Hi, everyone

I am a fashion designer for several years and have converted over to a fabulous cake designer. My designs use the medium of fondant, gumpaste, sugar dough, and I make designer truffles.

I have become pretty good and popular in my area and am now in need of a kitchen to work out of. For now, I am converting my small guest home into a kitchen. I need someone who is experienced in the bakery kitchen business to help me out on what are the key neccesssities to be installed. State of the Art Style...... I am mainly concerned at this time with sink areas, what kind of stove (small for now), decorating areas, client seating for individual one on one discussions.

Could someone help me get a general idea on what is needed and the protocal.

Thank you,

Fabulous!!!

Some of those question will be answered by the laws of your state. Check that out first! Also,, how do you work? The perfect design for me isn't your perfect design. You need to sit and look and think about what YOU would like where. State of the art.....doesn't belong in a "real" kitchen, IMO.

What state are you in? I know in CA it won't work but other states have guidelines... alot of which are the triple-sink w/ grease trap, separate working restroom and street parking is an issue as well.

As for the design of it, no one can do that but you. I am all about function but it sounds like you want the baking area to look really fancy. If it was me, I would create the atmosphere you are looking for in the one-on-one meeting area and make the kitchen more for work than looks..... and the money you save by doing so may allow you to get a larger oven rather than a small one that you may eventually have to upgrade....IMHO of course. Have fun!!

http://www.nkba.org/xprofessionals/planning_guidelines_list.asp

The design guidelines for home kitchens are listed here. You would need to incorperate the the state law requirements into your remodeling as well as your own professional needs.

I hired a professional kitchen designer. He knew what needed to be in a kitchen for proper function, as opposed to the "oh doesn't it look pretty" effect. His expertise was the best money I spent!!

Ha, I decided function and budget was my main concern.

I went to used equipment dealers and got everything I needed for less than 5 thousand dollars!!!

I have yearly goals and a 5, 10 , 15 year plan...in 5 years I hope to be out of the "hotel" basement in my own stand alone storefront with adequate parking, in 10 years...hope to have several "affiliates" and in 15 years, plan to be on a warm island....RETIRED!

lol

actually my first goal is to renovate my equipment and to move. So...we shall see...

Yes, the at the state have their set of rules for what you need to abide by when it comes to your kitchen and area space regardless of the state you're in. It takes a well intentioned design, turns it upside down and sideways until you have space that "gets the job done".

I know for my kitchen, it totally doesn't function well, by ANY stretch of the imagination, but it's what the state says I can have, so I've got to deal with it. The important things are space for you to move with the oven doors open and a hot pan in your hands, peanut and nut free sink/utensil/usage areas, Storage for 200+ decorating tips, 50+ cake pans, and NSF everything.

In the ideal world, I'd have at least a 2000 foot facility with an area for baking, decorating, air brushing (that's not going to get spray EVERYwhere), cooler storage, freezer space, client meetings, personal office... And, let's not forget a GOOD area for dumping a full mop bucket instead of a dribble at a time.

Um, I manage to do all that in 230 sq ft of space!!!

Before I made the switch to a commercial kitchen and doing this as a business, it was all in a 10x10' space and worked efficiently because of the layout (even though I had to rotate items on the counter). Now I have to run from one room to the other for my oven and fridge, then the prep areas are all over with the cleanup in the middle.. Just doesn't run efficiently.

like I said, in the ideal world what I'd have for the licensed kitchen space

wow, didn't know it was so strict out there in Minnesota, over here in Miami, you need to have adequate waste management, a 3 bay sink, commercial ovens and exhaust, refrigeration.

I do admit that my space is far from ideal, but I make it work! lol

I had more space till the landlord took one of the rooms from me

Our true state Motto should be "The State Where Absolutely NOTHING Is Allowed"... We still have to stop and wait for geese to cross the road by law GO figure!

Just reading through the laws here it's crazy the things we have to go through to do business legitimately. This year I get to go through two state inspections and one county inspection. Not that they're any big deal, but it's still work time taken away to be sure that the bathroom door spring is working..

RisqueBusiness,

I live in Saint Lucie, Florida. I'm guessing the requirements are the same here as in Miami since it's the state that regulates these things. Is there anything else that you were required to have? And what type of exhaust is required and what is adequate waste management? I called the state yesterday and she just asked for my address to send me paperwork. but I'm kinda all wound up wating for paper

Thanks

you may or may not need a grease trap. you can get a portable one that only cost a few hundred dollars instead of a ground system that cost THOUSANDS!!

The exhaust was just a small fan with a safety cover on the outside so no or nothing could get hurt.

I had to get a comercial oven, I got an electric convection oven so I didnt' have to deal with the permits for the gas.

I got my 3 bay compartment sink, I would've gone for 4 but they didn't have one, I have a SLOP sink..behind my refrigeration for the mop water and I have a hand sink to sanitize my hands. I have a small desk on which my computer sits and a LOT of NSF shelving I got at COSTCO, the shelving lines my walls. I have one in the kitchen to hold my big pots and pans and I have to leave a shelf to hold my cakes as they cool.

I have wire shelving over my sinks, on the door, peg board behind the door, I took out my display window...no one comes by anyway and I have set my mixing area there, more steel tables with mixers. I have a room for finishing..that's where I do my fondant work.

My counter have shelves under them and there is where I keep my cake boards and boxes!

RisqueBusiness

thanks sounds like you've got quite a set up. I've been looking for a place to rent but running into brick walls. Tomorrow I am going to stop by a few churches to see if they would rent to me. It should be easier now that I know what to look for as far as license requirements. Thanks a bunch!

CakeDiva73-
If you can't do it in a kitchen try a local coffee shop, non chain. Or even a little restaurant would work.

I never thought that the city would turn me down. I guess I should check that out before I go church hunting. I just assumed that if the kitchen met state requirements then that was ok. besides you wouldn't be serving food from their kitchen just using their equiptment and delivering your goods.

I know here they have town hall meeting where you can get the city commisioners to vote on things like zoning. You might want to go to the building dept. and see what you need to do to file a motion to let you cook at a church.

I am hell bent on getting legal. I'm not worried about "the man" coming after me, "the man" should be worried about me coming after him!

Something else that is just food for thought.... in Texas we have to have a food managers license to even operate the kitchen. There must be one on duty at all times when the kitchen is being used. So, even if you are renting someone elses kitchen to bake in...SOMEONE has to have it. It really pays to check out the laws BEFORE you try to do anything.

RisqueBusiness....230 square foot? Holy cow! I've been feeling deprived all of this time with about 800 square foot! I bet your kitchen if far more organized than mine! Coming to Houston anytime in the near future?????