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Profitability analysis for the bakery business.

Bakery business (bread) is one of the lucrative businesses in Nigeria as bread is widely consumed in Nigeria. In fact, bread is the third staple food in Nigeria. There is
Virtually no household in Nigeria where bread is not consumed and in some family, bread is their main food.
Lagos State is the highest bread consumer in Nigeria as about 10 million loaves of bread are consumed in Lagos State every day. Statistics reveals that nigeria consumes about 150millions loafs per day, making bread one of the most consumables in Nigeria. It will interest you to know that in Nigeria bread sector, the small-scale bakers dominate the market. According to KPMG report in 2016, Nigerias bread sub-sector is growing at a faster pace, with 72 percent of the $621 million industry dominated by small- and medium-scale bakers

AngelDove10:
Whats your budget and what kind of space do you prefer

Depending on the location we get.
We want the space facing the road...

daddytime:
I Will check and get back to you on any of the places you listed.

OK. Thanks!

daddytime:
Okay

Do you have in any other place?

daddytime:
What part of Abuja?

Garki or Gudu or Gwaripa or Dawaki or Kubwa or Dutse

nairavsdollars:
Developing myself by being a member of Side Chicks Association Of Nigeria

My sister do not crack joke like this online because of future.

Your opponents might use it against you...

Hello, we need a place we can use for a modernized bakery in Abuja town incase you have any info please.
Thanks!

We do:
*Draft Exclusive Bakery Business Plan.
*Cost of Production Analysis.
*Cost of Production Amendment.
*Offer exceptional recipes that helps your product penetrate
the tight market and excel.
*Assist client to develop new products.
*Giving advice and solution to clients who have problems in Bakery.
*Recommend suitable machinery and equipment to clients who need
either small or minimum or large scale production.
*Train new staffs and advance coaching of bakers for better production.
*We link you up with able and reliable markers.
*Print quality customized bread nylon at affordable rate.
*Assist bakery to get necessary certifications.
*Upgrade and modernize bakery for clients.
*Maintenance and repair of equipments.

.

Cindy222:
Okay...I will send you a message on WhatsApp.

Please resend a message, I was rubbed and my phone was stolen. I don't have your contact again. Thanks

Talk to an experienced consultant now!

https://g.page/Leketon?gm

My survey of 3 different bakeries I set up same period (Dec. 2020)

*After 6months*

*S Bakery* (Dutse)
The bakery is producing 4bags of flour per day.
Challenges :
i) Small space
ii) Little equipment capacity
iii) Inability to meet demands

*N Bakery* (Kubwa)
The bakery is producing 17bags of flour per day.
Challenges :
i) Inability to meet demands
ii) Unable to control quality
iii) Lack of coordination

*D Bakery* (Ikorodu)
The bakery is producing 6bags of flour per day.
i) Lazy Staffs
ii) Lack of managerial techniques
iii) Inability to meet demands
iv) Environment

Responsibilities of the Bakery Manager / Chief Baker
Baking and Pastry Art
A bakery manager ensures that fresh ingredients and supplies are available when daily production starts in the early morning hours. As a bakery manager, you and your staff will make delectable treats, such as pies, cakes, cookies, rolls and assorted breads. Being an experienced designer, you will demonstrate icing techniques for creating intricate piping, borders and flowers. Your reputation for selling unusual desserts and spectacular wedding cakes can cultivate your reputation as the bakery of choice in town.
Training and Supervision
Bakery managers are responsible for adequately training and supervising employees in the shop. Although no experience is necessary for entry-level positions, bakery managers prefer individuals who can demonstrate that they would make enthusiastic, hardworking, dexterous, imaginative and dependable workers. On-the-job training starts with familiarizing new hires with workplace policies, safety procedures, and personal hygiene expectations, cleaning requirements, proper dress and customer relations. Managers teach and supervise employees to ensure that proper procedures are being followed to produce and sell a quality product.
Safety and Sanitation
The typical baking manager keeps a close eye on kitchen operations. Workplace safety and food safety standards must be a top priority. Workers can be permanently injured by improper use of industrial equipment, such as ovens and large dough mixers. Although everyone shares in the responsibility of cleanliness and pest control, the bakery manager is ultimately responsible if a customer complaint is received or the health inspector finds violations. Equipment and dishes must be thoroughly sanitized and precautions taken at all levels to prevent foodborne illness.
Business Management
Running a bakery is a management job that requires business acumen and a willingness to take risks. Knowledge of economics and accounting is necessary to formulate a viable business plan, secure financing and project earnings. Other typical responsibilities include menu pricing, calculation of production costs, reducing waste, increasing the profit margin and recipe costing, for instance. Record keeping must also be accurate.
Customer Relations
Advertising through word-of-mouth, social networking and media campaigns can help a business get off the ground. A business manager needs to establish a professional brand, consistent image and stellar reputation. Daily specials, coupons and drawings are some of the ways that a business manager might use to pique customer interest. Staff should be praised for friendly and prompt service. Additionally, the business manager is responsible for solving any sort of complaints that arise.

damilonya:
Why did you ask, please?

So that I can show you mine

Dammie0904:
Please is it possible to get a reliable inverter for 100k naira. I just need it to power only my laptop

Are you in Abuja?

Super Standard 1st Century Bakery Business Plan.
The lapidary of setting up and running a bakery business successfully in Nigeria...

1, Writing a Bakery Business Plan
2, Getting Startup Loans
3, Permits and Licenses
4,Designing a Layout
5, Ordering Bakery Equipment
6, Hiring Staff
7, Advertising Your Bakery
8, Hosting a Grand Opening

Olunmercy56:
My dm is opened

Am not using app directly, but chrome

Bakery is one of the most profitable business ventures in this part of the world. It is a business, if and when properly packaged with good administration and better funding will yield its due profit within a relatively short period of time. Everyone eats bread. Bread competes against rice and cassava (gari) as the most popular food and staple in Africa. It has remained a widely-accepted food item because of its convenient and ready-to-eat nature. It is a common food item in many African households and up to 70 percent of breakfast diets on the continent contain bread.
According to a recent study, the demand for bread is expected to explode in the coming years. Nigeria, South Africa, Ethiopia, Sudan and Kenya are currently the largest and leading bread markets in Africa. Because most people WILL eat bread most of the time, the bread business can be a very rewarding venture if entrepreneurs can strategize and penetrate the tight competitive market. This plan is prepared having critically studied the business and its management.
Different Types of Bakeries (2 Categories, 5 Types).
If you want to open a bakery, you need to start by looking at the different types of bakeries to determine which is best for you. Your choice will ultimately affect many of the decisions that youll soon be making, including what equipment youll need, how many staff members you should hire, and what type of facilities youll require. While this may sound daunting, choosing your bakery type is all about honing in on your specific skills, so dont be afraid to think outside the cake box.
Retail Bakeries vs. Wholesale Bakeries
Before you begin planning the specifics of your bakery, youll need to decide whether you want to open a retail bakery or a wholesale bakery. This is an important choice, as it will determine how youll interact with your customers, what type of building and equipment youll need, and how much of a financial investment youll be making up front.
Opening and Operating a Retail Bakery
A retail bakery sells baked goods directly to customers, as opposed to selling through other businesses or distributors. Retail bakeries can assume many forms, but most of them will require at least one staff member who is in charge of running the cash register and helping customers.
Retail bakeries also need both front- and back-of-house space. If you imagine customers coming into your bakery and sitting down with a cup of coffee and a sweet treat, youll need a space for them. This can cost money up front, but it allows you to exercise your creativity with an interior design that matches your bakerys style.
Pros of Opening a Retail Bakery
More personal interaction with customers
Opportunity for creativity with front-of-house design
Usually less expensive to get up and running
Cons of Opening a Retail Bakery
Reliance on smaller, less steady orders for income
Need employees to run front-of-house area

Owning and Operating a Wholesale Bakery
If youd rather do business with large-scale clients instead of individual customers, you might consider opening a wholesale bakery. Wholesale bakers typically sell their products to other businesses, like restaurants, grocery stores, specialty shops, and even cafes. Because wholesale businesses rely on regular clients, your income wont depend on individuals coming in for a snack. This can be a huge benefit over retail baking.
Wholesale baking offers more flexibility because you can choose if you want to work from home, in a commissary kitchen, or out of a leased commercial kitchen. While you may not be able to customize your storefront or design a dining area, there are still plenty of opportunities for creativity with wholesale baking, like focusing more on your product and packaging.
A potential drawback of wholesale baking is the large overhead cost. If you are moving a large amount of product, you will need to have more employees to help you. Not to mention, youll probably require more equipment to make your baked goods on a large scale. If youre not prepared to invest more capital up front, a large wholesale bakery may not be the way to go. However, just because wholesale bakeries can be as big as the Tasty cake factory, it doesnt mean that they have to be. A home bakery that sells to a few local diners also counts as a wholesale bakery, and it doesnt require nearly as much capital as a large operation.
Pros of Opening a Wholesale Bakery
Large orders offer a steadier source of income
No front-of-house space needed
More flexibility in terms of location
Cons of Opening a Wholesale Bakery
More upfront costs than a retail bakery
High-volume production may require additional staff, which means more overhead costs
Choose Your Bakery Service Style
Once youve decided whether you want to run a wholesale or a retail bakery, you can choose which service style you prefer. Your service method defines the way you move products from your kitchen to your customers, and it will be important for your
Bakery business plan.
Below, we outline the different service styles that you can choose from when opening a bakery.
Bakery Cafe
A bakery cafe, or a sit-down bakery, is a retail bakery that includes a dining area for customers to sit and enjoy their food. Opening a bakery cafe with seating can be more involved than other bakery business models because you need a location with both back-of-house and front-of-house space. Most bakery cafes also offer food and drink in addition to baked goods. For example, you might specialize in cookies, cupcakes, and muffins, but youd also want to consider serving items like coffee, tea, and sandwiches.




Counter Service Bakery
A counter service bakery is similar to a sit-down establishment because both models require a space for customers to order your products. However, counter service bakeries can be smaller, and they dont have a dining area. This business model could potentially save you money on overhead costs, and you could sell coffee and other food items.
Another benefit of a counter service bakery is that you can cater to walk-in customers who want only a few items, as well as customers who call ahead for a bulk order. Without the extra focus on front-of-house space, you can spend more time filling large orders.
Food Truck Bakery
Bakery food trucks, like cupcake trucks, are more popular than ever in overseas, and there are several reasons why. Theyre relatively inexpensive to procure (especially when compared to a sit-down establishment), and they also give you the freedom to move around to different locations.
If you choose this business model, however, youll probably need to find somewhere else to prepare your product. While it is possible to outfit a bakery or cupcake food truck with a fully-equipped kitchen, it can be very expensive. Luckily, many cities have commissary kitchens that you can pay to access for a set amount of hours. Should you decide to prepare your baked goods at a separate location, youll only need enough space in your truck to store and serve your product. This will help keep your costs down.
Home Bakery
Baking at home is perfect for entrepreneurs who dont have as much capital to invest in their new business. All you need to start a home bakery is the proper equipment, adequate space, and the necessary permits. Some states, like Texas in USA prohibit the sale of homemade baked goods unless the kitchen area is completely separate from the house, so it is important to check the regulations in your area. But in Nigeria you are free to start up from your home. (Kitchen Bakery)
If you choose to start a home bakery, you will also need to consider how youre going to get your products to your customers. Will you sell your baked goods online? If so, how will you keep them fresh if you have orders from all over the country? If you only plan to sell locally, will you have a delivery truck or van with refrigerated storage? Answering these questions will help you start thinking about how your business will run day-to-day.
Specialty Bakery
A specialty bakery focuses on making either one or a small number of baked goods. For example, a wedding cake shop would be considered a specialty bakery because they specialize in making one type of product particularly well. Allergy-friendly and health-conscious bakeries, like establishments that offer vegan or gluten-free baked goods, also fall into the specialty category. Specialty bakeries also offer flexibility, because although youll focus on a specific type of product, you can choose to produce it in either a retail or wholesale setting.

Bakery is one of the most profitable business ventures in this part of the world. It is a business, if and when properly packaged with good administration and better funding will yield its due profit within a relatively short period of time. Everyone eats bread. Bread competes against rice and cassava (gari) as the most popular food and staple in Africa. It has remained a widely-accepted food item because of its convenient and ready-to-eat nature. It is a common food item in many African households and up to 70 percent of breakfast diets on the continent contain bread.
According to a recent study, the demand for bread is expected to explode in the coming years. Nigeria, South Africa, Ethiopia, Sudan and Kenya are currently the largest and leading bread markets in Africa. Because most people WILL eat bread most of the time, the bread business can be a very rewarding venture if entrepreneurs can strategize and penetrate the tight competitive market. This plan is prepared having critically studied the business and its management.
Different Types of Bakeries (2 Categories, 5 Types).
If you want to open a bakery, you need to start by looking at the different types of bakeries to determine which is best for you. Your choice will ultimately affect many of the decisions that youll soon be making, including what equipment youll need, how many staff members you should hire, and what type of facilities youll require. While this may sound daunting, choosing your bakery type is all about honing in on your specific skills, so dont be afraid to think outside the cake box.
Retail Bakeries vs. Wholesale Bakeries
Before you begin planning the specifics of your bakery, youll need to decide whether you want to open a retail bakery or a wholesale bakery. This is an important choice, as it will determine how youll interact with your customers, what type of building and equipment youll need, and how much of a financial investment youll be making up front.
Opening and Operating a Retail Bakery
A retail bakery sells baked goods directly to customers, as opposed to selling through other businesses or distributors. Retail bakeries can assume many forms, but most of them will require at least one staff member who is in charge of running the cash register and helping customers.
Retail bakeries also need both front- and back-of-house space. If you imagine customers coming into your bakery and sitting down with a cup of coffee and a sweet treat, youll need a space for them. This can cost money up front, but it allows you to exercise your creativity with an interior design that matches your bakerys style.
Pros of Opening a Retail Bakery
More personal interaction with customers
Opportunity for creativity with front-of-house design
Usually less expensive to get up and running
Cons of Opening a Retail Bakery
Reliance on smaller, less steady orders for income
Need employees to run front-of-house area

Owning and Operating a Wholesale Bakery
If youd rather do business with large-scale clients instead of individual customers, you might consider opening a wholesale bakery. Wholesale bakers typically sell their products to other businesses, like restaurants, grocery stores, specialty shops, and even cafes. Because wholesale businesses rely on regular clients, your income wont depend on individuals coming in for a snack. This can be a huge benefit over retail baking.
Wholesale baking offers more flexibility because you can choose if you want to work from home, in a commissary kitchen, or out of a leased commercial kitchen. While you may not be able to customize your storefront or design a dining area, there are still plenty of opportunities for creativity with wholesale baking, like focusing more on your product and packaging.
A potential drawback of wholesale baking is the large overhead cost. If you are moving a large amount of product, you will need to have more employees to help you. Not to mention, youll probably require more equipment to make your baked goods on a large scale. If youre not prepared to invest more capital up front, a large wholesale bakery may not be the way to go. However, just because wholesale bakeries can be as big as the Tasty cake factory, it doesnt mean that they have to be. A home bakery that sells to a few local diners also counts as a wholesale bakery, and it doesnt require nearly as much capital as a large operation.
Pros of Opening a Wholesale Bakery
Large orders offer a steadier source of income
No front-of-house space needed
More flexibility in terms of location
Cons of Opening a Wholesale Bakery
More upfront costs than a retail bakery
High-volume production may require additional staff, which means more overhead costs
Choose Your Bakery Service Style
Once youve decided whether you want to run a wholesale or a retail bakery, you can choose which service style you prefer. Your service method defines the way you move products from your kitchen to your customers, and it will be important for your
Bakery business plan.
Below, we outline the different service styles that you can choose from when opening a bakery.
Bakery Cafe
A bakery cafe, or a sit-down bakery, is a retail bakery that includes a dining area for customers to sit and enjoy their food. Opening a bakery cafe with seating can be more involved than other bakery business models because you need a location with both back-of-house and front-of-house space. Most bakery cafes also offer food and drink in addition to baked goods. For example, you might specialize in cookies, cupcakes, and muffins, but youd also want to consider serving items like coffee, tea, and sandwiches.




Counter Service Bakery
A counter service bakery is similar to a sit-down establishment because both models require a space for customers to order your products. However, counter service bakeries can be smaller, and they dont have a dining area. This business model could potentially save you money on overhead costs, and you could sell coffee and other food items.
Another benefit of a counter service bakery is that you can cater to walk-in customers who want only a few items, as well as customers who call ahead for a bulk order. Without the extra focus on front-of-house space, you can spend more time filling large orders.
Food Truck Bakery
Bakery food trucks, like cupcake trucks, are more popular than ever in overseas, and there are several reasons why. Theyre relatively inexpensive to procure (especially when compared to a sit-down establishment), and they also give you the freedom to move around to different locations.
If you choose this business model, however, youll probably need to find somewhere else to prepare your product. While it is possible to outfit a bakery or cupcake food truck with a fully-equipped kitchen, it can be very expensive. Luckily, many cities have commissary kitchens that you can pay to access for a set amount of hours. Should you decide to prepare your baked goods at a separate location, youll only need enough space in your truck to store and serve your product. This will help keep your costs down.
Home Bakery
Baking at home is perfect for entrepreneurs who dont have as much capital to invest in their new business. All you need to start a home bakery is the proper equipment, adequate space, and the necessary permits. Some states, like Texas in USA prohibit the sale of homemade baked goods unless the kitchen area is completely separate from the house, so it is important to check the regulations in your area. But in Nigeria you are free to start up from your home. (Kitchen Bakery)
If you choose to start a home bakery, you will also need to consider how youre going to get your products to your customers. Will you sell your baked goods online? If so, how will you keep them fresh if you have orders from all over the country? If you only plan to sell locally, will you have a delivery truck or van with refrigerated storage? Answering these questions will help you start thinking about how your business will run day-to-day.
Specialty Bakery
A specialty bakery focuses on making either one or a small number of baked goods. For example, a wedding cake shop would be considered a specialty bakery because they specialize in making one type of product particularly well. Allergy-friendly and health-conscious bakeries, like establishments that offer vegan or gluten-free baked goods, also fall into the specialty category. Specialty bakeries also offer flexibility, because although youll focus on a specific type of product, you can choose to produce it in either a retail or wholesale setting.

Bakery is one of the most profitable business ventures in this part of the world. It is a business, if and when properly packaged with good administration and better funding will yield its due profit within a relatively short period of time. Everyone eats bread. Bread competes against rice and cassava (gari) as the most popular food and staple in Africa. It has remained a widely-accepted food item because of its convenient and ready-to-eat nature. It is a common food item in many African households and up to 70 percent of breakfast diets on the continent contain bread.
According to a recent study, the demand for bread is expected to explode in the coming years. Nigeria, South Africa, Ethiopia, Sudan and Kenya are currently the largest and leading bread markets in Africa. Because most people WILL eat bread most of the time, the bread business can be a very rewarding venture if entrepreneurs can strategize and penetrate the tight competitive market. This plan is prepared having critically studied the business and its management.
Different Types of Bakeries (2 Categories, 5 Types).
If you want to open a bakery, you need to start by looking at the different types of bakeries to determine which is best for you. Your choice will ultimately affect many of the decisions that youll soon be making, including what equipment youll need, how many staff members you should hire, and what type of facilities youll require. While this may sound daunting, choosing your bakery type is all about honing in on your specific skills, so dont be afraid to think outside the cake box.
Retail Bakeries vs. Wholesale Bakeries
Before you begin planning the specifics of your bakery, youll need to decide whether you want to open a retail bakery or a wholesale bakery. This is an important choice, as it will determine how youll interact with your customers, what type of building and equipment youll need, and how much of a financial investment youll be making up front.
Opening and Operating a Retail Bakery
A retail bakery sells baked goods directly to customers, as opposed to selling through other businesses or distributors. Retail bakeries can assume many forms, but most of them will require at least one staff member who is in charge of running the cash register and helping customers.
Retail bakeries also need both front- and back-of-house space. If you imagine customers coming into your bakery and sitting down with a cup of coffee and a sweet treat, youll need a space for them. This can cost money up front, but it allows you to exercise your creativity with an interior design that matches your bakerys style.
Pros of Opening a Retail Bakery
More personal interaction with customers
Opportunity for creativity with front-of-house design
Usually less expensive to get up and running
Cons of Opening a Retail Bakery
Reliance on smaller, less steady orders for income
Need employees to run front-of-house area

Owning and Operating a Wholesale Bakery
If youd rather do business with large-scale clients instead of individual customers, you might consider opening a wholesale bakery. Wholesale bakers typically sell their products to other businesses, like restaurants, grocery stores, specialty shops, and even cafes. Because wholesale businesses rely on regular clients, your income wont depend on individuals coming in for a snack. This can be a huge benefit over retail baking.
Wholesale baking offers more flexibility because you can choose if you want to work from home, in a commissary kitchen, or out of a leased commercial kitchen. While you may not be able to customize your storefront or design a dining area, there are still plenty of opportunities for creativity with wholesale baking, like focusing more on your product and packaging.
A potential drawback of wholesale baking is the large overhead cost. If you are moving a large amount of product, you will need to have more employees to help you. Not to mention, youll probably require more equipment to make your baked goods on a large scale. If youre not prepared to invest more capital up front, a large wholesale bakery may not be the way to go. However, just because wholesale bakeries can be as big as the Tasty cake factory, it doesnt mean that they have to be. A home bakery that sells to a few local diners also counts as a wholesale bakery, and it doesnt require nearly as much capital as a large operation.
Pros of Opening a Wholesale Bakery
Large orders offer a steadier source of income
No front-of-house space needed
More flexibility in terms of location
Cons of Opening a Wholesale Bakery
More upfront costs than a retail bakery
High-volume production may require additional staff, which means more overhead costs
Choose Your Bakery Service Style
Once youve decided whether you want to run a wholesale or a retail bakery, you can choose which service style you prefer. Your service method defines the way you move products from your kitchen to your customers, and it will be important for your
Bakery business plan.
Below, we outline the different service styles that you can choose from when opening a bakery.
Bakery Cafe
A bakery cafe, or a sit-down bakery, is a retail bakery that includes a dining area for customers to sit and enjoy their food. Opening a bakery cafe with seating can be more involved than other bakery business models because you need a location with both back-of-house and front-of-house space. Most bakery cafes also offer food and drink in addition to baked goods. For example, you might specialize in cookies, cupcakes, and muffins, but youd also want to consider serving items like coffee, tea, and sandwiches.




Counter Service Bakery
A counter service bakery is similar to a sit-down establishment because both models require a space for customers to order your products. However, counter service bakeries can be smaller, and they dont have a dining area. This business model could potentially save you money on overhead costs, and you could sell coffee and other food items.
Another benefit of a counter service bakery is that you can cater to walk-in customers who want only a few items, as well as customers who call ahead for a bulk order. Without the extra focus on front-of-house space, you can spend more time filling large orders.
Food Truck Bakery
Bakery food trucks, like cupcake trucks, are more popular than ever in overseas, and there are several reasons why. Theyre relatively inexpensive to procure (especially when compared to a sit-down establishment), and they also give you the freedom to move around to different locations.
If you choose this business model, however, youll probably need to find somewhere else to prepare your product. While it is possible to outfit a bakery or cupcake food truck with a fully-equipped kitchen, it can be very expensive. Luckily, many cities have commissary kitchens that you can pay to access for a set amount of hours. Should you decide to prepare your baked goods at a separate location, youll only need enough space in your truck to store and serve your product. This will help keep your costs down.
Home Bakery
Baking at home is perfect for entrepreneurs who dont have as much capital to invest in their new business. All you need to start a home bakery is the proper equipment, adequate space, and the necessary permits. Some states, like Texas in USA prohibit the sale of homemade baked goods unless the kitchen area is completely separate from the house, so it is important to check the regulations in your area. But in Nigeria you are free to start up from your home. (Kitchen Bakery)
If you choose to start a home bakery, you will also need to consider how youre going to get your products to your customers. Will you sell your baked goods online? If so, how will you keep them fresh if you have orders from all over the country? If you only plan to sell locally, will you have a delivery truck or van with refrigerated storage? Answering these questions will help you start thinking about how your business will run day-to-day.
Specialty Bakery
A specialty bakery focuses on making either one or a small number of baked goods. For example, a wedding cake shop would be considered a specialty bakery because they specialize in making one type of product particularly well. Allergy-friendly and health-conscious bakeries, like establishments that offer vegan or gluten-free baked goods, also fall into the specialty category. Specialty bakeries also offer flexibility, because although youll focus on a specific type of product, you can choose to produce it in either a retail or wholesale setting.

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Add 09030417834

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Sunmolar:
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Profitability analysis for the bakery business
Bakery business (bread) is one of the lucrative businesses in Nigeria as bread is widely consumed in Nigeria. In fact, bread is the third staple food in Nigeria. There is
Virtually no household in Nigeria where bread is not consumed and in some family, bread is their main food.
Lagos State is the highest bread consumer in Nigeria as about 10 million loaves of bread are consumed in Lagos State every day. Statistics reveals that nigeria consumes about 150millions loafs per day, making bread one of the most consumables in Nigeria. It will interest you to know that in Nigeria bread sector, the small-scale bakers dominate the market. According to KPMG report in 2016, Nigerias bread sub-sector is growing at a faster pace, with 72 percent of the $621 million industry dominated by small- and medium-scale bakers.

Profitability analysis for the bakery business
Bakery business (bread) is one of the lucrative businesses in Nigeria as bread is widely consumed in Nigeria. In fact, bread is the third staple food in Nigeria. There is
Virtually no household in Nigeria where bread is not consumed and in some family, bread is their main food.
Lagos State is the highest bread consumer in Nigeria as about 10 million loaves of bread are consumed in Lagos State every day. Statistics reveals that nigeria consumes about 150millions loafs per day, making bread one of the most consumables in Nigeria. It will interest you to know that in Nigeria bread sector, the small-scale bakers dominate the market. According to KPMG report in 2016, Nigerias bread sub-sector is growing at a faster pace, with 72 percent of the $621 million industry dominated by small- and medium-scale bakers.

Origins of Bread and Bakery
Bread is a staple food prepared by baking dough of flour and water. Bread is probably the most widely consumed food in the world. It is portable and compact, and also an important source of carbohydrates which tells us a lot why it has been a very important part of our diet for at least 30,000 years.
It is not known how the first bread was made but it probably came to be from accidental cooking or deliberate experimentation with water and grain flour because it is known that prehistoric men were already been making gruel from water and grains. The earliest evidence for flour comes from archeological findings that are 30,000 years old and date from the Upper Paleolithic in Europe. This flour was likely processed into unleavened bread. But that moment was too early in history to say that the bread was a staple food at that time because at the time of hunting and gathering Paleolithic European diets were based mainly on animal proteins and fats
Because Paleolithic European diets were based mainly on animal proteins and fats. Bread took its place as a staple food during the Neolithic, some 10,000 years ago. That was the time when wheat and barley were domesticated in Mesopotamia and near Nile. With transfer from hunter-gatherer subsistence to agricultural diets, bread becomes more dominant in the diets of peoples but the material for its making depended on cereals that grew locally. That changed people from nomads to farmers, led to the formation of towns and with that changed society for ever. Bread marked that change.
In the ancient times appeared the first complex techniques of baking bread. One of them was to retain a piece of dough from the previous day to use as a form of sourdough starter which will start fermentation in the dough and allow it to rise from which the bread will last longer and have better flavor. Gauls and Iberians used the foam skimmed from beer for a starter while peoples that drank wine and had no beer, used a paste composed of grape must for that same purpose. The first free-standing ovens with a door for access were made in Ancient Greece. Different breads were also made like barley bread and wheaten bread as well as cakes, cookies, and pastries.
In medieval Europe, bread was also used as a plate. A piece of stale bread 15 cm by 10 cm, called trencher, was used as an absorbent plate. When the meal was finished trencher could then be eaten, given to the poor or fed to the dogs. Plates made of wood first time appeared in 15th century.
In the modern times, baking of the bread is industrialized. Bread is made much faster at the expense of taste and nutrition. The white bread was always the preferred bread of the rich while the poor ate dark, whole grain bread, while at the end of the 20th century that idea changes and whole grain bread becoming preferred as healthier while white bread became reserved for the poor. Chemical additives are also added to speed up mixing time and reduce necessary fermentation time.

Origins of Bread and Bakery
Bread is a staple food prepared by baking dough of flour and water. Bread is probably the most widely consumed food in the world. It is portable and compact, and also an important source of carbohydrates which tells us a lot why it has been a very important part of our diet for at least 30,000 years.
It is not known how the first bread was made but it probably came to be from accidental cooking or deliberate experimentation with water and grain flour because it is known that prehistoric men were already been making gruel from water and grains. The earliest evidence for flour comes from archeological findings that are 30,000 years old and date from the Upper Paleolithic in Europe. This flour was likely processed into unleavened bread. But that moment was too early in history to say that the bread was a staple food at that time because at the time of hunting and gathering Paleolithic European diets were based mainly on animal proteins and fats
Because Paleolithic European diets were based mainly on animal proteins and fats. Bread took its place as a staple food during the Neolithic, some 10,000 years ago. That was the time when wheat and barley were domesticated in Mesopotamia and near Nile. With transfer from hunter-gatherer subsistence to agricultural diets, bread becomes more dominant in the diets of peoples but the material for its making depended on cereals that grew locally. That changed people from nomads to farmers, led to the formation of towns and with that changed society for ever. Bread marked that change.
In the ancient times appeared the first complex techniques of baking bread. One of them was to retain a piece of dough from the previous day to use as a form of sourdough starter which will start fermentation in the dough and allow it to rise from which the bread will last longer and have better flavor. Gauls and Iberians used the foam skimmed from beer for a starter while peoples that drank wine and had no beer, used a paste composed of grape must for that same purpose. The first free-standing ovens with a door for access were made in Ancient Greece. Different breads were also made like barley bread and wheaten bread as well as cakes, cookies, and pastries.
In medieval Europe, bread was also used as a plate. A piece of stale bread 15 cm by 10 cm, called trencher, was used as an absorbent plate. When the meal was finished trencher could then be eaten, given to the poor or fed to the dogs. Plates made of wood first time appeared in 15th century.
In the modern times, baking of the bread is industrialized. Bread is made much faster at the expense of taste and nutrition. The white bread was always the preferred bread of the rich while the poor ate dark, whole grain bread, while at the end of the 20th century that idea changes and whole grain bread becoming preferred as healthier while white bread became reserved for the poor. Chemical additives are also added to speed up mixing time and reduce necessary fermentation time.

Origins of Bread and Bakery
Bread is a staple food prepared by baking dough of flour and water. Bread is probably the most widely consumed food in the world. It is portable and compact, and also an important source of carbohydrates which tells us a lot why it has been a very important part of our diet for at least 30,000 years.
It is not known how the first bread was made but it probably came to be from accidental cooking or deliberate experimentation with water and grain flour because it is known that prehistoric men were already been making gruel from water and grains. The earliest evidence for flour comes from archeological findings that are 30,000 years old and date from the Upper Paleolithic in Europe. This flour was likely processed into unleavened bread. But that moment was too early in history to say that the bread was a staple food at that time because at the time of hunting and gathering Paleolithic European diets were based mainly on animal proteins and fats
Because Paleolithic European diets were based mainly on animal proteins and fats. Bread took its place as a staple food during the Neolithic, some 10,000 years ago. That was the time when wheat and barley were domesticated in Mesopotamia and near Nile. With transfer from hunter-gatherer subsistence to agricultural diets, bread becomes more dominant in the diets of peoples but the material for its making depended on cereals that grew locally. That changed people from nomads to farmers, led to the formation of towns and with that changed society for ever. Bread marked that change.
In the ancient times appeared the first complex techniques of baking bread. One of them was to retain a piece of dough from the previous day to use as a form of sourdough starter which will start fermentation in the dough and allow it to rise from which the bread will last longer and have better flavor. Gauls and Iberians used the foam skimmed from beer for a starter while peoples that drank wine and had no beer, used a paste composed of grape must for that same purpose. The first free-standing ovens with a door for access were made in Ancient Greece. Different breads were also made like barley bread and wheaten bread as well as cakes, cookies, and pastries.
In medieval Europe, bread was also used as a plate. A piece of stale bread 15 cm by 10 cm, called trencher, was used as an absorbent plate. When the meal was finished trencher could then be eaten, given to the poor or fed to the dogs. Plates made of wood first time appeared in 15th century.
In the modern times, baking of the bread is industrialized. Bread is made much faster at the expense of taste and nutrition. The white bread was always the preferred bread of the rich while the poor ate dark, whole grain bread, while at the end of the 20th century that idea changes and whole grain bread becoming preferred as healthier while white bread became reserved for the poor. Chemical additives are also added to speed up mixing time and reduce necessary fermentation time.