Session 1: Bakery Foundations & Business Models

Starting a bakery can feel overwhelming. This session helps you cut through the noise and understand where to begin. You’ll examine common misconceptions about entrepreneurship, explore different bakery models, and begin evaluating whether your idea is realistic for your market and lifestyle.

In this Session, You Will...

• Understand the realities of bakery ownership, including the time and lifestyle demands

• Explore different bakery models (retail, wholesale, café, production-only)

• Understand your market and where opportunities and challenges may exist

• Look at what goes into a cohesive business plan and how it helps guide business decisions

Wai Chu joined the Bread Bakers Guild of America as the Education and Events Manager in March 2025, bringing over 25 years of experience in the food industry. He began his career as a line cook in various New York restaurants before launching El Eden Chocolates, a chocolate shop in Manhattan’s East Village specializing in artisanal truffles and confections. In 2009, he co-authored The Dumpling: A Seasonal Guide, featuring over 130 traditional dumpling recipes from around the world. His passion for education led him to teach cooking and baking at the Institute of Culinary Education, New York University’s Department of Nutrition and Food Studies, and Hot Bread Kitchen. He has also taught for the Guild at Camp Bread and the Kneading Conference.

Session 2: Planning, Pricing & Financial Basics 

Understanding your numbers is essential to running a successful bakery. In this session, you’ll learn how pricing, costs, and cash flow work together—and how strong financial habits can prevent problems before they start. You’ll also learn who can support you financially, from accountants to bookkeeping systems, and how to use financial information to make better decisions. 

In this Session, You Will: 

• Learn how to choose the right accountant and set up the basic financial systems for managing your business  

• Learn what it really costs to run a bakery, from ingredients to labor to utilities

• Understand the Cost of Goods Sold (COGS) and how to price baked goods

• Identify why cash flow is critical to keeping your bakery operating  

• Understand the difference between startup costs and operating capital

  
  

About Your Instructor

Young Cho is a husband and father of an amazing 9 year old who have made their home in Lake Geneva for the past 15 years.  His love of food, nature, science and teaching has fueled a 30+ year food and hospitality industry career. As multi-field entrepreneur and executive, he brings a unique and diverse skill set and experience base to his current role as a COO and Executive Chef/Baker of Simple Food Group.  He is a founding Partner of Simple Food Group whose mission is to ‘Change the world one bite at a time’ through great food, great hospitality and reconnecting community.  Simple Food Group works extensively with local farmers and producers supporting, growing and strengthening the relationship driven local food system.  Simple Food Group is a member of The Artisan Grain Collaborative and the Bread Bakers Guild of America, participating in grain research and grain outreach and education initiatives.

Mr. Cho is also the founder of Ground Shift Consulting, providing a wide range of consulting and coaching services to companies and individuals around the world.  He was also a senior partner at Hospitality Works, a global hospitality consulting firm. A graduate of Kendall College he served on Kendall’s Advisory board for over fifteen years and has been an adjunct faculty member teaching leadership, management and culinary classes. He currently serves on Gateway Community College and McHenry Country College’s Culinary and Hospitality boards. He is the coach for the Badger ProStart Culinary Team and mentors entrepreneurs across a variety of fields and industries.

Session 3: Legal Requirements & Compliance 

The decisions you make early on can save—or cost—you money. Learn how to set up your business the right way from the start. In this session, you’ll learn the basics of business structures, permits, taxes, insurance, and funding so you can operate responsibly. The focus is on awareness and preparation, not legal expertise. 

In this Session, You Will: 

• Choose the business structure that makes sense for you (sole proprietor, LLC, corporation)  

• Identify the permits and licenses required to operate legally  

• Learn the major types of taxes bakery owners must plan for  

• Understand how insurance protects your business and reduces risk

Session 4: Designing the Bakery Operation 

Behind every great bakery is a system that works. This session shows you how to build the foundation that keeps things running smoothly. We'll explore core operational areas, including menu planning, daily workflows, and space usage. You’ll learn how operational decisions affect labor, efficiency, product quality, and customer experience. Thoughtful planning at this stage helps prevent costly mistakes later.

In This Session, You Will: 

• Decide what products to offer—and how to keep your menu manageable  

• Create clear routines and guidelines so your bakery runs consistently

• Identify space requirements needed to support your operation  

• Learn how to stay organized with purchasing and inventory

About Your Instructor

Luke Karl is the Head of USA Operations at Cybake. He left a career in data analytics to become a professional baker, starting off as an apprentice and working his way to the top, eventually becoming the general manager of Dinkel’s Bakery in Chicago. Luke lives in Denver, Colorado, and now uses his wide-ranging expertise to help other bakers get the most out of their businesses with Cybake bakery software.

Session 5: Staffing, Training & Daily Management 

You can’t do it all alone—at least not for long. Learn how to build a team and structure that supports your bakery (and your sanity). Staffing is one of the most important—and challenging—parts of running the business. Hiring the right people, training them effectively, and managing daily operations requires clear systems and consistent communication. In this session, you’ll also learn how to protect your own time and energy while managing your team. 

In This Session, You Will: 

• Figure out when it’s time to hire—and who to hire first  

• Learn ways to train staff to work efficiently and consistently  

• Build schedules that support production without exhausting your team  

• Handle communication and performance issues with confidence  

• Manage your own time and energy to avoid burnout

Nancie Breunig is the Chief Happiness Officer for Companion Baking 

"My love of baking started when I was a child baking with my mother & grandmother.  There is magic that happens in the kitchen.  In my early 20’s, I had a career change  and followed my passions to attend The French Culinary Institute in NYC.  The rest really is history.  I have worked the gamut from 5 star to personal chef to corporate, QSR to bakery production."

"I joined Companion Baking in 2016 as an assistant production manager and shortly thereafter became the production manager.  After a few years, I took on the role of culture and development manager and I currently serve as the Chief Happiness Officer for Companion.  While I still have the opportunity to bake, my days now are focused on engagement, training, development & safety."

Session 6: Marketing, Growth & Long-Term Sustainability 

Opening is just the beginning. This session focuses on building a bakery that lasts. Long-term success in a bakery depends on more than strong sales. It requires loyal customers, careful tracking of performance, and thoughtful decisions about growth. In this final session, you’ll learn how to build visibility for your business, strengthen customer relationships, and recognize when your bakery is ready to expand. 

In This Session, You Will: 

• Define your brand and get the word out  

• Build strategies to retain customers and encourage repeat business  

• Track key business metrics that indicate the health of your business  

• Evaluate when it’s time to grow—and when it’s not  

• Recognize risks that could threaten long-term sustainability

Amy Emberling is a Managing Partner at Zingerman’s Bakehouse, a nationally acclaimed artisanal bakery in Ann Arbor, Michigan. The bakery is a member of Zingerman’s Community of Businesses. 

Amy received her bachelor’s degree from Harvard College in Social Theory and her MBA from Columbia University.  She learned to cook at the Ritz Hotel in Paris and in numerous Michigan restaurants before joining Zingerman's Bakehouse in 1992 when it was formed.

Learn more about Amy and her work in our recent spotlight.

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