Business idea for mom on maternity leave: selling gingerbread and glazed cookies. Business in your own kitchen How to sell gingerbread

In this material:

The production of gingerbread for sale is a profitable area for the confectionery business. And if the goal is not to sell products in highly artistic decorative design, then even a person who is not too familiar with the intricacies of culinary art can succeed in this business. The prospects for the gingerbread business are excellent, and the level of competition in the private sector is still low.

Cooking gingerbread as a business: the pros and cons of the idea

Making gingerbread as your own business has a number of advantages. If the business organizer does not have a goal to produce gingerbread on an industrial scale, an impromptu mini-workshop for their production can be placed even in a city apartment, which will eliminate such a significant item as renting a room from starting and running costs.

An important factor is that gingerbread dough does not require flour with certain indicators, for example, a regulated gluten content, therefore, during the production process, part of the premium flour is replaced with a more affordable analogue of grade 1 and even grade 2, which will reduce the cost of production. The technological process of preparation is just as undemanding to the conditions. For example, proofing dough can take place at almost any temperature and humidity. Since gingerbread can be stored for quite a long time, the requirements for the efficiency of the sale of finished products and the storage conditions for their stocks are significantly reduced.

Raw materials for baking gingerbread are available, their transportation and storage are simple, and some labor-intensive production processes, such as dough kneading, can be easily mechanized with home-available means.

Among the disadvantages of the gingerbread business are high competition from confectionery factories and the need for strict adherence to sanitary and hygienic standards - this applies to the premises, involved personnel, as well as transport transporting finished products.

In addition, in order to win the sympathy of the consumer, a high-quality product should be produced, which involves the use of exclusively natural ingredients and the complete absence of various modifiers and synthetic essences in the recipe. This, in turn, will make the product more attractive to buyers, but also more expensive.

Gingerbread Cooking Technology

Gingerbread is a confectionery product of any shape, from classic round or rectangular to complex fantasy. It is baked from a special gingerbread dough; jam, spices, chopped fruit and berries, including candied fruit, nuts, honey and other ingredients can be added as a filling. On classic gingerbread, on their upper surface, confectionery glaze is usually applied. Often they are minted with a simple drawing and/or short text.

Gingerbread tends to be stored for a long time, so this is an excellent option for a sweet souvenir.

The technology for making gingerbread is not complicated and consists of preparing raw materials, kneading dough, forming products, baking them and decorating them. The last stage of the production process is the packaging of ready-made gingerbread in ordinary or gift packaging.

How to implement a business idea for the production of gingerbread at home?

Is registration required?

It is better to register a gingerbread business as an individual business, however, if the plans are to expand the business to a whole network, you should immediately register an LLC. The OKVED code must be chosen 10.72.32 - it regulates the production of gingerbread and gingerbread.

Next, you should contact the SES to obtain approval for the premises and approval of the gingerbread recipe. It will also be necessary to conclude an agreement for the removal of solid waste and disinfection of premises. Gingerbread production does not require licensing, but some permits are required - for this you need to visit the fire and environmental inspections, as well as the city administration.

The optimal taxation system in this case, both for individual entrepreneurs and for registering a legal entity, is the USN.

room

A home gingerbread business can also be organized in the kitchen of your own apartment, however, for some technological operations (dough proofing, drying of the glazed layer), as well as for storing finished products, additional space is required.

An improvised production workshop should be equipped with cold and hot water supply, sewerage, electricity, and ventilation. It will not be superfluous to have available fire extinguishing equipment (fire extinguisher).

What equipment is needed

To mechanize the technological process, you need to purchase a dough mixer. You will also need an electric oven for baking products and, if necessary, packaging equipment. In addition, you will need:

• scales;
• refrigeration equipment;
• baking sheets and other utensils;
• a variety of kitchen utensils (molds, confectionery syringes with nozzles);
• special uniform for staff.

When expanding the scale of production, you should think about purchasing additional equipment: a jigging machine, a glazing machine for decorating, a coating drum.

Purchase of products

Suppliers of raw materials should be selected according to the high quality of the goods they offer, its naturalness and reasonable cost. The business reputation of the supplier is also important - he must provide your production with raw materials in a timely manner.

Staff

The production staff depends on the volume of baking gingerbread, while it is better to take people with experience. Bookkeeping can be entrusted to an incoming specialist, and let the business organizer deal with advertising, marketing and procurement of products.

Reference. Workers in direct contact with products and finished products must have medical books and undergo regular medical examinations.

How to find customers and promote your product?

Distribution channels for ready-made gingerbread are easy to find. Products are sold:

• at fairs;
• from stalls at city events;
• in social networks or using a business card site via the Internet.

To draw attention to the product, it will be useful to place its advertisement in local media, on regional portals, in social networks and other resources with high traffic.

How much can you earn in the gingerbread business?

If there is a stable flow of orders, the net income from the sale of gingerbread can reach 20-30 thousand rubles a month. The cost of one handmade gingerbread averages 30–50 rubles for a small copy or 75–100 rubles for a large one. The price of some of their varieties can reach 300 and even 500 rubles - this applies to large-sized specimens decorated in a special way. You can sell gingerbread in sets, and holiday sets, such as New Year's or Easter ones, will cost more than traditional ones.

The expected profitability of the business is 35–60%.

Order a business plan

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Passion for foreign cuisine has long led to the fact that our festive table is decorated with intricate cakes, gourmet cakes and cookies, fruit jellies and soufflés. Gingerbreads are not often seen, and they often lose in taste and “style” to sophisticated foreign pastries. But on New Year's holidays in my family, the finest hour of gingerbread traditionally comes.

Like my mother once, now I bake gingerbread and gingerbread houses for my children, relatives and guests. Everyone will receive their own personal New Year's gingerbread sweetly enticing health, prosperity and good luck for the coming year.
Production of holiday gingerbread at home
Initial investment: 15 tr.
Monthly profit: 30 tr.
Payback period: 1 month.

Gingerbread in Russian holiday tradition

Gingerbread is a dough product richly flavored with all kinds of spices (ginger, lemon zest, cinnamon, cloves, cardamom, mint, nutmeg, etc.), honey bread was considered the predecessor of gingerbread until the 12th century in Russia. With the opening of the spice trade, this delicacy most likely appeared. By the 16th century, gingerbread spread everywhere, and their own dynasties of gingerbread bakers appeared. And by the beginning of the 18th century, the gingerbread business was flourishing, masters opened their shops in Berlin, London and Paris. Fairs, weddings, name days, church holidays were inconceivable without an abundance of all kinds of gingerbread.
If the baking of printed gingerbread with various fillings, with ritual motifs flourished in Russia, then Europe is “responsible” for the appearance of gingerbread in the form of houses. Someone believes that the Germans were the first to bake them, and someone that the Poles. But the real boom in gingerbread houses began after the publication of the fabulous story of the Brothers Grimm about Hansel and Gretel, since then the fashion for houses has not dried up and has reached our doorstep. Very good and kind fashion.

Gingerbread house dough recipe

I will share with you a proven recipe for gingerbread dough and the base for gingerbread houses, which has never let me down. Of all the “budget” recipes I have tried, this dough is the most successful for me and working with it I get great aesthetic pleasure. They say that it is very similar to the recipe for Tula gingerbread. I don’t know the real recipe for them, but they look and taste very close.
So:
- 600 g of wheat flour;
- 125 g of softened margarine;
- 200 g of granulated sugar;
- 2 chicken eggs; - 3 tablespoons of honey;
- 1 tablespoon of soda (do not extinguish);
- 1 tablespoon of ground cinnamon + you can add dry ginger, or nutmeg, or ground cloves.
In an enameled cup or stainless steel, mix sugar, eggs, honey, spices and soda, add margarine. Without stirring the mass too intensively with a whisk, put in a water bath for 12-15 minutes. We patiently observe the mass without forgetting to stir it. You will get a very beautiful airy substance, add 1/3 of the total amount of sifted flour to it, mix thoroughly with a whisk and now put the container with the dough to cool in cold water (we use a basin of a wider diameter) for 10-12 minutes, stirring occasionally. In the cooled, but still warm dough, gradually add the remaining amount of flour, mixing with a whisk, then manually.
As a result, we get an elastic beautiful dough, from which, on a table abundantly sprinkled with flour, we roll out the layers of the thickness we need and “cut” according to the prepared patterns. For gingerbread houses, I roll out a layer 0.5 cm wide, you can do it at your discretion. Bake at 180 degrees for about 10 minutes. Keep an eye on the oven, the dough on honey is baked instantly. If you are already engaged in baking gingerbread, you can’t be distracted by other things
We decorate gingerbread cookies and houses with all the methods available in your arsenal with the involvement of unbridled imagination. We hang gingerbread figures on the New Year tree, beautifully pack gingerbread houses and hide them under the same tree, or delight everyone with amazing fabulous products for Christmas.

Gingerbread houses - baking business

New Year's Eve is a general pleasant fuss and anticipation, but also a busy and responsible period in production and service (summing up the year). Working women are torn in search of gifts, necessary products, jewelry. Everyone is ready to spend money at this time without looking back and regrets, so that the holidays in the coming year will be fun, joyful, remembered for something special.
You can go several ways:
1. We choose a recipe for a good universal gingerbread dough, make houses of different sizes and decorate them so that it is impossible to take our eyes off them. We pack in transparent food-grade cellophane and look for points of sale.
2. We search the Internet far and wide and find an exclusive recipe for gingerbread dough (there are such ones), gingerbread from which is stored for more than 3 months and has an incomparable taste and aroma. The cost of such products is higher, so products from them can be made easier, not in the form of houses, but, for example, as Christmas decorations for children, or gift souvenirs. Such gingerbread cookies can be painted beautifully with icing with various wishes.
3. If you are an expert in gingerbread craftsmanship, then why waste time on trifles? We take everything at once! From exclusive dough we build a castle almost life-size, decorate it with all the breadth of talent and we can present our masterpiece at one of the New Year's fairs or trade exhibitions and sales.
The costs for this type of business are very small, no more than 15,000 rubles. With the full sale of products, income will amount to 30,000 per month.
The profitability of gingerbread production is about 20%. Taking into account the fact that you are preparing an exclusive, calculate your costs, evaluate the result and take the opportunity that is provided once a year, feel free to throw at least 40% over the cost.
No kidding, if you suddenly get carried away with the gingerbread business, then the good news is that New Year's is followed by many other holidays, Christian and secular. Gift and ceremonial baking can become not just your hobby, but a stable home business. Learn the history of the gingerbread industry, improve your skills, create a personal page on social networks, make yourself known. May good luck accompany you in the coming 2016, and life will be as tasty as Gingerbread!

Gingerbread became not just edible amber sarcophagi of Russian roots, they also became the opposite, the antonym of the extremely common sadomasochistic pleasures of the pedagogical system of Tsarist Russia and modern Russia. Stick and carrot, misconduct and praise, pain and pleasant sweetness in the mouth. Probably, cooking gingerbread is cooking Russian happiness, compassion and hope for tomorrow. To find out for sure, we spoke to the maker of "dream gingerbread Pryansk"— Nikita Putmakov.

Why do you say in the title that your gingerbread is with a dream?

Once, a few years ago, my wife and I and then two more daughters went for a month and a half to travel to different Indian cities. And when we came back to our February Novosibirsk, we suddenly realized that we had several new “understandings”.

We realized that we absolutely do not want to live in a metropolis.

Moreover, this was not some kind of logical conclusion, under which there was some well-thought-out sectarian theory. It was just an unmotivated feeling that the metropolis (and, it doesn’t matter if it’s Russian Novosibirsk or Indian Mumbai) is an environment completely unsuitable for a normal human life with children.

We realized that we want our circle of contacts to include not only our compatriots, but also people from other countries.

It was a revelation for us to discover that with some people living on the other side of the border, you can have more in common than with some on this side.

We realized that we really miss the normal simple fire-cooked food and fresh produce.

And in general, that we want to know our cuisine, history and culture better. After all, you must admit, this is an abnormal situation that we live in Russia, a country that claims to be one of the key roles in the world, but at the same time we have no idea what food from a Russian oven is. As my friend told me: “Russian cuisine? Does she even exist?" We must do something about it!

We began to think about how we could combine all this and decided that a guest house or, in an international way, a guesthouse would be the ideal solution to all these problems. And we decided to start realizing this dream of a guesthouse with rye gingerbread - one product that we would not be ashamed to meet guests from other parts of the world right now. That's why.

Why did you decide to bake gingerbread and not another product in order to build a guesthouse?

Until the guesthouse was built, a product was needed that could be served outside the home. The gingerbread fit well. But there was another story that made us pay attention to gingerbread. One day two travelers from Germany stayed with us. As a gift, they brought us world-famous Nuremberg gingerbread, their most popular type is Elisen-lebkuchen, which are made from almond flour and candied fruits.

It was incredibly delicious!

And I thought, is there really no normal gingerbread in Russian cuisine, but there is only this something that is sold in supermarkets and which I personally have never liked?

We picked up the preserved recipes, tried to cook. And it turned out that in our kitchen there are also delicious gingerbread cookies.

Still, for you, gingerbread is a tool or a hobby where you can realize not only culinary, but also creative potential?

Probably all at once. Since while I am combining this whole “gingerbread project” with my main job as an interior designer, from this point of view it can be called a hobby. On the other hand, since we want to grow a new large project with a guesthouse from this small seed, then this is a tool. In general, looking at people who give the impression of being successful and harmonious, I came to the conclusion that most of them do not have a separation between work, hobbies, business and leisure - they gradually make their lives more and more holistic, combining all their talents, interests and needs into a single process of their self-realization. We are striving for the same.

What is the peculiarity of the production of "Pryansk"?

The peculiarity is that, firstly, gingerbread is made exclusively from rye flour, which is what gingerbread should be in real Russian cuisine.

Secondly, they add a lot of taiga honey, which we take from our friend from an apiary in the taiga in the north of the Tomsk region, and thirdly, I add my author's composition of 10 freshly ground spices to the gingerbread.

And who comes up with slogans when designing a product?

This, apparently, is about the stickers that we stick on the boxes of gingerbread for the holidays. It all started on February 14, when we realized that we were bored with making gingerbread in line with the usual "cute" "Valentine's" gifts. We decided to offer an alternative view of the issue.
And they made gingerbread cookies for those who currently have no one to give Valentines, as well as for those who are "forced to celebrate", but secretly hate this holiday. I googled a bit looking for different sayings that would fit my idea of ​​what is missing in the usual assortment of "Valentine's" gifts. So there were gingerbread with stickers "let's hate everyone together!", "I love you because you don't care about February 14", "I don't know who to give a valentine to - myself or me" and the like. People liked it. Then they made similar alternative series by February 23 and March 8. In general, somehow slogans appear like this - first an idea, then “ok, Google” - and forward.

What can your gingerbread tell foreigners who have encountered Russian culture for the first time?

If gingerbread could talk, they would probably tell their rich story, about how about a thousand years ago in Russia they began to make the first ritual cakes from honey and rye flour. How, around the 13th century, merchants began to bring spices from India and Central Asia, which they also began to add to these cakes, which they began to call gingerbread. The fact that by the beginning of the 20th century, many different gingerbreads were produced in the Russian Empire, which were very popular with us, and were also exported to Europe.

The fact that merchants kept gingerbread recipes in secret and did not write them down, so after the revolution, most of the recipes disappeared into oblivion.

When you build a guesthouse, will you continue to cook gingerbread?

Why not. We generally love to cook. In the city, it is almost impossible to cook on a live fire, except perhaps on gas, if there is one. In the summer at the dacha, we usually cook in a cauldron. It would be cool to build a Russian wood-burning stove in the guesthouse. As we see it so far: half of the menu would be dishes of real non-pop Russian cuisine, and the other half - various other dishes according to recipes brought from travels.

Finally, give a gingerbread recipe that everyone can make at home.

First, make caramel syrup: melt 120 grams of sugar over high heat, pour 50 grams of boiling water there and cook a little so that the caramel dissolves in the syrup.

Separately, melt 300 grams of honey and put 5 grams of a mixture of spices there so that the spices give their aroma to the hot honey. Spice mixes may vary. The most basic gingerbread spices are cinnamon, ginger, and cloves.

Pour the hot spiced honey into the caramel syrup. Brew 250 grams of rye flour with this mixture. Add 90 grams of butter, stir and leave for 30 minutes to cool to room temperature.

Then put 1 egg and 2 yolks there (leave the whites - they will come in handy), a pinch of soda and another 200 grams of flour. Knead the resulting dough well. It is desirable that the gingerbread dough stand for at least a couple of hours - it will be more elastic.

We form gingerbread cookies and bake - 10-15 minutes at 180 degrees, depending on the size. We make icing from 1 protein and 140 grams of powdered sugar and grease the gingerbread cookies that have not yet completely cooled down. Waiting for everything to cool down.

Better yet, we are waiting for the next day and… trying real Russian cuisine!

A new tradition - gift painted gingerbread - is gaining popularity in Russia. Tula businesswoman Elena Nikishova decided to build her own business on the production and sale of beautiful and sweet treats.

Elena's story is like thousands of others. After the birth of her second child, she went on maternity leave, and when it came time to go to work, it turned out that, in fact, there was nowhere to go - her company closed. After being unemployed for a couple of months, Elena came to the conclusion that she needed to start her own business. But what? And then a chance turned up: when she came to her friends' birthday, she received a beautifully packaged colorful gingerbread in the shape of a flower as a gift. When asked where they get these, they explained to her that they ordered from the master and that this pleasure is not cheap. Elena decided to learn how to bake such gingerbread.

“I found out where they teach the skill of baking gingerbread,” says Elena. “I went to 10 classes in Moscow. My husband had to fork out. they are voluminous figures like gingerbread houses. In principle, for any woman who knows how to cook and handle the oven, there is nothing super complicated. "

The first orders, as it always happens, were distributed among relatives and friends. Within two months, Elena "tricked her hand" and earned an image from potential clients. She didn't have to buy any special equipment. She already had a quality oven. The only thing that had to be redone was one of the kitchen cabinets - for a gingerbread dryer. And, of course, buy various baking molds, as well as a syringe for applying glaze. Soon real orders began to arrive. Either fifty "strawberries" for a children's holiday, or "cars" with a logo for a corporate party.

“I started selling my gingerbread in the spring of 2015,” Elena recalls. “It was just the eve of Easter. I was asked to make gingerbread in the form of Easter eggs, Easter cakes, Easter bunnies and chickens. But in the end, it turned out that I earned about 40 thousand rubles. And after that, after weighing all the pros and cons, I decided to register an individual entrepreneur. "

Why IP? Elena considered that it would be much more profitable: there are less reporting, fixed taxes, and there was not much to collect documents for opening, and everything cost 800 rubles. Mom - an accountant - helps with reporting. So, since July 2015, her micro-enterprise has been fully operational. Incomes have become fairly stable. Elena did not give any additional advertising: she relied on word of mouth, plus social networks in which her friends acted as advertising agents.

All production is located in the kitchen - so, no rent and additional costs.

Elena's smallest gingerbread costs 30 rubles, the largest and most painted can cost 1000 or more. Gingerbread houses go for 1500-2000 rubles. Elena sets prices herself, but with an eye to competitors, who, for example, have appeared quite a lot in Tula this year alone.

“A separate topic,” Elena shares, “is the production of glaze. “At first I tried standard recipes from powdered sugar and proteins, plus dyes. But there were many problems with it. Therefore, I switched to using ready-made sugar-protein drawing mass - icing made in Italy. I have to go to Moscow for it, but it is much more effective and reliable. I also buy spices in bulk there, because in real gingerbread, in addition to ginger, cloves are used , cinnamon, anise, coriander, cardamom, nutmeg, pepper, dill, orange peel (bitter orange), mashed bitter almonds, lemon, mint, vanilla, cumin, salt and, of course, honey. boxes for packing sets and constantly bribe new interesting cut-outs for figurines.

Many enterprising women think about how cool it would be to sell their culinary products. True, few have enough endurance and pressure to turn desire into business. Taya Slavuta, the heroine of today's column "", managed to do this by founding the SmakoTaya gingerbread workshop and told us how her business story began.

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At 20 I didn't really want to be an entrepreneur. Will explain. In my student years, many friends dreamed of having their own business, but I didn’t want to at all. Since childhood, I grew up in an entrepreneurial environment. Parents ran a business in the field of seed production and medicinal plants. In her free time from school, she helped: she processed the shipment of goods, drawing up accompanying documents, yes, in principle, as best she could, at that level and at that time, she tried to help with the development, as it is now correctly called, of the brand :). And at the same time, there was plenty of manual labor. This is probably why entrepreneurship did not seem very romantic to me.

To desire motivated to do business banking crisis. I have a financial education and 8 years of banking experience. And 2008 was a turning point for me, when I was simply laid off as an experienced and promising employee and sent to the stock exchange ... and there were many like me in the labor market. At that time, even in vacancies they wrote “we need an economist with work experience (not banking :). Because I love cooking very much, and especially confectionery, so I took up cakes, mastic, with figures, but I always strived for the fact that not only the form is important, but also the content.

At the time of the opening of our gingerbread workshop, I didn’t have a penny in my soul. my starting capital there was a stove bought for me by dad, a refrigerator, a table and 6 chairs :) I borrowed the workshop that was correct according to all sanitary standards. The only thing I had was a quality product that was actively in demand.

The most difficult in the first 365 days was the execution of permits. Unfortunately, our state bodies do not perform advisory functions, but control ones. No one to ask anything. For all the only answer is "Read the legislative acts." And my continuation of the remark “and we will come, check, and if you did something wrong, we will punish you” ...

But the most difficult thing was, and probably remains to this day, is a clear systematization of all working moments, from technological maps in production to the formulation (implementation) of plans in business processes.

In the first year of birth"of our own business" we, with the whole team, outside the city, did yoga, played volleyball, ate seafood in a honey-creamy sauce and drank white Macedonian wine.

As such, I did not have large investments and all investments paid off in almost 5-6 months. But further development occurred only at the expense of profit.

Tagline my "business": Feel the taste of happiness!

We always try to find out the need - give the customer the best, and often this is more than what he expected. We didn't have a strong sales setup because I don't like to praise myself up front. Now there is already something to show and something to brag about, there are positive reviews from large eminent clients, and with great pleasure I give sales into the hands of marketers, and I myself take care of the foundation of our activity - the quality of our product.