How much would it cost to equip and lease a large commercial test
kitchen? I would be looking to do this in a major metropolitan area in
California, either San Francisco or Los Angeles. The products would be
 gourmet desserts.

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Request for Question Clarification by tj-ga on 17 Dec 2002 22:05 PST

Can you clarify for me, are you looking to equip an empty space as a
commercial kitchen and then use it? Or do you want to equip it and
then lease it out?

tj-ga

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Clarification of Question by 5wired1-ga on 18 Dec 2002 06:39 PST

To equip it and then use it. I'm operating under the assumption that
any specialized equipment for producing the desserts and packaging
them would not all be found waiting in the facility.

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Request for Question Clarification by sublime1-ga on 18 Dec 2002 10:03 PST

5wired1...

Short of the possibility that one of the researchers is
a gourmet dessert chef, it might be helpful to list the
types of equipment needed in the pursuit of this artform.
Or is that information also being requested in the question?

sublime1-ga

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Request for Question Clarification by tj-ga on 18 Dec 2002 20:21 PST

What types of gourmet desserts are you making? I would imagine the
equipment needed to make pastry may differ from that needed to make
squares, for example. What quantity of desserts will you be making? A
ballpark figure will be good enough. For example, do you need enough
space to make desserts to sell to a retail store? Or do you only need
enough space to prepare food to cater small functions?

I hope I will be able to help you find the information you need. I
just need a little help to figure out the scope of your needs.

Thanks, 

tj-ga

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Clarification of Question by 5wired1-ga on 19 Dec 2002 05:08 PST

>>sublime: Yep, the reason I'm asking the question about equipment is
that I don't know what's necessary to produce the desserts, which
would include cakes, pies, cheesecakes, tortes, flan, and so on.

>>tj-ga: See above for types. I would be projecting production of
about 10,000 units a month, for wholesale and retail.

The other, simpler option would be to find a contract bakery and train
the chefs to do what needs to be done. However, I don't know if
finding that out would be easier or harder than what I've asked
already.

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Request for Question Clarification by tj-ga on 27 Dec 2002 19:48 PST

5wired1, 

I think I've found the information you need! I didn't think I was ever
going to be able to answer your question. In fact, I gave up at one
point. Tonight, I thought I'd give it another go and lo and behold,
have found a contract bakery that looks like it will fit the bill.
They are located 40 miles from San Francisco and specialize in
gourment cookies and cakes.

I've just sent them an email to see if they are equipped to handle
pies, cheesecakes, tortes and flans as well. I'll keep you posted.
Hopefully, it won't take them very long to get back to me, but being
the holiday season, you never know.

tj-ga

Hello there 5wired1!


For a while I have been searching through personal contacts in hoping
to find a good lead.  After searching on both google and offline, I
was pointed to "Your Best Bakery Products LLC."
They have been providing contract bakery service for 6 years now with
a production plant (just over 20,000 square foot) located in Union
City; a central California location very close to San Francisco.
Their normal products include liqueur cakes, cheesecakes, coffee
lovers cookies, other gourmet cookie dough products, etc.

They have confidently stated "Our extensive array of production
machinery and experience gives us the ability to manufacture a
multitude of different bakery products at very competitive prices. We
have successfully produced a wide range of products for clients since
1996. Our central California location gives us a competitive edge in
transportation. We welcome your solicitation for the manufacture of
your products. Big or small quantities, we can do the job."

They have exhibited in the 2002 NASFT Fancy Food Show and their
presence in the industry is well known.

Although their website is currently under reconstruction, you can
contact them through email, phone or fax.
YOUR BEST BAKERY PRODUCTS
33580 Central Ave
Union City, CA 94587
1-510-477-9620 phone
1-510 -477-9536 fax
wfplein@aol.com

If you have any further questions or would like clarification, please
let me know.
Thank you and best regards,
Tox-ga

Thanks, tox-ga, that's a great source of info, and I appreciate the
extra effort you put into the search.

Hi,

After doing some preliminary research, it seems the question is going
to be difficult. The range in prices for leased space is large within
the cities you mention. The equipment prices also can be thousands of
dollars apart, depending on the brands, the number of burners, sizes
of ovens, materials used in manufacture... and a host of other
variables.

It's also usually individual - each chef has some areas where they'll
sacrifice to accommodate price and other things that have to be just
so.

If you'll accept a high - low range with links to places to get food
service supplies, this can be answered.

You should speak to people in the area as well. Normally there is an
industry discount that can shave quite a bit off your costs. Other
professional chefs in you local area can probably advise you about
which places deal with the industry as opposed to nice home gourmet
kitchens which don't get the discount.

Good luck!

bcguide-ga

I'm going to have to pass on this question. After much searching, I
can't find any lists of equipment required to create the sort of baked
items you need. Without more specifics, I think you're going to need a
professional in the baking field to answer this one.

tj-ga

5wired1, 

Looks like tox-ga beat me to the punch!

Your Best Bakery was the place to which I sent my email (Dec 27). I
was hoping to get a confirmation that they could handle all of the
products you needed, since they don't specifically mention everything
you need on their website. I never did hear back from them after my
clarification to you on the 27th. I hope they can handle your requests
as they certainly never got back to me.

If you feel that Best Bakery can't meet your needs, you can always ask
Google to re-post the question by writing to
answers-editors@google.com

tj-ga

5wired1, I'd like to correct tj's comment.
Prior to posting the answers, I have called some people who have
worked with your best bakery, as well as your best bakery (before the
holiday), and the conclusion was that they were capable of your needs
However, in the case that, for whatever reason, things doesn't work
out or things don't turn out to your satisfaction, I would like to
point at the "request clarification" option on this page.  I am
willing to work to find a solution till you are satisfied.
Thank you,
Tox-ga