Open a pastry shop: the guide to start and the valuable advice for those who try in the company
Open a bakery is the dream in the drawer of many Italians who, perhaps from the early age, try to prepare sweet recipes. The Belpaese is done so, every province, every city, every village has its traditional recipes for cakes, cookies and pastries.
And so also children dream of become pastries, wrapped in perfumes and aromas emanating from those magical places that sell sweets.
How the dream of becoming a pastry is born
Even those who write to you have known a moment of mad love for This is the jobAs a child, in the morning, I was expecting my parents – who managed a bar, the arrival of the pastry chef. The sweet scentAnd then as a gift from Santa I was taking me to the house. Sweet, a small baker kit with a small working oven – with the only small problem that took ten hours to cook simple biscuits.
Today children spend hours together with parents to see on TV cooking programs and are themselves protagonists of programs from planetary success as Junior Masterchef.
What to know before opening a pastry shop
We immediately break the field by some unclear voices that circulate about certifications and the practices that they are used to start the activity of pastry. It is clear that those who want to open a pastry shop must necessarily have aexperience in advance The advice of mother and grandmother is not enough, the hundreds of cakes cooked and decorated for children and grandchildren, the Christmas cookies to give to friends and relatives. profession, understand what the potential and margins of gain are, but at the same time be aware of the criticalities and the ways in which to organize the work.
Become a pastry chef: the necessary certifications
The Commission has also adopted a proposal for a directive on the protection of the environment. certificates of which it must be compulsory to make the pastry, in addition to the most advanced levels ofHACCP, you must have attended a specific course. SAB (Food and Beverage Administration) is what it is used to open bars and restaurants. It is usually provided by entities such as Regions, Confesercenti, Confcommercio and other private bodies.
This course, first identified with the acronym REC (Trade Register), it takes place for most of the theoretical lessons in the classroom and can generally get a total program of lessons ranging from 100 to 150 hours.
In addition to compulsory certification, those who aim to obtain increased experience before starting your business, you can attend a Professional course of Pastry and get the title of Pasticcere ProfessionalThese are high-training courses, often organized with the aim of creating well-prepared professional figures, which often, in addition to the hours spent in the classroom, offer workshops and internships/training courses directly in the pastries.processing and marketing of pastry products and bakery products, in order to embrace the different branches of the pastry trade as a whole.
What skills do you have to have to become a professional pastry chef?
Generally in the above coursesaspirant pastry has a basic flourishing for the preparation of desserts of Italian and international tradition. technical for the Customize the flavors of individual recipes, developing an in-depth knowledge of Article. They contribute to this phase of the formation forms linked to the history of pastry, to the respect of the organoleptic qualities of food, to taste and the different senses involved. Of course, there is never a question of hygiene and hygiene. Food safety, beyond the final working perspective of individual participants. The professions related to the world of pastry different: from traditional work in the laboratory, to the activity in the furnaces, to the professionalism required to banquette or to thecatering staff.
Finally, the most expensive courses, are able to offer modules related to the merceology and food technology, information related to regulatory aspects, personal branding in the digital age, fundrising through regional and European bands, as well as specific skills for building the business plan and for the next stages of marketing.
Open a bakery: bureaucratic aspects
Without claiming to be a victorious person, bureaucratic aspects linked to the opening process of a pastry shop, we see to make a synthesis. In addition to the above mentioned SAB course, it is necessary to comply with the indications contained in the fifth point of the Legislative Decree 114/98 related to moral and professional requirements, as well as to hygiene and health regulations to be respected.control activities and release of permits is prepared by individual ASL – the Local Health Companies. Also, depending on the size of your lab you will need a certificate for prevention.
The next steps concern the communication to be given to your own municipality of residence (Modello COM1 – Model COM2), the type of residence company configuration which is meant to be given and the relative registration to Business register at the Chamber of Commerce.
Finally, you will need to control emissions related to furnaces or other cooking systems and DIA (Denunciation Start Activities) to be presented at the ASL and always to be held at hand with the book of self-control related to HACCP.
In the meantime, if you want to do some practical experience, read this little one Pastry Manual that we have prepared for you.
