store for 15 thousand rubles a month and immediately paid a fee for four months. Ordered and paid for equipment. For a month, while the equipment was being transported, repairs were made in the workshop and store - about 40 thousand were spent.

The stove was brought first, but on the spot it turned out that it did not fit through the door. I had to disassemble the doorway, and then redo part of the repair.

Managed to meet the planned deadlines. By October, they even found a baker, agreed to postpone the launch for a week in order to work out the baking recipes. But when new employee came to work, it turned out that he had never worked on such equipment and, in general, he only knew how to make ordinary bread and would not learn anything.

Later, four more people came to get a job, each worked for a week and quit. There were no sales. The only good thing was that no new costs were foreseen: the rent was paid in advance.

In November, when it got colder, it turned out that it was impossible to stay indoors for the winter: the heating did not work, and the workshop was constantly flooded from above. We had to look for a new place.

We just moved in January.

New premises

As a result, Nikolai and Magomed rented 40 m² in a residential area of ​​the city in the same building as Pyaterochka. Such a neighborhood then had a good effect on revenue: supermarket buyers turned into a bakery “by smell” along the way, even despite the absence of a sign.

The cost of rent under the terms of the contract, the owners of "Two Baton" do not disclose. But they assure that it is average in the city.

Saved on designers. On the planning and distribution of zones, we consulted with acquaintances who are engaged in the supply of equipment for public catering.

Builders were not hired for repairs. We did something with our own hands, friends helped us with something. They made partitions, painted the walls, laid tiles, installed plumbing, assembled a rack, a display case and a counter. The money was spent only on materials - it took 150 thousand rubles.

150 000 R

spent on renovations

What documents were needed

The premises must comply with fire safety requirements, permits are needed. All these documents were with the owners of the building, where the guys eventually rented a room.

In Rospotrebnadzor, you need to get a conclusion that the production meets the standards, and pass the pastries for analysis and receive a certificate. Rospotrebnadzor also needs certificates from raw material suppliers.

It is necessary to notify the local department of the consumer market about the opening, to start personnel documentation.

The owners sometimes delved into all this themselves, somewhere they helped friends who already have their own business. Some of the questions were solved by the invited accountant. Now he works with "Two Loaves" remotely, keeps records and deals with the tax. His services cost 10 thousand rubles per quarter.

10 000 R

services of a visiting accountant cost

Personnel

Ever since the first unsuccessful launch, the guys have not had a permanent baker. Meanwhile, costs have been rising.

Desperate, Kolya and Magomed decided to bake bread themselves. None of them ever professional equipment didn’t work, so they just tried to repeat recipes for housewives from the Internet. It turned out to be a mistake: it's one thing to knead a pound of dough with your hands at home, another - ten kilograms in a dough mixer. The ingredients are mixed in a different way and the baking doesn't work. I had to recalculate the composition, change the recipe and experiment. Nothing worked.

By February, when almost six months had passed since the launch of the business, the partners were desperate and decided to close the bakery. At that moment, we finally managed to find a baker and "Two Loaves" started up.

In March, four people worked in the bakery: the chef, his assistant and the co-owners themselves. Nikolai and Magomed helped in production, worked with suppliers and stood behind the counter. The guys did not pay their own salaries, but invested all the profits in business development. The baker and his assistant worked part-time - 40 thousand rubles were spent on paying for their work, and the main part of this money fell on the baker - 25 thousand.

For six months, Kolya and Magomed helped in the workshop, learned to bake, and by October they realized that they were ready to do everything themselves, and refused the services of a baker.

Raw material

Two Loaves sells whole wheat bread, which is not as popular as conventional bakery products. Therefore, the guys immediately decided not to save on raw materials in order to attract quality and accustom customers to products. Wheat flour is bought from Belgorod producers, and whole-grain bio-flour - from farmers near Moscow.

Bio-flour is made from wheat, which is grown without pesticides and chemical fertilizers. Grain is ground on stone millstones. Such flour, as is commonly believed, gives the bread a special taste and is healthier. But it also costs more.

A bakery uses three to four bags of regular wheat flour and two or three bags of other types - rye, spelled, spelled. Although flour is bought from the same suppliers, each batch must be checked: raw materials may differ from time to time.

30 000 R

spend every month on the purchase of raw materials

Berries, fruits, vegetables, milk and cottage cheese for fillings are also bought from local farmers. Baked without chemical additives - improvers and powders: "Two loaves" want to occupy the niche of producers of environmentally friendly farm products. About 30 thousand rubles are spent monthly on the purchase of raw materials.

Monthly cost of raw materials

Wheat flour - 4 bags

5600 R

Spelled flour - 1 bag

2500 R

Rye flour - 1 bag

1700 R

Spelled - 1 bag

2700 R

Chocolate - 5 l

2500 R

Vegetables, berries and fruits

8000 R

Milk, eggs and cottage cheese

8000 R

31 000 R

Costs and revenue

A loaf of ordinary bread in "Two Loaves" costs 30 rubles, the most expensive sourdough bread - 85 rubles. For comparison, the cheapest bread in Belgorod from a bakery costs 25 rubles. On buns and rolls, the bakery tries to keep low prices, because it is located in a residential area and there are almost no offices nearby. The flow of people is small, and you have to compete with ordinary grocery stores.