Things you need to

know when
starting...
To all beginners, business is the best opportunity to change your life. But you have
to consider many factors in a way of preparing yourself to challenges that will come
along the way. We all know that Food Business is one of the most trending
business here in the Philippines, because of the fact that filipinos love to eat. Even
though we have great marketplace here you should study the important guidelines
shown here in this Video.
Do you love freshly baked goods? Imagine owning a rewarding retail business that allows you to
profit from your passion for your favorite bakery goods. You can when you start a bakery
business and open your own bakery

How to Start a Bakery Business

How to create a business plan for your bakery (includes a sample business plan for a
bakery)
Choosing a name for your bakery
Where to get start-up financing for your bakery business (includes sample start-up
budgets)
Information about important business matters including insurance and whether you
should incorporate
How much space (square footage) you need to open your bakery
What to consider when choosing a location for your bakery, including information about
permits and leases

Key tips to help make your bakery a success

Pricing is key: products must be competitively priced but must also give you a decent
profit margin. Because you are selling low-value products in quantity, it can be easy to think
that pricing is not that important, but every peso must count
Dcor and cleanliness: getting repeat custom is very important for bakeries, especially
because they need to compete with big supermarkets for custom. Ensure your premise is
clean and welcoming
Learn from your customers: catering to peoples needs is essential if you want to beat
the competition. Keep a note of what you sell each week and ask people for their opinions.
Develop new products based on what is successful. Constant innovation is important as youll
need to keep people interested and by extension coming back to you

Despite the challenges, running a bakery can be very rewarding,

DO THE MATH. Before you purchase even one thing, you need to sit down and figure out what
your start-up costs will be, what your monthly overhead will be and how much product you will
need to sell in order for the business to be successful.
HIRING EMPLOYEES.

Even if you just start with one employee, you are going to need some help. You may just
need someone to run the counter, while the word gets out, but eventually you may need help
in the kitchen as well.
Perhaps you have a friend or family member that is interested in going into business with
you. This will divide the responsibilities and you both will get paid in direct correlation with the
success of the business. Remember, you may not see a profit right away, because you will
have to put up an initial investment in order to put yourself in a position to generate some
income
SELECTING THE AREA. seek out a space that can accommodate all of the appropriate equipment
as well as be inviting to customers. Consider the neighborhood and the surrounding stores
when selecting a location. All of these factors can have a significant impact on your business.

You might wanna watch this also...

KAMBAL PANDESAL- The

Future of Bakery Business
in the Philippines

5 Essentials for a
Bakery Business
Joseph Gandianco, chief executive officer and second-generation owner of Julies Bakeshop,
relates that there are five values that an entrepreneur who wants to enter the bakery
business must keep in mind:1.
1. Hands-on
Like all other businesses, the owner must be hands-on in running the bakery from sourcing
of ingredients, marketing, product development, and choosing the locations. Just like
kneading dough, getting your hands dirty will let you feel the texture of the dough which will
tell you if it is too soft or too dry. You have to work hard for the bakery to succeed and
grow. If you will let the bakeshop just run on its own, nothing will happen. But if you are
hands-on, you will know what will be good for your business, Gandianco said.

2. Innovation
Anybody who is serious in his venture knows the value of innovation. In a saturated industry
such as bread-making, innovation will set apart a business from the rest. While our
competitors are always [monitoring us and our products], we continue to innovate with
existing products to make them new, Gandianco said.

3. Service
Producing better and innovative products is not enough. Service must also be topnotch. If
people see that your staff are wearing proper uniforms, observe cleanliness, and offer good
service, people will keep coming back to your bakeshop. Sometimes, if all products are the
same, the customer will choose a store that has the better service, Gandianco said.
4. Quality
Probably the most important aspect of any retail business is the quality of your products. In
the bakeshop business, quality bread is equal to patronage. Not only are our bread
affordable, they are also made of good quality. From the ingredients to the process, we make
sure that our breads are made in the best possible way, Gandianco said.
5. People Management
A happy employee is more likely to create more sales and give better service compared to
one that is grumbling. You should always learn how to manage your people. Make sure that
they follow the rules and regulations, especially the procedures on how to handle the
products. As we are involved in food production, we are conscious of the sensitive and
delicate nature of our business. Proper management of people will ensure that there is also
efficient movement in the work area, Gandianco said.

Why not a Bakery

Business..
MANILA, Philippines - Are you planning to put up a business? Why not try a bakery? It is
profitable, can be started at home and allows the owner to grow the business gradually as
his capital, interest and knowledge of the business increases.

Filipinos love to eat bread and the business minded should keep this in mind. Pandesal is the
usual breakfast fare most Pinoys cant do without before starting their days. Snacks are
usually a few slices of bread taken with coffee, softdrinks or fruit juice. An aspiring bakery
businessman should therefore have these two products in his list and expand from there.

Other Pinoy favorites are ensaymada, pan de coco, monay, and mamon, while the more
affluent ones may opt for cinnamon rolls, French bread, hamburger buns and other more
sophisticated and therefore, costlier stuff.
The enterprising baker must know his market and tailor-fit his products to the kind of
customers he caters to. A bakery in Tondo, for example, must have products geared for the
Tondo market and not for the more sophisticated Makati or Greenhills crowd.

From one sack of flour, and using the most common formula for the production of loaf bread,
a baker can produce 81 loaves weighing 550 grams each. Total cost of materials, packaging
and overhead cost is P2,536.13. At a selling price of P40 per loaf, gross revenues will add up
to P3,240 for a gross margin of P703.87 per bag.

For pan de sal, gross earning per sack of flour is even bigger due to the lower cost of pan de
sal flour and less ingredients to be used. Each bag of flour produces 1,800 pieces of pan de
sal weighing 25 grams each. At P2 per piece, total sales is P3,600 for a margin of P2,517.63
per sack. From these gross earnings, the baker must deduct the cost of manpower, rentals
and of course, taxes to be paid.

How to Make Pan de

Sal (Filipino Bread
Rolls) at Home
by JUN BELEN on MARCH 24, 2010

As I was making corned beef hash the other day, I wistfully realized that I would have to
drive over 12 miles outside the city, toward the coast, to the city of Pacifica if I wanted freshout-of-the-oven hot pan de sal to go with my corned beef. I suddenly missed home.
Pan de sal is the classic Filipino bread. It is actually not Spanish in origin, but Portuguese.
Pan de sal means salted bread but it is actually sweeter than it is salty. It is traditionally
served as a breakfast roll buttered and dipped in coffee but it has made its way to the
dinner table. Savory pan de sal sandwiches always hit the spot: corned beef, fried spam,
fried egg, fried tocino, or mini-pizza with sweet spaghetti sauce. Or it can be a sweet treat:
butter with sugar, sweetened condensed milk, peanut butter with jelly, strawberry jam,
mango jam, coconut jam, ube jam, or homemade ice cream sandwiches. Buttered pan de
sal also goes well with a hot bowl of champorado. The possibilities are endless.
A key thing to remember when making pan de sal is patience. Be patient, let the bread rise,
and you will be rewarded with light and fluffy rolls.

Pan de Sal RecipeRecipe adapted from Kulinarya: a Guidebook to Philippine

Cuisine, makes 30 to 40 rolls
Activating the yeast
1 package active or instant yeast, about 2-1/4 teaspoon
1/4 cup warm water
1 teaspoon sugar
Dissolve yeast in warm water with a temperature anywhere between 100 and 110 degrees F.
To proof yeast, add sugar and let stand for 10 minutes. If the mixture doubles in volume then
yeast is active.
It is very important to make sure that yeast is active. Water that is too hot kills the yeast so
make sure that the water temperature is around 100 to 110 degrees F.
Making the dough
5-1/2 cups (750 grams) bread flour, more for dusting
1/2 cup (100 grams) sugar
1-1/2 cups warm water
1 teaspoon salt
1/2 cup (90 grams) shortening
canola oil for greasing a large bowl
1 cup breadcrumbs
Combine flour, sugar, warm water, salt, and shortening in a large bowl and mix until well
combined. Add yeast. If the mixture is too wet, add more flour and mix until well combined.
On a clean surface dusted with flour, knead the mixture into a smooth elastic dough, for
about 10 minutes. To test the dough if its ready, pinch a piece and stretch it into a square.
The dough is ready if its elastic enough to be stretched into a translucent sheet of dough. If
it tears continue kneading. The dough can be kneaded by hand or in a mixer fitted with a
dough hook.
Grease a large bowl with canola oil. Place the dough in the bowl, cover the bowl
with plastic wrap and let the dough rise to about twice its size.

Punch the dough, knead again to redistribute the yeast, and divide the dough into
two pieces. Roll each piece of dough into a rectangular sheet and then roll the
sheet into a log, about 20 inches long and 2 inches in diameter. Let the dough
rest for an hour.

Using a dough cutter or a flat knife, cut the log into 1-inch thick pieces. Roll each
piece in breadcrumbs, place on a baking tray with the cut side up. Make sure
there is enough space, about two inches, between pieces. Sprinkle dough with
more breadcrumbs and let the dough rest for one more hour before baking.
Meanwhile, preheat the oven to 350 degrees F.

Bake the bread for 20 minutes or until the pan de sal becomes lightly toasted.
Pan de sal is best enjoyed straight from the oven but these rolls freeze really

well. Place rolls in a freezer bag and store in the freezer for up to a month. To
reheat them, toss frozen rolls in the microwave or toaster oven.

10 Well-Loved Breads and

Pastries that Filipinos
Fondly Eat

Unfussy, modest, and without airs if Filipino breads and pastries had character, then these
were them.
These breads and pastries from the Philippines are very much well-liked by their equally selfeffacing Filipino or Pinoy makers, who take delight in the thought that their baked creations
care for their bodies and somehow lift their spirits.
In fact, any true-blue Pinoy should be able to recall a morning of eating hotpandesal with his
or her family, an afternoon of eating siopao with friends, or the surprise of opening his or her
lunch box at school and seeing a large, puffy, creamy ensaymada.
In the Philippines, breads and pastries are not just for eating. They are a tradition.
Oftentimes, Filipinos share these breads and pastries with their loved ones, bring them home
aspasalubong or gifts, and eat them together with family and friends during special
occasions.

Much has changed in the tastes and lifestyles of most Filipinos. Many of us are now heavy
eaters of muffins, bars, scones, turnovers, buns and rolls, croissants, Danish pastries, French
breads, and other non-Filipino breads and pastries.
Amazingly, we Filipinos almost always come back to our time-honored Pinoy hopia,
monay, and pan de coco. We also never miss out on buko pie and crema de frutafor special
get-togethers.
While there are a lot of well-loved bread and pastries in the Philippines, below is a list of the
10 kinds that Filipinos fondly eat.
1. Pan de Sal or Pandesal
The most humble of Filipino breads is also the most popular pandesal, which is made
simply with eggs, flour, salt, sugar, and yeast.
Created in the Philippines in the 16th century, pandesal has become a part of the traditional
Filipino breakfast. Filipinos usually eat it in the mornings while it is oven-fresh and warm.
While pandesal can be eaten on its own, many Filipinos fill it with cheese, coconut jam,
peanut butter, butter, fried eggs, sardines, or cooked meat. A cup of hot coffee or chocolate
drink goes well with it.
Originally, pandesal was hard and crusty outside and bland inside. Over the years, it has
changed into a soft and sweet kind of bread.
2. Siopao
Siopao is a white, round, steamed bun stuffed with pork, beef, shrimp, or salted egg and
flavored with sweet or spicy sauces.
It is very filling and is usually eaten by Filipinos on the go as snacks in mid-afternoons.
Siopao is originally from China where is it called baozi. It is also popular in Thailand where it
is called salapao.

3. Ensaymada
A kind of brioche, ensaymada is a popular Filipino bread that is rounded and flavored with
grated cheese and sprinkled with sugar on top, making it popular among sweet-toothed kids
and kids-at-heart alike.
Ensaymada is suited to people from all walks of like. We have ensaymada from our local
bake shop that sells it cheaply for a dime.
We can also get the upscale ensaymada in five-star hotels where it is topped off with butter
cream and filled with purple yam, ham, salted eggs, or macapuno or coconut sport.
Ensaymada originally came from Majorca, Spain where it is called ensaimada.
It has become hugely popular in South America where Spain held several territories.
4. Buko Pie

Buko pie is a traditional Filipino baked pastry that uses the ever-present coconut fruit in the
Philippines.
It is filled with young coconut meat and is made sweet, thick, and rich with condensed milk.
Buko pie is originally plain.
Lately, however, essences of almond, pandan and vanilla have been used to add interesting
flavors to this already yummy dish.
5. Crema de Fruta
A staple during the yuletide season in the Philippines, crema de fruta is originally a soft cake
layered with cream, custard, candied fruit, and topped off with gelatin.
Recently, however, Filipinos have created crema de fruta using layers of honey-flavored
crackers, cream, condensed milk, candied fruits, and gelatin.
This colorful and lip-smacking treat is chilled until the gelatin is set. It is served cold.
6. Hopia

Hopia is a customary gift that Filipinos give as delicious presents to friends and families
during special occasions.
It can, however, be eaten on just about any ordinary day.
A round, bean-filled pastry, it is so popular in the Philippines that it has spawned varieties:
Hopiang Mungo = hopia filled with paste of mung beans
Hopiang Baboy = hopia filled with pork, winter melon, and onions
Hopiang Ube = hopia filled with paste of purple yam
Hopiang Hapon = hopia filled with beans of azuki beans

7. Empanada
Empanada is a world-recognized pastry that got its name from the Spanish verbempanar,
which means to wrap in bread.
It is made by wrapping dough around fillings of meat, cheese, fruits, and vegetables.
The Filipino-style empanada is usually filled with beef, chicken, potatoes, onions, and raisins.
In the northern part of the Philippines called Ilocos region which is branded for its
scrumptious local empanada empanada is made with egg yolks, local sausages, green
papayas, and mung beans.
Pinoy empanada is either baked or deep-fried, giving it either a chewy or a crunchy texture.

8. Monay
Basically a milk and egg bread, monay is a heavy, fine, and solid baked goodie that is easily
recognized for its large size, round shape, and crease on the top.
Its exterior is a bit hard but its interior is soft, chewy and tasty enough to eat without any
spreads.
9. Pan de Coco
Literally translated to English as coconut bread, pan de coco is a sweet, medium-sized bread
with sweet shredded coconut meat inside.
Plump, round, and golden brown, it is usually eaten as a mid-afternoon snack.
10. Puto Seko
Light, crunchy and a bit tough on the outside, puto seko is a Filipino butter pastry that Pinoys
love dipping in coffee or hot chocolate.
It is quickly recognizable for its small size, round shape, and white color.
Puto seko can be readied in less than 30 minutes.
Its ingredients are simply butter, sugar, corn flour, and baking powder.