well, since being left to us amateurs . . .
if you are in USA, there are state laws that may or may not permit preparation of stuff in the home.
past the state laws, the local authorities have rules and regulations and personal theories out the waaaaaaahzoo.
bottom line: find out what your state laws are for "cottage industries" regarding baked goods, then call your local county / town / burg officials to see what further restrictions they may have in mind.
some of 'the rules' can be out-right disabling. do not spend a penny until you know if and how you get from here to there.
the recent cottage industry laws are fairly reasonable when it comes to baked goods - the premise is the stuff is "sterile" coming out of the oven.
however comma but - any kind of "perishable" toppings / fillings - anything needing refrigeration - eggs/custards/etc/etc will raise huge red flags and put you into a whole 'nother world.
if your state does not permit cottage industry baking, the cost of 'converting' a home kitchen to a "commercial" kitchen is prohibitive. well, unless you've already got $5-6 million of contracts in-hand.