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If you're thinking of selling your baked goods as a business, you may consider renting commercial kitchen space by the hour rather than immediately jumping into full-time rental or purchasing your own bakery storefront. By renting a commercial kitchen space, you reduce your financial risk by producing your products at a fraction of the price. By easing the financial pressure, you have the opportunity to build up the capital to rent or purchase your own bakery.
Get in touch with the Small Business Administration and the Better Business Bureau to find out about reputable commercial kitchens that rent out space. Ask for recommendations for kitchen co-ops (shared commercial spaces), as well as restaurants or bakeries that rent out their spaces after they close for the day.
Create a list of your needs. Include what hours you need to be in the kitchen, what supplies and equipment you'd like to have available to you, and your budget. Contact the owners or managers of the recommended kitchen spaces and let them know about your plans.
Acquire a food handler's certificate, business license and liability insurance. People working in commercial kitchens must obtain a food handler's license, in most states. You must also get a business license if you're going to sell your food products to the public. Most commercial kitchen spaces also require that you have your own liability insurance.
Gather your resources. Renting a commercial kitchen requires that you have finances set aside for the application fee, deposit and rent. Most kitchens charge renters by the hour, and some require a commitment of six months to one year.
Joy Uyeno has been writing about travel, food, fashion, culture and finance since 2005. For three years she wrote a column for the "Honolulu Star-Bulletin" aimed at young and first-time travelers. Her writing has appeared in several local and national publications, including the 2008 anthology "Honolulu Stories." She holds a Master of Arts in writing and publishing from Emerson College.