Baking as a Business lays out much of what I learned when I went into business and opened, Truffes, Inc., my wholesale bakery servicing hotels, restaurants and caterers as well as wedding cakes touted by others as the best in the city. Starting with what type of bakery you want, it goes on to cover, where to find money, equipment, pricing out for profit, licenses, taxes, insurance. used vs. new equipment, layout, paid partners, freezing vs. fresh and more. This is the information I wish I had when I opened my bakery. Many photographs are included.

130 pages