We’ve been running a few classes online and we’ve had quite some success with some of our students via e-learning. As we plan on how we will slowly re-start some of our practical classes in our bakery workshop. We’re still going to be holding online classes as well through-out the year for those unable to attend our physical classes.
We’re currently doing an intake for our July online classes. We will be offering five separate classes with a focus on different topics and baking techniques. Details are shared below for each class, if interested – please use the form below to reach out and inquire about joining the classes or contact us on no. 0701796688 (Call/SMS/Whatsapp: Monday to Saturday: 9 a.m. to 5 p.m.)
Beginner Cakes & Buttercream Decoration 2-week Class. In this class you will learn how to bake Butter cakes and how to decorate with Buttercream frosting. This is a beginner level class. Cakes covered: Vanilla Chocolate Chip, Red Velvet Cake, Fruit cake, Chocolate Fudge cake and Marble loaf Cake. How to decorate using American Buttercream frosting and Cream Cheese Frosting. How to decorate a Death by Chocolate cake using Glaze Ganache, Chocolate buttercream and Chocolate Shards. Decoration: How to layer cakes and decorate cakes with height, How to decorate borders and write on cake, how to decorate using edible print. Dates: July 1st to 15th The class will start July 1st 2020 and will end July 15th 2020, deadline to pay is July 5th
Beginner Sponge Cakes & Whipped Cream 2-week Class. In this class you will learn how to bake two types of Sponge cakes and decorate using fresh and non-dairy Whipped cream. This is a beginner level class.
Cakes covered: Vanilla and Chocolate Sponge Cakes. Black and White Forrest Cakes (how to assemble them). How to bake a Chiffon cake. How to decorate using non-dairy Whipped Cream and Fresh dairy cream. Decoration: How to properly layer cakes and decorate cakes using Whipped cream, cake borders and how to pipe flowers using Whipped cream. How to make two types of Chocolate cages and how to write using whipped cream. Dates: July 16th to 31st. The class will start July 16th 2020 and will end July 31st, 2020; deadline to pay is July 18th
Intermediate Decoration only 1-month class. In this class you will learn how to decorate using American Buttercream, Fondant icing, Whipped Ganache and SMBC. This is an intermediate level class – this means that you have to have some basic cake decoration skills.
Decorations/Topics Covered: How to decorate using buttercream frosting to get smooth sides, sharp edges and beautiful borders. How to layer and decorate tall cakes. How to make fondant and use it for cake decorations. How to use basic fondant tools e.g. molds, quilting tool, etc. How to make edible lace. How to decorate chocolate drips and make chocolate cages. How to pipe buttercream flowers. How to panel a fondant cake. How to make 4 types of sugar flowers. How to practice writing cursive on cake. Dates: July 1st to 31st The class will start July 1st 2020 and will end July 31st, 2020; deadline to pay is July 6th
Basic Cookies, Yeast and Puff pastries 1-month Class. In this class you will learn to bake 3 types of cookies, 6 types of yeast pastries, Croissants and Puff pastry dough. This is a beginner level class.
Cookies covered: Chocolate chip cookies, Sugar cookies & Piped Vanilla Cookies. Yeast pastries: Home-made bread and scones, Yellow scones, Fried yeast donuts, Burger buns and Bagels. How to make Croissants, Puff pastry dough and three types of puff pastry products: Palmiers, Sausage rolls and Meat Pies. Dates: July 1st to 31st The class will start July 1st 2020 and will end July 31st, 2020; deadline to pay is July 6th
2-week Custom Cake Decoration Only Class. In this class you will learn how to decorate 3 Fondant Custom Cake designs: Fondant Jiko cake, African Pot and Fondant Kiondo cake. You will also learn how to make and use Fondant icing, American Buttercream frosting and Whipped Ganache. This is a decoration only class. This is an intermediate to advanced skill level class. This means that you must have prior knowledge of fondant making and an intermediate decoration skill level. Dates: July 6th to 20th The class will start July 6th 2020 and will end July 31st, 2020; deadline to pay is July 9th
Please Call/Text/Whatsapp us on no. 0701796688 (Monday to Saturday – 9 a.m. to 5 p.m.)
Hi Bakers and Foodies! Today I’m going to share some of the sugars used by bakers. This is another post about types of baking ingredients used in baking.
I will also mention some liquid sugar syrups that you can use when you’re baking as well.
1. Granulated Sugar
This type of sugar is called granulated sugar because of the size of the sugar granules. They are supposed to be regular-sized granules (not too big or too small); therefore it is called granulated sugar.
Depending on which area you’re from, you’re going to find that especially in Kenya or in East Africa, our sugar does tend to be slightly brown color. Though we do have manufacturers that produce granulated white sugar.
Kenyan sugar is either a very light brown or a white granulated sugar. That’s the one you’re going to find being used in most recipes. It can be used for butter cakes and sponge cakes; as well as all types of baked pastries and products.
You can find granulated sugar in Kenya in most shops that sell food items or major supermarkets.
2. Caster Sugar
This is a finely granulated sugar that’s purely white. Caster sugar is preferred; especially when doing Meringues, Sponge cakes, or Desserts that really need the sugar to dissolve as much as possible. In our recipe books, we use Caster sugar as an ingredient especially for the Sponge cakes.
Where you see Caster sugar as an ingredient in a recipe, if you have regular sugar that’s white and finely granulated, you can actually use it instead. If it’s specifically mentioned as an ingredient in a type of dessert recipe, I would suggest getting the caster sugar. This is because it’s important for you to have those small granules for a successful recipe result, and it’s important for it to be very white as well.
You can get Caster sugar in Kenya in most major supermarkets or in cake supply shops.
Icing sugar is usually caster sugar that has been ground completely to powder form.
It is used mainly in cake decoration to make frostings and icings. You can use it directly by itself (by dusting) or to make a type of frosting like Buttercream frosting, Fondant, Glaze and many other types of frosting.
Before using it to make frostings; make sure to sift the Icing sugar because it does tend to get lumpy.
There are a few dessert recipes that call for Icing sugar; even cookie recipes e.g. Macarons. This is when a recipe requires a really fine sugar; however, most of the time it’s used for cake decoration in cake making and pastries.
4. Brown Sugar
There are different types of brown sugar; based on how light or dark the color of the brown sugar. Availability of the various types of brown sugars depends on the region you’re in. In Kenya; there are quite a variety of brown sugars; though the regular brown sugar is more easily available and budget-friendly.
Brown sugar is a type of sugar that generally has molasses added to it. Most of the time, it’s granulated sugar or caster sugar plus molasses. The authentic brown sugar though; is actually supposed to be sugar that hasn’t been fully refined. That’s when the liquid is left in the sugar during production (basically the molasses). Brown sugar has a dense, sticky and wet consistency. If you hold it with your hand, you can actually form a ball.
It’s used a lot for very rich or heavy recipes e.g. Light or traditional Dark Fruit cake. You can use it to make Carrot cake as well. Some cookie recipes also require the use brown sugar in their ingredients for a chewy and darker colored baked result.
Brown sugar in Kenya is usually sold by major supermarkets, food wholesalers and cake supply shops.
I want to mention two liquid sugars that are sometimes used in baking:
This is this sort of dark, thick liquid that is a byproduct of sugar.
In the baking industry; it is used in making traditional fruit cakes and some other rich fruit cakes or spicy cakes.
It is a type of sugar; when you add molasses to your recipe you may have to adjust the sugar content in the recipe as it sweetens your cake.
Black treacle can also be used instead of molasses as they are similar products.
6. Glucose Syrup
This is also a byproduct of a sugar; though it is not extremely sweet, it is a sweetener.
Glucose syrup is used especially in rolled icings (e.g. fondant) or in candy making. If you’re a cake decorator who has made fondant; you know it is one of the ingredient used.
Glucose syrup in Kenya is mainly sold by commercial Food supplies shops, Cake supply shops and also some select major supermarkets.
P/S: I would also like to mention some types of sugar that you may have seen written in cake or cookie recipes. They’re not very popular in the Kenyan market but they are sold in some specialty food stores and supermarkets. Examples are; Muscovado sugar or Demerara sugar.
These are types of brown sugar that are processed to a certain extent. When used in a recipe; they tend to give a deeper baking result in color.
Hi Bakers and Foodies! In this post, I’ll be sharing the different types of food colors that are used for baking, especially by bakers and cake decorators.
As a baker; you can use food colors for frostings and icings, especially when you’re decorating, or you can also use them if you want to color your cake or pastry. I’ll be sharing the types of colors that are all purely edible.
1. Powder Food Colors
One of the most commonly found and popular food colors are powdered colors.
These are food colors that come in different sized containers in powder form. To use them, you either add a little bit of water, or – I would suggest also using food glycerin, so that the mixture becomes like a gel or paste consistency and it becomes very concentrated.
Point to note, when using powder food color you don’t want to put too much into your frosting or in your fondant as it does tend to become bitter. This is because of the preservative that is used in it. When used in excess; the frosting or product may actually become very bitter, so be careful when using the food color.
When you use the powder color in frosting or fondant; it may not give you a very dark color, so my tip would be to use glycerin. You can add a little bit of water or a little bit of glycerin to the color, when you’re using it to make it easier to work with.
Powdered food colors in Kenya are easily found in major supermarkets and cake supplies shops as well such as Topserve Limited.
2. Liquid Food Colors
Liquid food colors are a bit more concentrated than the powder colors.
These work very well as long as you have a very good brand. You should be able to just put a drop or two in your frosting or in your cake batter and it colors very well.
You can find liquid food colors in Kenya mainly in cake supplies shops; sometimes, some major supermarkets stock them periodically.
3. Gel Food Colors
These are more highly concentrated food colors that come in a gel-like consistency. Depending on the brand; some are like a thick liquid and some are quite firm. They’re perfect for use in both frostings/icings, cakes and other pastries.
To use; you just need a little drop or use a toothpick to scoop the gel color and put it into your frosting to mix. When using gel color; you tend to use less e.g. a few drops, as opposed to the others – the powder color or the liquid color.
Especially for cake decorators who use fondant icing, this is a really effective food color to use.
4. Emulsion Food Colors (Colored Flavor Pastes)
Emulsion food colors are a type of combination of color and flavoring. For example, if it’s purple in color, it’s also blueberry-flavored, if it’s orange, it’s also orange-flavored.
These are preferred by people who tend to do commercial cakes that have the color that matches their flavor. You may have seen these types of cakes especially in retail walk-in types of bakeries.
They are used mainly for cake making or pastry making. Emulsions are rarely used for frostings or icings, but they can definitely be used if you prefer to do so. Emulsion food colors in Kenya are mainly sold by cake supplies shops such as Topserve Ltd or Pradip Enterprises.
In Summary; the four types of Food colors used by bakers and cake decorators;
Powder Food colors
Liquid Food colors
Gel Food colors
Emulsion Food colors (that are also flavors)
To read more about other types of ingredients used by Bakers – click here.
I hope this post has been helpful to you; if so, please feel free to share to help out other foodies or bakers. Do leave a comment below as well ^_^
Hi there Bakers and Foodies; today I’ll be sharing four types of raising agents used in baking.
This is a post in our Baking Ingredients series. I’ll be sharing the types of raising agents that are used in baking. These are agents that help your cake or your bread rise. They’re called raising agents or leavening agents. I’ll be sharing two chemical ones and two natural ones.
1. Baking Powder
It is mainly used in cakes and sometimes in cookies.
Baking powder is a mixture of baking soda (an alkali) and an acid. In most cases, cream of tartar is used as the acid.
Baking powder is used in most recipes where cake is being baked or cupcakes, as well as pancakes and even cookies.
This is really easily available in supermarkets. You can buy it anywhere in shops that sell food items or cake supply shops.
2. Bicarbonate of Soda/Sodium Bicarbonate/Baking soda
This is an alkali by itself and it’s mainly used in cake recipes.
Please note that Baking soda is used where there is a highly acidic ingredient in a cake recipe. An example is if there is natural cocoa powder, a lot of vinegar, a lot of buttermilk, or applesauce – in a cake or cupcake recipe.
Please note that you cannot use it all the time in cake recipes. It has to be a tested recipe where there’s a lot of acid and there’s a reason why you need to use the baking soda.
If you do use it the wrong way in a recipe without an acidic ingredient, the cake will still rise, but there will be a soapy (and/or a slight bitter) aftertaste in your cake. This happens since there is no acidic element to interact with the alkali and balance out the taste.
Eggs are a natural raising agent when it comes to cakes and especially in Sponge cake making. By beating/whipping the eggs, they gain a lot of volume and that tends to help you when it comes to cake making – especially when using the egg whites.
Some cakes don’t even need baking powder in them, you can actually use the whipped eggs as the raising agent. In cake-making especially baking Sponges; eggs are used as a raising agent, as well as in Cookie-making e.g. Meringue cookies
Are you a home baker who sells their cakes or pastries?
Are you really making MONEY in your Home baking business?
A common misconception most bakers believe is that as long as you’re baking and selling cakes & being paid – you’re running a profitable business. The REALITY is that most home bakers are making losses in their baking businesses, but they don’t know it… So what should you do about it?
If you can ensure that you have costed & priced your cakes/pastries accurately. Especially to suit your particular niche and you have a solid marketing plan – you can be on the path to making profits in your baking business.
If you need help with any of the above points and you’re in Nairobi – you should sign up for our upcoming physical Baking for Business Masterclass on Saturday, October 23rd. The class will be at the August 7th (Bomb Blast) Memorial Centre (behind the park) in Nairobi CBD; from 9 a.m. to 3 p.m. Snacks & Tea provided.
Learn how to start running a profitable home-baking business by attending our masterclass and learning tips on marketing, picking a niche and costing profitably. This Masterclass will give you the confidence to continue growing your home baking business
We’ll cover 3 main TOPICS in this Masterclass:
How to accurately cost a 1 Kg cake as a home baker – this will give you the confidence to ensure you’re costing and pricing accurately for profit
How to pick a niche for your business – this will help you in positioning your business appropriately for success
We’ll also cover the basics of marketing your baking business online – this will help you know how to grow your baking business over time to increase sales
This class will work for any one who is baking at HOME for business or has a small bakery shop.
To sign up; make payment to our Lipa na Mpesa Buy Goods till no. 89736 (Amari Quickbreads Bakery)- then send us payment notification. Sign up & pay by October 15th and you can take advantage of the Early Bird PRICE of only Kshs. 1,000.
Please contact us to inquire or book – on 0701796688 or 0791384890 (Call, SMS or Whatsapp please – Monday – Fridays: 9 am to 5 p.m. Saturdays: 9 a.m. to 3 p.m.)
We’re always getting a lot of inquiries of regarding baking at home. I did a live Q&A (Question and Answer) session on our YouTube channel some time back on the same. Today we’re going to be going through those Q&As on Baking for Business with a focus on home bakers.
Featured questions are those we asked home bakers to contribute their own questions regarding the topic on our social media pages. If your question wasn’t tackled however, no worries, ask away in the comments below and I’ll make sure to respond below.
Question: I have done my costing and purchase of ingredients is wholesale. However, I feel like maybe I’m not doing it right? (Pricing)
Answer: I tell bakers all the time that the first step is always costing your goods. I also encourage bakers to buy ingredients in bulk instead of at the supermarket or shop. Why? Because not buying ingredients in bulk (instead buying retail from shops) is part of the reason why your cakes are so expensive.
If you want to cost your cakes effectively and sell at a certain price, you need to figure out how to buy things in bulk. This way you even save costs on ingredients. However, you may do all of this and still struggle to make sales. Why is that?
You might be selling your products to the wrong people. To give you an example, if you have a premium product, say a 1kg cake that goes for Kshs.3500. However, instead of selling it to premium clients who would pay that amount, you sell it clients on a budget, you’d be working against yourself, right?
Another thing when it comes to costing; you might not be including all other costs e.g. airtime, internet costs, Mpesa charges, bank charges, other transport charges for the business, etc. Make sure that you are capturing ALL expenses that you pay for in your business, not just ingredients and packaging. If you need serious help when it comes to Costing and Pricing for your baking business; please join our 4-week Online Costing & pricing class for bakers – Click here.
Question: How do you pick a niche?
Answer : When it comes to picking a niche I’ll ask you just one question. What are you good at?
You might want to venture into the wedding niche but you don’t really know how to make wedding cakes. So the big question would be, what are you good at, and more so, what need/gap have you identified in the market?
When it comes to picking a niche, first look at the skill(s) you have. If you haven’t quite advanced your skills in making wedding or custom cakes, then it might NOT be a good idea to start taking wedding cake orders within your first month of business, right?
Instead, take time to learn the skills involved in doing wedding cakes. Meanwhile, what you can do is, perhaps you’re really good at doing cookies and pastries; do just that. Sell cookies and pastries to people looking for cookies and pastries. Or if you’re able to do cupcakes and easy Whipped cream cake designs; you can start with that.
Identify your products, whatever it is that you settle on. Figure out who wants those products and where they stay (or where their attention is). You might find that cookies and pastries do best in corporate settings like offices where they want something they can have as a snack really easily. Your target market would then be corporate working class people in offices or parents looking for snacks for their kids.
When you find your target market and give them a product they actually need and that you know how to make, that’s how you identify a niche to sell in.
Question: How to get noticed and known for people to try you out. It’s really tough for me and maybe for other beginners like me.
Answer: Now that is true. The one thing that we will never lie to you about is the fact that starting a business is easy, especially as a home baker. It never is.
There are a lot of bakers in the market right now which means it is quite saturated. You have to prove to people that your baked product is worth buying. Otherwise, why should they move from their current baker and start buying from you?
That is why I advice home bakers to get into business knowing that when you start, it’s not going to be easy. It’s going to be hard, which is why you need to have a marketing plan.
If you join any of our masterminds or mentorships, you will become familiar with our tradition of sitting down every month and doing a marketing plan for your business.
The first step in the process is always identifying your niche; for example, celebration cakes. These are cakes celebrating some occasion such as birthday cakes, baby shower cakes, etc. You can choose to specialize even more, perhaps your focus can be on Celebration cakes decorate with Soft frosting only.
Start by showcasing your skills on soft cream cakes. It doesn’t matter even if you’re not getting orders. All you need to do is start practicing and taking very good photos with good lighting in a nice background and start posting those pictures on your social media pages.
You need to go onto Instagram and share your work in your stories. Then you need to go to social sites like Facebook, if you’re in Facebook, and post in retail, foodie or baking groups.
Depending on the niche that you’re in, you can start doing samples as you start looking for your target market, but be careful about samples. Tell people you have samples; for them to be aware that you sell cakes and let them know if they want them they have to order and pay. You can even give them a copy of your menu.
You can also give cake/pastries samples in exchange for reviews. The individual can share a review on Twitter. They can share a photo and tag you on Instagram and write what their feedback was of your product. They can even go on Facebook and leave a review on your page. Whatever the case, you need a good review and you need it to be public (social sharing).
Why? Doing this may give you your first customers. You can also identify potential clients who are your target market; give them samples, have them taste your products in exchange for feedback. We call this social proof. All that means is that the person is telling other people, “I’ve tasted his/her cake and guess what, it’s really really good.”
So the first few months you want to give samples to your target market. Not everyone of course, just some few people, and all they have to do is taste your cakes and give good reviews.
The good thing about reviews is it lets your clients know you’re not the only one who thinks your cakes are awesome, other people do too. That way if you have at least three to four reviews on your page, you’re off to a great start.
You can also do cake tasting. I know it’s a little difficult now with Corona, but if you can manage an estate cake tasting safely, that would be good for your business.
Social proof goes a long way in boosting your business. Depending on your resources, you can even look for foodies who do food reviews. Then you can just send over your product and they’ll review it online for you. It does wonders in letting people know about your products and draws them in towards eventually buying from you.
So the truth is, starting out is not going to be the easiest thing, but that’s okay because you’re in it for the long haul, right? I hope your answer was yes. If you’re seriously considering starting a home bakery business, you need to be in it for the long haul.
Question: As a home Baker, can I bake and sell to friends and neighbors without the legal requirements of a bakery?
Answer: As a home baker, this is a really common concern that I like tackling and talking about very honestly. First and foremost, the rule or law of Kenya and specifically the City Council which is the legal body that would handle such matters is very clear on the issue.
For one, the city control law states that you should never do business from a residential property. So starting out, it is important to be aware of this. Number two, there is a rule that says you cannot sell manufactured products like food from a house or place that is adjacent to your sleeping area. In this case that constitutes your house,
As a result, you may have noticed that a lot of people who are home bakers start by looking for a separate unit outside the house. Now of course you’re going to start at home, and you can sell to your friends and neighbors. However as your business grows, it becomes a little harder to keep running the business from home.
When the business grows exponentially, people start to pay attention to you and some will realize you’re baking from the house. Not everybody’s very happy with that fact. To avoid this, as you start your business, set goals. Tell yourself something like, within 8 to 12 months, I’m going switch my kitchen from home.
There are some options you could explore. You can opt to find a shop outside somewhere close by that you can rent. That way you can still bake from the house and take your goods to the shop. It can also be a pickup point or somewhere you display your cakes. The point is; it’s a step in the right direction as far as adhering to the law is concerned.
So yes, you can start selling to friends at first. You can even sell from your house, just know the rules and how far you can go. Fact is, as the business grows, you will have to find a more favorable location.
The other thing you could do, which is something we did, is relocate the kitchen. If you live in your own home and own your own land, you can build a separate kitchen on the side. It would still be in the same compound, yes, but it would be strictly for the purpose of conducting your home bakery business.
Please do note though that according to law, the land you set up your separate kitchen on cannot be residential (Of course; there are exceptions of cottage industries – please visit your local county council offices for clarification please). It either has to be a commercial property or what we call a multipurpose property. Ours for instance is a multipurpose property which legally is quite okay.
The most important thing though is to take the first step to come out of the house. It can even be to use a Servant’s Quarter (SQ) if available. That way it serves as your business’ legal premises in your 8 months to one year plan. If you’re looking to get serious about your business, please look into that.
If you don’t have this option but have a big space in your house, then find a room that’s separate from the kitchen. Again we’ll repeat, as a home baker looking to grow your business commercially, you can never work and stay in the house, that’s illegal. KRA and the government have been quite vigilant on telling business owners to do things right. Please do things right so that it doesn’t develop into a legal issue.
Question: Which is the best and safest cake preservative?
Answer: It’s very ironic to call a cake preservative safe, after all, these are chemicals. Over time, in excess, they’re not really good but in moderation they’re fine. Our advice is to find goods sold by a certified food merchants. These include but are not limited to Pradip Enterprises LTD and Topserve Limited Kenya. They stock goods that are KEBS verified.
If you go to a cake supply shop or a food additives vendor like Pradip Enterprises, they sell food-safe preservatives. You should never buy preservatives with no labeling on them.
That’s why we advice that when it comes to preservatives, go to places like Pradip Enterprises. They manufacture the preservative themselves, they write the instructions on usage.
Realize that there are different types of preservatives; there is one that is used for bread preservation i.e. Calcium Propionate, and there’s are also variations of cake preservatives e.g. Sorbex.
We don’t particularly use preservatives ourselves. If you would like to know more about cake preservatives, kindly visit the manufacturer. They will be at the best position to tell you how to use them safely.
Question: How is a business plan done depending on the area one is so that one can know how to sell?
Answer: A business plan is very important. It’s a blueprint of your business and will answer a majority of the important questions e.g the name of your business, what niche you are in, what products you’re selling, how you’re going to cost them and who you’re going to sell them to.
It also tells you how to structure your business. Let’s say you’re in business with someone else, maybe a spouse or a sister. You’d need to write who the directors of the business are and what they do. Getting things very clear in terms of exactly what everyone’s role is in the business is a prerequisite of the business plan.
If you are the baker and the other individual is the delivery person, or if they’re doing the business financial accounts, their job description needs to go into the plan. If you’re going to do business with someone else, make sure it’s included in your business plan. Note down all their tasks and this includes mentioning any contracted labor that you need e.g a baker or delivery person.
Also take note that business plans change. You might have to alter it every year. When you have one in place though, it makes alterations so much easier.
Question: Do you need any food safety or health certification to operate as a home baker?
Answer: Yes, you do. It’s called a Food Handler’s Certificate. What a Food Handler’s Certificate is supposed to do is prove to people, and the government that it is safe for you to be handling food and selling it to your clients.
Remember once you choose to start doing business, you have a responsibility to prepare food safely for someone else to consume. If you had typhoid for instance, and prepared food without taking the necessary precautions and somebody ate the food, then you would infect your clients as well.
It is therefore your responsibility to ensure that you are healthy and taking safety measures to prepare healthy safe food to give to another person.
The first thing I’d tell you as a home baker is to go online to ecitizen.go.ke, sign up and pay for your Food Handler’s Certificate. If you have never signed into ecitizen.go.ke, sign in now and sign up for an account. This is how you access, many things like a driver’s license and passport. It is also where you can pay for the Food Handler’s Certificate.
Question: Having a full time job and you want to start a home based bakery. How do you juggle?
Answer: It’s tricky, I won’t lie. When I started, I had to quit my job and then start my baking business, but that was a personal choice. I do know people who have done both (being employed & run a baking business) but you need resources – which is a good thing when you’re working. You can take your money and pump it into the business.
What you want to do when you’re working is identify early enough who is going to help you in your business. This means you can’t be the one who’s baking all the time. You can choose to be the one who’s baking in the evening and even that might be tricky because you’re going to be stretched too thin.
You can choose to bake at certain times and deliver at certain times. I know of bakers who allow clients to order at any time, but only do deliveries on Mondays, Wednesdays and Saturdays.
Therefore choose to have specific delivery days. This will help you collect all your orders, bake them at a certain time and deliver the cakes to your clients. It also helps you manage your time.
The second thing I always advocate for is having systems in place. This means training a baker to start assisting you. You can start by just having the assistant baker on bake duty. Then come home from work, decorate the cake yourself and deliver the cake the next day, that method can work.
However, when I talk of systems I’m also referring to ensuring you have a person who delivers the cakes for you. That way you’re not at work and trying to figure out how to deliver a cake. If your cake is ready, your delivery guy can just come, pick it up in the morning as you go to work and deliver your cake for you. Having systems in place is what actually really helps you balance having a job/being employed and running a baking business.
If you’re interested in getting mentorship as a baker doing business; consider joining our 3-month online Mentorship Program – click here for details.
Are you a home baker selling cakes and pastries? Do you have a small Bakery business and you’re looking to grow and market your business online?
If you want to brand and market your bakery business online and you’re struggling with how to do so – we’re here to help!
We now have a 45-day access Online class for Social Media marketing for Bakers.
If you’re looking to start a home baking business or if you want to start and run a small bakery shop – you can join the class
If you have an already existing home-based baking business or small bakery shop and you’re struggling with marketing your business on social media – you can join the class
If you’re baking for business and you are very confused about social media i.e. opening pages, how to post and start getting an audience and even running ads – You can join.
Once you sign up and pay for the online class; you have 45 days access to all class content (templates, videos and other material). If you cannot commit to joining the class and following up on the class videos in this period of time and completing assignments – PLEASE DO NOT JOIN THE CLASS.
Once you pay and join the group; payment is non-refundable and it is your responsibility to watch the videos and complete all lessons posted. Once the class period is over; you will not have access to the videos and other class content unless you pay again for another 45 day access period.
All class video content once you sign up is available to you to consume.
You can pay via self checkout, this can only be done if you have a Paypal account: click on link, sign up and pay with paypal. Then check your inbox to get the welcome e-mail (if not in inbox – check spam folder in case), create your own account & password and you can start right away.
For any other payment methods; you sign up by paying to our Mpesa Buy Goods till no. 89736, then send payment notification, email address and your names to us via WhatsApp. We will then send you a Welcome e-mail with your account details, you will set your account password and then you can access the course content and start right away.
Once you have created your account & have access to the class course content; you will also be sent the link for our Facebook support group for the Online Social Media Marketing class where you can make inquiries if you need assistance.
To inquire about the classes, feel free to contact us on no. 0701796688 (Monday to Friday: 9 a.m. to 5 p.m. Saturdays: 9 a.m. to 3 p.m.)
For non-Kenyan Students you can join by either making Mobile money payments to our line 254701796688. You can also make a payment via SendWave or WorldRemit. Please send us a Whatsapp message to inquire on the exchange rate.
To contact us; please use form below, we’ll reach out via E-mail.
We’ll be having our monthly online classes in August. For those who have signed up for our online classes and are truly committed to practicing; we’ve had success with them as they watch the videos and practice what they learn.
If you would like to sign up for the online classes; make sure you’re fully committed to create the time and willing to do the practice during the duration of the class. If you are – then success is definitely guaranteed. If you’re not sure if you can make the time in the 21 day duration; please DO NOT sign up for the classes until you’re ready.
We will be offering 3 separate classes with a focus on different topics and baking & decoration techniques. Details are shared below for each class, if interested – please reach out and contact us on no. 0701796688 or 0791384890 (Call/SMS/Whatsapp: Monday to Saturday: 9 a.m. to 5 p.m.)
Beginner Cakes & Buttercream Decoration 21 day Class. In this class you will learn how to bake Butter cakes and how to decorate with Buttercream frosting. This is a beginner level class.
In this class you will learn how to bake Beginner cakes and how to decorate with Buttercream frosting & non-dairy whipped cream. This is a beginner level class. Cakes covered: Vanilla Chocolate Chip, Red Velvet Cake, Black Forrest Cake, White Forrest Cake, Chiffon cake & Chocolate Fudge Cake. How to decorate using American Buttercream frosting and Cream Cheese Frosting. How to decorate a Death by Chocolate cake using Glaze Ganache, Chocolate buttercream and Chocolate Shards. Decoration: How to decorate using non-dairy Whipped Cream and Fresh dairy cream. Decoration: How to properly layer a sponge cake and decorate using non-dairy Whipped cream, cake borders and how to pipe flowers using Whipped cream. Dates: The class will start August 12th and run till August 31st, deadline to pay is August 19th Cost of online class is Kshs. 1,000.
Basic Cookies, Breads and Puff pastry 21 Day Class. In this class you will learn to bake 3 types of cookies and 5 types of yeast pastries. This is a beginner level class. Cookies covered: Chocolate chip cookies, Butter-scotch Cookies and Sugar Cookies. Yeast pastries taught: Home-made bread, Dinner rolls, Yellow scones, Fried yeast donuts, Puff pastry dough, Meat Pies and Burger buns. Dates: The class will start August 12th and run till August 31st, Deadline to pay is August 19th Cost of online class is Kshs. 1,000.
2-week Beginner Fondant Decoration only Class. In this class you will learn how to make and decorate using fondant icing. This is a beginner level decoration only class. Frostings covered: American Buttercream frosting and Fondant Icing. Decorations/Topics Covered: How to make and decorate using buttercream frosting. How to layer, fill and decorate a tall cake. How to make fondant and use it for basic cake decorations. How to panel a fondant cake. How to make 2 types of simple sugar flowers. This is a decoration only class. This is a beginner fondant skill level class. This means that it is advisable to have basic baking and decoration skills with at least one frosting; and you now want to start learning how to make and use fondant. Dates: The class will start August 12th and run till August 31st, Deadline to pay is August 19th Cost of online class is Kshs. 1,000.
Non-Kenyan students can also join the Online classes. Payments can be made via Mobile Money Mpesa to this line: +254701796688 or using other sites for mobile money payment e.g. sendwave.com or worldremit.com. We also take payments via Paypal. Please contact us to confirm the rate to pay before making a payment.
P/S: Facebook account required to join this classes, as the online classes are currently held in a private/secret Facebook group for the 21 days.
Please Call/Text/Whatsapp us on no. 0701796688 or 0791384890 (Monday to Saturday – 9 a.m. to 5 p.m.)to inquire or book.
You can also fill the form below and submit and we’ll get back to you via E-mail
Are you struggling with the smooth running of your bakery kitchen? This blog post is for you.
Hello, if you’re new to this blog – welcome. We share Baking Recipes, Cake Decoration Tutorials and Baking for Business Advice. If this is something you’re interested in, make sure to follow this blog and leave a comment below.
I will breakdown some of the Bakery Production Systems and tasks you need to set up for the smooth running of your bakery kitchen.
We did a previous post that describes the five systems you need to run your bakery successfully. This is a follow up post on the breakdown of one of the systems required in your baking business. In this post; I’ll share the various production systems you can implement in your own bakery kitchen or your bakery workspace to make it a lot more efficient.
Below is a list of productions tasks that you can list down, execute and streamline; to start making sure that it is easier to run your daily, weekly and monthly baking production.
Recipes for Your Baked Goods
The first list of tasks you need to work on are your recipes. If you’re baking for business, a recipe should be kind of obvious. You should have a list of recipes and in each recipe you should have directions for exactly how to bake that particular baked good.
For instance, if it’s a cake, you should have the exact steps on how to get it done noted down. This includes the equipment you’ll use, ingredients, how to measure the ingredients, how to mix them, how to bake the cake and for how long as well as at what temperature and finally how to cool, pack and label the cake.
For this you need to make sure you have a checklist or recipe card with ingredients and mixing procedure.. It comes in handy in case you’re training someone. A checklist helps to make sure that person has done everything on the list and executed it well.
This way they can be able to check as they go, for example, have I made sure I have all my ingredients, have I made sure I have all my equipment and this way they’ll go step by step to ensure they’ve accomplished each task. The checklist will therefore confirm that everything on the list of tasks has been done.
You should also have a list of recipes with ingredient quantities and directions on how to measure, mix and bake.
2. Daily, Weekly and Monthly Cleaning Lists
The second list of tasks you should have are cleaning lists. You might have more than one when it comes to cleaning lists because there’s things you do daily and some things you do weekly and even monthly.
I would suggest having three lists that contain the tasks or the types of cleaning you should do every time.
For instance, a daily cleaning list could state the dishes, dish cloths and the different things that you have to clean every time you bake. The weekly cleaning list on the other hand might include scrubbing walls, scrubbing windows, that kind of thing. You can even have a monthly list for general cleaning for the bakery and cleaning out and scrubbing your oven.
Make sure you sit down, note what you have to clean in the different periods of time, then write them down as tasks. Make sure you even describe how you want these things cleaned.
If it is dishes, you probably want them cleaned in hot soapy water and rinsed in warm water. Ensure you describe exactly how you want it done, and then have a checklist to go with that. This way if somebody else is doing that cleaning, when they’re done, they can come and check to make sure they’ve cleaned everything that they’re supposed to clean daily or weekly, or monthly. Make sure you have cleaning lists in your production system.
3. Opening and Closing Checklists
The third list of tasks you need to have are your opening and closing checklists. This is a general checklist to prepare yourself to open the bakery workshop, especially if you have a separate kitchen space for your baking.
There are things you should always do before starting the process of baking. It might be just wiping down the tables because they’re dusty, maybe removing equipment from storage, that kind of thing.
You should also have a closing checklist. This will include the things you need to do before you close the door in your kitchen. Perhaps you need to put ingredients back, maybe you need to write an ingredient list of what you need tomorrow morning.
Write a list of tasks for the various tasks in your specific workshop that you need to do to open and close the bakery and make sure you have a checklist to ensure that they’re actually done.
4. Stock and Inventory Lists
The other list of tasks that I would urge you to have, are your stock and inventory lists. A stock list is basically the list of ingredients you have that you would want to keep track of daily or weekly depending on usage.
If you’re not too busy you can actually do it weekly, but as you get busy, you need to start doing daily stock, especially if you have more than one Baker in your kitchen. You might actually have to do a closing stock by the end of the day, and an opening stock check every morning.
For inventory, you can take inventory of the equipment and the tools you have like maybe work tables, whisks, measuring cups & spoons, etc. You can do that monthly and if you’re a larger business you can do it at least twice a year or at the end of the year.
Make sure you have a list that helps you keep track of your ingredients, one that’s updated daily or weekly. Then have one for your inventory that includes your equipment, bakery furniture and other kitchen tools, periodically.
As an extra note, when it comes to your stock, especially your ingredients, you want to make sure you have an extra section or column where you can note the expiry dates of each ingredient.
Everything that comes into the kitchen should have an expiry date, whether it’s your flour, even your food colors, they all have an expiry date. Make sure that as the ingredients come in, you’re writing the expiry dates. Another important item to note is the re-order level of each item. This means the minimum quantity of each ingredient you should get to before you order the item again.
Writing and tracking the above information is going to help you keep track every month or every week or every day. Especially on expiry dates; this will let you know whether that product has expired. So make sure you have that little extra column for expiry dates.
5. Storage List
To Inform you on How Ingredients and Tools Should Be Stored
The other list that I would tell you to have is the storage list. You need to make sure you have at least a document that’s stating exactly how every ingredient should be stored, or even how every equipment should be stored.
For example, all of us, especially bakers, use wheat flour, so you should make sure you have a description of how you store your flour. When you receive it or when you purchase it what do you do? Do you put it in like a plastic sealed container? Do you empty it and put it in specific containers and store it somewhere where it’s clean and dry.
You need to make sure you describe every ingredient that comes into your bakery workshop, how it’s stored, where it’s stored and how you’re going to label each container. Perhaps you need to make sure you’ve written All Purpose Flour to differentiate it from the Self Raising Flour. Either which way you need to make sure you label your ingredients in storage.
So please sit down and make sure you have a list, or at least a description of how all your ingredients are stored. This also applies to your equipment, for instance when people wash a whisk. How will you want it stored? Will you want it hanging somewhere? Will you prefer if it were placed on a dish rack?
Whatever the case you need to describe how you want it done. When it comes to equipment, how would you want them stored? When washed, for instance whisks, would you want them air dried and then after that would you want them put in a container for storage?
Make sure you have a list of tasks and a description of how you want your things stored, both ingredients and equipment.
Just as a little note in addition to that, you need to have a place to store your packaging as well. As bakers we have brown bags and cake boxes, so you need to make sure you have a specific place that you’re putting those cake boxes because remember they’re going to be holding food, and so they have to be kept very safe and away from contamination.
Have a Food Safety and HACCP Plan in Place
The last thing I want to mention, although I don’t want to go into details, is making sure you’re ready in a food safety kind of way. As a food business, it is your responsibility to be totally ready in every aspect when it comes to food safety.
You should make sure you have a system or at least a list of tasks that you and anyone who’s working with you needs to follow. This includes washing hands, making sure you store things, and then making sure you have a HACCP plan that you have in place that deals with instances such as metal objects finding their way into your food as well as making sure you don’t handle wheat flour that has aflatoxins in it.
A HACCP refers to Hazard Analysis and Critical Control Points which is a systematicapproach to food safety from biological, chemical, radiological, and physical hazards that can cause a finished product to be unsafe. It is a plan that measures and helps reduce these risks to a safe level for any business or kitchen.
Having these in place will make sure that by the time you’re producing, manufacturing and selling your cakes to people, that it’s going to be safe for everybody to consume.
What I would advice is for you to find an expert who can help you in setting up a HACCP plan or making sure you have a food safety and sanitary kind of system in your bakery. Even if you’re a home baker, make sure that whatever it is you’re creating is safe for anybody to consume, especially in this time of COVID. So make sure that you’re ready for food and safety and then make sure you’re HACCP aware.
I hope this video has been really helpful to you. I understand that this is a lot of technical information but if you’re baking for business this is something that is necessary for you to start doing/working on in your business. In the long run, it is good for efficiency and good for the safety of your customer as well as for you to make sure you’re running an effective business and not making any losses.
If you have any questions about the production system, make sure you comment below and we’ll be sure to help as much as possible.
Are you a baker who’s been active in the baking industry for a couple of months and you’re thinking of starting baking classes? Well you’ve come to the right place because that’s what we’re going to be taking about today.
The baking industry is going through quite a growth spurt. We have a lot of individuals who are looking to learn how to bake and decorate. We also have a lot of Bakers who are starting to offer baking classes due to the demand.
Now this is a great thing being able to share your skills, but there’s also a downside. I’m sure we have heard a few of the negative stories of students who have gone to classes and come out of there very dissatisfied. Sadly, this comes from bakers offering classes when they’re not very well prepared on how to run the class or get a successful result.
Today we’re talking about how to do it right. I’ve been teaching classes since 2014. Over time, I’ve trained a small team that assists me at Amari in our baking & decoration classes. We’ve also gained experience and we get lots of feedback from students who taking short courses online – on how to teach effectively.
I’ve been able to get tips and strategies on how to run successful baking classes, over time. So now I want to share a bit of that with you. Here are three points I think you need to consider before starting your baking classes.
How long have you been a practicing baker?
You need at least six months of practicing your baking/decoration skills – and this doesn’t INCLUDE class time. After the six months of practicing, you need to make sure you have experience from baking or decorating for at least four to six months.
This way you’re able to teach an individual to the best of your ability. Remember, when you’re teaching someone, they have to be a skill level below your own in order for your teaching experience to have a high percentage of success.
This means; if you’re an advanced cake decorator you can teach intermediate baking skills. If you’re a master baker, you can teach any level of baking skills. Either way, you have to make sure you have enough experience and practice to be able to teach your students the right way.
Do you have the required equipment to run the class?
Whether you’re running the class in your kitchen space or in someone’s kitchen space, you need to make sure you have the bare minimum requirements for teaching the class.
Look at the equipment you need for the baking or the cake decoration class and make sure you have everything you need. A lot of classes tend to have issues because they don’t have all the equipment needed to run the lessons.
If you need to use someone else’s space, you can share the list with them before you go to class as you’re engaging before starting the class. This way; you ensure you’ll find efficient equipment to run the class at the class location.
Avoid overwhelming your student
During a session with your student(s), you may feel the need to give them a lot of information you think they need – ALL at once. Don’t! That’s not going to be of benefit to them or you.
If you give them too much information they probably won’t absorb or understand most of it anyway. You need to make sure you keep the lessons or sessions simple. Teach one or two concepts per session and then give your students enough time to practice the concepts after the class.
Another reason why you shouldn’t overwhelm your student is that, they’ll leave the class worse than they came. Why? Well – because they’ll be totally overwhelmed with information and they won’t know how or which information to process. Make sure you keep it simple. Depending on how long each session will be, ensure they understand what you’re teaching them per session.
Just to recap on the three points you need to consider before starting baking classes;
How long you’ve actually been practicing your baking skills, and the experience you have.
If you have the equipment to run the class.
Avoid overwhelm when it comes to teaching your students.
Thanks for reading, as always – I hope the information was helpful. If it was, please let me know in the comments below.
I’ll be holding a live Zoom class in August (10th & 11th: 11 am to 1 pm each day) for bakers looking to start offering classes (or streamline existing classes). If you feel you need help with coming up with an effective lesson plan, costing your class or just knowing where to get started when it comes to holding classes, consider joining the Online class. Cost is Kshs. 1,500.
To inquire; please send a Whatsapp message here – Click here. You can also contact us: 0701796688 or 0791384890 (Mon-Fri: 9am – 5pm, Sat: 9am-3pm. Closed on Sundays).
Sell your cakes or pastries comfortably knowing that you’re making a profit.
Learn exactly how much it is costing you to make your cakes or baked products.
Find out how to price according to whom you’re selling to. Get templates that help you just plug in your numbers and get exact cost in no time.
Take this class and instead of guessing – you’ll be sure of whether you’re making a Profit or a Loss in your baking business.
This class is perfect for Home-bakers or small bakery shop owners looking to get paid EXACTLY what they’re worth in the market.
4 Week Costing and Pricing class. The class will run online where class videos will be posted and available to watch at any time you are free to sit and learn. Cost is Kshs. 1,500 for the 4 weeks. Videos are only available for that duration; after class is over, group will close and you’ll be removed from the group.
Topics Covered: Costing cake as a home baker, how to cost batch products e.g. scones/buns. How to cost Wedding cakes & Custom cakes. How to cost using a Profit and Loss statement for a small to medium bakery shop mass producing one main product.
We will share excel templates that will make it easy for you to do your costing & pricing. Assignments given to ensure you have understood the concept and feedback will be personally given to you when you do your assignments.
Session on target market and relevance to costing will be covered. As well as various ways of pricing your products.
Class will run in a secret Private FB group. To join; you’ll make payment to till no. 89736, send payment notification or share number that made payment to us on our lines: 0701796688 or 0791384890.
International students (non-Kenyan): Make payment via Paypal or Mobile payment to our number (254701796688 – via Bank Transfer, WorldRemit or Sendwave)
To gain access to group: Send a friend request to our profile: “Amari Amari” on FB. That is the only way we can add you into the group. Make sure to share your FB profile name. (Testimonials & Feedback below, from our students from the previous online class)
If you have any inquiries on the class, contact us on above shared numbers: Monday – Friday: 9 a.m. to 5 pm. & Saturdays: 9 a.m. to 3 p.m.