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Any Baltimore bakers renting a kitchen?

post #1 of 2
Thread Starter 
I am having a great time baking cakes and thinking of going into business. I was thinking of renting commercial kitchen space as a lower-risk/lower-investment way of getting started. Is anyone in the Baltimore area doing this that could give me any words of advice or leads on a kitchen? Do you have to haul your flour, sugar, butter, and eggs with you every day? will I be totally overwhelmed baking in a commercial kitchen? Do the ovens blast your eyebrows off? icon_wink.gif just kidding. I just would love to hear from anyone who is doing it this way or got started in business this way.

Thanks!!
post #2 of 2
Thread Starter 
How about anyone at all who is in business renting a kitchen? Any advice? Best part? Worst part? Things you wish someone told you?
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