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Bakery Pro Kitchen

@bakeryprokitchen

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Kitchen Rental & Commissary 👩‍🍳1-877-813-5877
Locations:📍Ft. Lauderdale📍Brandon, FL📍Bradenton, FL📍Orlando, FL📍West Palm Beach, FL
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Okay so this is new. 👀

That’s our warehouse district space in West Palm Beach - half of it’s still empty racks and boxes, nothing’s set up yet, but I couldn’t wait to show you.

Big space. Bigger plans. Classes, workshops, more room for our members than we’ve ever had. Still figuring out where everything goes, but wanted you along for it anyway.

More soon. 💚

#BakeryProKitchen #CommercialKitchen #WestPalmBeach #WarehouseDistrict #FloridaSmallBusiness by @bakeryprokitchen

You know the one. No label, no date, no name. Nobody knows what’s in it, how old it is, or whose it is, so it sits there until someone has to deal with it.

In a shared kitchen, that container costs more than shelf space. Nobody can safely use it or throw it out. If it contains an allergen, nobody knows that either. Sooner or later it becomes the walk-in’s biggest awkward moment.

The fix takes about ten seconds:

Label it with what it is. Date it the day you made or stored it. Put your name or business on it. Store it in a spot that’s yours. Take it with you when you’re done with it.

A labeled container is easy to work around. A mystery container is a problem for the whole kitchen.

Respect the shelf, the walk-in, and the baker who comes after you.

@bakeryprokitchen

#SharedKitchen #FoodEntrepreneur #BakersOfInstagram #KitchenEtiquette #SmallBusiness by @bakeryprokitchen

Most food businesses price like this: cost + profit = price. Wholesale flips it. The shelf price comes first, and everyone in between takes their cut before you do.

The stack, worked backward from a $12 shelf price (percentages are illustrative):

Store takes a 40% margin → they pay $7.20
Distributor takes 30% of that → you receive about $5.04
Your fully loaded cost (ingredients, packaging, labor, overhead) has to fit well under that number

Backward pricing means starting at the shelf price your category supports, then subtracting retailer margin (30-45%), distributor margin (20-30%), broker fees, and a trade-spend accrual to find your cost ceiling.

The margin trap nobody explains: “40% margin” and “40% markup” are different things. Margin is a percentage of the selling price, so you divide, not multiply: if you sell to a retailer at $4.50 and they take a 40% margin, their shelf price is $4.50 ÷ 0.60 = $7.50. Use markup math by mistake and your shelf price lands too low or too high for your category.

The 10-second test if you’re selling direct to a store: Divide your target retail price by 4. If that number is above your fully loaded cost of goods, your product can support standard keystone wholesale pricing.

That’s because retail is typically two times wholesale, which gives the retailer a 50% gross margin.

What’s easy to miss: Fees often hit after the shelf, not before it. A listing fee to get a product onto a chain’s shelf can run into the thousands per SKU. And some pricing guides suggest setting aside roughly 20% for promotions and trade spend.

This is why the 51/49 rule from our last episode matters. Wholesale usually pays you around half of what you’d get selling direct, so every wholesale sale has to clear the math.

Run your numbers before you pitch anyone. 👇🏾

This is Part of our Outside the Kitchen series, covering the things nobody tells you before you scale.

#BakeryProKitchen #WholesalePricing #FoodBusinessTips by @bakeryprokitchen

In a shared kitchen, “later” is rarely free. Someone else is paying for it.

When you leave a station half-cleaned, the next baker walks in and spends the first part of their paid time scrubbing your mixer bowl or clearing your counter. That’s their hour, their schedule, and their batch that now starts late. Multiply that across a week, and it’s the quiet reason shared kitchens develop tension.

It goes beyond politeness. Leftover flour, sugar, or residue on shared equipment can cause cross-contact for the next person, which matters if they’re making an allergen-free or gluten-free product.

The fix is a habit, not a rule:

Book your cleanup time into your slot, not after it. Clean as you go, so the end of your session isn’t one big job. Put every tool back where it lives. Label and date anything you store. Leave equipment off, wiped down, and ready for the next person.

The best shared kitchens run on one unspoken agreement: leave it the way you’d want to find it.

#SharedKitchen #CommissaryKitchen #FoodEntrepreneur #BakersOfInstagram by @bakeryprokitchen

A lot of late nights and early mornings, but grateful to the team who pulled this together in over the months

#newbuild #commissarykitchen #dayinthelifevlog by @bakeryprokitchen

For years, federal law named eight major food allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. Sesame became the ninth on January 1, 2023.

That means any ingredient made from sesame has to be clearly declared on your label, including things that aren’t obviously sesame. Bagels, burger buns, crackers, breads, tahini, sesame oil, and spice blends can all contain it.

If the ingredient’s name already says sesame, like “sesame paste,” that counts. If it doesn’t, the allergen has to be declared on the label so a shopper with an allergy can see it.

If you’re a baker, check every ingredient label you buy from, not just the ones you’d expect. Sesame can turn up inside a blend or a topping mix you’ve used for years.

#SmallBusiness #FoodEntrepreneur #FloridaFoodBiz #FoodAllergens #FoodLabeling by @bakeryprokitchen

Plot twist on today’s day in the life. I was in the middle of painting a mural at one of our locations when I heard a drip. Then another one. I followed the sound, and it turns out we have a burst pipe. So the paintbrush is down, the buckets are out, and now I’m waiting on the plumber.

This is the part of owning a business that doesn’t make the highlight reel: you plan one thing and the day has other plans 🪣

#DayInTheLife #SmallBusinessOwner #BusinessOwnerLife #BehindTheScenes #BakeryProKitchen by @bakeryprokitchen

First I moved it into position. Then I picked up the hammer. Running a commercial kitchen means a lot of heavy lifting, and I wouldn’t have it any other way.

The newest addition at our Orlando location is officially out of the 📦

#CommercialKitchen #NewMixer #WomenOwnedBusiness #BakeryProKitchen by @bakeryprokitchen

I’m watching doors literally fly open for me once I finally decided to do it scared 🥹🙌🏽

@daisymakes_innovations Large cat popper use code PRECIOUS10 to save on your orders! by @bakeryprokitchen

You can’t just decide a product is gluten-free. The FDA sets the standard, and food labeled “gluten-free” has to contain less than 20 parts per million of gluten.

The same standard covers “no gluten,” “free of gluten,” and “without gluten.” Swapping the wording doesn’t get you around it. A label that makes the claim without meeting the standard is considered misbranded.

For bakers, the catch is that “no wheat flour in the recipe” isn’t the same thing as “meets the standard.” A product made with gluten-free ingredients can still end up over the limit if it picks up gluten from shared equipment, surfaces, or airborne flour. That matters most in a shared kitchen, where wheat flour is everywhere.

If you want to offer gluten-free, plan for how you’ll prevent cross-contact before you put the words on a label.

#SmallBusiness #bakeryprokitchen #FloridaFoodBiz #GlutenFree #FoodLabeling by @bakeryprokitchen

Send help … I just got my nails done

#womeninbusiness #businesshumor #bakeryprokitcken by @bakeryprokitchen

We’ve been making a few changes at our Orlando location, and we’re excited about how it’s coming together. Every update is about making the space work better for the people who use it, so members can walk in, get set up, and get to work.

And today something new showed up in a very big crate. We’re excited for this unboxing. Stay tuned, it’s coming in a few days 📦

#KitchenRemodel #CommercialKitchen #Unboxing #OrlandoFoodBusiness #BakeryProKitchen by @bakeryprokitchen