My family owned and operated a full service bakery. That means they did everything from breads, to cookies, to cakes, to weddings and special orders, as well as seasonal favorites.

Being a baker is hard. Your staff has to be there nearly all the time prepping, proofing, baking, selling, you're competing with not only supermarkets but also operations like Costco/Sam's Club which can produce high quality baked goods at very low prices, etc.

Also remember that your operation is like a factory where you're always dealing with storing supplies, which expire in a matter of weeks sometimes, and then your produced goods expire in a matter of days.

Also, you'll be dealing with customers whose only experience is supermarket bread, which doesn't go stale, doesn't mold, etc. and they will think your product is inferior if it does.

I think things have changed since when I was a kid in the 80s, but if I were to start a bakery now, I'd be thinking about niche products- focus on a tiny market segment, specific to specific groups- health conscious, gluten free, specialty flavors or some other segment that is going to be willing to pay for a premium product. Do not try to compete on price.

I'd be thinking about marketing heavily, and I'd think about creative outlets for both producing and selling.

For example, maybe sell at a farmer's market instead of a storefront. For production, rent a commercial kitchen instead of fronting the money for making equipment, selling online or subscriptions as well. Basically cut your costs as much as possible while you do your proof of concept.