Patisseries for sale in Canada

List cakes, pastries, chocolates, jams and frozen items sold prepackaged rather than served immediately. Check bilingual mandatory information, ingredient and allergen declarations, net quantity and date marking for every applicable retail product.

Observe cooling, filling, storage and display of custards, cream cakes, mousses and egg-based products. Review refrigeration logs, batch labels and discard practices, then confirm display cases hold temperature during the busiest service periods.

Inspect deck ovens, proofers, mixers, sheeters, blast chillers, refrigeration and display cases under production load. Verify ownership, service records, electrical capacity and whether imported machines have accessible parts and qualified local technicians.

Compare daily production sheets with point-of-sale sales, staff consumption, samples, donations and disposals by product. Review weekday, weekend and holiday patterns because attractive revenue can conceal heavy spoilage and labour-intensive overproduction.

Match deposits for celebration cakes, weddings and corporate orders to specifications, delivery dates and remaining production costs. Agree who completes each order and include unearned deposits, refunds and customer commitments in the closing adjustment.

Calculate margin by café, hotel and retailer after discounts, delivery, packaging, returns and payment delays. Check written terms, account concentration and production timing, especially where early wholesale work restricts higher-margin counter sales.