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want to open an in the house Bakery

post #1 of 5
Thread Starter 

i have been baking in a camp for 4 summers i love to bake and love when everyone loves my stuff.

 

i want to open an order only bakery and specialize in cupcakes. want to know how i should go about doing it. making a big investment or start out of the kitchen. what about just buying regular separate ovens for the basement. 

 

also how do i get approved with the board of health. thank you.  

post #2 of 5

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.

post #3 of 5
Thread Starter 
Wow dillbet. You make it sound so dounting. I really want to do this I cant get scared away. My dream is to build a kitchen in moving container so i can bring it were ever I live ( i rent ) I know it will cost an arm and leg but that would be easyer to pass inspection and be nice to work in and out of the way of my house hold stuff but still be home. No extra rent of space in a shop.
post #4 of 5

you should not be "scared away" - but if you are unaware of some of the most rudimentary basic things about home based cooking, you do have a lot of homework to do.

 

>>cupcake container

this is not a home based bakery.

it is not a commercial kitchen.

it's something majorly different and it's going to raise billions of issues.

 

the American Red Cross can tell you how to build a mobile kitchen.  since they don't sell, and since they operate under emergency conditions, it's a fair bet all regulator / code requirements are in the OFF position.

 

good luck!

post #5 of 5

Start with:

  • Your local zoning authority to see where you are allowed to operate a business. including an "at home" business, if the local zoning authority prohibits the type of business in residential areas, you'll have to mov to a retail or commercial area.
  • Your local heath authority,in the USA often your county or city, but it may be the state, they will have the details on ANY food based business and the necessary regulations.
  • Your local fire department, they have the regulations for fire safety, fire suppression, and ventilation requirements
  • Your local sales tax authority, in California, it is the Board of Equalization, to determine what taxes you may have to collect. In California,ready to eat foods may be subject to sales taxes
  • Your local insurance broker, they have the regulations for liability insurance etc.

 

If any ONE of those says no, you're dead in the water.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
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