Planning for open a pastry shop
Delicate production, display and orders in the same business. Plan refrigeration, finishing and delivery capacity.
What the estimate includes
Small-scale in-house production, display case and orders.
| Item | Estimated range |
|---|---|
| Construction and adaptations | R$51,000 – R$102,000 |
| Equipment and installation | R$45,000 – R$90,000 |
| Furniture and in-space communication | R$21,000 – R$39,000 |
| Technical projects and specialists | R$10,200 – R$19,200 |
| Documentation and compliance services | R$1,500 – R$4,500 |
| Preparation and launch | R$6,000 – R$12,000 |
| Initial stock and consumable utensils | R$4,500 – R$8,000 |
| Implementation contingency | R$16,704 – R$32,964 |
| Foodelopers fees | R$36,900 – R$36,900 |
| Reserve for the property deposit | R$12,000 – R$12,000 |
| Operating reserve | R$54,000 – R$54,000 |
| Scenario total | R$259,000 – R$411,000 |
Includes 12% contingency on implementation, 3 months of coordination, and a reserve for entering the property equivalent to 3 rents. This reserve is a cash-flow assumption, not a legal requirement. Property purchase and acquisition of the premises are not included in the initial scenario. View full methodology
The business needs to sustain itself.
This is an exercise with editable assumptions. It does not represent proven demand or a guaranteed return.
| Monthly fixed expenses | R$18,000 |
|---|---|
| Average ticket | R$32 |
| Variable costs as a percentage of revenue | 46% |
| Monthly break-even revenue | R$33,333 |
| Orders per day to break even | 41 · 26 days per month |
Equipment that deserves attention
- Oven, mixer and finishing worktop.
- Refrigeration and display case suitable for the products.
- Storage, washing and packaging support.
Request three comparable proposals including model, capacity, installation, freight, warranty, and support. Confirm power, gas, access, and dimensions with the project specialists before buying. Consult local suppliers
Decisions come before construction.
Is the focus on the display case or on orders?
The two channels require different routines. Define the initial split, production schedules and how to reserve capacity for orders.
How do you calculate yield and price?
Include ingredients, waste, packaging and labor time. Test the recipe yield before using the cost per portion.
How will the product be preserved and transported?
Confirm display, packaging and transport conditions with the responsible specialist. The display design should suit the product.
Before opening
- Check the feasibility of the address and activity before committing to the premises.
- Confirm health, fire-safety, and project requirements with qualified professionals.
- Test recipes and yield per batch.
- Organize the order schedule and daily capacity.
- Define preservation, expiration and sanitation routines.
- Test packaging and product pickup.
Foodelopers coordinates the concept, brand, and implementation. Architecture, engineering, technical responsibility, and permits depend on the relevant professionals and authorities.
Create my first briefSources for further reading
- Sebrae — break-even point calculation
- Sebrae SC — working capital and finance
- JUCESC — feasibility consultation
- CBMSC — business regularization
- Anvisa — good practices for food services
Planning model updated in October 2026. The figures were defined by Foodelopers as initial scenarios and should be replaced with real proposals.