Starting a micro-bakery: ‘Because we’re baking from home, we don’t have the same kind of costs that more professional outlets have’
A growing community of micro-bakeries are popping up in home kitchens and offering their tasty treats at farmers’ markets and local cafes. From getting HSE accreditation to early starts and hauling ingredients, we find out what it takes to get these small businesses up and running...
Niamh Dillon and John Crehan, who run First Batch Bakery from their kitchen in Tinahely, Co Wicklow. Photo: Owen Breslin
Throwing in the day job to start a food business is a dream for many, but ask anyone who runs one and they’ll tell you it’s expensive to get started, difficult to sustain and hard to make a living from. Even so, the appeal is strong.
So what if you could start a business from your kitchen counter with minimal initial outlay? After all, nearly everyone has access to a kitchen equipped with a fridge, sink, oven and counter space. Why not make use of the equipment and space you already own to see if you can make a go of it?
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