Boulangerie Levain
“Wholesale croissants for six cafés are 30% of revenue and zero queue.”
CRCamille Roux · Boulangerie Levain · Since 2017
12-mo revenue$628,290+6% vs last yearSumUp + Open Banking
How to start a bakery in Europe
0 of 14 doneStart with: Check the numbers first
Every food business in the EU must register with its local food authority and follow EU food hygiene rules, including a food safety plan based on HACCP. Premises, trade and craft rules vary by country, so check with your town hall and food authority.
Retail shop, wholesale to cafés, or both. It shapes your premises and your hours.
Foot traffic, power and ventilation for the ovens, and a lease you can live with.
The rules every EU food business follows, checked by inspectors.
Ovens, prices and the first customers.
Plan for peaks, protect your health and watch the costs.
Open for business14 steps to go
Stage 1Decide what you’ll bake
0/3- Run the odds calculator with your budget
- Compare a shop with wholesale only
- Plan for the early-morning hours
- List 20 cafés and shops that might buy from you
- Decide your core range: bread, pastry or both
- Test your recipes at volume
- Ask the local chamber of commerce or crafts
- Check if a master or qualified baker is required
- Note any training you need to start
Stage 2Find the premises
0/3- Count people passing between 7 and 9 am
- Check power and extraction with an engineer
- Ask the landlord about opening hours limits
- Ask the town hall what permits you need
- Book a fire safety check
- Make the lease conditional on permits
- Choose a business structure with an accountant
- Register for VAT
- Register as an employer before hiring
Stage 3Food safety
0/3- Register with your local food authority
- Ask when they will inspect
- Keep the registration on display if required
- Take a food hygiene and HACCP course
- Write down your hazards and checks
- Keep fridge and oven temperature logs
- List allergens for every product
- Show allergen information in the shop
- Train staff to answer allergen questions
Stage 4Equip and open
0/3- Buy the oven first: it decides your output
- Look at used equipment from closing bakeries
- Agree a service contract for the oven
- Cost every recipe, including your time
- Price wholesale and retail separately
- Review prices every quarter
- Start with a small range you can make perfectly
- Offer a loyalty card for daily customers
- Sign two or three café accounts
Stage 5Run and grow
0/2- Open holiday pre-orders in November
- Book extra staff early
- Order ingredients before prices rise
- Read why other bakeries closed
- Plan days off from the start
- Watch ingredient and energy costs monthly
No steps match.
Open for business, with numbers to prove it.
Owners who started one
Why Dough & Co closed: the second bakery ate the first
Dough & Co's first bakery was profitable. The second, opened in 2023 on borrowed money, never covered its rent, and its losses drained the cash the first shop needed. Nina Russo closed both in March 2025.
NRNina Russo · Dough & Co · May 2025
Money lost$190,000Closed Mar 2025Square
Questions people ask
Do I need to register my bakery?
Yes. Every food business in the EU must register with its local food authority before it starts trading.
Do I need a HACCP plan for a small bakery?
Yes. EU food hygiene rules require procedures based on HACCP principles, scaled to the size of your business. Inspectors will ask to see your records.
Do I need to be a qualified baker?
It depends on the country. Some, such as Germany, treat baking as a regulated trade craft. Ask your local chamber of trades or town hall.