jstockel

ok, already working on the accountant piece.

gfron, no jokes here. I am setting up a chart of accounts and I used a bakery version and there is a lot of stuff in there that seems unnecessary for me. I havnt got an accountant but maybe that will be easier to go find one and have them help me get setup.

Hey guys, (not sure this is where i post this topic) I purchased quickbooks for my pie business to get all my finances straight and as I googled, chart of accounts for pie business, there were none. I saw bakeries and such but im a very small, 1 person, pie business out of the house. Just wondering if anyone has a pie business chart of accounts they would be willing to share? My head is spinning as Im looking at Quickbooks!

Lisa and Pastry Girl, Awesome feedback! I currently am out of my home kitchen so no commercial ovens but I dream of the day. Im going to look into some of these recommendations.. Minas, youre not a kill joy. Ive been baking for a few years but just recently started selling so im still figuring things out. I checked before i bought the oven and I just checked again. I dont see any issue for Texas. The only rules for equipment is that it cant be commercial and it has to be setup in your primary residence, not a detached building on your property. Since my double oven is not commercial and my garage is connected to my kitchen, I dont see a problem with it.

Thanks Jim and Lisa, Ill test the freezing option and see how that works with a test pie. Lisa, how do you keep your pies from burning if you put 3 or 4 in at a time? I guess you rotate them from top to bottom and bottom to top? We bought a double oven that is going in the garage so we can use 3 ovens at the same time at the house which should help but if im able to get pie filling done and pies prepped that cuts out baking time then baking day just bake pies.. sounds like a better option. I see how a local pie shop who can pump out hundreds uses pie presses and commercial mixers but i wonder how they get so much filling done for the multiple pies they do?

I will soon be at our local farmers market and I bake fruit pies. I also sell them out of my home in Texas under the Cottage Food Law and follow all rules and regulations. The most Ive been able to do in an 8 hour period is about 20 of various sizes (only a couple 9in) and flavors all from 1 oven (was up until 3am). I have access to 2 home ovens now and need to find a way to prepare and bake as many as possible at home but since Im new to baking in bulk, I have no idea how to do this and cant find any help on google. Now let me give you a heads up that I use a butter crust and I make all my crust ahead of time and pull them from the freezer then roll them out. Is there anything yall do to make the process faster to bake more pies without killing yourself? Maybe freeze then bake? Help please.