Most people, I mean most bakers may know how to bake good bread loaves, cake, and pastry products. But find it hard to know the real cost of producing a single loaf of Ghc5, Ghc3, Ghc10 or N100, N250, N500 bread loaf. And this is a tragedy. How much do you use in making one loaf, how much is your profit and how much is your retail or wholesale cost of produced goods. This is where companies are collapsing. Definitely z you need to have the right recipe like Chef Henry's Perfect Bread Recipes to cut cost, save money and make profits.
First let us look at it: You produce bread loaves from one bag of 50kg flour, you package and start selling. And when you are done, you find out you have lost and this continue. Frustrated, you decide to close down the business.
Let me ask you a critical question: How many standard loaves will you make out of 50kg bread flour? How many Ghc5, Ghc1, Ghc3, N100, N200 , N300 loaves do you have from a 25kg, 50kg flour?
These questions are what students and clients ask in my Micro Bread Baking and Bakery classes and they need real answers fast.
Unfortunately too, most bread bakers who have been in the bakery business don't known the answer.
From Lagos, Enugu, Abuja, Accra, Kumasi, Prampram, Aburi, Tema to Sunyani etc its the same.
In 2017, I was contacted by a baker around Korlebu Area of Accra who was having challenges with her bread baking business. As a consultant and coach, I work with different groups and individuals to either start their bakery, revamp a dying bakery or introduce innovative and creative science of bread baking to them with results.
These questions are what students and clients ask in my Micro Bread Baking and Bakery classes and they need real answers fast.
Unfortunately too, most bread bakers who have been in the bakery business don't known the answer.
From Lagos, Enugu, Abuja, Accra, Kumasi, Prampram, Aburi, Tema to Sunyani etc its the same.
In 2017, I was contacted by a baker around Korlebu Area of Accra who was having challenges with her bread baking business. As a consultant and coach, I work with different groups and individuals to either start their bakery, revamp a dying bakery or introduce innovative and creative science of bread baking to them with results.