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Devonviolet
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Actually, at this point, I only need an approved “commercial kitchen” to process foods with the main ingredient being dairy, such as cheese, cream cheese, kefir, milk, etc. at farmer’s market, it I make non-dairy baked goods, I don’t need a commercial kitchen. Although, I am only able to sell my baked goods locally.Have you thought about doing them as "gift baskets" ? For a "price" ? If you do baked goods for the farmers markets, then you have an approved kitchen or whatever your state requires..... I think that several on here would be more than willing to make a monetary "contribution".....
To have a commercial kitchen, it requires a building separate from the house, with certain equipment as well as inspections for state certification.
One of my friends, near us, does home baking as well. She eventually wants to have what she calls a “store front”, where she can sell her baked goods. We have talked about having a commercial kitchen there. She could do conventional baked goods and I could do gluten free. Then, I could also process my goat milk into cheese and sell it. I don’t know if that will ever come to pass. But it’s a nice goal to work towards.