How to Operate a Home-Based Bakery Micro Course

Every Thursday, June 6, 2019 – June 27, 2019
6:30PM – 9:00PM EST
Reedy Creek Middle School
Cary, North Carolina
Cost: $174.00
(Due the first night of class)

Want to have a successful bakery all from the comforts of your own home? North Carolina is one of several states that currently allow home-based bakers to bake from home and sell their baked goods to the public for a profit. 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. Discover the procedure of food storage, food safety, and sanitation. Master 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.

1-on-1 Assistance

The course instructor will work 1-on-1 with students to help them flush out their ideas for products, packaging, pricing and more. The smaller class size encourages an intimate, community atmosphere.

Handouts & Resources

The instructor offers digital and physical copies of all handouts. Students have the ability to share their specific circumstances, allowing the instructor to provide tailored resources to answer your exact questions.

INSTRUCTOR

Denay Davis

Food Entrepreneurship Consultant

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.

CURRICULUM

Week 1: Laws & Kitchen Inspections

March 7, 2019 6:30pm – 9:30pm EST

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.
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Week 2: Product Development

March 14, 2019 6:30pm – 9:30pm EST

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.

Week 3: Packaging & Labeling

March 21, 2019 6:30pm – 9:30pm EST

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.

Week 4: Selling Options & Marketing

March 28, 2019 6:30pm – 9:30pm EST

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.

FAQs

  • Who should take this course?

    Anyone located in the Raleigh, Durham, Chapel Hill, Cary area of North Carolina who is also interested in starting a home-based food business or anyone who recently (within the last 24 months) started a home-based food business. If you want to sell baked goods, jams, jellies, sauces, rubs, candies, or even body products, this is the course for you.

  • What happens if I miss a lecture?

    No worries! The instructor will reach out to you and provide any handouts or information you missed.

  • What is the Ambassador program?

    The Ambassador program is an opportunity for students to earn some extra money. After you register for the course, you can sign-up for the Ambassador program and earn $10 for every new student you bring into the course. Did I mention, there’s no limit on how much you can earn? It’s a great program.

  • What's the difference between the online and in-person courses?

    The online course is a full 10-week course focusing on every aspect of the business building process. The in-person course is a shorter 4-week course and touches on the most important parts of the food business building process such as product development, labeling, packaging and selling options. The in-person course is specific to individuals running their business in the state of North Carolina only.

  • Do I receive 1-on-1 assistance?

    Because of the small size of these in-person courses, 1-on-1 assistance is provided to all students. The instructor is available to answer questions before class or via email between lectures.

  • Can I request a refund if I cannot attend the lectures?

    In the event a lecture is cancelled, students will receive a full refund less a $25 administrative fee for any classes conducted. In the event a student withdraws, students do not receive a refund. However, the student may transfer their registration to another semester.

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