Bakery business, step-by-step. Below is a practical roadmap you can use whether you want a home bakery, a small retail shop, or a café-style bakery. I’ve included concrete first actions, a short startup-cost comparison, a one-page business-plan outline you can copy, and a 30/60/90 day launch checklist. I cite the most relevant sources for costs, planning and local (Pakistan) steps so you can dig deeper. TouchBistro+4restroworks.com+4Toast POS+4

Quick overview — choose your format first

1. Home / cottage bakery (sell online, delivery, markets) — lowest startup cost, easier permits in many places. restroworks.com
2. Small retail bakery/shop (walk-in sales + walkup counter) — medium cost, needs location + refit + staff. Toast POS
3. Bakery café (seating, coffee, higher staff & equipment needs) — highest cost, higher revenue potential. liveplan.com

Step-by-step guide (actionable)

Phase 1 — Research & plan (Days 0–14)

1. Decide concept & menu: bread, pastries, cakes, specialty (gluten-free, ethnic, dessert boxes). Keep initial menu small (5–8 best items).
2. Market research: visit local bakeries, check prices, ask customers what they want, validate demand for your specialties.
3. Estimate startup costs & revenue model: decide if you’ll be home-based or need a shop. Use cost ranges below. restroworks.com+1
4. Draft a one-page business plan (see template below). Use it to approach lenders/partners. TouchBistro

Phase 2 — Legal & finance (Days 7–30, run in parallel)

5. Register business name & legal structure (sole proprietorship, LLC, etc.).
6. Licenses & food safety: get food/health permits, vendor/retail license and, where relevant, GST/sales tax registration. If in Pakistan, follow local guidance on registration, tax and food permits. Waystax
7. Open a business bank account; set up simple accounting (sheet or software).
8. Insurance: public liability, product liability, fire/theft for equipment.

Phase 3 — Location, equipment & suppliers (Days 14–60)

9. Pick location (if retail): foot traffic, rent vs sales projection, visibility. Negotiate lease terms (deposit, rent increases). liveplan.com
10. Buy equipment: oven(s), mixers, proofers (if applicable), display cases, refrigerators, smallwares (pans, piping bags). Consider used equipment to cut costs. Growthink
11. Source suppliers: flour, sugar, yeast, chocolate, packaging — negotiate payment terms.
12. Hire & train staff (if needed): bakers, counter staff, cashier.

Phase 4 — Menu testing, pricing & branding (Days 30–75)

13. Finalize recipes, standardize portions and costs per item (food cost % target: typically 25–35% of price).
14. Calculate prices using ingredient + labor + overhead + profit margin.
15. Branding: name, logo, packaging design, social media profiles.

Phase 5 — Marketing & soft opening (Days 60–90)

16. Start social media teasers, local flyers, and preorders. Use photos and short videos.
17. Soft opening / friends & family day for feedback and systems practice.
18. Grand opening: promotions (opening discounts, free sample day), local PR.

Simple startup cost ranges (ballpark)

• Home / online bakery: $500 – $5,000 (basic heavy mixer, small oven, packaging, initial ingredients). restroworks.com
• Small retail bakery (counter only, modest fit-out): $10,000 – $70,000 (rent deposit, renovation, commercial oven, display, initial stock). Toast POS+1
• Bakery café with seating: $50,000+ (larger fit-out, more equipment, furniture, staff). liveplan.com

(These are ranges — local costs vary significantly. In Pakistan costs and licensing details will differ; see local guide.) Waystax

One-page bakery business plan (copy & paste)

Business name:
Concept: (e.g., artisan bread + coffee; celebration cakes; Pakistani sweets + bakery fusion)
Target market: (local office workers, families, students, online orders)
Products & pricing: (list 8 core items + prices)
Location & hours:
Startup costs (summary): rent deposit, equipment, renovations, initial stock, licenses, marketing (approx totals)
Sales forecast (first 12 months): monthly revenue assumptions, break-even month
Marketing plan: social media, local partnerships, delivery platforms
Operations: staff needed, suppliers, opening schedule, food safety plan
Funding needed: amount, source (owner savings / loan / investor)

Use a free template from restaurants/point-of-sale sites to expand. TouchBistro

30/60/90 day launch checklist (short)

30 days: finalize recipes, register business, arrange permits, sign lease or set up home production, buy core equipment.
60 days: staff hired/trained, suppliers in place, menu costing done, social media live, soft launch planned.
90 days: soft opening, fix operation kinks, grand opening & marketing push.

Quick tips that make the difference

• Focus on quality + consistency before expanding menu. Repeatable recipes reduce waste.
• Track food cost per item (weigh ingredients). Aim for stable margins.
• Use eye-catching displays and good photos for social media — visuals sell baked goods.
• Consider delivery & preorders to increase weekday sales.
• Start small, re-invest profits to scale equipment and staff.