{"id":27065,"date":"2026-08-11T17:10:55","date_gmt":"2026-08-11T09:10:55","guid":{"rendered":"https:\/\/oydisplay.com\/?p=27065"},"modified":"2026-08-11T17:10:55","modified_gmt":"2026-08-11T09:10:55","slug":"how-to-open-a-bakery","status":"publish","type":"post","link":"https:\/\/oydisplay.com\/it\/how-to-open-a-bakery\/","title":{"rendered":"Come Aprire una Panetteria: Una Guida Passo dopo Passo"},"content":{"rendered":"<figure class=\"wp-block-image size-full geo-article-banner\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/oydisplay.com\/wp-content\/uploads\/2026\/08\/how-to-open-a-bakery-featured-ouyee-1.webp\" alt=\"Complete Ouyee bakery interior with glass pastry showcases, oak paneled counters, wall bread cabinets and display islands\" width=\"1600\" height=\"900\" title=\"\"><\/figure>\n<p>To open a bakery, start by choosing a clear bakery concept, validating local demand, writing a practical business plan, calculating startup and operating costs, securing a suitable location, obtaining the required permits, and building a menu that can be produced consistently at a profit. You will then need commercial equipment, reliable suppliers, an efficient floor plan, trained staff, and a focused launch plan. Renting the right site is equally important; use our <a href=\"https:\/\/oydisplay.com\/bakery-for-rent\/\">bakery rental cost and lease checklist<\/a> before committing to a location. Once the doors open, follow our <a href=\"https:\/\/oydisplay.com\/how-to-run-a-bakery\/\">practical bakery operations guide<\/a> to manage production, staff, merchandising, and profit. Founders with limited capital can use our <a href=\"https:\/\/oydisplay.com\/how-to-open-a-bakery-with-no-money\/\">low-cost bakery launch plan<\/a> to validate demand before taking on a storefront. Use these <a href=\"https:\/\/oydisplay.com\/bakery-decor-ideas\/\">bakery decor ideas<\/a> to coordinate showcases, counters, wall displays, lighting, and brand atmosphere. Protect the operation with a coverage review using our <a href=\"https:\/\/oydisplay.com\/bakery-insurance\/\">bakery insurance guide<\/a>. Define leadership and operating responsibilities with our <a href=\"https:\/\/oydisplay.com\/bakery-manager\/\">bakery manager duties and checklist<\/a>. Plan the assortment and its display zones with these <a href=\"https:\/\/oydisplay.com\/bakery-menu-ideas\/\">bakery menu ideas<\/a>. Understand the evidence and controllable risks in our <a href=\"https:\/\/oydisplay.com\/bakery-failure-rate\/\">bakery failure-rate analysis<\/a>. Develop a practical identity for signs, packaging, and fixtures with these <a href=\"https:\/\/oydisplay.com\/bakery-logo-ideas\/\">bakery logo ideas<\/a>. Use our <a href=\"https:\/\/oydisplay.com\/what-licenses-are-needed-to-start-a-bakery\/\">U.S. bakery licenses and permits checklist<\/a> before committing to construction.<\/p>\n<p>The sequence matters. A beautiful shop cannot rescue weak pricing or an inefficient kitchen, while a good product can still struggle if customers cannot see, understand, or buy it easily. This guide explains how to open a bakery step by step, from the first idea to opening day and early growth.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/oydisplay.com\/wp-content\/uploads\/2026\/08\/bakery-opening-display-layout-ouyee.webp\" alt=\"Ouyee glass bakery showcases, paneled counter, wall bread shelving and complete opening layout\" width=\"1600\" height=\"900\" title=\"\"><\/figure>\n<h2>1. Choose the Right Bakery Concept<\/h2>\n<p>Your concept determines almost every later decision: location, menu, equipment, staffing, branding, display fixtures, and price level. Avoid beginning with the broad idea of \u201cselling baked goods.\u201d Define what your bakery will be known for and who it will serve.<\/p>\n<p>Common bakery models include:<\/p>\n<ul>\n<li><strong>Retail bakery:<\/strong> A customer-facing shop selling bread, cakes, pastries, and drinks.<\/li>\n<li><strong>Artisan bread bakery:<\/strong> A specialist concept built around sourdough, regional breads, or premium ingredients.<\/li>\n<li><strong>Cake and dessert studio:<\/strong> A business focused on celebration cakes, custom orders, and decorative desserts.<\/li>\n<li><strong>Bakery caf\u00e9:<\/strong> A combination of baked products, beverages, seating, and light meals.<\/li>\n<li><strong>Wholesale bakery:<\/strong> A production-led business supplying restaurants, hotels, supermarkets, or caf\u00e9s.<\/li>\n<li><strong>Home or delivery bakery:<\/strong> A lower-overhead model that accepts pre-orders online and may later move into a storefront.<\/li>\n<\/ul>\n<p>Write a one-sentence concept statement. For example: \u201cA neighborhood bakery serving fresh European-style bread, breakfast pastries, and takeaway coffee to commuters and nearby residents.\u201d A statement this specific helps you test whether each future decision supports the business.<\/p>\n<h2>2. Research Your Market Before Spending<\/h2>\n<p>Market research should confirm that enough customers want your products at prices that can support the business. Study the area where you may open, not only national bakery trends.<\/p>\n<h3>Understand your target customer<\/h3>\n<p>Identify when customers buy, what they value, how much convenience matters, and whether the purchase is routine or occasion-based. Office workers may prioritize speed and portable breakfast items. Families may value fresh bread, birthday cakes, and weekend treats. Premium shoppers may care more about ingredients, craftsmanship, and presentation.<\/p>\n<h3>Map local competitors<\/h3>\n<p>Visit independent bakeries, supermarket bakery departments, caf\u00e9s, dessert shops, and delivery-only brands. Record their product range, price points, busy periods, display style, customer reviews, ordering channels, and apparent strengths. The goal is not to copy them. Look for a useful gap: a product, service level, opening time, dietary option, or customer experience that is missing.<\/p>\n<h3>Test demand on a small scale<\/h3>\n<p>Before signing a long lease, consider pre-orders, weekend markets, pop-ups, catering, or a limited delivery menu. Track which items sell, the time required to make them, waste levels, repeat purchases, and customer comments. Real buying behavior is more valuable than compliments from friends.<\/p>\n<h2>3. Write a Bakery Business Plan<\/h2>\n<p>A bakery business plan turns the concept into measurable decisions. It is useful even if you are not seeking outside funding. Keep it practical and update it when new information changes your assumptions.<\/p>\n<p>Your plan should cover:<\/p>\n<ul>\n<li>Concept, mission, and competitive advantage<\/li>\n<li>Target customers and local market findings<\/li>\n<li>Core menu and pricing strategy<\/li>\n<li>Sales channels: walk-in, preorder, delivery, catering, wholesale, or online<\/li>\n<li>Location requirements and operating hours<\/li>\n<li>Production process and daily capacity<\/li>\n<li>Equipment, fit-out, and store fixture needs<\/li>\n<li>Supplier, staffing, and management plans<\/li>\n<li>Marketing and launch plan<\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-business-plan\/\">Bakery business plan<\/a>, startup budget, monthly forecast, cash reserve, and break-even estimate<\/li>\n<\/ul>\n<p>Create three forecasts\u2014cautious, expected, and strong\u2014instead of relying on one optimistic number. A bakery has fixed expenses before the first customer enters, so cash planning is as important as sales planning.<\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/oydisplay.com\/wp-content\/uploads\/2026\/08\/bakery-opening-wall-counters-ouyee.webp\" alt=\"Ouyee paneled bakery counters and coordinated wall display cabinets for a new store\" width=\"1600\" height=\"900\" title=\"\"><\/figure>\n<h2>4. Calculate the Cost to Open a Bakery<\/h2>\n<p>For a detailed startup budget by bakery type and expense category, read <a href=\"https:\/\/oydisplay.com\/how-much-does-it-cost-to-open-a-bakery\/\">how much it costs to open a bakery<\/a>.<\/p>\n<p>The cost of opening a bakery varies widely by country, city, shop size, production method, building condition, and whether equipment is purchased new or used. Build your estimate from local quotations rather than using a single generic online figure.<\/p>\n<h3>Typical startup cost categories<\/h3>\n<ul>\n<li>Business registration, professional advice, permits, and inspections<\/li>\n<li>Lease deposit, advance rent, and utility deposits<\/li>\n<li>Architectural, electrical, plumbing, ventilation, and construction work<\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-shop-equipment-list\/\">Ovens, mixers, proofers, refrigeration, sinks, worktables, racks, and bakery shop equipment<\/a><\/li>\n<li>Display cases, counters, shelving, menu boards, seating, signage, and lighting<\/li>\n<li>Point-of-sale system, website, ordering tools, cameras, and office equipment<\/li>\n<li>Opening inventory, packaging, uniforms, and cleaning supplies<\/li>\n<li>Recruitment, training, launch marketing, and insurance<\/li>\n<li>Working capital for rent, payroll, ingredients, utilities, and unexpected repairs<\/li>\n<\/ul>\n<p>Ask contractors and equipment suppliers what is excluded from each quote. Delivery, installation, electrical upgrades, taxes, and removal of old equipment can change the final amount significantly. Keep a contingency reserve and avoid spending every available dollar on the visible fit-out.<\/p>\n<h3>Know your break-even point<\/h3>\n<p>Separate fixed costs, such as rent and core payroll, from variable costs, such as ingredients, packaging, and payment fees. Estimate the contribution from each sale after variable costs, then calculate how many daily transactions are needed to cover fixed expenses. Test whether that sales volume is realistic for the proposed location and opening hours.<\/p>\n<h2>5. Find a Suitable Bakery Location<\/h2>\n<p>A strong location matches the concept and operating model. A high-rent shopping street may suit a premium retail bakery, while a wholesale operation may benefit more from vehicle access, loading space, and lower occupancy costs.<\/p>\n<p>Evaluate potential sites for:<\/p>\n<ul>\n<li>Target-customer foot traffic at the hours you plan to trade<\/li>\n<li>Visibility, signage opportunities, parking, transit, and delivery access<\/li>\n<li>Nearby homes, offices, schools, hotels, or complementary businesses<\/li>\n<li>Existing food-use approval and restrictions in the lease<\/li>\n<li>Electrical capacity, gas availability, water, drainage, grease management, and ventilation<\/li>\n<li>Space for production, storage, refrigeration, washing, staff, waste, and customer service<\/li>\n<li>Rent, service charges, required repairs, lease length, and renewal terms<\/li>\n<\/ul>\n<p>Have qualified local professionals inspect the site before committing. An inexpensive unit can become costly if it needs major power, plumbing, extraction, or accessibility upgrades. Negotiate enough time for permits and construction before full rent begins whenever possible.<\/p>\n<h2>6. Handle Licenses, Food Safety, and Insurance<\/h2>\n<p>Requirements differ by location, so contact the relevant local authorities early. Do not assume that a previous food business approval automatically covers your planned bakery operation.<\/p>\n<p>You may need business and tax registration, food business approval, building or occupancy approval, health inspection, fire approval, signage permission, employee documentation, and music or outdoor seating permissions. Home bakeries may be subject to cottage-food rules that limit products, sales channels, or annual revenue.<\/p>\n<p>Build food safety into the operation from the beginning. Plan allergen controls, ingredient labeling, temperature records, cleaning schedules, pest control, traceability, staff hygiene training, and procedures for complaints or recalls. Discuss suitable insurance with a qualified adviser, including property, public liability, product liability, workers\u2019 coverage, equipment breakdown, and business interruption.<\/p>\n<h2>7. Build a Focused and Profitable Menu<\/h2>\n<p>A smaller, well-engineered opening menu is usually easier to produce and market than a large menu with overlapping ingredients and unpredictable demand. Choose a few signature products, reliable everyday items, and selected seasonal offers.<\/p>\n<p>For every item, create a standard recipe and record ingredient yield, portion size, labor time, packaging, shelf life, waste risk, and selling price. Include indirect costs such as utilities and production labor when assessing profitability. A popular product is not automatically a profitable product.<\/p>\n<p>Design the menu so ingredients can be used across several items without making the selection feel repetitive. Decide which products are baked throughout the day, which can be prepared in batches, and which require pre-ordering. Clear production schedules protect freshness while reducing overproduction.<\/p>\n<h2>8. Choose Bakery Equipment and Suppliers<\/h2>\n<p>Buy equipment for the planned menu and production volume\u2014not for an imagined future business. Your core list may include ovens, mixers, proofing equipment, refrigeration, freezers, preparation tables, sinks, racks, scales, storage containers, dishwashing equipment, and smallwares.<\/p>\n<p>Before buying, compare capacity, footprint, power requirements, ventilation needs, warranty, spare-part availability, service response, cleaning requirements, and total installation cost. Used equipment can reduce upfront spending, but have it inspected and confirm that local service and parts are available.<\/p>\n<p>Develop primary and backup suppliers for essential ingredients and packaging. Compare quality consistency, minimum order quantities, lead times, delivery schedules, credit terms, and substitution policies. Test ingredients in your standardized recipes before changing suppliers.<\/p>\n<h2>9. Design an Efficient Bakery Layout<\/h2>\n<p>A bakery layout must support two connected journeys: the product\u2019s journey from receiving to production and sale, and the customer\u2019s journey from the entrance to ordering, payment, pickup, and exit. Cross-traffic and unnecessary movement create delays, safety risks, and labor costs.<\/p>\n<h3>Back-of-house flow<\/h3>\n<p>A typical production sequence is receiving, dry or cold storage, weighing, mixing, shaping, proofing, baking, cooling, finishing, packaging, and service. Place related stations close together and leave safe clearance around hot equipment. Separate dirty-dish and waste movement from finished products wherever possible.<\/p>\n<h3>Customer-facing flow<\/h3>\n<p>Customers should quickly understand what is available, where to queue, how to order, and where to collect. Position best-selling and high-margin products at natural viewing height, use readable labels, and provide enough counter space for service without hiding the products.<\/p>\n<p>Lighting, color, materials, and signage should support the bakery concept while remaining durable and easy to clean. Refrigerated and ambient displays require different technical planning. Ouyee Display works with bakery and retail businesses on custom display cases, service counters, wall fixtures, and store layouts that balance brand presentation with everyday operation. For more detail on merchandising baked products, see our guide to <a href=\"https:\/\/oydisplay.com\/best-practices-for-pastry-showcases-in-coffee-shop\/\">best practices for pastry showcases<\/a>.<\/p>\n<h2>10. Develop Your Brand and Sales Channels<\/h2>\n<p>A bakery brand is the promise customers remember, not only a logo. Your name, packaging, shop design, product photography, service style, and tone of voice should express the same concept.<\/p>\n<p>Before opening, prepare accurate business listings, a mobile-friendly website, social profiles, opening hours, menu information, contact details, and an easy way to place custom or advance orders. Use strong photographs of actual products. Consider several revenue channels\u2014retail, pickup, local delivery, celebration orders, catering, subscriptions, workshops, or wholesale\u2014but add them in a manageable sequence.<\/p>\n<p>Collect customer contact details with permission and give people a reason to return. Pre-order reminders, seasonal launches, loyalty rewards, and useful local partnerships can be more sustainable than constant discounts.<\/p>\n<h2>11. Hire and Train the Bakery Team<\/h2>\n<p>Define roles according to the daily workflow. Depending on the model, you may need bakers, pastry staff, decorators, baristas, counter staff, cleaners, delivery staff, or a production manager. Cross-training improves flexibility, but each critical responsibility still needs a clear owner.<\/p>\n<p>Create written procedures for recipes, opening and closing, cleaning, allergen communication, temperature checks, cash handling, customer complaints, equipment use, ordering, and waste recording. Run practice services before opening. A soft launch with a limited menu can reveal bottlenecks without overwhelming a new team.<\/p>\n<h2>12. Plan the Opening and First 90 Days<\/h2>\n<p>Begin marketing before opening, but do not promise a date until permits, equipment, and construction are sufficiently certain. Share the concept, product testing, behind-the-scenes progress, and a clear reason to visit.<\/p>\n<p>During the first weeks, track daily sales by item and hour, average transaction value, labor use, ingredient variance, waste, stockouts, customer feedback, and repeat purchases. Review the data weekly. Remove weak items carefully, improve production schedules, and adjust ordering before adding more complexity.<\/p>\n<p>Protect consistency during early growth. A sold-out signature item can create urgency, but repeated stockouts or uneven quality damage trust. Expand hours, menu choices, delivery zones, or wholesale accounts only when the current operation is stable.<\/p>\n<h2>Common Mistakes When Opening a Bakery<\/h2>\n<ul>\n<li>Signing a lease before confirming food use, utilities, ventilation, and permit feasibility<\/li>\n<li>Underestimating construction, installation, and working-capital needs<\/li>\n<li>Offering too many products at launch<\/li>\n<li>Pricing from competitors alone instead of calculating actual costs<\/li>\n<li>Buying equipment before finalizing the menu and production plan<\/li>\n<li>Designing an attractive shop without testing staff and customer flow<\/li>\n<li>Failing to standardize recipes, portions, and quality checks<\/li>\n<li>Ignoring allergens, labeling, cleaning records, or staff training<\/li>\n<li>Relying only on walk-in traffic without building preorders and repeat business<\/li>\n<li>Growing into new channels before the core bakery is operationally stable<\/li>\n<\/ul>\n<h2>Bakery Opening Checklist<\/h2>\n<ul>\n<li>Define the concept, target customer, and signature products.<\/li>\n<li>Research competitors and test demand.<\/li>\n<li>Write the business plan and financial forecasts.<\/li>\n<li>Confirm funding and maintain a contingency reserve.<\/li>\n<li>Inspect the location and review the lease professionally.<\/li>\n<li>Confirm licenses, inspections, food safety, and insurance requirements.<\/li>\n<li>Finalize standardized recipes, menu prices, and production schedules.<\/li>\n<li>Order equipment, fixtures, signage, packaging, and opening inventory.<\/li>\n<li>Complete the kitchen and customer-area layout.<\/li>\n<li>Hire, document procedures, train, and run practice services.<\/li>\n<li>Set up the website, listings, ordering, payment, and launch campaign.<\/li>\n<li>Complete final inspections and hold a controlled soft opening.<\/li>\n<\/ul>\n<h2>Frequently Asked Questions<\/h2>\n<h3>Can I open a bakery with no professional baking experience?<\/h3>\n<p>Yes, but the business still needs dependable production expertise. You can gain training, partner with an experienced baker, or hire a production lead. The owner must also understand costing, food safety, staffing, purchasing, and customer service\u2014not only recipes.<\/p>\n<h3>Can I start a bakery from home?<\/h3>\n<p>In many locations, a home bakery is possible under local cottage-food or home-business rules. These rules may restrict the products you can sell, where you can sell them, labeling, inspections, and revenue. Confirm the requirements before accepting orders.<\/p>\n<h3>How long does it take to open a bakery?<\/h3>\n<p>The timeline depends on permits, lease negotiations, construction, equipment lead times, and the condition of the site. A simple takeover can be much faster than converting a space that was not previously approved for food production. Build the schedule from local professional advice and include extra time for approvals and delays.<\/p>\n<h3>What is the most important factor in bakery success?<\/h3>\n<p>There is no single factor. Successful bakeries combine products customers want, disciplined costing, consistent quality, a suitable location or sales channel, efficient operations, and a customer experience that encourages repeat visits.<\/p>\n<h2>Turn the Bakery Plan into a Working Store<\/h2>\n<p>Opening a bakery is a series of connected decisions. Validate the concept before committing to rent, build the financial model before selecting equipment, and plan the production and customer flow before approving the fit-out. This order reduces expensive changes and gives the bakery a stronger operational foundation.<\/p>\n<p>When you are ready to translate the concept into a physical shop, Ouyee Display can help develop custom bakery display fixtures, counters, showcases, and coordinated retail interiors. A well-planned store should make products easy to see and buy while helping the team serve customers safely and efficiently.<\/p>\n<p><!-- bakery-general-cluster-links --><\/p>\n<h2>More Bakery Planning Guides<\/h2>\n<ul>\n<li><a href=\"https:\/\/oydisplay.com\/quote-for-bakery\/\">How to request and compare a bakery quote<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-goods\/\">Bakery goods and product display guide<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bread-shop-names\/\">Bread shop names and naming process<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-design-ideas\/\">Bakery design ideas<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-floor-plan\/\">Bakery floor plan and customer flow<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/what-is-bakery\/\">What is a bakery?<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-industry-trends\/\">Bakery industry trends for 2026<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/how-to-do-bakery-branding\/\">How to do bakery branding<\/a><\/li>\n<\/ul>\n<p><script type=\"application\/ld+json\" class=\"geo-article-schema\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"BlogPosting\",\"headline\":\"How to Open a Bakery: A Step-by-Step Guide\",\"description\":\"Learn how to open a bakery step by step, from concept, budget and permits to equipment, store layout, Ouyee display fixtures, staffing and launch.\",\"mainEntityOfPage\":{\"@type\":\"WebPage\",\"@id\":\"https:\/\/oydisplay.com\/how-to-open-a-bakery\/\"},\"author\":{\"@type\":\"Person\",\"name\":\"Steven\"},\"publisher\":{\"@type\":\"Organization\",\"name\":\"Ouyee Display\",\"url\":\"https:\/\/oydisplay.com\/\"},\"keywords\":\"how to open a bakery\",\"dateModified\":\"2026-08-11T08:39:39+00:00\",\"image\":[\"https:\/\/oydisplay.com\/wp-content\/uploads\/2026\/08\/how-to-open-a-bakery-featured-ouyee-1.webp\"]}<\/script><\/p>\n<h2>Bakery licenses and permits by state<\/h2>\n<p>Local requirements change by jurisdiction. Start with our <a href=\"https:\/\/oydisplay.com\/what-licenses-are-needed-to-start-a-bakery\/\">U.S. bakery license checklist<\/a>, then use the state guide for your proposed location:<\/p>\n<ul>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-nevada\/\">Bakery licenses and permits in Nevada<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-north-carolina\/\">Bakery licenses and permits in North Carolina<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-michigan\/\">Bakery licenses and permits in Michigan<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-virginia\/\">Bakery licenses and permits in Virginia<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-new-york\/\">Bakery licenses and permits in New York<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-maryland\/\">Bakery licenses and permits in Maryland<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-new-jersey\/\">Bakery licenses and permits in New Jersey<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-ohio\/\">Bakery licenses and permits in Ohio<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-utah\/\">Bakery licenses and permits in Utah<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-oklahoma\/\">Bakery licenses and permits in Oklahoma<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-indiana\/\">Bakery licenses and permits in Indiana<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-florida\/\">Bakery licenses and permits in Florida<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-connecticut\/\">Bakery licenses and permits in Connecticut<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-georgia\/\">Bakery licenses and permits in Georgia<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-texas\/\">Bakery licenses and permits in Texas<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-tennessee\/\">Bakery licenses and permits in Tennessee<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-alabama\/\">Bakery licenses and permits in Alabama<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-illinois\/\">Bakery licenses and permits in Illinois<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-idaho\/\">Bakery licenses and permits in Idaho<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-pennsylvania\/\">Bakery licenses and permits in Pennsylvania<\/a><\/li>\n<li><a href=\"https:\/\/oydisplay.com\/bakery-licenses-and-permits-in-wisconsin\/\">Bakery licenses and permits in Wisconsin<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Impara come aprire una panetteria passo dopo passo, dal concetto, budget e permessi all'attrezzatura, layout del negozio, espositori Ouyee, personale e lancio.<\/p>","protected":false},"author":1,"featured_media":27306,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20],"tags":[],"class_list":["post-27065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bakery-shop"],"acf":[],"_links":{"self":[{"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/posts\/27065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/comments?post=27065"}],"version-history":[{"count":19,"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/posts\/27065\/revisions"}],"predecessor-version":[{"id":27309,"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/posts\/27065\/revisions\/27309"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/media\/27306"}],"wp:attachment":[{"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/media?parent=27065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/categories?post=27065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oydisplay.com\/it\/wp-json\/wp\/v2\/tags?post=27065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}