How do I hand over my bakery to a new owner?

Much of what makes yours special is in your hands rather than on paper: how the dough feels, when the oven runs hot, which customer wants the crust darker. A good handover turns that knowledge into something another person can use, and it works best when the buyer spends real time beside you.

Write the recipes down by weight

Measure and record each recipe by weight rather than by cup or by eye, and add notes about method, timing and how it should look and feel at each step. Include seasonal changes and what you adjust on humid or dry days. Then watch the buyer make each item from the paper. Wherever they hesitate, the notes need more detail. Whether recipes transfer is a matter for your sale agreement, so ask your lawyer.

Work early shifts beside the buyer

Plan a period when the buyer works the early shifts with you, first watching and then leading while you step back. Let them handle the busy mornings with you present. The buyer learns the rhythm of the day this way, and the staff learn to trust them. Our page on handing over a business properly covers what to arrange in general.

Pass on accounts, suppliers and booked orders

List each wholesale and café account with its standing order, delivery time, contact person and any special request. Introduce the buyer to them personally, ideally while you are still around. Do the same for ingredient suppliers, noting which ones you trust for quality. Give the buyer a clear list of custom-cake and event orders already booked, with the deposits received and the promises made to each customer.

Explain the ovens and mixers

Every oven and mixer has its habits. Share the hot spots, the settings you trust, the repairs done and the person you call when something breaks. Our page on what to do in the first week after buying shows the buyer’s side of the same handover.