Starting your own Bakery: Creating the Idea

Opening a Dessert House | World of Wanderlust
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Hello lovely readers and welcome to a brand new series for World of Wanderlust! As many of you already know, I’ve decided to halve my time travelling the world with living back at home in my native Tasmania (the little island “underneath Australia” as it has so often been described to me!) The reason for moving home is to open a new dessert shop in my home town, Launceston, called Charlie’s Dessert House.

The one thing I love as much as travel is sweets (who doesn’t!?), so it feels like a natural progression to partially put down roots, have more of a balanced lifestyle, travel once a month instead of 365 days of the year, and do something I love just as much in my hometown!

The creation of Charlie’s also gives me a chance to meet you guys in person, as whenever I’m not travelling I will be in the store – behind the counter, in the kitchen, running around for service, etc. etc. etc. So I sure do hope to meet some readers in that time – have chat, stop for a coffee, talk travel, whatever we so please!

Opening a Dessert House | World of Wanderlust

Starting your Own Bakery: Creating the Idea

So in this series of blogs (and videos) about starting your own bakery, I want to share with you the process to opening up a new business. Charlie’s is more of an all-day-all-night dessert house than anything (not just a bakery but also a late night dessert restaurant and with smoothies galore… anything of the sweet variety!) However I chose to label the series about creating a bakery, as during the day there will be a range of baked goods in store, as well as an all day breakfast menu and all night dessert menu (all sweet stuff, of course!)

The idea behind Charlie’s was to bring something new to my home town. As someone who enjoys the occasional night out with friends rather than an all-weekend-bender, I knew there must be others like me who would like somewhere nice to go in the evenings that isn’t necessarily a bar or a fine dining restaurant.

Thus, Charlie’s was born!

Choosing the Name

Just as I have always said about creating a blog, creating the name for a new business is the most important decision you will make. Your business name is what customers and potential customers know you by first and foremost, so it is important to create name that is memorable. A business name should also tell your potential customers what you are offering – i.e. if I didn’t add “Dessert House” to the name of my business, customers might not know what I am offering them. Sweet tooths looking for a sugar fix might walk past without knowing what is lying right under their nose!

Creating the Logo

Creating a logo should also be just as important when starting up a new business. You want a logo that is memorable, reflective of your business, and not overly complicated. I chose a simple text for “CHARLIE’S” with a cupcake logo, which immediately shows potential customers what we’re about – cupcakes and all kinda sweets!!

Refining the idea

Originally when the idea of Charlie’s was in ideas-phase, my boyfriend and I thought it would be fun to start an all-day-breakfast cafe with all-night-desserts. The original idea included egg and savoury dishes on the breakfast menu, however after further refinement we decided to stick to the niche of “sweet food only” as it would really be something new and exciting. But sweet food only didn’t mean we couldn’t offer healthy food options like breakfast bowls and raw vegan desserts… something for everyone was the aim of the game (unless you don’t like sweets – then you might wanna find somewhere else!)

Opening a Dessert House | World of Wanderlust Opening a Dessert House | World of Wanderlust

Creating the Menu

Of course with any food business, the menu is the most important, determining factor as to whether your customers enjoy your business (or not!) Thus we knew early on that “sweets only” was a safe bet for someone like me, who has tried, tasted and triple tasted almost every dessert on the planet.

Sticking to the “something for everyone” idea, I wanted a menu that focused on a handful of classic desserts from around the world, each with a distinct flavour. If you like fruity flavours, there’s a raspberry meringue smash. If you like rich chocolate flavours, the choc lava pudding. If you’re a fan of caramel, look no further than the banoffee pie. And so on and so forth!

If you’re interested, you can check out the full menu here.

Charlie's Under Construction Charlie's Under Construction

Creating the Space

The next part of the series (on my Youtube channel and follow up on the blog) will be about creating the space. Now you know a little more about the idea process, I can’t wait to share with you the construction zone as we piece it all together in time for opening day!

For a teaser, the Charlie’s interior design story resembles a very distinct Parisian style, with a hint of British elegance. The colour scheme is black, white and gold… everything, down to the cutlery, reflects this. There will be beautiful string lighting to bring the restaurant to life in the evenings and a bright, white, light space in the day time (boy can I not wait for you to see inside when it is all complete!)

If you have any questions about starting a bakery/business you’d like answered, please comment below! Really look forward to sharing this next chapter with you!

Next up in the video series: Creating the Space! 

Brooke Saward

Brooke founded World of Wanderlust as a place to share inspiration from her travels and to inspire others to see our world. She now divides her time between adventures abroad and adventures in the kitchen!





    October 26, 2016

    Congrats!! This is amazing, you are such an inspiration!



    October 17, 2016

    Congratulations. I think it is a great idea to have a second pillar which is also a lot of fun. Good success!



    October 12, 2016

    I’d love to visit your bakery when I go to Tasmania! Also, I love that you thought about bringing something new to your hometown – I’m brainstorming ideas of my own for mine! The world is an amazing place, but there’s no place like home 🙂


    Govt Jobs

    October 8, 2016

    Wow great ideas on bakery start up. where do you get these ideas, i mean this sounds too exciting.


    Sarkari Naukri

    October 8, 2016

    Yes, i want to start my own bakery. Right now i’m doing my bachelor’s in hotel management. I love making these stuff so i’m going to learn more about it.


    Christina @Traveling with Thyme

    October 8, 2016

    Wow congratulations your new business! I would definitely pass by if I am ever in Tasmania 🙂 Good luck!


    Meg Cale

    October 7, 2016

    This is awesome! Congrats on the new business venture!


    Penny In Wanderland/ Penny Protopapa

    October 5, 2016

    Congrats Brooke!!! If I ever come to Tasmania I’ll surely visit!!! 🙂



    October 4, 2016

    Firstly congrats on this new business. I going to open in january a bar i want your advice about where i can buy all this beautiful things a good price: glasses, bags, boxes etc.
    Good luck!


    Oceana | M + M

    October 3, 2016

    That is so exciting! I hope one day to get from where I’m from (the top of Australia) to Tasmania and explore the area again. If I do, that bakery will be my first stop!


    the adventurer

    October 3, 2016

    I hope I get over to Tasmania so I can visit your bakery =o) It will definitely be on the top of my list!



    October 2, 2016

    Great post. Great pictures.



    October 2, 2016

    This is such a cool idea!! How did you keep motivated to make your dream a reality? I have tons of ideas that never end up going anywhere.


    Veera Bianca

    October 2, 2016

    Wow, congrats Brooke! Looks incredible! Hope I can visit Tasmania some time and come taste one of those crazy tasty looking bowls :O All the best for your new ventures 🙂



    October 2, 2016

    Firstly congrats on this new and exciting venture! This was really a treat to see in my feed as I’ve flirted with the idea of maybe one day having a little coffee shop of my own. So this series is a lovely and motivating surprise!



    October 1, 2016

    I enjoy reading through your article post, I like this post and it is informative article for all of us. Thanks for sharing your view.



    October 1, 2016

    This is so exciting! I was watching your video on it the other day, and even though there’s so much work to do, and I bet it can get stressful, there probably is a huge feeling of accomplishment with it as well. I can’t wait to see photos of the sweet shop once it’s open! Since that’s probably as close as it will get from me, being on the other side of the world. Really wish I could go try something from your delicious menu!


    Tatyana Ray

    September 30, 2016

    p.s. Have you thought about writing a print cookbook, or hosting dessert\baking lessons at the shop maybe somewhere in the future?


    Tatyana Ray

    September 30, 2016

    Oh my gosh Brooke yet again you have posted some gorgeous photos! I cannot wait to one day travel to Tassie and meet you in the dessert shop. Thrilled about this endeavor and droooooling over the photos. You’ve really honed in on your passions and developed them beautifully these past few years.


    AuraLee Pitt

    September 30, 2016

    Hi! I happened upon your story and love the idea of your sweets cafe. I have often dreamed of opening something like that. But you make it sound so easy…how did you figure how much money to have? How about equipment? Did you buy or rent? The whole process is intriguing and would love to hear how you went about it!


    Langkawi Odyssey Tour

    September 30, 2016

    Great, awesome ideas and presentation of food is so good.



    September 30, 2016

    OH MY GOSH I LOVE THIS! Can you please open one in Sydney? Tassie is on my list and when I come down, will definitely be stopping by Charlie’s. Can’t wait for your next video!


    Celia Becker

    September 30, 2016

    Good for you!! I’m sure you will be a rousing success. I love all of your choices and can’t wait to follow you through the process.

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