From ten opened private bakeries in a year afloat remain only two-three. Firstly, difficult technological basis stands after seeming simplicity and "eternal" consumption of bread. Secondly, there is a row of typical errors that assume стартаперы at the start of enterprises of public food consumption.The book of Yulia Леликовой is written in a format to instruction, and she must be read to all, who prepares to opening own bakery project, be that ремесленническая bakery, panary bench at a restaurant or production at a trade network.Yulia Леликова is a practicing baker-technologist of enterprises of public food consumption. In her портфолио is opening of great number of bakeries, development of технико-технологических maps for the leading bread-baking plants of Russia, internship on modern directions of baker's mastery in Switzerland, Spain, Kyiv. In the book of Yulia basic errors over are brought and taken apart on the stage of start and ideas that will help to increase a profit yield to the already operating enterprise are given, and also бизнес-кейсы of both experience players of bakery market and novices that on the personal example tell about all subtleties of the business is described.