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When you look at different products and particular recipes, always think about how much work it is to create and if the potential result is worth it. For a brief time I created jelly-roll style cakes and hated making every single fussy one. At one time I briefly considered baking angel food cakes, but I hated separating yolks and whites and finding something to do with the leftover yolks. Unless you really love to work with fussy foods, think about all the implications when you read recipes.

Yeast breads are labor intensive, need a long rise and bake time, and take up a lot of space in your oven. Artisan breads made from a sourdough starter are even more time-consuming. Both kinds of breads need a dedicated approach, so if you choose foods in this category, price your products so that you’ll make money.

Fine-quality chocolate needs tempering, which is a special handling process. Learn about this technique before deciding on candy, dipped items, or chocolate-covered cakes and pastries. Investigate the faux (dipping) chocolates, which are of a different quality but are easier to handle.