Active discussions

Please or to access all these features

Talk
AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

To think my kitchen is too old to start a baking business

32 replies

TooManyObstacles · 23/07/2024 16:05

DH, and my family and friends keep telling me to start an online baking busines. I think they're being very unrealistic. It isn't that easy, my kitchen is years old! I think baking as a hobby, for family is VERY different to selling it to the public.

The things we have:

A good amount of cupboard space,

Ingredients stored correctly, labelled and dated (I have a label pinter, so it is easy to update and label goods, list ingredients, etc).

A separate sink for hand-washing, would wear food handing gloves, apron etc.

A dishwasher.

Ability to create a website and business plan, and calculate profit etc.

Consistent go to receipes, and able to take good photos with props etc.

A firm idea of what I would want to sell, and how I want it to look, packaging I would use etc.

The things we don't have:

No room for a separate fridge freezer, so business things would need to be stored in a separate section of our American fridge freezer. We have a family of 4.

Our oven is old, and imo needs replaced.

Our kitchen cupboards are old, peeling, and doors would need replaced, or at the very least new coverings, and handles.

The bench is clean, but old and faded, faint scratches.

The flooring tiles are old, and there are grout grooved areas, so not a smooth floor that is perfectly flat. I clean this every day, but this particular kind of flooring doesn't seem suitable, imo.

I think unless we get a new kitchen installed (which finances will not allow), or move house this cannot happen.

The more they go on about it, the more upset it is making me. We don't have the facilities.

OP posts:
scoobiedew · 23/07/2024 16:21

If this is an online only business, why on earth would it matter if kitchen surfaces are faded, peeling or scratched, or if the floor isn't perfectly flat? Are you planning to invite customers in? If not, I would have thought that the most important things are hygiene, safety and oven functionality.

Bjorkdidit · 23/07/2024 16:18

Do you actually want to start a baking business? There's a difference between being a hobby baker and doing it commercially, to provide an income, whatever kitchen you have.

It seems to be a very odd thing for them to keep going on about. Just tell them you're not going to start a baking business and can they talk about something else.

Plus it's quite hard to bake at the scale required to make a profit and the amount you'd have to charge to cover all your costs and make even NMW for your time makes the items more expensive than many people want to pay, especially if you're going to sell online.

Original poster
TooManyObstacles · 23/07/2024 16:16

NotTooOldPaul · 23/07/2024 16:12

I'd think it would be good to contact your local council and tell them what you are considering and ask if an environmental health inspector or whichever person inspects food premises could look at your kitchen and tell you if it is OK for commercial use.
You don't want to start a buisiness then have an inspection that makes you close.

Thank you, I would be too embarrassed to have somebody come out. I feel it is unrealistic, I have seen other kitchens of people in this business, and they have brand new large spacious kitchens. We have the kind cut off with a peninsula, and separate dining area. The cupboards were installed in 2007! 🤣

OP posts:
ComtesseDeSpair · 23/07/2024 16:14

You’d need a consistent and reliable oven, and hygiene certification would pick up any areas where cross contamination would be an issue, but as long as the kitchen is clean and in good repair, can be sanitised properly, and you can store equipment separately, the fact that it’s old won’t rule it out. You need a very firm business plan though and a good head for figures. There can be very little money in baking businesses, with high costs and relatively low margins, and they’re ten a penny where I live - every other SAHM seems to have one as a “hustle.”

Original poster
TooManyObstacles · 23/07/2024 16:13

Beginningless · 23/07/2024 16:08

Have you looked into food hygiene regulations about this kind of thing? Like the sharing the fridge issue that you are talking about? Cupboards etc being old doesn’t seem a big deal to me but are you thinking if you were being inspected?

I guess one issue is cross contaminants, but again I’d imagine if you comply with regulations about making it clear you’re working in an environment that may contain traces of xyz.

Thank you for replying. I would want an inspection, and I doubt they would pass it based on the flooring, cupboards alone. I would list that allergens/nuts may be present etc. I would also use the top shelves of our fridge for storage of ingredients which will be sealed. I wouldn't use these for home use.

OP posts:
NotTooOldPaul · 23/07/2024 16:12

I'd think it would be good to contact your local council and tell them what you are considering and ask if an environmental health inspector or whichever person inspects food premises could look at your kitchen and tell you if it is OK for commercial use.
You don't want to start a buisiness then have an inspection that makes you close.

Beginningless · 23/07/2024 16:08

Have you looked into food hygiene regulations about this kind of thing? Like the sharing the fridge issue that you are talking about? Cupboards etc being old doesn’t seem a big deal to me but are you thinking if you were being inspected?

I guess one issue is cross contaminants, but again I’d imagine if you comply with regulations about making it clear you’re working in an environment that may contain traces of xyz.

Swipe left for the next trending thread