EDIT: Thank you all for the comments and insight! For now I think I will focus on my current home bakery and seeing if I can meet my financial goals from home baking alone. If not, I will take the advice a few of you have given me to partner with another business owner to use their kitchen + storefront. I absolutely do want my own location one day, but I think I’m going to sit that out until I’m absolutely sure the demand is there. Thank you all again!

I am currently a home baker and am wanting to eventually have a physical location. I have seen the cost of commercial supplies and have a vague understanding of opening a physical location in general. But for those who actually did it, how was it? What didn’t you expect that might’ve thrown you off? How did you do it? Did you succeed?

Any and all advice is welcome. I’m trying my best to get a realistic approach to this process