5 Crucial Steps for Opening your Own Baking School

Starting your own Baking School is a huge step but if you really have a passion for baking then you should definitely do it. However, opening a baking school might not be as easy as it sounds. There are a lot of important things that one needs to keep in mind to successfully start their own school.

Want to open your own Baking School? Or want to join baking classes in delhi? If yes, then you really need to check out LBB for the rest of the information. Our 5-step guide which will help you in opening up your own Baking school efficiently in no time at all.

Step 1: Decide the Products for your Baking School

The first thing that you need to do is decide on what you are going to offer your students. This means choosing a baking niche which matches your talent and area of expertise and should also resemble the demand of your area. You can focus on nutritional baking, eggless baking, etc. or you can teach some specific techniques and tricks to your students.

The main thing is to decide the objective of your baking school and then sticking to it and expanding your school’s niche only after it has gained a reputation in your present theme.

Step 2: Find the Perfect Location and Get the Necessary Licenses

Once you have decided the theme of your baking class, you need to find a location to hold your classes. You can either give baking classes at students’ homes or you can use the kitchen in your bakery store. However, before you proceed with this you will need to reach out to the local health department to understand the feasibility of this option.

The kitchen layout of your baking school will also need to be monitored by the health and food licensing department before you can proceed with the classes. Make sure that you get all the licenses in place otherwise you could risk shutting down of your establishment.

Perfect Location

Step 3: Determine your Kitchen Layout 

Next, you need to decide the layout for your kitchen where you will be giving the students a hands-on session. If you are planning to open a proper baking school then you might need to install a big kitchen countertop and several cooking stations to allow your students to work freely and safely. You will need to ensure that the kitchen layout won’t hinder the movement of your students and won’t make them accidentally fall or bump into each other, thereby reducing the chances of kitchen injuries.

You might also need to install separate sinks for your students to comply with the health code so make sure that you plan your kitchen space properly.

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Step 4: Purchase the Necessary Baking Equipment

You will also need to invest in the required baking equipment and tools in order to proceed with your baking school. If you are likely to show demos to your students then you would need extra baking tools like whisks, mixing bowls, baking pans, etc. However, if you are going to have hands-on sessions then you would need to have these essential baking tools in bulk quantity. You will also need to get stand mixers, ovens, refrigerators, etc. so that your students can use them individually during the classes.

Step 5: Market your Baking School

Once you have established your baking school, you will need to market it properly in order to grow it. You can hold various baking workshops or events to attract more customers. You can also form collaboration with other professionals in your area to advertise your baking school. A blog or printing an advertisement in magazines is also a great way to get the word out.

Market your Baking School

So, what are you waiting for? Go and start your own Baking school and fulfill your passion for baking.

Homemade Muesli

Anyone who knows me (or has been reading my blog) knows that, because of my GI issues, I’m obsessed about what ingredients go into my food. I tend to avoid processed and packaged foods because I must ensure nothing that will cause me abdominal pain/distress passes through my lips. I’m so glad I stumbled upon this museli in my recipe stash while looking for holiday cookie recipes. I don’t know why I hadn’t thought of making my own cereal sooner. I adapted this recipe from a one a high school friend shared with me many years ago. Her mom made it and I always thought it was delicious.

I love it because, in addition to being delectable, it’s easy to make and you get control the ratio of ingredients. Love walnuts? Add a cup instead of ¾ c. Not sold on raisins? Decrease the amount to 1/3 c . Add or change up the spices. Add coconut, mini chocolate chips, dried cranberries. I could go on and on. Think of this recipe as more like a guideline; it’s open to interpretation. The result will be a healthy, homemade cereal of all your favorite things.

I love almonds and walnuts; I tend to add a lot of them so I can get more of the healthy fat my body needs. I wanted to add coconut, but I didn’t this time because Mr. Surly doesn’t like coconut. But next time I’m going to make a batch with coconut. I haven’t decided whether I want to add it to the oats and toast it, or add it at the end with the dates and raisins.

This would be a fantastic, healthy addition to your holiday goodie boxes to balance out all the sugary treats. I promise the recipients will thank you and beg for the recipe.

Homemade Muesli
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6 c rolled oats (I always use Bob’s Red Mill Extra Thick Rolled Oats, they are divine)
2 c quick oats (I use McCann’s Irish Oatmeal, the quick cooking rolled oats)
¾ c sliced or chopped almonds
¾ c chopped walnuts
1 Tbl ground flaxseed meal
¼ c honey or agave (or combination of both)
1 tsp vanilla
½ tsp cinnamon
pinch freshly ground nutmeg
¾ c raisins (I use golden)
¾ c chopped dates

Mix oats, almonds, walnuts and ground flaxseed in a bowl.

Whisk together honey, vanilla, and spices. Drizzle over oats and nuts and mix gently to combine. Spread on one (or more) baking sheets lined with parchment paper.

Place in 250 F oven, and toast for 20 minutes, stirring every five minutes. Remove from oven, add dates and raisins.

Allow to cool completely before storing in an air tight container.

Enjoy by adding milk and eating it as cereal, sprinkle it on top of yogurt, or use it as a topping for a fruit crumble, whatever your tastebuds desire.

Homemade Granola Bars

I’ve had this recipe bookmarked for awhile. I really like the idea of making my own granola bars. I’ve been on a muesli kick for awhile now, and decided it was time to make some granola. I usually keep granola bars in my purse when I have to go to the hospital for doctor appointments and tests, since I’m usually sitting around forever, waiting. I’m in love with the white chocolate macadamia Luna bars. These homemade bars are a much healthier option. I suppose I could have added some melted chocolate to these, but they are so good on their own. They remind me of the Two Moms in the Raw bars they sell at Starbucks and Nordstrom’s snack bar, I love the gojiberry one. Have you ever had one of these bars? They are delicious, and I’m so glad my granola bars taste very similar to them.

I’m glad to have another product that I can now make myself so I don’t have to buy a prepacked version. Can you tell I’m obsessed about controlling what goes in my food? When you have abdominal issues, this becomes a must.

Another plus is how easy these are to make. I haven’t had much energy the past couple weeks, but these came together rather quickly. These bars were plenty sweet for me, since I don’t eat much sugar, but if you like things sweet I’d stir in more (up to 1/4 c brown sugar). I sprinkled brown sugar on top to give the tops of the bars a bit of a sweet, sugar crunch.

Granola Bars
Printer-friendly recipe
Yield: about 16 bars

2 c rolled oats
½ c chopped almonds
½ c chopped walnuts
½ c uncooked quinoa
½ c shredded coconut (I used ¼ c dried coconut)
2 Tbl ground flaxseed meal
2/3 cup honey, agave or combo of both
1 ½ tsp vanilla
2-3 Tbl flaxseed oil
pinch kosher salt
¼-½ tsp cinnamon
pinch freshly grated nutmeg
1 ½ c chopped dried fruit, or a mix of your favorite dried fruit (I chopped up dried apricots, and tossed in dried cranberries and pomegranate seeds)
~2 Tbl brown sugar

Preheat your oven to 350F.

Toss the oatmeal, nuts, quinoa, coconut, and flaxseed meal together on a 9 x 13” baking sheet or dish (I used a 9 x 13”cake pan). Bake 10 to 12 minutes, stirring occasionally, until toasted and lightly browned.

Reduce oven to 300F.

While oats are toasting, combine honey, vanilla, flaxseed oil, salt and spices in the bottom of a large bowl. Whisk to combine. Pour in toasted oats and stir with a spatula to moisten. Stir in dried fruit.

Line your baking sheet or dish with parchment paper or grease with nonstick spray (I used the same cake pan and lined it with parchment paper; one less dish to dirty).

Pour the oat and fruit mixture into prepared baking dish and press down firmly to pack down the mixture as much as possible. Sprinkle brown sugar over the top.

Bake at 300F ~30 minutes until mixture is golden brown. Allow to cool a few hours before cutting into bars or squares. Store in airtight container at room temperature. Or freeze. I wrapped mine in cling wrap, popped them in a freezer bag and froze the bars so we could grab them as needed, they don’t take long to thaw.

Source: adapted from Smitten Kitchen