I've been baking for a couple years and am just at the point of taking the leap to renting a location or investing in a bakery truck to expand my bakery project, and I'm really curious about your experience, especially when it comes to logistics of your bakery.
I haven't had the chance to visit many small scale bakeries, and I'm really grateful if you would share information about your operation.
I'm especially curious about the viability of building a bakery truck, which I imagine as a large food truck where 300+ breads can be baked in a day.
Currently I bake about 150 breads once a week using about 8 square meters (86 square feet) of bakery space with a ROFCO oven (.75 square meters of baking space) (not including the selling space)
I'll look forward to sharing the results of this survey, so if you would like to receive a mail with the results and any insights I get out of this survey, please also include your e-mail address.
Thanks for your time and a big thanks to Mark with the Rise Up Bakery podcast, it's a really inspiring bakery project I'm so happy I stumbled across a few weeks ago. Take care!