Want to have a successful bakery all from the comforts of your own home? North Carolina is one of several states that currently allows home-based bakers to bake from home and sell their baked goods to the public for a profit. You will gain a comprehensive understanding of what it takes to “bake” your dreams come true. Examine compliance regulations and the kitchen inspection process. Understand recipe development and packaging requirements. Learn about food storage, food safety, and sanitation. Understand online sales and receive practical advertising suggestions and marketing strategies. Operating a home-based bakery is one way to see if your product is ready to go from “the kitchen to the marketplace.”
Space is limited, register early.
ONLINE COURSE: If you live in North Carolina and you want to have a successful bakery all from the comforts of your own home, you’re in the right place! This is the same course taught by the WCPSS Lifelong Learning Program. The online course was created for those bakers who are not able to attend the Cary, NC. location. You will have the same instructor and lifetime access to the course material. Are you ready to start your home-based bakery business? Register today
Detra Denay Davis
Detra “Denay” Davis, is a retired home-based baker and cottage food operator. She founded the Foodpreneur Institute in 2009, an educational hub assistance home-based food entrepreneurs across the United States. She is the author of “How to Start a Home-based Bakery Business” who in 2014 opened the Charlotte Pie Authority in Charlotte, North Carolina. Today Denay travels across the United States sharing her knowledge and experience as a food business consultant, helping others take their products from kitchen to market.
During the first week of the course, we will investigate the feasibility of manufacturing at home or in a commercial space here in North Carolina. We will go through the limitations of the NC Cottage Food law and what it all means for your business.
During week 2 we will discuss the challenges of creating a sellable, profitable food product. We will also explore the creation of non-food products such as body products and pet foods.
In week 3 we will discuss product packaging and labels. There are many rules and regulations around what packaging you can and cannot use for food products. Don’t get caught with not-safe for food packaging. Also, be sure your labels contain all the information required by law.
The final week of the course will focus on the steps you need to follow to take a a food product to market. This will include selling options such as farmer’s markets, big-box stores, wholesaling and more. We will also review marketing strategies that work best with food businesses.