I think that is a rather difficult question to answer.

It depends on several different factors.

How much money do you have right now.
What stage the product is in right now.
Are you able to reach more investors or trying to.
What des the company need right now.

I would be open to having a meeting with you and your team to discuss where you product is right now and how we can take it to where you want it to go. Please feel free to reach out.

I think it is very important to have a strong portfolio of projects you have done in the best and if possibel try to get references and reviews from people you have worked in the past. Those project and in particular those referances will help you to build credibility at least intially.

Even with that it will still be hard to get clients on an initial basis so is is important to look for clients yourself who may have a need for what you are offering. It is therefore, very important to network and seek out clients.

Many bakeries do struggle with product quality inconsistency, and it’s rarely because the recipes are missing — it’s because the execution of those recipes varies from batch to batch or person to person.

When customers say, “It’s not as good as last time,” the issue often lies in inconsistent measurement, timing, temperature, or ingredient quality, not in the recipe itself. Even when a bakery writes down its head baker’s recipes, there’s room for interpretation — one person’s “mix until smooth” or “bake until golden” can mean something very different to another.

That’s where a recipe standardization tool can genuinely help — not by replacing written recipes, but by enforcing consistency in how those recipes are followed. The tool can:

Provide step-by-step digital instructions with exact weights, times, and temperatures.

Automatically scale recipes for different batch sizes while keeping ratios consistent.

Include photos or videos to train new staff on the correct technique.

Track ingredient lots or supplier changes that might affect product quality.

Store version history so the bakery knows which recipe version was used for each batch.

Record feedback and quality notes to identify what went right or wrong in a specific run.

For small bakeries, this could be as simple as a digital recipe sheet with precise measurements and images. For larger ones, a more advanced system could integrate with kitchen scales, ovens, or inventory software.

In short: the bakery isn’t wrong to want a standardization tool — they just need to understand that the real value lies in controlling process variation, not merely storing recipes. The goal isn’t to document the recipe; it’s to make sure every item tastes like it came from the same pair of hands.