The illegal home bakers in my area have never had any respect from me but now that it has gotten to the point where it is actually affecting my revenue.
This year especially has annoyed me. Just this week we had two brides forfit their downpayment to go with home bakers. Both are using our flavors and designs and time. One joker actually told our customer that they would be able to do it cheaper because they didn't have to pay for all that advertising. Haven't paid for advert ever! 20 yrs.
After some research we found that almost 50% of the local websites for wedding cakes and catering don't have kitchens. Some of these criminals are even set up at local bridal shows. Something I've never done. Along with some other bakeries we are taking measures to identify these( I don't want to use the word criminal BUT it is totally against the law to prepare food in our state for the public to consume).
There is a bill right now in the state legislation to allow a cottage baking permit to the home. I don't have a problem with that if it passes. Their claim is that they don't use hazordus ingredients. Eggs? hello! If passed they will have to make their home pass inspection and have sanitation education. I pay 400 dollars a year to have mine inspected.
This has gotten so out of hand. Most all office catering has gone under the radar. I can't imagine the amount of revenue being taken out of the industry. There can't be any tax paid on this if it's illegal income. They can't possably have liability or any insurance. Almost all the power behind the bill is from those already doing it illegal. I just can't justify giving them amnisty.
THE FACT IS THERE ARE ONLY SIXTEEN STATES THAT ALLOW ANY FOOD ITEMS PREPARED OUT OF A HOME INSPECTED KITCHEN TO FEED THE PUBLIC. There is a very good reason for this. This also includes giving food away-no charge wink wink or for friends.
This is another reason why the current wedding cake book up for review exist. I'm absolutLY sure the author only targeted those sixteen states!!!! And I'm sure there is a chapter on sanitation.
I PERSONALLY THINK THESE ARE SOME OF THE REASONS WHY THE SMALL BUSINESS ASPECT OF THIS INDUSTRY IS CRUMBLING FAST.
WE HAVE NO FINANCIAL OR GOVERNMENT RESPECT AS IT IS.
It is very hard for me to offer anything positive to those wanting to start a small buainess the right way.
The end result is that the customer suffers and a mediocre product becomes the norm.
This is just a rant but I hope sends a message to those that need one.
I would really like to see some sort of requirement to post a bio and location to participate at ChefTalk true or not.
but I also understand why they don't.