Hi all,
I am contemplating taking a position as head baker of a small wholesale bakery in Los Angeles. The bakery only has 8 items most Russian ryes and french bread. The owner would like me to create other items to sell. I am wondering what the protocol is when bringing in recipes for an existing bakery. Do the recipes become there property? Can I ask for a percentage of the proceeds from these recipes? I am not planning on staying on with this bakery for more than two years, and will eventually start my own bakery. I have been perfecting recipes for years and fear if I bring them to this bakery it will become a conflict in the future. Any feedback would be appreciated.
G